Slow Cooking

Slow cooking is a time honoured technique, it not only provides a great tender meal from tough cuts but, the slow cooking meant the meal could be cooking without needing to be watched.

A Crockpot or Slow Cooker is a great tool for slow cooking and in BBQ we are trying to cook slowly and have the meat break down the same way but not always in a bath of liquid.

Temperature control is the key, no matter what you are using to cook in. In a crockpot, or oven, set the temperature and walk away.

In a BBQ maintaining temperature is a manual process, unless you use a Digital Temperature Controller.

I’m looking for 100°C (212°F) to 160°C (320°F), this is a small charcoal fire, or in a gas BBQ maybe two burners on and the others off.

In a Kamado it would be a low fire with a deflector between the fire and the food, this tempers the direct heat from the fire.

Low N Slow Smoked BBQ

Often called Smoking, this form of BBQ is cooking at a low temperature over a long period of time, it can be done on any fuel you like despite what the purists might say. The hardest part is keeping the temperatures low.

Typically, the US style of Low N Slow BBQ is cooked over Wood or Charcoal.

You need a fire that produces very little smoke, what some people call a “Thin Blue Smoke”.  The smoke is applied to the meat over a long time. Avoid thick white or grey smoke it will deposit bitter creosote on your food.

Each Smoker or BBQ has its own temperature control methods, and the cooking methods change from device to device.

Its not even necessary to use a BBQ or Smoker, Attaching the food to sticks placed at a distance to an open fire will produce the environment you need for Low N Slow, this makes it probably the oldest form of sophisticated cooking (aside from just chucking the animal in a fire and coming back later).

Usually, this form of BBQ aims to take a tough cut of meat from the front end of the animal and turn it into something soft and luscious by breaking down the tough collagen and converting it into unctuous gelatine within the meat fibres, add smoke to this and you have heaven!

Of course, the Low N Slow method is only a tool and it can be used to create a number of stunning dishes.

Slow Cooking

I use Slow Cooking a lot, I’m a fan of slow braising, it’s a common cooking method and a useful technique.  I know it is “Old School” but I use my Slow Cooker (Crockpot) a lot.

In a BBQ or Oven, it is easy. I will slow cook at anything from 100°C (212°F) to 160°C (320°F). The higher the temperature, the more likely I am to Braise, this just means cooking in a pan with some liquid.

I’m a fan of Cast Iron for Braising and Slow cooking, the thick walls help hold heat and stop temperature swings and hot spots.

Slow cooking takes the pressure out of preparing a meal.

Heating the food slowly stops the tension in the meat, minimises moisture loss and maximises the rendering of fats and facilitates the conversion of Collagen into Gellatine.
Perfect for Secondary cuts, Slow Cooking gives you a tender flavour filled result!

Temperature control is the key, no matter what you are using to cook in. In a crockpot, or oven, set the temperature and walk away.

In a BBQ maintaining temperature is a manual process, unless you use a Digital Temperature Controller.

I’m looking for 100°C (212°F) to 160°C (320°F), this is a small charcoal fire, or in a gas BBQ maybe two burners on and the others off.

In a Kamado it would be a low fire with a deflector between the fire and the food, this tempers the direct heat from the fire.

I’m a fan of Cast Iron, it holds heat well and transmits it to the food slowly.

I use an old Cast Iron Frying pan  with the handle removed as a Deflector, Drip Pan, Water pan and Roasting Dish!

A good “Leave In” temperature monitor is a great tool to have also.

Offset Smoker Fire management
Kettle BBQ Fire Management
Gas BBQ Fire Management
Kamado Management
Drum Smoker Fire Management
Open Fire Management
BBQ Beef Ribs Low N Slow
Beef Cheeks Twice Cooked
Slow Cooked Lamb Shoulder
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