1. What temperature is generally regarded as the "low and slow" bbq method?
a. 300-350 degrees
b. 140-165 degrees
c. 225-250 degrees
d. 450 -455 degrees
e. none of the above
2. What is the most popular type of bbq meat cooked in Texas?
a. pork
b. chicken
c. beef
d. lamb
e. both a and b
3. What temperature should meat be stored at immediately prior to cooking?
a. lower than 50 degrees
b. lower than 45 degrees
c. lower than 40 degrees
d. lower than 55 degrees
e. none of the above
4. When should bbq sauce be applied to the meat during the cooking process?
a. as a marinade prior to cooking
b. immediately after putting the meat on to cook
c. immediately after removing the meat from the cooker
d. during the last 10 - 15 minutes of cooking, as a finishing sauce
e. both c and d, depending on the desired effect
Confident you know the correct answers? Feel free to post a comment.
I am guessing:
ReplyDelete1. What temperature is generally regarded as the "low and slow" bbq method?
c. 225-250 degrees
2. What is the most popular type of bbq meat cooked in Texas?
c. beef
3. What temperature should meat be stored at immediately prior to cooking?
e. none of the above
4. When should bbq sauce be applied to the meat during the cooking process?
e. both c and d, depending on the desired effect
1)c-225-250 F
ReplyDelete2)c-Beef
3)e-should be at room temp
4)I'll say d, but the REAL answer(in Texas anyway) is
f-sauce should be used as a condiment, if it's cooked right, it don't need sauce! :o)
Frank in Austin
I'm going with:
ReplyDelete1-c
2-c
3-c
4-e
Don
c
ReplyDeletec
c*
e
*according to the food police, anyway.
I agree with everyone who says
ReplyDelete1. c
2. c
3. c
4. e