BBQ Blog: Tennessee Whiskey and BBQ Trail

Saturday, December 24, 2011

Tennessee Whiskey and BBQ Trail

It's the BBQ Guy's Wife at the George Dickel Distillery at Cascade Springs near Tullahoma, TN.

We visited the George Dickel Distillery yesterday near Tullahoma, TN. If you are ever in the area, this free tour is worth your time. The tour guide took us on a tour of the brewing facilities and answered numerous questions during our 1 1/2 hours there. When at the Jack Daniels bbq cook-off a few years ago I missed taking the tour, but after talking to a few folks that have taken both I think the quality of the George Dickel tour might surprise you. The two distilleries are pretty close together. You could probably tour them both the same day and still have time to eat some local bbq too. And if you still have time, you could also stop by Prichard's Distillery in Kelso to check out a little known Tennessee rum distiller.

My sister-in-law works for the State of Tennessee and brought me a brochure today that lists some of the other "nice to see" places in the Middle TN area. You can get the list from JackTrail.com. They also list 18 bbq restaurants worth checking into. I've eaten at Martin's Bar-B-Que Joint in Nolensville, Whitt's and Bar-B-Cutie many times (the latter two are nothing particularly special, but they have been successful businesses in the Nashville area for many, many years) and I know lots of people who have eaten lunch at Fat Boy's Bar-B-Q in Antioch regularly. I need to try some of the others on the list during a future visit. LawLer's Barbecue in Lewisburg and JP's Fine Swine Bar-B-Que in Woodbury sound promising.

4 comments:

Chris said...: I travel to Nashville occasionally and I make it a point to get by Martin's as often as possible. Sadly I always seem to miss their whole hog cooks.; 5:20 PM
EasyPeasy said...: Sounds like fun. I don't come down to Tennessee much but if I am in the area I now have a place to check out. Thanks for sharing

Dave; 1:51 PM
SFlaGuy said...: I very recently visited both distilleries.

http://sflaguy.blogspot.com/2011/11/jack-daniels-and-george-dickel.html

The entire area was so beautiful and the people so nice I'm already planning a return trip.; 10:05 AM
John Green said...: Will be traveling in that area sometime in Feb. hope to stop in and give them a try... Thanks for Sharing; 8:26 PM

BBQ Tips

How to keep BBQ hot if you're not quite ready to eat it...

use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you've got yourself a portable BBQ warmer. We've kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ...

use powder free latex gloves. They come in packs of 100 at the local Sam's and will keep your hands clean. You'll maintain good sanitary practices too.

How to keep your spouse interested in the BBQ hobby...

get him/her involved in it with you. It's a lot of fun. You meet nice people and it's something you can do together.

How to keep your BBQ expenses in line with your budget...

Research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you're going to need something bigger than a WSM.

How to continually improve your BBQ recipes...

keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time--change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you'll be able to fine tune the product quality more efficiently.

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

I hope this helps.

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Saturday, December 24, 2011

Tennessee Whiskey and BBQ Trail

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