Distinctly Montana Magazine
Issue link: https://digital.distinctlymontana.com/i/135752
in 2005, Jim gr ay was named montana's chef of the ye ar ! e h BB T itchen Gu K y When summer evenings are nice and hot, The thing to do is find a spot, Where a barbecue can be set up, So everyone can come and sup... ~ Ernestine Northover By Chef Jim Gray A s an officially certified judge, trained by the cognoscenti of the Pacific Northwest Professional Barbecue Association, I attest that the opening lines of Ms. Northover's paean to barbecue capture the feelings of most Montanans when it comes to using the grill, er barbecue, as is said in these here parts. Fortunately for us "Q" devotees in Montana, a growing number of ranchers raise all variety of stock and poultry and offer their expertly finished meats for us to grill in increasing number of farmers' markets across the state. Game meats like elk, deer and antelope generally are too lean and don't really have the structure — or fat content —- to stand up to the long, slow cooking necessary to achieve true barbecue. Those meats are likely to turn into something resembling jerky after spending the time true barbecue requires. I don't recommend it. In the world of barbecue, pork presents us with the greatest number of options. The process of slow cooking or slow roasting meat for many hours in a closed, low-heat environment has been raised to high art by four-star chefs and backyard cooks alike the world over. Fear not and do not be deterred! I'm here to help: w w w. d i s t i n c t lymo nt a na .co m The technique of barbecue refers not only to the cooking method, but also to the preparation of the meat to be cooked. That's the rub. And, while most will agree on the cooking method, there is no shortage of opinion on the subject of rubs — that combination of herbs, spices and other ingredients placed on the surface of the meat before it ever reaches the cooking vessel. Sauces? That's an encyclopedic subject, to be sure. So let us focus on two basic barbecue preparation methods: dry rubs and wet rubs. Dry rubs usually have salt as a base, along with garlic powder, onion powder, paprika, pepper, and maybe any or all of these herbs and spices: cayenne, coriander, ginger, oregano, thyme, rosemary, and maybe all of the other spices and herbs you've got in your pantry. Let your imagination and taste buds run wild. 29