In this episode, we dive into the fundamentals of BBQ with Eddy Frisk, exploring everything from selecting the right cuts to perfecting your cooking techniques. Eddy shares expert insights on knowing your source, understanding how different cuts cook, and adjusting methods for dry-aged beef. We discuss how dry aging enhances flavor and texture, why cooking times vary, and how to get the most out of every piece of meat. Whether you're a backyard griller or a seasoned pitmaster, this episode will deepen your appreciation for the craft of barbecue.
Key takeaways from this episode:
✅ Know Your Cut – Not all beef cuts cook the same way! Learn how brisket, tri-tip, and other cuts require different techniques for the best results.
✅ Mastering Dry Aging – Understand why dry aging enhances flavor, breaks down connective tissue, and changes the way beef cooks.
✅ Low & Slow vs. Hot & Fast – Brisket needs patience, but some cuts, like tri-tip, thrive with a quick sear. Get the breakdown on when to use each method.
✅ Sourcing Matters – The journey of your beef starts long before it hits the grill. We talk about why knowing where your meat comes from makes all the difference.
✅ Resting & Reconstituting – Find out how resting meat affects texture, and why rehydration is key for certain cuts after cooking.
✅ Smoke, Seasoning & Simplicity – Learn how to build flavor without overcomplicating the process.
The right balance of smoke, salt, and patience can make or break your BBQ. If you love great beef and want to level up your BBQ skills, this episode is packed with knowledge straight from an expert.
Follow Eddie at @colobgebbq on Instagram for more BBQ tips and tricks!
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We'd love to hear from you! Share your thoughts, questions, and suggestions by contacting us at info@coloradocraftbeef.com
For more information about Colorado Craft Beef, visit us online at coloradocraftbeef.com
Stay connected, stay inspired, and keep fueling your legacy. Until next time, savor each bite of existence and let your actions resonate with the wonder of the world.
