Kevin ([info]kworces) wrote,
@ 2007-09-02 20:49:00
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Confession: I started smoking
Barbecue! Pork shoulder smoked with hickory.

I've been meaning to try home-made BBQ pulled pork for about a year now, but I was a little worried I wouldn't be able to control the heat on my charcoal grill. I finally tried it on Saturday. Smoked the pork for about 4 hours, and finished it simmering in apple cider. The pork came out great.

I tried two different BBQ sauces. One had too much vinegar (home-made), the other was too sweet (pre-made, but you can't buy it in stores... yet). I have some left over scraps and I'm going to try another home made BBQ sauce tomorrow. If the new sauce comes out right I'll probably post a recipe sometime this week.

Anyone have any barbecue/smoking tips to share?

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[info]xsg
2007-09-03 04:01 pm UTC (link)
Ha! Enough tips to fill a book!

However... my style of barbecue provides most of the flavor in a marinade, not in the smoking... they're completely different styles of barbecue and thus I expect that my tips may not be relevant to your smoked meat.


Some basic tips that you probably already know: meat selection is important. You want to find the right meat for the type of barbecue.

Also, typically, the longer the meat takes to cook, the better. This means cooking at a lower heat for a longer period of time, however be sure that the heat is warm enough to actually cook the inside of the meat...

And finally, barbecue is most enjoyable when you have someone to share your creation with.

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