The Laughing Wolf

Real Bar-B-Que

Well, it seems the Phinny One and I both watched Alton Brown the other day, and I admit that Good Eats did indeed make me hungry. I have found some okay Bar-B-Que up here (or BBQ if you prefer), but nothing like I was used to getting in the South. So, Friday I splurged a bit and picked up a pork shoulder, bone in (also a Pot Roast, but that's another episode) and brought it home. I brined it in roughly three quarts of water, 12oz kosher salt, 3/4 cup molasses, good pinch of chipotle, and .5 cup (maybe a bit more) of apple cider vinegar for about 12 hours. I then drained, rubbed with truffle oil (olive oil will do), placed it on the grill, fired up the side smoker, and let it go for about 10 hours at no less than 150 and no more than 225, trying to keep it close to 210. Made up a quick batch of sauce featuring apple cider vineger, white vineger, balsamic vineger, sourwood honey, smoked paprika, dash of truffle oil, pinch of cinnamon, fresh ground pepper, granulated garlic, a pinch of chipotle, and tomato sauce. Think that was it, just something I do to taste these days. Used this, and the juices from the pork shoulder, to baste periodically. Used lots and lots of hickory chunks, along with applewood chips and a small amount of mesquite chunks. Just finished pulling it, and got about 7 good individual servings of very tasty pork. Watching the snow fall, I am very glad I cooked yesterday...

LW
who notes that BBQ is not grilling, but cooking long on low heat with high smoke...