CHARLOTTETOWN, P.E.I. — A Texas barbecue veteran and pitmaster recently spent three days on the Island leading a barbecue boot camp.
Big Terrance Hill lead the boot camp for the staff at Moo Moo BBQ on the Cows Creamery Boardwalk.
There has been a long tradition of smoking beef brisket in Texas, low and slow.
It takes more than 12 hours to smoke the brisket to ensure it is tender and juicy every time.
Hill, who loved the fact that Moo Moo BBQ was using local Atlantic Beef and local hardwood to create flavour, worked store manager Karianne McDonald to teach the Texas tradition.
He shared some of his favorite secrets to ensure the Moo Moo BBQ Smokin’ Beef Brisket could stand up to what people have come to expect with great barbecue.
Moo Moo BBQ opened its doors on May and welcomed a large crowd to Smokin’ Beef Brisket fanatics who took part in one of the first ever authentic Texas barbecues offered in P.E.I.
The star of the show is the brisket, but it must have a supporting cast of homemade mac and cheese, beans and coleslaw.
Hill said the Moo Moo BBQ sides were some of the best he had ever tasted and told the staff not to change anything. “Whatever you do, do not let anyone change your mac and cheese recipe. It is amazing.”
For those who don’t want beef, Moo Moo BBQ offers local Larkin Brothers turkey and smoked pulled pork from MacQuarrie’s Meats, which is also local, to round out the experience.
Traditional barbecue is served on a steel tray with butcher paper.
The brisket is served with bark in its own juices, but the barbecue sauce is on the tables to use at the consumer’s discretion.
