The BBQ Professor
My blogs
| Gender | Male |
|---|---|
| Occupation | BBQ Pitmaster |
| Location | Las Cruces, New Mexico, United States |
| Introduction | Pete Mullen, owner of Big Pete's Smokin' Blues BBQ takes 20 years of Restaurant and BBQ experience and provides tips, techniques and recipes with a side of history behind America's unique cooking style, Southern BBQ. Pit master Pete Mullen takes you on a journey that explains how Great BBQ has exploded across the country with different variations regionally on not only what's cooked but what to serve with it. Follow me here and on Twitter; @BBQProfessor and on our Facebook page; The BBQ Professor. |
| Interests | Barbecue (verb) A method of cooking. (1) Low and Slow Barbecue or Smoke Roasting. A method of cooking involving roasting food, in a closed oven or in open air, indoors or out, in the presence of smoke, usually created by the combustion of hardwood, but other sources of smoke are occasionally used including tea and herbs. Most often applied to meat (including poultry or seafood), but often applied to vegetables and other foods. Heat is transferred mostly by convection and temperatures at the same level of the meat are usually in the 200-300°F range. The American Dictionary of the English Language By Noah Webster, 4th Edition, 1830, calls it a verb: "To dress and roast a hog whole; to roast any animal whole." |