It’s the biggest grilling day of the year, and the pressure’s on, but don’t sweat. This 4th of July, we’ve got the techniques to impress a small army of hungry fireworks fans, sophisticated and selective socialites and all-out carnivores alike. With decades of experience behind the meat counter, mean skills on the grill and the patience to keep a careful eye on the smoker, some of Albuquerque’s A-List BBQ men and women are dropping some hints that will make you the most popular host on the block.
Nexus Blue Smokehouse (1511 Broadway Blvd. SE)
Ken Carson, owner of Nexus Blue Smokehouse, says his initial intention was to open a brewery with exceptional cuisine and never anticipated that the brewery would evolve into a restaurant. In the beginning, Nexus Brewery and Restaurant specialized in New Mexican soul food, but roughly five years later Nexus Blue Smokehouse was established, incorporating New Mexican cuisine into all of its offerings. Ken knows BBQ as well as anyone in the business, and he’s willing to share a few tricks of the trade with our readers that are sure to impress folks with a variety of tastes this weekend.
Prep is Power: Seasoning and Brining for Flavor that Penetrates
“At Nexus, we believe the magic starts long before the flame touches the meat. We season all our meats at least a day ahead of time. This isn’t just a suggestion; it’s essential! Giving that salt in your rub time to penetrate the meat makes a world of difference in flavor and tenderness.
“For chicken, we take it a step further: we brine it for at least 24 hours. In the world of mass-produced chicken, flavor can be elusive, but brining gives it that crucial boost. We even brine our fried chicken! Our brine keeps it simple with a base of brown sugar and salt, enhanced by aromatics like fresh garlic and thyme.
“Speaking of flavor, our New Mexican roots shine in our rub. It’s simple but powerful, always featuring red chile and chile piquín. And here’s a secret: while red chile is our cornerstone, we’ve moved to a 16-mesh black pepper. The bold, sharp contrast of black pepper against the savory, smoky notes of BBQ is just amazing. There are countless rub recipes online – pick one that sounds good to you, but whatever you do, don’t leave out the black pepper!”
The Thermometer is Your Best Friend (Seriously!)
“Unless you’re a seasoned pitmaster with years of experience, do not operate your grill without a meat thermometer. In my humble opinion, the internal temperature of your meat is absolutely everything. If the chart says your chicken is ready at 165°F, pull it off! Unless you specifically want it well done, you’ll end up with dry meat if you push it further. For brisket, hitting 200°F is imperative, and then you must rest it for at least an hour, if not more. This resting period is just as crucial as the cook itself for juicy, tender results.
“I learned this lesson again recently with some boneless, country-style pork ribs. The tendency is to cook pork cuts like these ‘low and slow,’ and you certainly can. But let that thermometer be your guide for when it’s truly done. Some cuts of pork are much leaner and don’t require the extended cook times. Even with fried pork chops, watch the temperature, and pull them off between 145°F and 165°F max. Anything more, and you’ll end up with tough, dry pork. Cuts like ribs, pork roast, and pork belly are very forgiving, but pork steaks or loins are not. While I’ve emphasized pork here, remember: every cut of meat needs to be temped. It’s non-negotiable unless you truly are an expert.”
Embrace the “Low and Slow” Philosophy
“You hear it all the time, and I know sometimes you’re in a rush, but the truth is: the best smoked meat is cooked between 250°F and 300°F. Try to avoid staying right at 300°F if possible. While you can cook at higher heats, real BBQ is defined by that patient, ‘low and slow’ approach that breaks down tough fibers and infuses deep smoky flavor.”
Cook Smarter, Not Harder: Individual Attention is Key
“Here’s a big one that beginners often miss: every piece of meat cooks individually. You can’t just throw everything on the grill and expect it to cook perfectly and evenly. You’ve got to move your meat around, from hot spots to cooler zones, as it cooks to ensure even doneness. Even though we’re often told to “keep the lid down,” you absolutely have to check your meat and reposition it. It’s about constant attention and adaptation.”
Understanding “Nexus Blue Smoke”
“Our name, Nexus Smokehouse, refers to the ‘blue smoke’ – the ideal smoke for cooking. When your wood is burning at a high enough temperature, it eliminates uncombusted impurities, resulting in a thin, almost invisible blue haze. White smoke, on the other hand, can be toxic and acrid, loaded with bitter compounds you don’t want on your meat. We always avoid putting meat on too early when the smoke is thick and white. Wait for that beautiful, clean blue haze!”
