Secret Ingredient Tricks  

Sugar and Spice. Sugar can be used in so many different forms, and it has been vilified in the last decade or so. If you are cooking for a competition, it is a well-known secret that “judges like sweet.” I’ll also say that all forms of sweetener are not created equal (no pun intended). White refined sugar can be replaced by brown sugar in many rubs and sauces for a deeper, less processed flavor, but Turbinado sugar (AKA Sugar In The Raw) is loved by pitmasters because it is a less processed form of crystalized sugar that stands up to heat better than other forms of sugar. Plus, its large crystals add a welcoming texture to robust rubs. Demerara is a similar, English, version of this sugar with even larger crystals.

One big trick to remember is that sugars, notably in rubs and sweet sauces, are best added at the end of high heat grilling. Lower smoking temperatures of 250°F or so shouldn’t burn sugars, but use caution. The burning point (called scorch point) of sugar is just above 330°F/165°C.

Salt Basics. Salt also gets a bad rap from today’s dietitians, but it is essential to bring out the flavors in great barbecue. Use coarse kosher salt for its consistently large grains. Sea salt is loaded with natural minerals and can have large crystals perfectly suited for hand-ground steak rubs.

When measuring salt, be aware of the designation of table salt or coarse kosher salt. The larger, fluffier, grains of coarse kosher will make it a bit less potent than table salt in equal measure.

• 1 tablespoon of table salt = 1 tablespoon + ¾ teaspoon of coarse kosher salt.
• 1 cup of table salt = 1 cup + ¼ cup of coarse kosher salt

A Course in Coarse. Coarse dry ingredients like coriander, allspice, dry minced onion, peppercorn, and garlic work best for the rustic rubs we’ll cover in our final chapter. Plus, toasting and hand grinding any of these will add power to your barbecue.

Vinegar. Dieticians say that vinegar added to your diet will lower your glucose response when you’ve had a spike in carbohydrates. I’ll take it. But the real reason pitmasters use vinegar is for the acidic tang it gives sauces. As a barbecue trick, it’s also a great all-natural cleaner. Use it to freshen up your cutting boards with a rubdown and overnight rest before rinsing. Or give your grill grates an overnight bath in a tub of vinegar and a bit of hot water and washing soda crystals. Rinse, dry, and get cooking.

Grease Is The Word. Bacon grease is one of those special ingredients I think of whenever I talk about secret ingredients. It’s a tricky fat source I like to use to add a special kick to my Quick Southern Potato Salad (found in Side Notes) . Reserve it for later whenever you fry up your next batch of what I call “nature’s duct tape”. It brings big flavor to boring veggies, too.

The Pro Pitmaster’s Pantry  

These ingredients may not be in the top ten but are often used by the best outdoor cooks to build big flavors:

• Basil. Add this fresh herb at the end of cooking for fresh results.
• Bouillon Powder/Cubes. This is the secret ingredient to the Grilled Parmesan Onions (found in Side Notes ) .
• Cajun Seasoning. It’s my all in one choice. I challenge you to try to use Tony Chachere’s brand without sneezing.
• Cayenne Pepper. I love the heat. You’ll know you used enough when someone asks for a glass of milk.
• Coffee. Use the new microground instant coffee packets, like Starbucks Via. It’s great (without the grit) in rubs.
• Coriander AKA Cilantro Seed. The legendary Rendezvous restaurant in Memphis inspired me to add it to the rub for ribs in Chapter 5.
• Crushed Red Pepper. A little bit goes a long way.
• Cumin. A must for Mexican flair.
• Garlic Powder. Use caution to differentiate from Garlic Salt.
• Ginger. It’s typically used dry in barbecue, but fresh ginger lasts a long time and adds great flavor to marinades.
• Sweet and Smoked Paprika. Paprika is the base for most barbecue rubs. The best comes from Hungary.
• Lemon Zest. Good things come in small packages. The smallest amounts of lemon or orange zest will give chicken, fish and seafood a flavor boost. It will also freeze for about six months and still retain its punch.
• Mono Sodium Glutamate, AKA MSG, is a secret ingredient in most of the restaurant foods you know and love. It brings out the umami flavors, but alas has a bad reputation with many.
• Molasses. Use this dense syrup to add depth of flavor as well as mellow sweetness.
• Oil, Grease and Lard. See Smoke Points below.
• Tamarind Concentrate. Sometimes called tamarind paste, this has a similar acidity to lemon juice. Fun fact (a fact you’ll never need again in your life): It’s also a key ingredient in Worcestershire sauce.
• Onion is one of those multi-purpose ingredients that is both a seasoning and a vegetable! We’ll talk, and cry, more about onions in my chapter on vegetables.

Smoke Points of Fats and Oils

Safflower Oil	510°F	265°C
Beef Tallow	400°F	205°C
Canola Oil	400°F	205°C
Butter (Clarified)	400°F	250°C
Grapeseed Oil	390°F	195°C
Lard	370°F	185°C
Chicken Fat (Schmaltz)	375°F	190°C
Coconut Oil	350°F	175°C
Olive Oil (Extra Virgin)	320°F	160°C
Butter	250°F	150°C