Which is appropriate for the name of our next cookbook, Big Moe's Big Book of BBQ. Chef Moe Cason joined Tonia's Kitchen to talk about some of the tricks of the trade to get the most out of your barbeque, and part of that is the amount of time it takes to properly season your protein. Some let the rub or seasoning sit on the meat overnight, and Moe told Tonia this is a mistake! Moe says let that rub sit on the meat for an hour and no more! The reason, says Moe, is that if you leave the seasoning on the meat for more than that, the salt will drive the moisture out, and thus you'll have a cut that's much less juicy. Chef Moe says have your pit ready to go to, and from there, it's just a matter of feel or temperature.
