Memorial Day at Stately Tanner Manor, Washington, DC: The Finished Product

I apologize for waiting until today to display the finished product of yesterday’s labors. We had company. To resume the barbecue discussion: About 6:15, after people had started arriving, I shut down the grill — closed all vents to kill the fire. I left the meat on the grill to move gradually from cooking to resting. Here’s Butt #1, served at about 7:00, I think … Continue reading Memorial Day at Stately Tanner Manor, Washington, DC: The Finished Product

Other Approaches to Barbecuing

There are other ways to cook barbecue, of course.  Naturally, I think that my way makes the Best Barbecue in the World, but then I’ve been doing this for, what, 38 years now?  I’m at the point where I’m comfortable with my method.  It’s the closest I can get to cooking over an open pit, which is indisputably the best way to cook barbecue.  That’s … Continue reading Other Approaches to Barbecuing

Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: Managing the Heat

Once the cooking starts, the next eight or nine hours involve managing the heat: low and slow is the rule. I keep it low and slow by controlling the oxygen available for the fire.  I usually do this by adjusting the upper vents, opening them a bit to raise the temperature, and closing them a bit to lower the temperature.  I’ll adjust the lower vents … Continue reading Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: Managing the Heat

Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: The Cooking Begins

It’s 10:00 a.m. and people are coming over at 6:00, which means that we’ll eat somewhere close to 7:00.  It’s time to start cooking. When grilling most things — steaks, chicken, burgers — I wait until all of the coals are fully engaged before I empty the smokestack starter onto the grate.*  That creates far too hot a fire for barbecue.  For barbecue, I empty … Continue reading Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: The Cooking Begins

Memorial Day Barbecue at Stately Tanner Manor, Washington, DC: Preparation

We’re having a few people over tonight and I’ll be cooking barbecue.  I have the key ingredients: a couple of medium pork butts, about 6.5 pounds each; well-soaked hickory chunks; hickory chips; and French Market coffee (for me, not for the meat): And for the fire, Kingsford Charcoal and a Weber grill (there are no substitutes). I use a smokestack starter which I’ve filled about 5/6ths … Continue reading Memorial Day Barbecue at Stately Tanner Manor, Washington, DC: Preparation

St. Anselm’s Abbey School, Washington DC

As you will recall, I spoke to the Barbecue Club at St. Anselm’s Abbey School here in DC a while back.  https://johntannersbbqblog.wordpress.com/2016/02/25/st-anselms-abbey-school-washington-dc/.  St. Anselm’s Abbey is a school for smart people who — and this is unusual — not only (a) get smarter while there, but also (b) learn valuable life skills, such as how to make barbecue.  The Barbecue Club there doesn’t just go … Continue reading St. Anselm’s Abbey School, Washington DC

Hill Country BBQ Market, Washington, DC

I went to an event sponsored by a Texas group on Wednesday, largely because it was billed as a barbecue.  As I expected, it was catered by Hill Country BBQ Market here in DC, a place which has been a puzzle to me. Others, including barbecue experts like my neighbor, Doug Jacobson, the Kansas City Barbecue Maven, have had uniformly good experiences at Hill Country. … Continue reading Hill Country BBQ Market, Washington, DC

Barbecue in Vietnam?

As I mentioned in an earlier post, Nancy will be going to Vietnam with Operation Smile in June.  https://johntannersbbqblog.wordpress.com/2016/05/20/barbecue-road-trip/.  She’ll be working 12+ hours a day in hard conditions to transform people’s lives for the better, which is a far cry from what people usually expect of Washingtonians, and that deserves some good meals. She’ll spend a few days in Hanoi, and then head to … Continue reading Barbecue in Vietnam?

Grill-Smoked Shellfish

Jim Shahin’s latest column ventures afield to discuss the easy way to cook shellfish adding smoke flavor to oysters, clams, and mussels. https://www.washingtonpost.com/lifestyle/food/when-bivalves-hit-the-grill/2016/05/23/decfc4f6-1917-11e6-924d-838753295f9a_story.html?postshare=3931464011309777&tid=ss_fb-bottom First of all, pay attention to Jim’s advice on grill techniques.  He knows what he’s talking about. Okay, now let’s focus on oysters for a minute.   Why would you want to cook oysters in the first place?  Once you’ve taken a … Continue reading Grill-Smoked Shellfish