How did it all go so wrong? You had the best of intentions, but now, simply saying, “I’m sorry” feels woefully inadequate.
If that describes the last time you cranked up the grill and had the gang over for dinner, you’re not alone. A lot goes into hosting a successful summer BBQ; if you don’t have a good plan and execute it properly, you could have a pile of wasted food and a group of hangry people on your hands. If you want to win them back, you might need some help from the pros.
Was the meat overcooked, dry, and tasteless, or even worse, undercooked and cold? Nick Usher, the president of GQue BBQ, is a master at smoking and grilling meat, and has the awards to prove it. His tips and tricks will get you on the right path.
Did your after-dinner drink come from a plastic bottle off the bottom shelf at the liquor store, or consist of the last few remaining ounces from six different brands? Mari Ann James of The Park Wine and Spirits is happy to share the inside scoop on some smooth bourbons that won’t break the bank.
How quickly did those cheap dry cigars you bought at the gas station give you and your friends a headache at the end of the evening? Kurtis Keenman of Casbar Cigar gives us some dos and don’ts when it comes to enjoying a hand-crafted cigar.
But beware: If our experts help make your next BBQ a rousing success, your friends and relatives might demand you host every get-together!
The first step in cooking some great BBQ is choosing the right meat. Look for marbling—those little white lines of fat running through the muscle. That’s where the flavor lives. When possible, buy from a reputable butcher or a meat counter that turns inventory quickly. Freshness matters.
“For beef, use prime-grade brisket or tri-tip. Brisket is a classic, but tri-tip is more forgiving and still flavorful,” recommends Nick from GQue in Westminster. “Boneless chicken thighs work great as they hold moisture and flavor better than breasts. Pork shoulder is ideal for pulled pork, and St. Louis-style ribs are great for guests.”
Prior to cooking, trim any excess fat, especially any hard, thick pieces. Season the meat generously by creating your own dry rub of salt, pepper, garlic, paprika, and sugar. Let it sit for at least thirty minutes before cooking; overnight is even better. For a juicier, more evenly cooked result, let the meat hang out at room temperature before it makes its grand entrance onto the smoker or grill.
“Low and slow is the rule for smoking,” says Nick, who has been with GQue for nine years. “That means 225-250 degrees for smoking brisket, pork shoulder, or ribs.”
For grilling, hot and fast work better. “Use 350-450 degrees for the chicken thighs, or for a tri-tip if you sear it first.” A digital thermometer is a great tool for regulating the true temperature of your grill.
To avoid burning your dinner, use indirect heat when possible. Burning charcoal or using the gas burners on only one side of the grill, while placing an aluminum pan with water on the other side helps regulate the temperature, adds moisture to the air, and keeps the flames from the meat. Adding some wood chips soaked in water or apple cider will provide a smoky flavor, but don’t overdo it. “Too much wood makes the meat bitter. You want a light blue smoke, not white billows,” coaches the local BBQ icon.
Even though smoking a brisket takes time—and a whole lot of patience—resist the urge to constantly lift the lid for a peek. Every time you do, you’re letting heat and smoke escape, and that just stretches out the process. Instead, trust your tools: a digital meat thermometer is your best friend here. “Guessing if the meat is done leads to raw or dry meat,” he warns. Brisket is best when it reaches an internal temperature of around 200°F, or when your thermometer slides in like it's going through butter. The same rule applies to pork spare ribs. As for chicken, aim for 165°F—just don’t let it linger too long, or you’ll trade juicy for jerky.
“Always let the meat rest before cutting it and serving,” Nick instructs. For brisket or pork shoulder, let it rest for 30-60 minutes, wrapped in butcher paper or aluminum foil. Chicken or ribs need only 10-15 minutes for the juices to redistribute. Slice the meat just before serving to keep it from drying out. By wrapping the meat in foil and placing it in a cooler lined with towels, it’ll stay warm for hours.
The right drink can take your dinner to the next level, especially when paired with smoked meats fresh off the grill. Whiskey’s popularity has soared in recent years, with a dizzying effect on the number of choices available at your local liquor store.
“All bourbons are whiskey,” teaches Mari Ann James of The Park Wine and Spirits in Broomfield, “but not all whiskeys are bourbons.” To be classified as bourbon, it must be made of at least 51% corn, include no added flavorings, and be aged for a minimum of two years in a new oak barrel. Aging for longer periods tends to produce a more complex yet smoother finish and generally adds to the price of the spirit.
“While some people are comfortable spending hundreds of dollars on a bottle of bourbon, there are quite a few great tasting options priced well under $100,” explains Mari Ann, who opened the store from scratch back in 2020 with her husband, Vince. She has three go-to bottles to pour at your next BBQ.
For your guests eating brisket, serve Four Roses Single Barrel. Basil Hayden goes great with the pork ribs, while Maker's Mark 46 will complement the chicken.
You can serve any of those neat, or with a splash of water to mellow the flavor, or over a single large cube of ice, which chills the spirit with minimal dilution. Be sure to store the bottle upright and keep the stopper or lid tight, as air will oxidize and slowly degrade your investment.
Do you want to enjoy a cigar with that nightcap? To find the right cigar for you and your friends, you need an expert like Kurtis Keenmon, the general manager at Casbar Cigar in Lafayette. As a Certified Cigar Sommelier Tobacconist, Kurtis matches people with cigars daily.
“For a novice smoker, or someone who just wants something mild, I suggest a Prince of Wales cigar by Sarafin de Cuba. Someone a bit more adventurous might like an Arturo Fuente by Casa Cuba. The seasoned aficionado would love a Thousand Series Delicias by Padron, as it has a full, rich flavor,” advises Kurtis, who has been with Casbar Cigar since 2021.
Using a simple cigar cutter laid flat on a table is the easiest way to trim the head of a cigar correctly. The outer layer may unravel if you cut off too much. When lighting, hold it at a 45-degree angle to the flame while rotating it back and forth to achieve an even burn while smoking.
Cigars can hang out in a ziplock for a day or two, no problem. But if they’re sticking around longer, do them a favor and toss in a Boveda pack to keep things fresh. A sealed bag or airtight container works like a charm—your future self will thank you.
When it comes to smoking, cigars are kind of an all-or-nothing deal. If you don’t finish a cigar, you can trim off the burnt end and save it for later in the day but the flavor might be funky. “You are better off purchasing two shorter cigars if you think you won’t be able to finish a larger cigar,” advises Kurtis.
You now have the blueprint for a legendary backyard BBQ from the experts. With most things, practice makes perfect. And practicing making delicious BBQ, drinking smooth bourbon, and smoking a hand-rolled cigar sounds like the ultimate summer hobby. So grab the tongs, give them a snap, and become the backyard legend you were born to be.
If our experts help make your next BBQ a rousing success, your friends and relatives might demand you host every get-together!
Just don’t let it linger too long, or you’ll trade juicy for jerky.