Red, White and Bar-B-Que

Top Five Ways to Achieve Bar-B-Que Royalty, from Soulman’s CEO


DALLAS (June 29, 2015)—The Fourth of July, the ultimate celebration of pomp and parade, is right around the corner. The holiday occurs smack-dab in the middle of prime barbeque season and Soulman’s Bar-B-Que CEO, Brett Randle, shares some of the “tricks of the trade” that make for the perfect summertime execution of this culinary tradition.


Let’s get smokin’! The best flavors come from the smoke that permeates through the meat. However, if you have a gas grill instead of charcoal or a smoker, you can create the same flavor by taking some wood chips, loosely wrapping them in foil, poking a few holes in the foil, placing on the grill and voila! This will allow the wood to smolder and produce the smoke that is imperative for an authentic smoky taste.


Prepare ye with the correct sauce. “Making sure you have the right BBQ sauce on hand is vital. The secret to a great barbeque sauce is the balance of flavors and proper consistency. All of the ingredients must have a perfect balance and thickness. If the sauce is too thin, it will dissipate in your mouth. Sauce that has the proper consistency, and contains the right snap, will start a party in your mouth! If not, you can hang up your tongs.”


A little something on the side! Tradition often supports guests bringing their own sides, defined by category. This includes classics like potato salad and beans. But don’t forget that fire can also do amazing things to vegetables! The key to grilling vegetables is to KEEP IT SIMPLE. Slice the vegetable thin and put directly on the grill. No spray, no seasoning, just a little charring along the bars does wonders to peppers, onions and asparagus. After you take them off, add some olive oil and vinegar, and you’re set.


Rest in peace. While the immediate reaction may be to “come get it while it’s hot,” the best thing to do is “give it a rest.” Let your finished meats rest on a clean platter, tented with foil, for about 10 minutes. This allows all of the juices to distribute evenly.


The ultimate brush-off. No one said that grilling is the tidiest way to prepare food, but it’s easier to remove barbeque bits when the grill is hot. So, after preheating, use a grill brush with a long handle to clean off charred debris from previous use and scrape again immediately to remove any grilled-on mess.




About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides. Soulman’s currently owns and operates 15 North and East Texas locations in Cedar Hill, Dallas, Forney, Garland, Greenville, Hurst, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell, Van and Allen – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at or on Facebook at





Dana Cobb

TrizCom Inc.


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