Embers and Flame

Food Safety On The Move

BBQGrail — Tue, 21 May 2013 18:59:25 +0000

The Partnership for Food Safety Education’s mission is to end illness and death from foodborne infection in the United States.

I subscribe to the newsletter from Partnership for Food Safety Education. The newsletter provides great information about how to help prevent foodborne illnesses. With Memorial Day coming up I thought it would be a good idea to pass along the newest flyer from the Partnership for Food Safety Education. Click on the image to download a printable PDF. Memorial Day signals the start of a season where food is on the move - to picnics, cookouts, and barbecues in the backyard and beyond! And since food poisoning spikes in the summer, it's the perfect time to remind consumers about what they can do to reduce their risk. Escaping the kitchen doesn't mean escaping bacteria! We've created a new Food Safety on the Move flyer for consumers to be reminded of what to do when taking a meal out to the great outdoors. Share this with someone you know who is planning an outdoor Memorial Day event! Every year, one in six Americans gets sick from dangerous foodborne bacteria. The estimated 128,000 who suffer serious illness requiring hospitalization each year are those most vulnerable to infections -- young children, the elderly, and other people with compromised immune systems.

The post Food Safety On The Move appeared first on Embers and Flame.

Operation BBQ Relief On The Move To Moore, Oklahoma

BBQGrail — Tue, 21 May 2013 17:02:19 +0000

Operation BBQ Relief is an amazing group of competition BBQ enthusiasts who use their skills an passion for cooking to serve the victim of natural disasters along with the important first responders. In less than 12 hours Operation BBQ Relief has mobilized and will be onsite and serving meals sometime today in Moore, Oklahoma. The organization needs your help and donations. If you can help click either of the graphics and you'll jump to where you can give. Here is some more information about Operation BBQ Relief from their website: Operation BBQ Relief is a 501(c)3 not-for-profit corporation founded in May, 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri. On Sunday evening, May 22, a massive multi-vortex EF5 tornado plowed through the southwest Missouri community of about 50,000 residents, killing over 140 people and injuring more than 1,000. It left a path of almost total destruction six miles long and over a half mile wide. It is now classified as the second deadliest tornado in U.S. history. In the wake of this nearly unprecedented destruction, competition barbecue teams from eight states answered the call to help feed displaced families and police, fire, National Guard and emergency personnel. The group, headed by Stan Hays (County Line Smokers), Jeff Stith (Big Creek BBQ) and Will Cleaver (Sticks N Chicks BBQ), was able to serve over 120,000 barbecue meals in less than two weeks during the operation in Joplin. Food was served from our location in the community and delivered to shelters, hospitals, senior living communities and the Humane Society. Volunteers also loaded food into vehicles and delivered directly to families in the impacted areas within the tornado’s footprint. The operation was made possible by many businesses who contributed food and supplies and people from across the country who donated cash. As a result of efforts in Joplin, Operation BBQ Relief was born. The Joplin operation will be used as a model for future disasters such as hurricanes, wildfires, earthquakes, floods and other tornados. We are a not-for-profit corporation registered in all fifty states and ready to respond to natural disaster emergencies across the United States. Our Vision: The vision of Operation BBQ Relief is that all people involved in relief efforts during natural disasters will understand the true meaning of compassion for those who have lost possessions and loved ones and that they will further utilize all of their God-given skills and abilities to better the lives of those affected. Our Mission: The mission of Operation BBQ Relief is to provide compassion and to offer hope and friendship to those whose lives have been affected by natural disasters across the United States through our expertise in cooking and catering barbecue meals and our ability to quickly mobilize our teams into any area where nature disrupts and tears apart the lives of Americans. Our Values: We value honesty, compassion, friendship, hard work and respect for others and for resources with which we are provided. Decisions and actions of Operation BBQ Relief will always be made and carried out with these values in mind. We want the communities we serve to be able to state without reservation that Operation BBQ Relief upheld these values while making a positive impact in the lives of their citizens.

The post Operation BBQ Relief On The Move To Moore, Oklahoma appeared first on Embers and Flame.

