Tuesday, June 11, 2013

Tasty Tuesday: My Man's BBQ Just for You





Smokin Set-up

It’s time for some good ole’ pork shoulder! My man loves pork BBQ like no other person I know. He and his brother once took a road trip around the Carolinas (North and South) to find the best BBQ that region had to offer. They found the best in Greeneville, S.C., Henry’s Smokehouse on Wade Hampton Blvd. Their advice: make the pilgrimage, you won’t regret it! Sidenote: Fave in Nashville, Martin's BBQ for sure (they catered our rehearsal dinner); Fave in East TN, Ridgewood BBQ (He says this is the best BBQ ever).


Speaking of Martin's...Here is Pat Martin and my BBQ man at the NYC BBQ Festival sponsored by my favorite magazine, Real Simple. P.S. I love their smoked turkey and corn cakes...if you are looking for something other than pork.


While he loves to try BBQ everywhere he goes, he also loves to make his own. His perfect and adoring wife bought him a smoker for his birthday two years ago and he has loved nothing more...well, maybe his cast iron skillet his perfect and adoring wife got for him this year. He buys his meat at a local meat market near our house. He usually gets a pork shoulder (aka Boston Butt and Picnic Ham) and uses only one half at a time (usually 6-9llbs. of meat each). The rub recipe below is one that he was recommended and uses for the most part (from amazingribs.com). Sometimes he will leave out ginger, onion or rosemary powder because he doesn't have it or doesn't find it necessary.

Memphis Dust Recipe:  Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Ingredients3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder


Here are his instructions or tips for a good ole’ pork sandwich.

Cooking a great BBQ pulled pork sandwich takes time. Lots of time. If you want tender, flavorful pork that falls off the bone it is going to cost you at least a full day. But it is most certainly worth it. Budget at least 10 hours to cook this beast. But don’t give up in despair just yet, once you get it going I only check it about every 30 minutes or so to make sure the temp is right and add charcoal if need be. In between, you can drink mint juleps, play with your dog, or even take a nap (not recommended).  
Here is a crash course in the basics of BBQ. I am by no means qualified to give anything else. If after reading this you want to get all advanced, I recommend you study up on Amazing Ribs.


First, get a smoker, grill, brick box, anything that will cook meat without setting your house on fire. You will need to make sure there is a small opening on the lid to allow the smoke out.


Second, divide your cooking surface in half. Place your regular charcoal on one side and leave a space for your meat on the other. you’ll want to put you meat on the side with the lid-opening so that when the smoke is drawn out it passes by the meat. (Optional: I put drip trays for the fat and juice that drips off for easier clean up.) Also put a tray of water above the coals for added moisture. And don’t forget the most essential part: wood chips!!! I like to throw a handful or two in with the charcoal to start and then keep some smoldering in a tray the rest of the day.


Third, Light charcoal, when coals are hot, place the pork on the grate. Use a good digital thermometer and cook at 225 degrees (F). As for cooking time, plan for 1.5-2 hours per pound. When your meat hits 195 degrees, it should be ready for pulling and serving.

-Alison and Byron

No comments:

Post a Comment

 

design + development by fabulous k