Mesa’s East Valley is a barbecue lover’s paradise. Local restaurants maintain high standards of service and quality to make every meal a special experience.

When my ribs arrive, they are covered with a cherry glaze infused with Oaxacan mole, resulting from Chef Drew Bent’s fusion cuisine. The Downtown Mesa BBQ Classic will feature seasoned chefs and skilled pitmasters at a Kansas City Barbeque Society-sanctioned competition on Nov. 3-4. Contact Tom’s BBQ now!

The holy grail cut of meat for barbecue enthusiasts, brisket is a tougher cut that benefits from low and slow cooking methods like smoking or braising. It is a versatile and delicious meat, but it’s important to prepare it correctly for a great eating experience. Read on to learn everything you need to know about preparing brisket, from trimming and seasoning to wrapping and cooking it. By the end, you will be a brisket expert!

A brisket that is cooked properly will be moist, tender, and flavorful. It should also have a nice crust and be able to hold its shape after being sliced. To achieve these results, the brisket should be smoked low and slow for several hours, allowing the juices to redistribute and the meat to develop a good crust. Additionally, it’s important to slice the brisket correctly by cutting across the grain. This will make the slices more manageable and ensure that the meat isn’t too chewy or wet.

For the best brisket, it’s essential to trim the meat carefully before starting. This will help to create a more attractive finished product, but it’s important not to remove too much fat as this can lead to dry, tough brisket. Start by placing the brisket on your cutting board fat side down and removing any silver skin or pockets of fat. Next, square off the edges of the brisket and trim the larger pocket of fat near where the flat and point meet. Finally, remove the fat “flap” at the top of the brisket.

When the brisket is done, it should be allowed to rest for 30 minutes before being sliced. This will allow the juices to re-absorb and make it easier to slice. When you’re ready to eat, serve the brisket with your choice of sides. The most popular options include coleslaw, potato salad, beans, and cornbread. Some smokers even skip the sauce altogether and serve their brisket with just the peppery, smoky goodness of the meat itself.

Brisket leftovers are one of the best parts about a successful brisket cook! Leftover brisket can be eaten as-is for a tasty sandwich or used to make delicious brisket tacos. Another great option is to make brisket queso. This easy appetizer is made with smoked brisket mixed into a classic Velveeta and Rotel cheese sauce.

Ribs

Ribs are a staple at mesa bbq and they can be prepared a few different ways. The most traditional is to grill them, but you can also bake them in the oven and then grill them if you’d like. The key is to prepare them slow and low, so the meat can tenderize.

Rib preparation starts by rinsing the ribs with cool water to remove any bacterial film that might have grown during storage or shipping. Then, you want to pat the ribs dry with paper towels to remove excess moisture and help the seasonings stick. This step is especially important if you are using a rub.

Once the ribs are dry, sprinkle about half of your chosen rub on both sides and give them a thorough coating. Then, flip the ribs over and coat the other side with the rest of the rub. Once the ribs are coated, wrap them tightly in foil and place them in a shallow baking dish. Refrigerate the ribs for at least 2 hours, and then turn them over and repeat the coating process on the other side.

Food science god Harold McGee recommends roasting a slab of ribs in a 275oF oven for up to 8 hours, which allows the connective tissue to dissolve and the meat to become tender. This method takes a lot longer than simply grilling the ribs but, according to him, is worth it for the intense flavor.

Some people prefer to cook their ribs in the smoker rather than in an oven, which gives them that prized mesa smoke ring. In his recipe for Cider-Basted Baby Back Ribs with Lemon Barbecue Sauce, Steven Raichlen suggests spritzing the ribs with apple cider vinegar before they’re placed in the smoker and finishing them with a citrusy glaze.

Before you put the ribs in the smoker, take the time to peel the membrane off of the back of each rack. You can do this by running a spoon between the bottom of the rack and the membrane, or by sticking your finger under one of the bones near the end of the meat and wagging it. The membrane is usually tough, chewy and inedible, so it’s worth the effort to remove it.

Pulled Pork

Pulled pork is a versatile dish that can be enjoyed with many of the same side dishes as beef. It can also be stuffed into sandwiches, tacos and nachos. When making pulled pork, the key is to cook it low and slow so that the meat becomes tender enough to pull apart. The slow cooking process also helps to infuse the meat with delicious barbecue flavours. For the best results, use a slow cooker or oven and don’t rush the cooking time – if you get impatient, your meat will not be as tender or flavourful.

To prepare your pulled pork, first rub the pork with a mixture of spices and herbs. A good quality commercial rub is a great option, or you can make your own by mixing together salt, pepper, garlic powder and paprika. Once the rub has been applied to the pork, drizzle with vegetable oil and then rub in the seasonings. The oil prevents the pork from sticking to the pan during the slow cooking process, and it also gives the pork a golden colour.

After the pork has been cooked, remove from the pan and allow it to rest for 20-30 minutes. This allows the juices to redistribute throughout the meat and ensures that it is moist and flavourful. It is also important to use a meat thermometer when cooking pork. The pork should be cooked to an internal temperature of 195°F in order to be completely tender and easily shreddable.

When the pork has cooled, transfer it to a large bowl and use a pair of forks to shred it into fine strands. Then, stir in the barbecue sauce to coat the shredded pork. To prevent the sauce from getting too thick, add a small amount of water or beer as needed.

To serve, place a few spoonfuls of pulled pork on top of a slice of toasted brioche bread and garnish with sliced pickles or fried onions. You can also serve the pulled pork with potato salad, macaroni salad, or any of your other favourite BBQ sides.

Chicken

Chicken is a staple of mesa bbq and it’s typically fried or grilled. The chicken is seasoned with a variety of spices and herbs before it’s fried or grilled. The meat is tender, juicy and delicious. It’s a great option for those who don’t like pork or are allergic to it.

If you’re grilling a whole chicken, season it with herbs such as rosemary, thyme or sage before roasting it at 400 degrees Fahrenheit until the internal temperature is about 165. To make sure the chicken is cooked through, it’s recommended to use a meat thermometer. It’s important to note that the tip of the meat thermometer should be inserted into the thickest part of the chicken and not touching bone or the skin.

If you’re using a pan to cook the chicken, use a small amount of oil. Once the oil is hot, add the precut chicken. The chicken will be ready in about 12 minutes. When you remove the chicken from the pan, let it sit for a few minutes to allow the meat to come up to temperature. It will be easier to cut the chicken if it has a little time to rest. Then, serve it with rice and wok vegetables. This is a delicious dish that everyone should try. It’s easy to prepare and will impress your friends at your next bbq party.