Ribs 101 from Buedel Fine Meats

BBQGrail — Mon, 20 May 2013 17:05:37 +0000

At Buedel Fine Meats and Provisions, we have a simple mission: Listen to you, our customer, understand your needs and then meet them with the finest quality meats, along with the honesty, integrity, and outstanding customer service you expect.

NOTE: One of the best feature of social media is having access to a variety of informational sites and posts that I might not normally come across. I recently, through Twitter, discovered Buedel Fine Meats and Provisions in Bridgeview, Illinois. Their blog has some fantastic posts and they were kind enough to allow me to share this post on ribs. Follow them on Twitter and Facebook. The summer grilling season is fast approaching and for those of us who live in four season climates, reuniting with our backyard barbeques is an annual rite of spring. Whether you grill year round or not, no matter how you fire it up, it’s that first grill of the season that rejuvenate our fervor for outdoor cooking. Soon we’ll start seeing ads for ribs – Baby Back, Spare, St. Louis, Country Style, Tips, Roasts and Chops – a wealth of options to grill and prepare. Here’s a quick 101 primer for distinguishing between rib varieties and some tips on the best ways to grill ribs this season. Hog Anatomy We’re all familiar with the term “Rib Cage”, where there is an arrangement of long bones that surround the chest to protect internal organs. Long rib bones start from the top of animals by the spine and extend downward with a curved shape towards the belly. These are the ribs butchers break down for consumption. Baby Back Ribs The most popular of all pork ribs, Baby Backs are the most lean and tender. These types of ribs are located at the top part of the rib bone that is connected to the spine (backbone), just below the loin muscle. The name “Baby” is derived from the fact they are shorter than spare ribs, and “Back”, because they are nearest the backbone. Butchers make Baby Back Ribs by cutting them where the longest bone is, around 6? from the spine. The meat on top of the bones is tender and delicious. Depending on how they are butchered, Baby Back Rib racks weigh about 1.75-2.5 lbs and will normally have between 10-13 bones per rack. Baby Backs can be grilled, barbecued, roasted and smoked. They are typical to the northern region of the U.S. and Canada. Spare Ribs The Spare Rib starts from the end of Baby Back Ribs and extends to the end of the rib bone. Spare Ribs are bigger with more meat between the bones than the top of the bones and are a little tougher and fatter, but much richer in flavor. Spare Ribs average 10-13 bones per rack weighing between 2.5 – 3.5 lbs. They can also be grilled, barbecued, roasted and smoked. St. Louis Ribs This style of ribs was popularized in the 1930?s – 1960?s by butchers in the St. Louis area who wanted a better rib cut than they were receiving from big meat packers at the time. Ribs, or St. Louis Style Ribs are actually Spare Ribs with the rib tips cut off where a lot of cartilage and gristle exists with very little meat. ”Pork Ribs, St. Louis Style” officially became an official USDA cut standard NAMP/IMPSStLouisRib416a #416A in the 1980’s. Spare Ribs and St. Louis Style Spare Ribs are found on grills and smokers in the southern states of the U.S. Rib Tips Rib Tips are found at the end tips of the rib bone. They are the by-products of St. Louis Ribs where butchers cut the tips off the end of the ribs into strips with a saw. Even with little meat and a lot of cartilage and gristle, Tips are rich in flavor due to the presence of bone and higher fat content. People generally either love them or hate them. Country Style Ribs You may be surprised to know that Country-style Ribs are not cut from the rib cage but from the front end of where the Baby Back Ribs are near the shoulder-blade. They are the meatiest variety of ribs and are perfect for those who prefer to use a knife and fork rather than eating with their hands. Rib Chops & Roasts Rib bones are also used in other types of butcher cuts. Rib Chops are produced where the loin meat is kept attached to the bone and portion cut into a chop. The end of the rib bone can also be exposed to create a “French Cut” Rib Chop. A Crown Roast is created when instead of cutting the loin into chops, it’s formed into a circle and tied to look like a crown. Crown style roasts are seasonal holiday favorites. Beef, Lamb & Veal Ribs The anatomy of pork, beef, lamb and veal is pretty much the same. Beef ribs are typically produced as Beef Back Ribs, Beef Short Ribs and Beef Rib Chops – aka bone-in rib eye steak. Denver Ribs are like St. Louis pork ribs but cut from lamb. A set of five or more ribs together is known as a “rack”; veal and lamb ribs are sold as ‘racks’. Lamb and veal racks are typically roasted whole or cut between the rib bones into chops.

