after seeing thoughs pulled pork sandwiches I'm willing to attempt it with my shitty little grill.
You can slow roast a Pork Butt/Shoulder in the oven at home. Done correctly, it can be just as succulent. It just wont have the "smokiness" required for BBQ.
Hey Fatback,
Why only Salt & Sugar for ur rub? Fresh Black Pepper? Or Cayenne. Just one or two more simple spices to permeate the flesh before the heat?
U could also add Salt & Sugar to some water and submerge both ribs in a brine overnight which would help the meat retain its moisture while cooking.
they have a ton of different woods to try: apple, mesquite, alder, pecan, apricot, etc.
if you're going to order from them ask for colin and tell him Blaine at Boomers BBQ in Portland sent you. . .
and fatback, i'm all about the smoke too, but my rub has a few more ingredients and people seem to really love it. Doing commercial BBQ is different than cooking for you and yours and i'm trying to please a wide range of customers.
the only problems i have with using soaked wood chips (and i understand that's simply the only convenient way to smoke at home for some folks) is that i've tasted a certain mustiness in the meat sometimes when the chips have soaked in water for too long. controlling the temperature is difficult this way as well. I highly recomend never letting the smoking chamber temperature get above 200 degrees, despite hearing others recomend smoking at a higher temp.
to each his own though, every region and every man has a different opinion on how to best smoke meat, but variety in bbq is one of the best parts about it, from mustard to vineagar, to tomato based sauces, different types of wood, etc.
to each his own though, every region and every man has a different opinion on how to best smoke meat, but variety in bbq is one of the best parts about it, from mustard to vineagar, to tomato based sauces, different types of wood, etc.
they have a ton of different woods to try: apple, mesquite, alder, pecan, apricot, etc.
if you're going to order from them ask for colin and tell him Blaine at Boomers BBQ in Portland sent you. . .
and fatback, i'm all about the smoke too, but my rub has a few more ingredients and people seem to really love it. Doing commercial BBQ is different than cooking for you and yours and i'm trying to please a wide range of customers.
the only problems i have with using soaked wood chips (and i understand that's simply the only convenient way to smoke at home for some folks) is that i've tasted a certain mustiness in the meat sometimes when the chips have soaked in water for too long. controlling the temperature is difficult this way as well. I highly recomend never letting the smoking chamber temperature get above 200 degrees, despite hearing others recomend smoking at a higher temp.
to each his own though, every region and every man has a different opinion on how to best smoke meat, but variety in bbq is one of the best parts about it, from mustard to vineagar, to tomato based sauces, different types of wood, etc.
on point. that's some heavy duty Q knowledge, boss! seriously.
those who have smokers what smokers do you have? ive been thinkin about gettin into this but all my friends that do it say i should get the weber smokey mountain but shit is like 200+. so im not really feelin that. but im afraid of subpar results with a not so nice smoker.
I'm working on this fucker right now, got about 3-4 more hours to go but so far it seems to be working out alright. This is the first time I've ever barbecued pork
When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers that may help you on your way:
Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let's take a look at some common foods.
Fish Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:
Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.
Sancerre & Pouilly Fum??: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.
White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wide variety of dishes.
Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish.
Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.
Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.
Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink red.
Meat Meat's more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.
Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. C?tes-du-Rh?ne, Syrah/Shiraz and Zinfandel are all good bets.
Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a "porky" white.[/b]
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Other Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don't over-think your pizza wine; just enjoy it.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it's an earthy, nutty dish, Pinot Noir could be great. If it's lighter, with more green vegetables, then you might be better off with a white like Chardonnay.
Dessert For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d'Asti or Champagne as an accompaniment.
i don't really drink red in the summer. we had a couple of bottles going during those ribs. they were on the floor cause my chiller sweats like a mf. but i thought the gewurztraminer went best with smoke spicy flavor of the ribs. the sauvignon blanc was good too--especially near the end.
My birthdays coming up soon. Seeing as you are some connoisseurs in here. What say you about one of these that my girlfriends thinking of getting me. The one amazon review is highly complimentary but I am wondering whether the lack of charcoal will make a difference.
Bear in mind I'm in the UK so my BBQ knowledge is limited to cremated burgers, bar Bodeans., so im guessing this will be a step up either way
My advice is just do it, trial and error... Once you find out what works, it will be like riding a bike...you'll be able to recreate it with out much problem. I don't have a smoker, but I've found that the basic weber "kettle" style grill is very versatile and you can do a lot with it. Plus you can find them eveywhere and they are cheap and will last for many years.
I've never used one of those indoor joints but if you have the space get yourself a grill over one of those. You can get shit done with standard webers but I find it to be a lot of work maintaining consistent temps. Given the larger the weber the easier I'm sure this is. Personally I think cooking with wood is way more fun and you get much more flavor than you will with any of those indoor/stove top joints.
