Pulled Pork Experiment

I barbecued two large boston butts- about 9 lbs each- on Thursday to take to my son’s school. I had been asked to talk to the kids (5th graders) about cooking outdoors, camp ovens, etc.

After taking the pork off my Weber and having it rest for about 30 minutes I began pulling it when I started questioning the wisdom of the dry rub. There was so much more meat when compared to the surface area that was seasoned….how the heck does the rub add the kick and flavor?

I know that pulling the meat and mixing it together helps season the end product but I think a better way might be to lightly season (salt and pepper) the pork before barbecuing, and then apply a good dry seasoning to the meat after slicing, pulling and chopping.

I experimented this time by adding some pure maple sugar (homemade) to the pulled pork. I thought this might sweeten it up….but I was very conservative and did not notice any big maple bite to the meat. I remember watching a friend layer a thick coating of brown sugar to his ribs after they were done, wrapping in tin foil and putting them back in the grill for about 30 minutes before serving. Didn’t try them, but this gentleman is a top notch, competitive BBQer….

I am going to experiment with this “post-season” theory and let you know the results. Please comment with any of your thoughts too.

ps…the pork was tasty….I finished with a new sauce, trying out Stubbs BBQ Sauce. A relatively thin sauce…not bad. Not my favorite either, but decent.

Grilladelics Most Wanted!

All right….

January and February are difficult months for grill and BBQ enthusiasts in Michigan (and the Midwest). Not impossible, but difficult.

Here is what I am interested in these bleak months, to help prepare for the open fires of spring.

1. A recipe for a good BBQ sauce. Sweet, spicy and thick. I don’t want molasses sweet. Either honey or fruit sweet. Spicy should be a kick, about 2-3 seconds after the sweet. Thick and gooey. I do like the thin, peppery sauces of Texas, but in Michigan….sweet is the trick. A little bite sets you apart from the masses.

2. A good, simple mop for pork butts. Salt and vinegar focused. I don’t like complicated recipes. Taste buds need that salt and vinegar fix.  Salty with a kick (followed by the sweet and spicy sauce).

3. A great cole slaw recipe. Not Gordon Foods or Sam’s Clubs bulk, corporate “slaw”, but a real earthy, simply, slaw. I am looking for rough cut veggies with almost an asian-style taste….Miracle Whip need not apply.  Please. Cole slaw compliments BBQ more than anything else.

That is my wish list. I am comfortable with my brisket (rub and technique), and my chicken (technique and sauce). I think I can improve ribs and pulled pok with a better sauce. The cole slaw is for the side.

Let me know….being grilladelic is about making the world a better place. One neighborhood BBQ party at a time!

The Art of the Butt (aka- pulling pork)

I seasoned and barbecued a 6 lb. pork butt tonight in about 4.5 hours.  That is against many bbq “truisms” which generally state that “low and slow” is the only way for good bbq.  I was (and am) one of the purists too, but I also keep an open mind and experiment quite a bit.

Tonight, after seasoning, I double-banked some Lazzari Mesquite Hardwood Charcoal, and got it red hot.  I mean hot.  I am guessing 350-400 degrees with my kettle lid on.  I placed the butt in the middle and let it rip (adding a generous handful of both pecan and apple chips).  The smoke was billowing out of my wide open vents.  The fire was raging.  The butt was in an inferno!   After about 90 minutes, still very hot, I pulled it.  The exterior was crispy, a little burnt, but not bad.  I partially wrapped in heavy duty tin foil and then added about 2 cups of apple juice and then crimped shut.

Because lump charcoal burns so much hotter, and a Weber kettle is not the most tightly sealed grilled known to mankind, the fire still raged- even with the vents closed.

This was now about 6:30 and I planned on another 3-4 hours of just setting in the grill.  But at 8:00, I checked the internal temp…201 degrees!  I pulled it from the grill and let set for 30 minutes, then easily shredded it with a fork.  The bone pulled out clean as a whistle.

High temperature BBQ is a reality.  I am not saying it is better than low and slow, but it is still good and makes a large butt less than time consuming on a work night.

I am finishing it with Big Ricks BBQ Sauce for an office pot luck on Tuesday.

Big Ricks—IMHO, the best commercial BBQ sauce on the market.

http://www.bigricks.com/ 

Pulled Pork

This show represents how you season, bbq, and finish a small butt (5-7lb) on a kettle.  A bit simplistic but you begin with a slather of yellow mustard, season w/your favorite rub.  Place on a grill, indirect heat.  Add several chunks of wood (pecan, apple, cherry, sassafras are my favorites) and slow cook.  Traditionally you would do about 1.5 hours per pound.  I cook a bit higher and faster on the kettle because of the grill and hardwood charcoal I prefer.  A bit non-traditional.

I bbq for about 3-4 hours until it looks “good” (art, not science) and then foil.  No liquids added, but I might in the future.  Wrap tight for another 2-3 hours, until internal temp hits 195 +/-.  Take off and let set.  You should be able to slice, chop and/or pull depending on your preference.  Sometimes pulling is the only option.  It is an imperfect art.  Still tastes good.

I sauce it after I pull/chop/slice.

Tasty…had a few ribbons in my time…no trophies.  Yet.