Top Grilling Tips

Regardless of the species, ribs are full of flavor and can be prepared in any number of ways. You can be creative with different rubs, sauces and marinades, to grill, roast, smoke or braise a variety of rib dishes. Our Corporate Chef, Russ Kramer, shares his top grill tips below: Tip #1 – Cook to Perfection There are a few methods to prepare pork ribs for the summer. Your number one goal should be to serve ribs that have a tender bite off the bone but never where the meat falls off the bone. Ribs that fall off the bone will do you in at competition BBQ s! Tip #2 – Use Rubs Rib rubs differ from steak rubs because they are generally sweeter; steak rubs are more savory. As a general guideline, use a Paprika base with spices such as, garlic, onion, cinnamon, clove and dry mustard. (For sweet, I use turbinado sugar.) Herbs are best left for steak rubs. Generously sprinkle your favorite rib rub a good hour before cooking to let the flavors work into the meat. Be creative and experiment with your different combinations of spice and sweet until you find your favorite. Tip #3 – Cooking Method Over medium heat, grill the slabs until they are seared and caramelized, then switch to the indirect heat method and slowly finish cooking. This can take about 3 hours to get the nice bite off the bone. Then sauce them at the end. Extra Tip Use a spray bottle with some apple juice in it and spray the ribs every 30 minutes to help keep them moist. Tip #4 – Smoke Ribs (Competition Style) Stoke the fire using lump charcoal and fruit wood such as apple. The fruit woods work well with pork since their smoke profile tends to be milder than a hickory or mesquite. Pork, being a lighter meat works best with a milder smoke. Generously sprinkle your favorite rib rub a good hour before cooking to let the flavors work into the meat. You can also rub on some yellow mustard for a tangy flavor. Maintain the smoker temperature at 250 degrees. Place ribs in the smoker and slow smoke for 4 hours spraying them down every 30 to 40 minutes with the apple juice infused with a bit of apple cider vinegar. Foil the slabs after 4 hours by wrapping each slab individually in foil. In the foil pouch, add brown sugar and/or honey, some butter and a little apple juice to help steam the ribs a bit while in the smoker for the final time. Let them cook for an hour and check for doneness. You will see the bones exposed a bit at the bottom of the slab – that’s a good sign. Remember that ‘tender bite off the bone’ is what you are looking for. Once the ribs have cooked to perfection, pull the slabs from the foil and brush with your favorite sauce. Return to the smoker for about 10 minutes more to glaze the sauce. Whether you use the traditional grill or the wood smoked method, have a fantastic grilling season!

The post Ribs 101 from Buedel Fine Meats appeared first on Embers and Flame.

How Does It Cook?: Saber Grills (Part 3)

BBQGrail — Sun, 19 May 2013 15:00:05 +0000

Flare-ups Have Been Eliminated--The unique, patented design of SABER grill’s cooking grate and IR emitter prevents flare-ups that char meat and create dramatic temperature fluctuations.

