Follow Michael’s 10 commandments of barbecue for perfectly smoky and super-flavorful smoked meats!
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It’s the most competitive game in food — BBQ! Chef and restaurateur Michael Symon heads to the biggest BBQ competitions across America to showcase the talented pitmasters, die-hard devotees and, of course, the most mouthwatering ‘que around.
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Michael Symon’s 10 Commandments of BBQ | BBQ USA | Food Network
23 Comments
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This guy is clueless to BBQ.
thank you sir, i always value your instruction.
#8 is a humongous THANK YOU from me. it's a "common knowledge" thing that doesn't work out in the real world.
Thanks Chef
Ate at Mabel's two weeks ago, been to some big name bbq places in my travels, Mabel's is among the best I've had
10a) For larger cuts (briskets, pork shoulders), longer rests up to several hours in a warmer produces better products.
I love this new show!!! It’s making me want to get into competitive cooking!
in the 70s we cooked by time. tell tender. to probes back then
Thank you for BBQ tips Michael!
Please share this info with Bobby Flay next time you see him, before he tries to make another brisket video
The Symon Method works
Allen Trice
Ok 💯💯💯
Night Angel
Allen Trice
Question: Doesn't rubbing the "dry rub" in allow it to adhere better to the meat? If you just sprinkle it on, doesn't the act of cooking wash the spice mix off due to fat rendering out or water evaporating? I've always been told to really rub the spice mix in.
Thank you for the tips.
As always, Michael tells it like it is. Anyone making BBQ in their backyard needs to learn, live, and love these commandments…they are without fail, KEY to making great smoked meat.
Barbecue is a low and slow method of cooking. Grilling is hot and fast. If you are “going to a barbecue “ to have hamburgers, brats, steaks that Is not a barbecue.
🤓✌️👌👍🖖😎
Thank you for the ideas.🙂🍻
If anyone knows BBQ ITS YOU. I love everything I have ever ate from your restaurants.
I really believe in using charcoal only. I want a Korean bbq table