A Mouthwatering Meeting

If ever there was a WHO meeting where a good number of the attendees left craving some good barbeque, this was it. WHO member Mike Colvin, whose Barrels and BBQ smoked the hog for this year’s Brewnity Picnic, gave an in-depth talk on the process of smoking meats and the three major considerations—equipment, wood, and meats.

Equipment — whether you’re just starting out with wood chips in aluminum foil or a small smoke box on your propane grill or you’ve graduated to one of the many types of stand-alone smokers on the market, Mike discussed the pros and cons of each. He explained why a multi-probe meat thermometer is a great investment.

Wood — from oak to hickory to cherry and mesquite, Mike gave tips on seasoning, moisture content, and discussed how to control temperature.

Meats — different cook times were discussed for things such as whole hogs to briskets to pork shoulder and more. From various rubs to why it’s best to brine poultry.

It’s not just ribs and brisket

In addition to delicious cuts of meat, Mike also smokes grain for brewing and salt. Last summer, Mike and Fred shared their smoked porter which incorporated their own house-smoked 2-row. Mike brought in samples of his own smoked salt, which when blended with different spices can completely transform a dish or dry rub.

After the talk, home brew was shared.