The last time I wrote a review about an infrared grill I ended up feeling the need to take a few of the nice things I wrote back after a several months of use. I promised, myself, that I wouldn't make the same mistake again. I would not write a review before I made sure I had completely taken the grill through a complete test. I also decided I would test some of the "claims" the manufacturer made in their literature and on their website. The biggest claim, as far as cooking is concerned, is right up at the top of this post. "Prevents flare-ups" and "temperature fluctuations" are two huge claims. I wanted to know if they were just "marketing department" speak or fact. The last time I tested an IR grill that made the "prevents flare-ups" I discovered it wasn't all that true, when the grill caught on fire, so it was important to me that flare-ups didn't happen. The plan was to cook some of the fattiest food items I could get. I've grilled bacon, pork belly, chicken with the skin off and an untrimmed and nice piece of brisket with the fat cap still on. I was amazed I didn't get one flare-up. True to the claims by Saber the fat vaporized as it hit the diffuser underneath the grates. It smoked, sometimes it smoked a lot, but no flare-ups. It is fantastic. In the picture to the left you can see the design and how it works. The grates sit on top of the diffuser. This keeps the drippings off the burners. It works as promised. The design also channels airflow away from the food being grilled. This helps to keep, whatever you're grilling, from drying out. The claim "mistakes like overcooking or charring a piece of meat will be a thing of the past" is just too much for me to believe. This one is just the marketing department speaking here. Nothing will keep you from overcooking a piece of meat. I was going to test this but decided wasting a piece of meat wasn't worth it. One of the most useless features on most gas grills is the thermometer in the lid of the grill. I've always wondered why the manufacturers want to tell a backyard grillmaster what the temperature is in the top of the lid, it makes no sense at all. Why aren't the thermometers at grate level where they are actually of some use? I was actually happy to see grate level thermometers on the Saber. But, do the thermometers actually work? That's the question I wanted to answer. I started the grill, set the three zones to "low" heat and walked away for 3 minutes. When I came back I took the pictures above of each of the three thermometers. All three of them read 250 degrees. I was impressed. The temperature eventually went up to almost 400 degrees but the three thermometers were in sync the entire way. The next step was to test how close to the actual temperature they were. Using a wireless thermometer I found the Saber thermometers to be within 15 degrees of the actual temperature. Pretty good in my book. Using some canned biscuits I next tested the grill for variations in grate temperature. The thermometers at the front of the grate showed uniformity but what about between the front and back of the grates. I used a BBQ smoker trick to look for any variations. I placed canned biscuits on the grates and closed the lid for 4 minutes. You can see that the biscuits are the same height. If there were differences in temperature the biscuits would be different sizes. So, we've got temperatures that are the same over the entire grill surface. The illustration to the right shows some of the best features of the Saber Grill. From the 304 Commercial Grade stainless steel to the no-flex lid the Saber is designed and built to be a cooking machine. It really does cook well. I've enjoyed using it every time. There are a couple of features that I'm not that impressed with. As great an idea as the drawer is under the burners to catch any drippings that get past the diffuser, it's hard to clean and even harder to get back into place. Fortunately very little grease reaches the drawer because it does leak a little if you're not careful. And the placement of the propane tank retaining screw is a pain to get to. I don't like having to pull my grill away from the wall, where it sits, to replace the propane tank. I'll probably just not use the retaining screw since I rarely roll the grill around. Neither of these are big enough "issues" to deter anyone from purchasing a Saber Grill. The good and great features of the grill far outweigh these minor problems. Here are a few photographs of the food cooked on the Saber Grill: [gallery type="slideshow" ids="26516,26517,26518,26519,26520,26521,26522,26514,26513" orderby="rand"] The Saber Grill is a great addition to my backyard cooking arsenal. I have already recommended the purchase of a Saber Grill to no fewer than half a dozen people. And I'm recommending it to my readers. If you're looking for a really good gas grill you need to take a serious look at the Saber.

The post How Does It Cook?: Saber Grills (Part 3) appeared first on Embers and Flame.

Absolutely Avocados by Gaby Dalkin

BBQGrail — Sat, 18 May 2013 15:00:00 +0000

Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven’t even imagined. “I’m pretty much known within the food blogging world as the girl who is seriously obsessed with avocados!,” Gaby Dalkin when »» Continue reading »»

The post Absolutely Avocados by Gaby Dalkin appeared first on Embers and Flame.

Sweet Vidalia Flavors of Summer Contest

BBQGrail — Fri, 17 May 2013 17:00:00 +0000

Recently, I had the chance to write a few articles for the Vidalia Onion Committee’s Flavors of Summer website. The Flavors of Summer website has tips, recipes and other resources for whatever you have planned for your summertime outdoor recreation. Sweet Vidalia onions are a »» Continue reading »»

The post Sweet Vidalia Flavors of Summer Contest appeared first on Embers and Flame.

