OK... if you are going to work hard, you gotta eat!
"If Gluttony is any indication of the seven deadly sins, they may very well be a guide to fine living"...Chrissi
What better way to enjoy all that hard work on your plane than to take a break in the afternoon knowing that some of the best BBQ in the world is waiting for you? ...YOURS of course!
Here's
the holy grail of BBQ wood smokers....
Almost any of the wood smokers from the New Braunfels Smoker Company ( yeah that place where the Texas A&M Aggies are from ) will give you the results you want... mouth watering cut it with a fork, falls apart yummy tender smoked BBQ.
I lived in Houston for six years (address to mail your condolences listed below) and became addicted to Texas BBQ. There is just nothing like it. So later I swore if I ever got off my boat I would invest in a proper wood smoker.
This thing is built like a truck! You can also use the firebox as a conventional charcoal BBQ. Be sure to get the optional door mounted thermometer AND a "Poulder" digital thermometer (available from gourmet store ).
The absolute rule here is to keep the smoke box temp above 200o and below 220o, the idea being hot enough to slowly cook but never hot enough to convert moisture to steam.
So here's what you do:
BBQ Pork
Even though Texas is not known for their BBQ pork this is a great place to
start.
6-8 lb Pork roast, butt, shoulder, whatever
Rub
(apply the night before)...( uh, to the pork silly)
1/4 cup freshly ground black pepper
1/4 cup sweet Hungarian paprika
1/4 cup dark brown sugar
2 tablespoons salt
2 teaspoons dry mustard
1/2 teaspoon cayenne
Combine the ingredients in a small bowl and massage about half of the mix on the pork, then put pork in a plastic bag and refrigerate overnight.
First thing in the morning set your oven to 220o
take the pork out and throw it in there.
Next load up the firebox with mesquite/hardwood charcoal... don't use the cheap
stuff it can spoil the taste. Get that going. I start with charcoal simply
because it is easy to light. Open the stack vent and door vent 100%.
Put hickory chunks in a bucket of hot water.
When the thermometer says 200o close the door vent
all the way, take the pork out of the oven and put it in the smoke box about
12" from the top. Insert probe from Poulder in meat, away from bone if any.
You may have to make a bracket to mount digital readout so that it is safely
away from heat.
From this point on avoid opening anything except to mop meat or load fuel.
When the temp of the box stabilizes at 220o or so, add a handful of damp woodchips to the firebox through the firebox door.
At some point in the future you may try adding hardwood rather than charcoal to the firebox to keep the temperature stable. It is simplest to start using mesquite charcoal for your first Q's.
Mop
(applied hourly with a baby bottle washing mop)
Mix remaining rub from above with:
2 cups apple cider vinegar
1 cup water
3 tablespoons fresh ground black pepper
2 tablespoons salt
1 tablespoon what's-this-here-sauce (Worcestershire)
1 tablespoon sweet Hungarian paprika
1 teaspoon cayenne
Cook Allow interior temp of meat to reach 170o-180o before removing, let it sit 15 whole minutes for juices to settle (IT REALLY DOES MAKE A DIFFERENCE) besides it will be easier to handle.
Eat Do
not carve! Either pull off chunks of meat or shred off with a fork. I usually
pull off all the available meat and separate it into two large ziplock bags, one
of the darker outside meat and the other of the rest of the meat. Make sure
every serving has a bit of the tastier outside meat mixed in.
If you are not on a no carb diet like I am then put some of this meat on a big
bun with some really spicy BBQ sauce, a little onion and even try some cole slaw
on top, enjoy! Then get back to work on your plane.
Hey... if you enjoy this recipe, please send me a note: CozyGirrrl@aol.com thanks, Chrissi
Coming Soon!
( I have to stop and take a break before I drown because my mouth is watering so
much )
BBQ Brisket
BBQ Baby Back Ribs
Smoked Turkey
Smoked Salmon