Are you ready for some football … and some great barbecue? With a brand-new TV and a great new happy hour during games on Sundays, Mondays, and Thursdays, we sure are.
No. (Boy, that was the easiest blog post ever.) OK, we should probably write more than that. But contrary to what you might think, it doesn’t have to be nice and sunny outside to fire up the smoker.
You can smoke just about anything. But that doesn’t mean you should.
You might have heard that we use California oak for our smoking. That’s because it’s local, first of all, and we always want to use local ingredients when we can.
We pickle our own veggies here at Big Sur Smokehouse, such as cucumbers, onions, peppers, and more.
Big Sur is Mother Nature’s melting pot, and at Big Sur Smokehouse, we honor that by being a melting pot of sorts for great barbecue!
So you want to barbecue—or maybe you just want to know more about barbecue (that’s cool, too). Once you get past the basics of low-and-slow cooking and smoking, it’s time to start thinking about the meat. And that means thinking about rubs.
Not to get all barbecue-snob on you here, but throwing some burgers or steaks on the grill, directly over the heat, isn’t barbecue. It’s grilling It’s still delicious, don’t get us wrong.