I’m A Shed Hed Chicken Brine

BBQGrail — Fri, 17 May 2013 15:00:15 +0000

I recently reviewed a BBQ sauce from The Shed BBQ and Blues Joint in Ocean Springs, Mississippi. I rarely smoke or grill chicken without the skin. For me the skin adds a layer of flavor that is lacking when you strip it off. But having the skin on does cause a little problem. The BBQ sauce just sits on the skin and doesn't really get into the meat. In my opinion it's never all about the sauce, it's about the meat. So how do you give the meat a bit of that great BBQ sauce flavor? Why not a chicken brine? Over the years I've used all kinds of seasonings, herbal teas in and other ingredients, in chicken brine to infuse flavor. Why wouldn't BBQ sauce work in the brine? So I gave it a try. And you know what? It worked. The flavor of the BBQ sauce did, in fact, permeate the chicken. To make sure I left the sauce off a piece of chicken so I could taste it without sauced skin interfering with the test. The result was very pleasing to the taste buds.

I'm A Shed Hed Chicken Brine

Author: Larry Gaian @BBQGrail

Recipe Type: Brine

Ingredients

1 chicken, cut into eight pieces
3 cups water
1 cup BBQ sauce
¼ cup kosher salt
¼ cup brown sugar
1 orange, thinly sliced, peel on is okay
4 cups ice cold water

Instructions

In a sauce pan begin heating 3 cups of water until it starts to get warm.
Add salt and brown sugar. Continue to head and stir until the salt and sugar is fully dissolved. If you can do this without bringing it to a boil, that's good.
Pour hot water with salt and sugar dissolved into a large bowl.
Add ice cold water, BBQ sauce and orange slices, stir to combine.
Set aside until at least room temperature.
In a resealable plastic bag or in a bowl combine brine and chicken pieces. Place in refrigerator and chill for four hours. Not much longer than that.
Remove chicken from brine and discard the brine.
Grill chicken just as you normally would.

Wordpress Recipe Plugin by EasyRecipe

The post I’m A Shed Hed Chicken Brine appeared first on Embers and Flame.

Barbecue Crossroads by Robb Walsh and O. Rufus Lovett

BBQGrail — Thu, 16 May 2013 15:00:59 +0000

In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney.

ooks! I love books. I use my Kindle all the time but it will never replace holding a book in my hand. Why do I tell you this? It's because of all the books I own, and I've not gotten rid of a book over my entire adult life, the books I love the most are my cookbooks. I have close to 275 cookbooks of various types by a variety of authors. In checking my shelves no other author has as many books on my shelf as Robb Walsh. Right now I have five and by the time this review publishes I'll have six, because another one is on the way. My favorite Robb Walsh book is Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses. No other book in my library captures the essence of Texas BBQ and the people behind the pit as well. Every once in a while when I want to "relive" my days in Texas, where I discovered real BBQ, I pull the book out and read a section or two. With Barbecue Crossroads: Notes and Recipes from a Southern Odyssey Robb Walsh and O. Rufus Lovett has taken his successful formula of combining recipes with biographical information and history to a new level. Where Legends of Texas Barbecue was a cookbook with stories, Barbecue Crossroads is the story of barbecue, told with passion and feeling, along with recipes.

"When you get caught up in arguing about who serves the best barbecue, you lose sight of the larger picture" -- Robb Walsh

[caption id="attachment_26311" align="alignright" width="180"] Photo by O. Rufus Lovett[/caption] Robb Walsh is a three-time James Beard award-winning author with 10 books about food under his belt. O. Rufus Lovett is an award-winning documentary photographer. His fine art photography is found in galleries and museums all over the South. There is probably no better pair of people to tackle a project like Barbecue Crossroads. You can tell this was partnership, a joint venture, from the beginning. And that partnership works to perfection. The pair set out to trace the Southern Barbecue's lineage back through history "from East Texas to the Arkansas Delta and Memphis, across the Piedmont region of Alabama, Georgia, and North Carolina, and down the coastal plains of the Carolinas to the shores of the Atlantic." This was a search for real, old school open-pit, wood fired barbecue. During their treks across the south they didn't stop at just any BBQ restaurants. No gas-fired or electric pits made the cut. Over the past couple of years a couple of great "barbecue" books have found their way in to press that cover regional barbecue styles very well. John and Dale Reed did a great job writing about North Carolina barbecue and Wes Berry recently tackled Kentucky barbecue. Both of these books were excellent tutorials on a small segment of the barbecue world. No other book has captured the culture of Southern barbecue, as a whole quite like Barbecue Crossroads. I'm not sure why anyone would even consider trying such a task, it must have been daunting.

