So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Pork shoulders, tenderloins, ribs and butts are wonderful when cooked at low temperatures for long periods of time. Just be careful not to use strong woods such as mesquite, hickory and pecan. We always burn our wood to coals before adding them to the fire. The 'raw wood' causes strong bitter smoky flavors. A great combination is the use of hardwood lump charcoal with smaller 'chunks' of apple or oak.
In a stainless steel or glass stove pan, combine the following ingredients and bring to a boil:
2 cups of apple cider
1/4 cup of Worcestershire sauce
4 tbs butter (1/2 stick)
2 tbs brown sugar
2 tsp fresh ground pepper
2 tsp salt
1 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp cayenne pepper
Begin basting about 1/2 way through the cooking process and continue basting until about 30 minutes before the end of cooking when we suggest you being basting with a finishing sauce.
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