Maybe you’ve heard about Chad’s BBQ, or maybe you’ve just been drawn in by that distinct, smoky aroma that only exquisite barbeque can offer. Either way, you’re curious about what Chad’s BBQ has for eats, and you want to know where to start. First, let us thank you for your interest in Chad’s BBQ. We are just as excited to serve you as you are to chow down! If you’re on the fence about what to try first, here are some of our most popular and favorite menu suggestions.
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If you have a family get-together coming up, a big BBQ, or a special occasion that only a slab of delicious meat can celebrate, it’s a good time to break out the smoker. And if you’ve got brisket on the mind, you need to do it right. That means you have to learn how to keep a brisket moist. Nothing’s worse than dry meat at a BBQ. If you aren’t a pro BBQ connoisseur just yet, but you want to make sure your brisket comes out perfectly, we’ve got some tips and advice on how to keep a brisket moist.
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The grading scale is not a new idea. We have been thinking about grades since we were in elementary school. If you work hard and get good grades, you can be the very best, right? Good grades meant success and excellent quality. Beef grades are not too far from that idea. Without a doubt, consistent meat quality is critical to meat consumers everywhere and the beef grading system provides just that.
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Summer is right around the corner. That means scrubbing the grates, cleaning the hood, sweeping out last summer’s BBQ ashes, and solving the age-old debate — charcoal vs. wood grilling — what’s best? To lighten your load, we highlighted the differences and benefits of charcoal vs. wood grilling.
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Whether you’re using a wagyu beef patty or a store-bought frozen burger, there’s always a chance to mess up when grilling burgers. If you think about it, the process looks easy. But it’s this simplicity that makes it so effortless to screw up. For this reason, I’m putting a spotlight on these common mistakes. It’ll save you from having to go through them later.
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In order to call yourself a true pit master, you’ve got to back it up with a certain amount of BBQ knowledge. Which means mastering some of those intricate barbecue terms, like pork tenderloin versus pork loin. Or, knowing the difference between spare ribs and baby back ribs. To help, we’ve broken down some of the most popular meat cuts and their differences. Let’s explore!
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Ah, barbecue! Just saying the word conjures up visions of Dad (or Mom) lovingly tending the grill with a silly apron on and tongs in hand. Whether it’s burgers and dogs, ribs, brisket, or even veggies, most of us can’t get enough. But, apparently there’s a lot we don’t know about the beloved cooking method we call barbecue. Let’s explore!
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The proper storage and refrigeration of food are highly important, especially to anyone in the restaurant industry. However, this looks very different for our clients. For starters, most people don’t have industrial-size refrigerators at home. Also, shelf life is a bit different. On the other hand, if you have a lot of meat, you won’t go through it as quickly as a restaurant will. Now that the pandemic has changed our way of life in many different ways – it seems prudent to go over how to store, freeze, and thaw meat the right way.
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You can’t smoke tender, flavorful meat with just any wood. The best wood for smoking meat should give your barbecue a nice crust and a juicy, smoky flavor. Generally, mild woods are perfect for poultry and fish. While medium woods are suitable for pork and tougher poultry (such as turkey and duck). Finally, strong hardwoods pair well for dark red meat. So, without further ado, and as a continuation of our previous wood smoking blog, we’re rounding up more wood-meat combinations to try. Check out the 9 best wood for smoking meat below.
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We all have days when we’re too busy to cook dinner for the whole family. That’s when Chad’s BBQ comes in to save the day. We’ve been cooking up quality smoked meat since 2013 and our BBQ restaurant stands out as one of the best. That’s because we make every one of our menu items from scratch. Not to mention, we slowly smoke all the meats and create unique spice rubs in house. So, just give us a call and we’ll put together a family-style meal that’s packed with smoked flavor and ready to serve.
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