PITMASTERS CONSUMERS

HOW TO MASTER YOUR
BACKYARD BBQ
According to a recent survey by Smithfield, more people plan to grill this July 4th
than watch fireworks or hit the beach. Just in time for one of the biggest cookout occasions
of the year, Smithfield polled nearly 500 Americans and enlisted celebrity pitmasters
Moe Cason and Tuffy Stone to help make this backyard BBQ season the best one yet. For
more grilling tips and recipes, visit SmithfieldThrowdown.com all summer long.
CONSUMERS
PITMASTERS
TYPE OF GRILL
When grilling in their
backyards, pitmasters
prefer to use
half
Nearly
CHARCOAL
because it provides
added smoky flavor
of consumers
surveyed use
GAS
GRILLS
Pitmaster Pro Tip:
Wire grill brushes are
best for cleaning your
grill, but if don’t have
one handy, you can use
a ball of aluminum foil
to scrape the grate
WHEN TO APPLY BBQ SAUCE
BB
Q
53%
of consumers
surveyed apply
BBQ sauce to ribs
Pitmasters apply sauce
AT THE END
WHILE
THEY ARE
GRILLING
of the cooking process
to avoid burning the sauce
HOW LONG TO MARINATE
should be seasoned
OVERNIGHT
30 MINS
PORK
SHOULDERS
before grilling
1/3
of consumers surveyed
marinate their meats
OVERNIGHT
OR LONGER
TENDERLOINS
RIBS
1 HOUR
before grilling
Pitmasters say that it depends on the cut of
meat, but as a general rule of thumb, thicker
cuts need to be seasoned longer
HOW TO TEST FOR DONENESS
DO
33%
of consumers
surveyed assess their
meat’s doneness
BY SLICING
into it to see the meat’s color
NE!
Pitmaster Pro Tip:
Pork should be cooked
to an internal
temperature of 145°F
Pitmasters use a
MEAT
THERMOMETER
to determine doneness– the meat
will stay more juicy and tender if
you do not cut into it
LENGTH OF TIME MEAT SHOULD REST ONCE OFF THE GRILL
Nearly
25%
of consumers let
their meat rest for
10 MINS
before serving/slicing
Smaller cuts like
tenderloins and chops
need just
5-7 MINS
to allow the juice to
redistribute back in the
meat, creating a more
tender product
Bigger cuts of meat
need longer resting
time– ribs should rest for
15-30 MINS