" Somewhere between Memphis and the Arctic Circle "
 
Definition of Barbecue
| 1) | Barbecue is achieved by cooking meat with or without seasoning, long and slow over very low heat. 225°F is the temperature most experts cite. |
| 2) | Smoke is an essential element of barbecue and is achieved by adding wood to a charcoal fire (some people use all wood). |
| 3) | A dry rub is often applied to the meat before it goes in the smoker. |
| 4) | Sauces are never added during the long, slow cooking. Sauces are sometimes added for the last half hour or so of cooking to glaze the meat and give it a nice crust, or bark. |
Contrary to common American usage the word Barbecue is not interchangeable with grilling. They are not the same thing.
| - | Grilling is cooking directly over the fire, usually hot. |
| - | Barbecue is indirect cooking, with the heat source at a distance for the meat. |
|
|
|
About Great Northern BBQ Co
The menu is viewable online and if you don't have time to join us, orders can be called in for easy pickup.
Hours of Operation:
Mon-Thr 11am - 9 pm
Fri-Sat 11am - 10pm
Sun 11am - 8 pm
Great Northern BBQ Co
2177 Silvernail Rd.
Pewaukee, WI 53072
For directions:
Mapquest Directions
We can be reached by phone at:
(262) 446-3670
E-mail us
|
|
|