"There is no best barbecue, anymore than there is a best song or a best painting." -- Robb Walsh

[caption id="attachment_26295" align="alignleft" width="322"] Sandwiches at Scott's-Parker's Barbecue in Lexington, Tennessee
Photo by O. Rufus Lovett[/caption] The pair start the book documenting the connection between barbecue and religion in the south. I've known about and have wanted to make the pilgrimage to New Zion Missionary Baptist Church Barbecue in Huntsville, Texas, but I learned of the connection between churches, pastors, members and barbecue is woven through out the fiber of southern barbecue. I can't imagine being able to set up a roadside BBQ stand in a church parking lot here in California, but the idea sure is a great one. Barbecue isn't all about meat and sauce. It's important, certainly, but it isn't everything. In the second chapter Robb and Rufus make clear how important dessert is when they recommend you "Eat Dessert First." I rarely eat dessert when I go out to dinner, unless it's a BBQ restaurant. There is just something about fresh fruit pies and cobblers, banana pudding or any other BBQ joint dessert staple. After reading about fried fruit pies and seeing the pictures of these hand-held bits of culinary beauty in the book I swear I could actually taste them. I won't go so far as to say the thought of licking the pages came to mind, but I certainly want to use the recipes that follow to experience at least some of the dessert magic Robb and Rufus experienced. It's the dessert chapter that really demonstrated how different Barbecue Crossroads is from other books about barbecue. Robb doesn't always paint a positive of the proprietors and their joints. I can't say as I blame all the pitmasters from taking the time to talk to another journalist. After all, there have been several great southern BBQ traditions ruined by the constant visits of buses full of BBQ tourists. There's a common misconception that visiting a BBQ establishment is always a rainbow and unicorn experience. Well, that isn't always the case. Sometimes the owners just don't want to talk to you. I once got yelled at by a pitmaster in a famous Dallas BBQ restaurant because I didn't order the right way.

Boiled peanuts, or "goober peas," as they were once called, are made with young green peanuts that haven't hardened.

Whether it's discussing the connections between barbecue and the blues in "The Spiritual Home of Barbecue" to Alabama football fans and their tailgating exploits in "Barbecue Barbarians" Robb and Rufus show how much BBQ is a part of life in the South. "The High Life" looks at beer in BBQ while "Fresh Air and Parched Peanuts" provides a look at boiled peanuts and Brunswick stew. Barbecue Crossroads is what BBQ is all about, it's about meat and sauce, but it's really about people and the food they cook, eat and share. It's a look at life in the south without exaggeration and stereotypes. Don't for a minute discount the contributions of O. Rufus Lovett. The photography in Barbecue Crossroads is as important as the words penned by Robb Walsh. To truly appreciate BBQ you need rely on all of your senses and the pictures give the visual eye candy necessary to compliment the words written. Barbecue Crossroads is not just a good read, it's a great read. One of the aspects of the book is that it reads more like a series of magazine articles. You don't have to sit down and read the book cover to cover. Read a chapter, set it down and come back later and read another. You don't need to read them order, each chapter stands alone. When you're done with the chapter you'll find several recipes that represent what the previous chapter was about. This is a fantastic book. If you're a fan of southern barbecue or a fan of southern foodways in general this is a must have book for your library.

Recipes and photos from Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh and O. Rufus Lovett (Copyright © 2013), used by permission of the author and photographer. For more information visit www.utexaspress.com.

Other books by Robb Walsh:

Other books by O. Rufus Lovett:

If you are thinking about purchasing this cookbook, or any other cookbook I've reviewed on Embers and Flame would you please buy it through the link in the review. I receive a small commission from Amazon if you do and those funds help defray the costs associated with writing and hosting this site. Thank you.

Barbecued Pork Picnics

Author: Robb Walsh and O. Rufus Lovett

Recipe Type: Main

Serves: 8 - 10

Boston butts, the bottom part of the pork shoulder, are easy to find at the grocery store. You will also some¬times find the top part of the shoulder, a cut known in the meat-cutting business as a “picnic.” The picnic has a big piece of pig skin still attached and two large bones with the shoulder joint inside. The skin on the picnic keeps the meat very moist, but the large shoulder bones drastically reduce the yield. In other words, you get a lot more meat on a Boston butt than on a picnic, but picnic meat is juicier.