I changed my shit up a couple years back when I swooped this Char-Broil off of Twitter for free. Fucking power of the internets.
I'd love to have a legit smoker but this joint gets the job done. I've banged out multiple shoulders on it, ribs, whatever. Bottom loading is nice for tending the fire without opening the top. The stock thermostat is bullshit though, this photo was taken before I added a more accurate one, you know one that gives better reading than "Warm, Ideal, Hot" Before I was going by touch and realized I was cooking at barely 200, it's fine but takes forever. Last shoulder I did was 250 for 8 hours and it came out real nice.
My main problem is I don't have a place to smoke so I usually end up taking this grill to the park or my friend's apartment building and banging it out in his building's common area outdoor space. I just use a combo of hickory chunks and hardwood charcoal to maintain consistency. Sometimes I use apple wood chips, I'd like to get my hands on some actual apple wood chunks but I don't know where to get that in the Bay Area.
Comments
My sauce. Put this on when you are eating.
4 hours later
You can slow roast a Pork Butt/Shoulder in the oven at home. Done correctly, it can be just as succulent.
It just wont have the "smokiness" required for BBQ.
Hey Fatback,
Why only Salt & Sugar for ur rub? Fresh Black Pepper? Or Cayenne. Just one or two more simple spices to permeate the flesh before the heat?
U could also add Salt & Sugar to some water and submerge both ribs in a brine overnight which would help the meat retain its moisture while cooking.
LESS=MORE
i rubbed some mustard seeds on once--SC style.
but we about smoke.
that's the flavor.
they have a ton of different woods to try: apple, mesquite, alder, pecan,
apricot, etc.
if you're going to order from them ask for colin and tell him Blaine at
Boomers BBQ in Portland sent you. . .
and fatback, i'm all about the smoke too, but my rub has a few more ingredients
and people seem to really love it. Doing commercial BBQ is different than
cooking for you and yours and i'm trying to please a wide range of customers.
the only problems i have with using soaked wood chips (and i understand that's
simply the only convenient way to smoke at home for some folks) is that i've
tasted a certain mustiness in the meat sometimes when the chips have soaked
in water for too long. controlling the temperature is difficult this way as
well. I highly recomend never letting the smoking chamber temperature get
above 200 degrees, despite hearing others recomend smoking at a higher temp.
to each his own though, every region and every man has a different opinion on
how to best smoke meat, but variety in bbq is one of the best parts about it,
from mustard to vineagar, to tomato based sauces, different types of wood, etc.
Y'all wanna discuss Jerk?
on point. that's some heavy duty Q knowledge, boss! seriously.
you play records at your spot?
and who just uses the modified grill???
THROW ON SOME FRESH HERBS[/b](everywhere these days)
A LITTLE BIT...
LATER...
where's the red wine?
Amateur.
amateur
holy fuk
damn I wish I ate more bbq today
i don't really drink red in the summer. we had a couple of bottles going during those ribs. they were on the floor cause my chiller sweats like a mf. but i thought the gewurztraminer went best with smoke spicy flavor of the ribs. the sauvignon blanc was good too--especially near the end.
My birthdays coming up soon. Seeing as you are some connoisseurs in here. What say you about one of these that my girlfriends thinking of getting me. The one amazon review is highly complimentary but I am wondering whether the lack of charcoal will make a difference.
Bear in mind I'm in the UK so my BBQ knowledge is limited to cremated burgers, bar Bodeans., so im guessing this will be a step up either way
http://www.amazon.com/Nordic-Ware-Kettle-Smoker-Outdoor/dp/B00167XE72
Cheers!
Half hickory and half mesquite briquetts, w/ soaked Pimento wood chips and allspice.
Indirect under a drip-pan for an hour. Mopped w/ leftover marinade erry 20 mins.
Next time ill do 80/20 hickory to mesquite.
I changed my shit up a couple years back when I swooped this Char-Broil off of Twitter for free. Fucking power of the internets.
I'd love to have a legit smoker but this joint gets the job done. I've banged out multiple shoulders on it, ribs, whatever. Bottom loading is nice for tending the fire without opening the top. The stock thermostat is bullshit though, this photo was taken before I added a more accurate one, you know one that gives better reading than "Warm, Ideal, Hot" Before I was going by touch and realized I was cooking at barely 200, it's fine but takes forever. Last shoulder I did was 250 for 8 hours and it came out real nice.
My main problem is I don't have a place to smoke so I usually end up taking this grill to the park or my friend's apartment building and banging it out in his building's common area outdoor space. I just use a combo of hickory chunks and hardwood charcoal to maintain consistency. Sometimes I use apple wood chips, I'd like to get my hands on some actual apple wood chunks but I don't know where to get that in the Bay Area.