|
Continued from Page 1
In such a grill, one with a mere modicum of mastery of the methodology can convert the lowly priced lump of meat into a prized presentation.
Select and trim a couple of pork shoulders. Or, Boston butts or picnic shoulders. You may as well do two while you are at it. Trim loose debris and bring to room temperature. Start the fire with 5-10 lbs of 80% oak, 20% hickory. When the wood is fully flaming, add 5 lbs good hardwood charcoal briquettes. Open air inlet fully. Leave the exhaust vent full open except to put out a fire.
| Make a basting sauce as follows: |
| Water |
2 C |
| Wooster |
1 C |
| Vinegar |
1 C |
| Garlic |
2 Cloves |
| Onion, chopped |
1 Large |
| Celery |
3 ribs |
| Carrots |
2 chopped |
| Bell Pepper |
1 chopped |
| Bay leaf |
1 |
| Thyme |
1 T |
| Paprika |
1 t. |
| Salt |
3 T. |
| Simmer 20-30 minutes. Baste the meat well with basting sauce and let it
dry before putting it on the grill and about every 20 minutes thereafter.
**Note that this contains no oil in any form. A basting sauce should fit the meat. This meat needs no additional oil. This basting sauce could also be used on brisket.**
|
When the wood is reduced to embers and the charcoal is gray, shut down
the air intake until the temperature inside the grill drops to about 210*F. Put the meat on and close the grill. Check until you are certain that you have stabilized the temp. around 210*F. Then, relax.
All things considered, allow about 45 minutes per pound and the center temperature should be 160 degrees. If you want softer, less fatty meat, you may continue cooking until the meat reaches 180* or begins to dry out--which ever comes first. When it is about done (check with your handy thermometer), start basting the finishing sauce.
| Smoky's Pork Barbecue Finishing Sauce |
| Water |
2 C |
| Tomato Paste |
2 - 6 oz. cans |
| Mustard powder |
3 T. mixed with water |
| Onion, chopped |
1 medium |
| Med. Garlic |
1 Cloves |
| Worcestershire |
1/2 C |
| Vinegar |
1/2 C |
| Brown Sugar |
1/4 C |
| Ground Cloves |
1t |
| Combine and simmer 30-40 minutes. Adjust sweet/tart taste.
Remember to reduce the temperature when the finishing sauce is applied
to prevent burning. Let the roast set after removing from the grill. Slice or pull meat from the bones. Serve sauce at the table. |
Ought to be a prize winner anywhere.
Fun,
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
' According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net |
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
