Do you love the taste of tender, juicy meat with a wonderful smoky aroma? Are you a fan of the American BBQ? Then just bring a piece of American tradition home and inspire your family, friends and colleagues with a barbecue grill from Cactus Jack.
BBQ – the traditonal way
COOKING – use a pan or a pot
GRILL – using our patented Firebox
Indirect Grill with wood and small fire
SMOKING – slowly bbq with a fantasti aroma
USING YOUR CACTUS JACK - BBQ
This outdoor cooking method is the most liked technique. The name is the most used one even though not everybody is really barbecuing. Often it is the grilling method used but users like the name ‘BBQ’ more than ‘Grilling’.
The name originates from the Mexican and Spanish Word Barbacoa which describes an original cooking technique on an open fire with a wood construction or stick to roast slowly and adding wood flavor and smoke to the large pieces of meat or entire animals.
In the northern hemisphere and in the very advanced industrialized countries BBQ units or BBQ Smokers are typically used to practice this old culture and technique in a modern and secure / time adapted and doable way.
This old but also high quality cooking technique offers time flexibility and quality and
Tenderness improvement for the meat for instance and adds a lot of flavor and humidity of the air and the wood to the food.
This well know and used method in doors and outdoors is the easiest way how to warm and prepare or cook food. The difference by cooking inside with a stove or oven or with a gas or even a ceramic induction heat system versus
Cooking outside with wood or charcoal fire is huge. Many people totally underestimate this difference big time. Outside you can cook with cast Iron Pots best in the open fire or also indirect fire.
Anything can be prepared as you are used to do in the kitchen. With a pot hanger for instance or on the grill racks
You can cook in any cast irons or heat and flame resisting pots and casseroles easily.
This technique is the better way of grilling. No waiting for the braise and even faster to cook food and maybe less visual emotionally as the grilling direct on the fire.
No flame contact – only the heat – most time high heat – cooks the food indirectly. Less observation and turning needed versus the direct grilling method. When the food is ready it needs to be served also.
This method can be used with a separate firebox or if there is only one chamber or unit slide the wood or Charcoal to the left or right side or away from the center where the food will be cooked and add a water Aluminium tray maybe under neath.
This is a very old cooking technique. It is curing and storing and like this conserving method for food. There are the following ways available such as: cold, warm and hot smoking.
Usually it is used for Fish and meat and Alder or Oak and sometimes Beech Wood is used in Europe and in USA Hickory, Mesquite, Pecan and Maple and other Fruit Trees.
This cooking method needs preparation and pre curing for the microbial hurdles and needs some experience and knowledge and Know How. Yes in any BBQ Smoker you can use all 3 temperature smoking methods.
The very thick-walled steel grills, handcrafted in Europe, are versatile and offer numerous practical extras for a special kind of grilling experience. Whether you are already an experienced grill master or are just discovering your enthusiasm, our smoker range has the right “Jack” for everyone there.
There are good BBQ recipes on the Internet like a dime a dozen, and you don't have to look far for good BBQ cookbooks. Whether you want to learn the basics or deepen your knowledge, there is already the necessary specialist literature for almost everything, or a promising blog.
Vorbereitungszeit: 10 Minuten Smoker einheizen auf 120 °C Zeit im Smoker: 4 – 7 Stunden (je nach Gewicht 1 kg = ca. 1 h) Kerntemperatur: 55 °C Für 8 Personen Zutaten: Für das Prime Rib 4-7 kg Hochrippenbraten vom Rind mit Knochen (Das Fleisch sollte gut gereift sein) Trockengewürz nach Wahl Alternative (Marinade): 100 ml […]