 |
| What a pro. Matt's favorite part of this day was spooning the butter onto the chicken at the end. This gave the bird a CRAZY DELICIOUS MOUTH-WATERING flavor! We were definitely fans. |
I don't want to undersell myself, but I am a pretty horrible cook and have never cooked a chicken like this before. It was great to see a new and easy way to prepare the chicken! We also prepped our ribs for event day, which looked great.
 |
| The Texas Brisket, ready to go. It is put in the same dry rub as the ribs that we used! |
 |
| Our beautiful ribs. Placed in a dry rub of many spices and herbs, this sits for over a day to absorb flavor. Then it is smoked, and we will be given them hot on event day. |
On Wednesday, we learned how to broil chicken, which is a great skill to know. We also looked at our ribs, which had sat with the rub for a few days. They looked FANTASTIC.
 |
| Our ribs after a few days! They have been sitting in the dry rub and smell/look incredible. |
We learned that BBQ requires at least a day for the rub to penetrate, a day to smoke, and a day to cook. I had no idea that preparing meat was such a tedious task. I also found that BBQ means from head to tail, and implies that you cook SLOWLY!
 |
| Broiling chicken! This involved keeping the chicken submerged, so that it can soak up flavor. Not my peronsal favorite, but it is interesting to see the different techniques. |
*** The ingredients for the dry rub! There are many spices and herbs that are used to create the smokey flavor that we wanted.
In Week 6, we learned that you must be patient with sauces. Each step needs to be taken low and slow, which is similar to how our meats are being prepared. The ribs are prepared now for our event in a few weeks! Each step must be given at least a day or so to sit and let time do the work.