Tully’s Italian Deli and Meats (1425 San Mateo Blvd. NE)
Johnny Camuglia and his mom Jerri are the current owners and operators of Tully’s, but they represent a 55-year-old legacy of providing Albuquerque with the best meats you’re gonna find anywhere: wicked cuts of veal, lamb, poultry and, of course, beef. His parents started the shop in 1970, Johnny started working there when he was eight, and today his daughters Tori and Sarah can’t drop by to say hi without having to jump behind the counter and make a sandwich or two before heading out. The family is gonna make sure you’re set up for success this weekend before you even have a chance to fire up the grill, and Johnny’s got a few tricks to share to keep you on track.
What Makes the Cut?
“Fourth of July is huge. I mean, people always do hot dogs and hamburgers, which is a standard, but our sausages rock. And then we have Boar’s Head skin-on beef franks, which are great hot dogs and their bratwurst, which are amazing. Even their pickles are good. We do have New York strips and ribeye steaks out from the 4th, hot Italian sausages, sweet sausages and turkey sausages. But the pork sausages are the best, and God the recipe is about 140 years old. Avoid buying cheap hot dogs. Hebrew Nationals are good, and you can get them at the market.”
The Tried and True Technique
“Don’t put put them on a flaming hot grill; put them off to the side a little bit, and just roll ’em back and forth till they start toasting. Get them nice and brown, cook some peppers and onions in some olive oil, and then make that into a hoagie or a sandwich. I tell everybody to use all the different colored peppers — red, yellow, green — and then some onions and garlic. Just slice it all up and a little bit of olive oil. If you can, roast them out there on the grill, put them in a pan with the sausages and let the oil from the sausage cook into the peppers and onions.
If It’s Not Mooin’, It Ain’t Worth Chewin’
“It’s got to be medium rare, don’t overcook it. For a marinade, my mom would do the juice of a lemon, a jigger of whatever kind of whiskey, salt, pepper and crushed garlic, and make a little marinade with that. Put the steak in it for 30 minutes on one side, 30 minutes on the other side, and then take it out and throw it on the grill. I think that was actually Burt Reynolds’ recipe from the ’70s.”
The Perfect Rub
“It’s easy. It’s cracked black pepper, ground black pepper, a ton of garlic, thyme, olive oil, salt and sometimes, rosemary. That’s it. It forms a thick crust on the roast. Slice through that and mix it with some potatoes. Everybody gets the rub with their prime rib, and it’s freaking amazing!”
D’s BBQ (1200 Wyoming Blvd. NE)
Andre “Dre” Williams from Fortworth Texas and Stephanie Andrews from Florida are the husband-and-wife team who co-own and operate D’s BBQ, a hidden gem inside a Circle K in the Northeast Heights. “D’s” is actually an acronym for “Dre and Stephanie” who specialize in smoky treats that pack some major sweet heat. They say that they always put God first when preparing a meal, but Andrews says her second motto is to always use ingredients “where you’re from.” Andrews knows from experience that paying attention to your smoker, practicing patience when cooking “low and slow” and using the right scratch ingredients will keep an army of 4th of July partygoers happy.
Use the Right Wood in the Smoker
“The way to get a better-flavored food is to use some of your fruit woods — apple wood, cherry wood, mesquite’s even good. That’s where I would start out, just making sure that you got the right wood to be burning with.”
Workin’ With What Your State’s Known For
“I’m from Florida, so a lot of the stuff that I do, I do with citrus, even down to the pulled pork. I cook my pulled pork in grapefruit. The sweet potatoes, we put a little bit of lemon in it — and I’m not gonna go further — but the lemon is to start with. Like I said, you always want to cook like where you’re from, you know? My husband is from Fort Worth, Texas, and he’s the one that does the rubs. But a sweet heat, that’s definitely where it’s at. We don’t use a whole lot of green chili in here, but we do provide that heat that New Mexicans really love.”
Don’t Leave The Station
“If you walk away from your food, anything could happen. So definitely make sure that you’re there paying attention, being ‘hands on’ the whole time. Whenever you’re using a smoker, especially during summer heat, you have to be there and be present with your meat. Sometimes you’re in the middle of smoking and there’s a lot of grease dripping, and it’ll catch fire. During the first few fires I had, I was extremely panicky. It’s just a matter of staying calm and having everything around you that you might need — whether it’s salt or a fire extinguisher or water — period.”
More is More: Don’t Skimp on the Portions
“So our plates — especially the oxtail plates, the catfish and shrimp plates, the brisket and four rib plates — weigh between two and six pounds. So that’s definitely a big thing for us and making sure the presentation is right. With ribs, if you do baby backs, you’re getting a lot less meat. If you do your spares, you’re gonna get a shit ton of meat.”
Make it Festive
“I used to throw 4th of July parties for my kids all the time. One of the best things that I like about 4th of July is doing little desserts, because you can’t take a brisket and make it red, white and blue, but you can do it with your desserts. You need a good desert, some amazing drinks and meats that have the least amount of fat in them — because nobody likes fatty meats.”