Chef Jimmy Nadell, the culinary force behind Tuscany Nokomis, is a man who knows his way around a smoker. He tells us the word “barbecue” comes from the Caribbean term barabicu, meaning “fire pit.” And when it comes to fire pits, few can compete with his: a custom-built, 18-foot smoker created in 2017 for a major event—the 75th anniversary of Harley-Davidson in Sturgis, South Dakota.
“I was the only caterer in the Glencoe Campground with 40,000 people,” he recalls.
These days, Chef Nadell rolls out the smoker whenever and wherever the party calls. “I can fill it with 100 pork butts, 70 racks of baby back ribs, or 300 pieces of chicken,” he says.
So what’s the secret to great barbecue? “Start with a high-quality cut of beef, pork, or poultry. Coat it with a dry rub. Cook it low and slow—using live fire and smoke—at a temperature between 190°F and 275°F. Then finish it with a killer BBQ sauce.”
Chef Jimmy’s Signature Dry Rub
Ingredients:
- 1 cup granulated sugar
- 1 cup Spanish paprika
- ½ cup powdered garlic
- ½ cup kosher salt
- ¼ cup onion powder
- ¼ cup chili powder
- ¼ cup freshly ground black pepper
- 2 tbsp cumin
- 1 tbsp coriander
Instructions: Mix all ingredients thoroughly. Store in an airtight container.
Add Zing to Your BBQ Sauce
Give your favorite sauce a flavor boost with Chef Jimmy’s tips:
- For sweet: Add mango or papaya purée
- For sweet & tangy: Stir in Thai chili sauce
- For tangy & hot: Kick it up with Sriracha