Smokin' Z BBQ in New Lenox will host the next one July 1
Memorial Day weekend: first weekend of summer and one of the most popular times to barbecue and grill.
In preparation, Joe Zolecki, who owns Smokin' Z BBQ in New Lenox with his wife Kelly and offerings periodic barbecue camps, offered tips to improve your barbecue game.
Zolecki's next Smokin' Z BBQ Boot Camp on July 1.
Attendees will learn how to select, prepare, smoke and serve a wide variety of meats. This includes pork butts, pork loins, ribs, beef brisket, whole chickens and chicken wings), as well as traditional barbecue sides and desserts: barbecue beans, mac & cheese and smoked apple crisp.
Zolecki will also discuss smokers, gadgets, wood selection, use of smoke, fire management, temperature control and food safety. The class concludes with a barbecue feast featuring all the items made in class.
Finally, attendees leave with recipes, smoking tips, magnetic charts of the best woods for particular meats and barbecue rub.
Zolecki, who started barbecuing 10 years ago and opened Smokin' Z BBQ five years ago, said he started the boot camps in November. About 10 to 20 people participate at each one and camp slots fill up fast.
"I think people are curious," Zolecki said. "We would be at these festivals and bring our smoker out and people would come by and ask questions. We just felt this [the boot camp] would be an opportunity to bring people to together."
Camp begins with attendees taking turns and sharing their personal barbecue history. For Zolecki, barbecue was a hobby that turned into a catering/food truck business. Zolecki briefly talks about the history and science of barbecue and then he talks about the different meats: how to prepare and smoke each one of them.
"I go through how to purchase, trim fat, rub, prepare, smoke and serve," Zolecki said. "We don't get into cheese – no cold-smoking – or it could go on and on and on." Zolecki discusses the different types of smokers and how the right gadgets can turn a grill into a decent smoker.
"You don't have to go out and spend three, four hundred dollars," Zolecki said.
He also discusses the types of wood and wood combinations for the perfect flavor.
"Having a clean smoker is important, too," Zolecki said. "It's important to get rid of the creosote buildup or yo will get a bitter flavor in the meat."
Zolecki leaves plenty of time for questions, such as "Why can't I get my brisket to turn out nice and juicy?" It's a common concern.
"Brisket is one of the hardest things to cook," Zolecki said. "It can take 12 hours."
KNOW MORE
• Delicious barbecue is a precise combination of rub spices, time, temperature and smoke.
• Barbecue is hard to plan due to variables: weather, meat type, internal temperature. Allow sufficient time.
• Grilling is not barbecuing. Grilling uses high and direct heat for quick cooks (burgers and steaks). Barbecue uses indirect, consistent, low heat for longer cooks "slow 'n' low." (pulled pork and brisket).
• A well-made cooker, grill or smoker that uses charcoal or wood as its heat source is essential. Use a good digital thermometer.
• Balance smoke with rub spices. Smoke should be a subtle supplement to the flavor of the meat.
• Use a combination of woods with bold flavor – like hickory and oak – with subtle and sweet flavored woods like cherry and apple.
IF YOU GO
WHAT: Smokin' Z BBQ Boot Camp
WHEN: 2 to 6 p.m. July 1
WHERE:Lockport VFW Post 5788, 1026 E 9th St, Lockport
COST: $40.
INFORMATION: Register at www.freshtix.com or smokinzbbq.com. For more information, contact Joe at 815-919-6143 or smokinzbbq@aol.com