[tubepress mode=”playlist” playlistValue=”7D5A6FFBFD8CB691″ thumbHeight=”80″ thumbWidth=”120″ orderBy=”position” embeddedHeight=”340″ embeddedWidth=”550″ autoshowInfo=”false” showRelated=”false”]Western Premium BBQ Products
Western Premium BBQ Products
BBQ is more than a method of cooking. It is a Culture.
As the BBQ Wood Experts, WESTERN Premium BBQ Products has become a leader in the BBQ Culture. From the Constant Competitor to the Backyard Griller, we bring everyone together in celebration of all that is BBQ.
WESTERN Premium BBQ Products is Proud to announce:
We provide the finest BBQ wood, fromChips to Chunks to Mini Logs, along with other accessories to make yourBBQ Experience a success no matter what your skill level.
We are in constant development of new products and ideas for the ever growing culture of Barbeque. You can always check out our Products Page to see what’s out there and what is coming soon.
Who is WESTERN?
All experts had to start somewhere. At WESTERN, we provide tools to help you get started and help you along the way. These guides are a great way to help you experiment to find out what works for you. Because as we always say, there is no right way or wrong way to BBQ.
There are 3 essentials to Barbeque: 1. some premium wood, 2. some good seasoning, and 3. some great family and friends to enjoy it with.
This Fourth of July weekend, millions of Americans will huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes slathered in sauce. Barbecue is about as red, white and blue as American cuisine gets, and for true carnivores, the only real question is how to save room for seconds.
Let’s first get one thing straight: merely throwing meat on a grill is not barbecue — at least not in the traditional sense. While novices (and Yankees) may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat — usually a wood fire — for a really long time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.