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TJBBQ Academy Singapore

Master the Flame, Perfect the Craft.

By TJBBQ - Private Dining Singapore . Academy . Basecamp .

August 14^th, 2025

Welcome to TJBBQ Academy

Where passion meets fire. Learn the art of low & slow barbecue, master grilling techniques, and uncover the secrets behind every smoky, flavorful bite. Designed to deepen your understanding of low & slow barbecue—no guesswork, no wild assumptions, just clear, time-saving expertise. Your journey from backyard cook to pitmaster starts here.

We hope you find it insightful.

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Low and Slow: Fact vs Fable

Low and slow cooking is the heart of authentic barbecue, but myths abound. In this session, we separate fact from fable—revealing the real science, techniques, and flavors behind tender, smoky perfection.

Grilling vs Barbecue.

Grilling is a high-heat, fast-cooking method over direct flame between 200°C to 315°C, ideal for steaks, burgers, seafood, and vegetables, producing a seared, juicy exterior in minutes.

Barbecue, in contrast, uses low-and-slow indirect heat, often with smoke around 95°C to 135°C, to tenderize larger or tougher cuts like brisket, ribs, and pork shoulder, infusing deep flavor over hours.

Simply put, grilling is about speed and sear, while barbecue is about patience, tenderness, and smoky richness.

Building a Two-zone fire

To set up a two-zone fire for low & slow barbecue, light your charcoal and push all the coals to one side of the grill for direct heat, leaving the other side empty for indirect cooking. Place a water tray under the meat on the cooler side to help regulate temperature and keep it moist. Add wood chunks to the hot side for smoke, then cook your meat gently over the indirect zone. Maintain 110–135°C by adjusting the vents, and add more coals as needed — slow, steady heat is the secret.

The Grill Setup: TJBBQ Signature’s pork ribs

This is a 4-hour low and slow barbecued pork ribs served at TJBBQ Private Dining. The ribs are placed on the left, directly above a water tray, while the warm coals sit on the right. With the lid closed, this setup stays completely smokeless because any meat drippings land in the water tray instead of hitting the coals. That’s the secret—no drips on the fire, no smoke in the air.

The Secret Behind the Smoke: Whiskey in the barbecue Sauce

The subtle smoky flavor in our pork ribs doesn’t actually come from the cooking process—it comes from whiskey, one of the secret ingredients in our barbecue sauce. As the sauce cooks and caramelizes on the ribs, the whiskey imparts a gentle smokiness and depth of flavor that enhances the meat without overpowering it.

The ingredients - Meats

Pork is More Than a Food. It’s a Movement.

Pork in barbecue isn’t just about tender meat or smoky flavors—it’s about a heritage of fire, patience, and passion passed down through generations. It’s a shared language that unites pitmasters, backyard grillers, and food lovers across the world. From whole hog roasts in the Carolinas to slow-smoked ribs in Texas, pork tells the story of community, craft, and culture.

Every rack, chop, and shoulder carries the spirit of those who tend the fire, respect the animal, and celebrate the table. To understand barbecue is to understand that pork isn’t just something you eat—it’s a tradition you keep alive, a ritual you share, and a movement you become part of.

Chicken – It’s What’s for Dinner

In barbecue, chicken is the blank canvas of the pit—versatile, approachable, and ready to soak up whatever magic you throw at it. From smoky drumsticks kissed by applewood to butter-basted spatchcock chicken sizzling over live fire, it’s the protein that can swing from sweet and sticky to spicy and fiery without missing a beat.

Cooking chicken over barbecue teaches you control—balancing heat zones, managing flare-ups, and layering flavors so every bite is juicy and flavorful. Whether you’re marinating overnight, brining for tenderness, or experimenting with spice rubs, chicken is where many barbecue journeys begin—and where countless pitmasters return when they want to remind themselves of the beauty of simplicity.