TaTu BBQ, LLC
"You can't steer a pulled pork" (206) 979-4686
AWARD WINNING BBQ
King of the Grill
Memorial Day is a day for family and friends to gather and remember those servicemen and women
who have sacrificed to keep us free. There is no better event around
which to gather than a BBQ and no better food than ribs.<< MORE >>
Regional BBQ Sauce Variations
In the US, there are distinct BBQ sauce regions each with their own flavor variations of BBQ sauces. This distinct BBQ geography breaks down something like this... << MORE >>
Grill Smoker
h4>Smoking Chicken
Your barbecue grill can also be used as a smoker by using a smoke
box and aromatic wood chips. There are two approaches to take,
depending on what you are grilling.<< MORE >>
A Mothers Hug
On April 18th a lady came to Hot Shots Java where I sell pull pork
sandwiches on Saturdays. She fumbled in her pocket and pulled out a $20
bill, extended her hand to me and asked "You're the who feeds the
wounded in Germany, aren't you?"<< MORE >>
sandwiches on Saturdays. She fumbled in her pocket and pulled out a $20
bill, extended her hand to me and asked "You're the who feeds the
wounded in Germany, aren't you?"<< MORE >>
Boucanier Bio
I grew up in Europe, mostly Landstuhl, in the mid sixties, my father was Army, my mother and grandmother are German. We were there for 5+ years. << MORE >>
What's in a Rub?
Proper Texas BBQ brisket requires a good meat rub, and similar rubs are used in many BBQ applications. Meat rubs are, essentially, dry marinades and are used to impart interesting flavor and colors to your barbecued meat.<< MORE >>
Cooking Tips
Charcoal Water Smoking
| Meat | Quantity | Charcoal (amount) |
Hot Water (Quarts) |
Wood Sticks (Qty.) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Thermometer, or Test for Doneness |
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| Rump Roast | 4-5 lbs. | 7-8 lbs. | 3-4 | 2-3 | 3-4 | 140°F Rare 160°F Medium 170°F Well Well done may require longer cooking times |
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4 lbs. | 5-7 lbs. | 3 | 2 | 21/2-31/2 | |
| Short Ribs | 3-4 lbs. 4-6 lbs. |
5-7 lbs. 7-8 lbs. |
3 4 |
2 3 |
11/2-21/2 3-4 |
|
| Brisket | 3-4 lbs. 5-7 lbs. |
7-8 lbs, 8-10 lbs. |
4 5-6 |
2 3 |
3-41/2 hrs. 4-61/2 hrs. |
170° F Well Done |
| Pork | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
8 lbs. 15 lbs. |
4 6 |
2 3 |
31/2-41/2 5-7 |
170° F Well Done |
| Loin Roast, boneless | 3-5 lbs. | 10 lbs. | 4-5 | 3 | 31/2-51/2 | |
| Spareribs | 4-6 lbs. 7-10 lbs. |
8-10 lbs. 10 lbs. |
4 5-6 |
3 3 |
21/2-31/2 31/2-5 |
Well Done Meat pulls away from the bone |
| Country Style back ribs | 4-6 lbs. | 7-10 lbs. | 5 | 3 | 4-5 | |
| Pork chops 1-inch thick | 6-10 chops | 5-7 lbs. | 3-4 | 3 | 2-3 | |
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 7-8 lbs. | 4 | 3-4 | 21/2-31/2 | 140° F Well Done |
| Pre-cooked | 8-10 lbs. | 10 lbs. | 5 | 3 | 4-6 | 160 - 170° F Well Done |
| Fresh | 16-18 lbs. | 15 lbs. | 6-7 | 5 | 6-8 | 185° F Well Done |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
5-7 lbs. 8-10 lbs. |
3-4 4 |
2 3 |
21/2-31/2 3-4 |
180° F - Leg moves easily in joint |
| Hen | 5 lbs. | 7 lbs. | 3 | 2 | 3-31/2 | |
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
10 lbs. 12 lbs. 15 lbs. |
5 6 8 |
3 3 4 |
4-6 6-71/2 6-8 |
185° F Leg moves easily in joint |
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 8 lbs. | 4-5 | 3 | 31/2-5 | 140° F Rare 160° F Medium 170° F Well done |
| Veal Rump Roast | 3-5 lbs. | 5-7 lbs. | 4 | 2 | 11/2-31/2 | |
| Fish & Seafood | ||||||
| Whole fish | 4-6 lbs. | 7 lbs. | 4 | 2-3 | 2-3 | Flesh white, flakes when forked |
| Fillets | Full grid | 5 lbs. | 3 | 1-2 | 11/2-21/2 | |
| Whole Salmon | 6-7 lbs. | 10 lbs. | 5-6 | 3 | 4-61/2 | |
| Shrimp, crab legs, lobster, clams | Full Grid | 5 lbs. | 3 | 1-2 | 1-2 | Shrimp pink shells open |
| Wild Game | ||||||
| cornish hens | 4 hens | 5-7 lbs. | 3 | 2 | 2-3 | Leg moves easily in joint |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 7-10 lbs. | 4 | 2-3 | 2-4 | |
| Large game birds (pheasant, duck, goose, etc.) | 5-7 lbs. | 8-10 lbs. | 4-5 | 2-3 | 4-5 | 180° - 185° F Well Done |
Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80° F. Allow cooking time for attitudes above 3500 feet.
Give till it HURTS! (like being shot)
Hello all,
Well, it's getting closer to the 4th of July when I'm due to BBQ for about 200 wounded soldiers at the USO Warrior Center in Landstuhl, Germany and fund raising is a bit slow. So, I'm asking everyone to dig deep and make it hurt and ask all your friends to do the same. You can send the checks to me @ TaTu BBQ, LLC 15575 Cedar Grove Rd NE Poulsbo, WA 98370. If you feel more comfortable and would like a tax deduction mail your check to the American Legion P.O. Box 678. Poulsbo, WA 98370 and ear mark it for TaTu BBQ.
Well, it's getting closer to the 4th of July when I'm due to BBQ for about 200 wounded soldiers at the USO Warrior Center in Landstuhl, Germany and fund raising is a bit slow. So, I'm asking everyone to dig deep and make it hurt and ask all your friends to do the same. You can send the checks to me @ TaTu BBQ, LLC 15575 Cedar Grove Rd NE Poulsbo, WA 98370. If you feel more comfortable and would like a tax deduction mail your check to the American Legion P.O. Box 678. Poulsbo, WA 98370 and ear mark it for TaTu BBQ.
Obama sees his wrong...makes good
Hot off the Press, extracted from The American Legion website.<< MORE >>