Some pitmasters cook picnics instead of Boston butts because they are so much moister. You can also cook picnics, butts, and hams at the same time and chop the meats together to approximate the texture of a whole hog.

Ingredients

1 pork picnic, about 8 pounds
6 tablespoons Pork Rub (Recipe)
2 onions, peeled
1 quart Hog Mop (Recipe)
2 cups Red Barbecue Sauce (Recipe)
Salt and pepper to taste

Instructions

Season the meat with the dry rub, pressing the spice mix into the meat, and refrigerate it overnight. Cut the onions in half and put them in the water pan. (If your barbecue didn’t come with a water pan, use a fireproof steel bowl.) Add water to fill the pan.
Set up your pit for indirect heat with a water pan. Use hardwood lump charcoal or charcoal briquettes. Maintain a temperature between 225˚ and 275˚F. Place the meat in the smoker skin side down. The skin will shrink and harden, serving as a bowl to contain the fat and juice. You might rotate the roast from end to end to achieve more even cooking, but don’t turn it over; keep it skin side down or all the juices will run out.
Replenish the charcoal and the water in the water pan as needed. Mop the meat whenever you open the lid. Expect a cooking time of eight hours—more if you raise the lid often or the fire goes out. For chopped pork you need to reach an internal temperature of 190°F. For pulled pork an internal temperature of 200°F is best.
When the meat is done, allow it to rest for at least fifteen minutes. Then remove the skin and bones. For chopped pork, put the meat and fat on a chopping block and mince with a pair of meat cleavers. For pulled pork, pull the meat away from the bone and shred it into little pieces, massaging the big chunks of fat into the shredded meat. Chop any pieces that don’t come apart easily. Season the meat with salt and pepper and your favorite barbecue sauce.
Serve the minced or shredded meat on sandwiches

Notes

Recipes and photos from Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh and O. Rufus Lovett (Copyright © 2013), used by permission of the author and photographer. For more information visit www.utexaspress.com.

Wordpress Recipe Plugin by EasyRecipe

link

The post Barbecue Crossroads by Robb Walsh and O. Rufus Lovett appeared first on Embers and Flame.

Barbecue Crossroads: Stubb’s Spicy Pork Rub

BBQGrail — Thu, 16 May 2013 15:00:50 +0000

Barbecue Crossroads: Stubb’s Spicy Pork Rub

Author: Robb Walsh and O. Rufus Lovett

Recipe Type: Dry Rub

Stubb has passed away, but Stubb’s Bar-B-Q on Red River Street in Austin tries to keep his spirit alive. This is the restaurant’s recipe for hot pork rub.

Ingredients

1 cup salt
¼ cup chili powder
¼ cup paprika
⅓ cup garlic powder
⅓ cup cayenne
½ cup ground dry rosemary
½ cup ground black pepper

Instructions

Combine all ingredients and store in a shaker. Makes about 3 cups.

Notes

Wordpress Recipe Plugin by EasyRecipe

The post Barbecue Crossroads: Stubb’s Spicy Pork Rub appeared first on Embers and Flame.

Barbecue Crossroads: Red Barbecue Sauce

BBQGrail — Thu, 16 May 2013 15:00:40 +0000

Barbecue Crossroads: Red Barbecue Sauce

Author: Robb Walsh and O. Rufus Lovett

Recipe Type: BBQ Sauce

Here’s a simple ketchup-based barbecue sauce recipe that is easy to whip up and keeps well in the refrigerator.

Ingredients

3 cups ketchup
2 cups water
Dash of Worcestershire sauce
1 stick of butter
1 teaspoon salt
1 teaspoon ground pepper
3 tablespoons brown sugar
1 teaspoon chili powder

Instructions

Combine all ingredients in a medium saucepan over medium heat. Cook until the butter melts and the sauce begins to bubble. Serve immediately or store in the refrigerator in a sealed container for up to 3 weeks.
Reheat before serving. Makes about 5 cups.

Notes

Wordpress Recipe Plugin by EasyRecipe

The post Barbecue Crossroads: Red Barbecue Sauce appeared first on Embers and Flame.