Hot off the Grill: July 4 Tips from Local BBQ Kings

By Wynter Holden Independence Day is fast approaching, and no doubt you're either looking forward to attending someone else's barbecue party or planning a menu for your own grilled feast. If you're in the latter category -- or are kind enough to offer up your grilling skills for a friend...

By Wynter Holden

July 2, 2009

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By Wynter Holden

Independence Day is fast approaching, and no doubt you're either looking forward to attending someone else's barbecue party or planning a menu for your own grilled feast. If you're in the latter category -- or are kind enough to offer up your grilling skills for a friend or family member's barbecue -- we've got some helpful tips from Tad Peelen, co-owner of Joe's Real BBQ in Gilbert.

"When thinking BBQ, think 3 things, " says Peelen. "Meat, Smoke, and Time."

Start with something like a whole brisket. (Don't even think about cutting away the outer fat. That is going to serve to moisten during smoking.) Rub the entire brisket liberally with your favorite combination of spices.

Don't forget to add the BBQ sauce, which should be slathered on liberally near the end of the process. We can't guarantee 100% success if you follow Tad's tips, but considering that Joe's has been in business for over 10 years, you've got a pretty good shot at impressing your guests with some of the best homemade 'cue they've ever had.

Wynter Holden

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