When you visit our website, the first thing you see is LOW & SLOW in great big letters. Why is that? Because that’s the best (and really the only) way to cook great BBQ. If you’ve ever tried your hand at making your own BBQ, you know that’s true. And if you enjoy BBQ, you appreciate the time and care that went into making it. All BBQ restaurants take their food pretty seriously, and we’re no exception at Border Brewery.
Let’s take a look at why “low and slow” is so important to BBQ restaurants.
Tenderize the Meat
BBQ often uses tougher cuts of meat, such as brisket or shoulder. Slow cooking breaks down the connective tissue gradually, resulting in tender and flavorful meat. Prolonged exposure to low heat also helps to break down the collagen and other tough fibers in the meat. These transform into gelatin, which adds moisture to the meat, making it more tender.
Develop the Flavor
BBQ has its intrinsic flavor as well as the additional flavors from rubs and sauces. Cooking the meat low and slow allows those flavors to develop and intensify over time. When the meat cook slowly, it retains the fat and juices while the added flavors infuse into the meat. By the time it’s finished, the result is smokey and flavorful meat.
Control the Temperature
If you cook on your grill at home, you know that controlling the temperature can be challenging. Fat can drip down, causing the flames to flare up and scorch the meat. And if the temperature is too high, the meat will cook quickly and dry out. When you cook low and slow, you have more control over your cooking process. You avoid burning and overcooking parts of the meat while other parts of the cut are undercooked.
Absorb the Smoke
Part of the appeal of BBQ is the smoky flavor. Certain sauces and rubs try to replicate the flavor, but it’s just not the same as tender meat that has been absorbing smoke for hours. Aas the meat gradually absorbs the smoke, the flavor becomes more pronounced. This is especially important for traditional BBQ styles that get their distinctive flavors from wood smoke.
