Outlaws BBQ

The simple answer to the question "What is bbq?" is this: Barbecue is a process by which meat is slowly cooked over a low fire with smoke.

It helps to separate grilling from smoking, as they are very different. Grilling is a hot and fast cooking process, and while you can get the impact of smoke and fire, you cannot get the same results that you will from smoking. The smoking of foods is a slow process, sometimes taking more than 24 hours. (It takes me 6-8 hours to smoke a turkey or two in my Weber Bullet - it usually comes down to the weather.)

American BBQ traditions vary from area to area; what they share in common is low cooking temperatures over a long period, and the introduction of smoke to flavor and tenderize. They all start out with tough cuts of meat and end up with tender, pull apart delicacies.

Whatever the occasion, let Outlaws BBQ help make your next event worry-free!

This occasion was a wedding, held on private property a few miles from Groveland, California. As you can see, it was "out in the middle of nowhere," but that didn't stop Outlaws!



Their award-winning BarBQ team provides exhibition smokin' BarBQ, with all the great sights and smells that go with it.

Of course, you'll get the world-class BarBQ loved by Presidents, pop stars and all kinds of everyday folks, but you'll also get a customized menu with their "made from scratch" home style sides and top-notch service.

Trust me, folks. It doesn't get any better than this!

Outlaws had award winning BarBQ, but their restaurant has - sadly - closed. But, as you can see, these folks don't need a restaurant to delight your tastebuds - they bring it with them, no matter where they go, and they'll go just about anywhere.

We enjoyed freshly smoked chicken and beef, with freshly prepared corn on the cob and salad after the wedding... anticipation built for hours, fueled by the wonderful scent of smoking meat which filled the area for hours before dinner.

The Outlaws BBQ Online Store offer their "Award Winning" and "Almost Famous" sauces to turn even the most mundane chef into the King of the Grill!

Their closely guarded "Family Secret Recipes" are easy to use and add extra flavors and help seal in the juices!

Never used a rub? No problem - they include free recipes to use under your broiler, in the oven, on the grill, even on a rotisserie.

Folks, I don't own Outlaws, I don't work for them, and I live nearly 1200 miles away. I'm going to all this trouble just because they do what they do so well that I want EVERYONE to know about them.

If you're bored with what passes for "BBQ Sauce" in the local market, give Outlaws a try. You'll thank me!

If you aren't close enough to Sonora, California to experience Outlaws BBQ for yourself, don't despair!

Although I don't have anything remotely as grand as the Outlaws' smokers, I do have the awesome Weber Smokey Mountain Cooker, and so can you!

It produces mouth-watering honey-brined, hickory smoked turkey that's "to die for" in about eight hours. (225 degrees F. with 12-15 pound bird.)


Weber 2820 Smokey Mountain Cooker/Smoker

I bought mine from Amazon, then I bought one for a daughter, and one for my son, too. I guess you've figured out that I really love my Weber "Bullet!"

Do yourself a favour - click on the photo, or the link, and order yours today - and it won't be long before your neighbors will be calling you the "Outlaws BBQ" of the neighborhood!

Weber 7416 Rapidfire Chimney Starter.
Using this amazing little puppy is a snap!

Remove the top and center sections of the smoker and place the chimney on the charcoal grill.

Ball up 3 or 4 sheets of newspaper and stuff them underneath the chimney, then fill the top of the chimney with charcoal - it holds about 8 pounds.



Light the newspaper in 3 or 4 places and relax with a cup of coffee. In about 30 minutes, your briquettes will be firey gray and ready to use. Wearing BBQ gloves or oven mits, dump the charcoal onto the charcoal grill and place the empty chimney somewhere where it can cool safely.



At this point, I cover the red-hot coals with 10 pounds of charcoal, replace the center section of the smoker, fill the water pan with warm water, and close the cooker up by putting the top in place.

When those chores are done, we're good for an 8 to 10 hour burn - more than enough time to smoke a pair of 15 pound turkeys!



The water pan, protected by heavy foil, has been filled with warm water, and the smoker is ready to button up!



Bingo!

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