Thu, 30 June 2016
In recent years I've had the opportunity to visit Costa Rica and collaborate with chefs there as the country establishes itself on the international barbecue scene. Thanks to the hospitality of my new friends in Central America, I have truly fallen in love with Latin American cooking. Nary a week goes by without me making a batch of delicious empanadas, and I am constantly looking for ways to incorporate Latino flavours into my grilling/barbecue.
Case in point: for my birthday dinner last year, my lovely wife Kate Zimmerman made a super-delish Pork Shoulder with Salsa Verde, which she found on Epicurious.com. I have simply adapted the recipe for the smoker and slightly tweaked the ingredients list. If you don't have a smoker, this works great in the oven. However you cook it, it is amazingly delicious. Enjoy.
TIP: Celery leaves are hard to come by because in our society we value the stems, so most of the leaves are trimmed away from most bunches of celery before the get to supermarkets. I go to my local organic grocery store and ask the produce person to save the trimmings for me. If you can't get enough celery leaves, the salsa is just fine with parsley alone, or you could substitute cilantro, spinach or arugula.
Serves six to eight
NOTE: You will probably have lots of leftover salsa verde, which is a great condiment for anything else, or, mixed with mayo, is a fantastic dip.
For the Salsa Verde:
1 small tin of anchovy fillets
2 Tbsp coarsely chopped pickled capers (the small kind)
2 garlic cloves, peeled and coursely chopped
2 bunches of flat leaf Italian parsley, stems removed
1 cup or more (if you can find enough) coarsely chopped celery leaves
Finely grated peel of one or two fresh lemons
1/4 cup chopped fresh rosemary
3 Tbsp chopped fresh sage leaves
2 Tbsp red wine vinegar
1/4 cup freshly squeezed lemon juice
1 cup olive oil
A small squeeze (1 tsp) of Rogers Golden Syrup or corn syrup to balance the flavour (optional)
For the Pork Shoulder
4 garlic cloves, finely minced
4 Tbsp chopped fresh sage
4 Tbsp chopped fresh rosemary
2 Tbsp Kosher salt or Fleur de Sel (French sea salt)
2 Tbsp coarsely ground black pepper
1/4 cup olive oil
1 8-lb whole boneless or bone-in pork shoulder butt roast
In a blender or food processor, combine all the salsa ingredients and whiz until they are a smooth puree. Adjust the seasonings (add salt, pepper, lemon juice, pepper, or a bit of sweetness to make the salsa perfect.)
Prepare your smoker for barbecuing, bringing the temperature up to 200 - 220 F. (If you're using a gas grill, prepare the grill for low, indirect cooking, with the burners on one side of the grill on low-medium, and the other side turned off completely, with a water pan under the cooking grate.
In a nonreactive bowl, mix together the garlic, sage, rosemary, salt, pepper and olive oil, and rub the mixture all over the roast. When your smoker or grill is preheated, place the roast on the cooking grate and cook until an instant-read thermometer inserted into the thickest part reads 185F. On the smoker this will take at about 10 to 12 hours, and on your grill we're talking about six or seven hours. When the roast reaches the desired internal temperature, remove it from the smoker/grill and let it rest, wrapped in foil, for at least 15 minutes but preferably an hour or more.
Slice the roast into half-inch chunks and serve, with the salsa verde on the side.
Category:barbecue -- posted at: 9:10pm PST
Fri, 31 July 2015
Makes 4–6 servings
Zinfandel is one of the best wines you can drink with grilled or barbecued food and California winemaker Ravenswood makes some of the tastiest, most popular zins around. Ravenswood’s Executive Chef, Eric Lee, was kind enough to share this rib recipe. This versatile rub/mop combination also works well with other cuts of pork, as well as beef and lamb.
Note: I’ve used my Real Barbecued Ribs technique for this recipe, but you can also do them Cheater Ribs style.
For the ribs:
2 racks of back ribs, trimmed by your butcher
1 medium onion, peeled and halved
1 tsp | 5 mL peppercorns
3 or 4 whole cloves
a couple of chunks of apple wood
For the rub:
1½ tsp | 12.5 mL dried oregano
1½ tsp | 12.5 mL dried thyme
¾ tsp | 4 mL fennel seed, toasted and ground
½ tsp | 2 mL cumin seed, toasted and ground
½ tsp | 2 mL mustard seed, toasted and ground
1½ tsp | 12.5 mL onion powder
2¼ tsp | 11 mL garlic powder
1/8 tsp | 0.5 mL ground ginger
¾ tsp | 4 mL ground black pepper
1 Tbsp | 15 mL kosher salt
1½ tsp | 12.5 mL paprika
¾ tsp | 4 mL chili powder
1/4 tsp | 1 mL cayenne
¼ tsp | 1 mL sugar
For the “mop”:
1/2 bottle | 375 mL Ravenswood Zinfandel wine
1 cup | 250 mL sparking apple cider
1 Tbsp | 15 mL molasses
1/8 cup | 30 mL olive oil
1/4 tsp | 1 mL ground nutmeg
1/4 tsp | 1 mL ground cloves
1/8 tsp | 0.5 mL ground cinnamon
1/2 Tbsp | 7.5 mL garlic powder
11/2 Tbsp | 22.5 mL kosher salt
1 bay leaf
1/8 cup | 30 mL dark Karo syrup
Combine the rub ingredients in a medium bowl and mix them together thoroughly. Set the rub aside.
Combine the mop ingredients in a medium saucepan and simmer them for 15 minutes on medium low heat, uncovered.
Remove the membrane from the ribs if your butcher hasn’t already done it for you.
Prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C.
Generously coat the ribs on both sides with the rub. Let the ribs sit for at least 15 minutes, or until the rub starts to draw moisture out of the meat and looks shiny.
Place the ribs on the cooking grate, or place them on a rib rack. Place a chunk of apple wood on the coals. Cook them for 5 or 6 hours, depending on the size of the ribs, mopping them about every half hour and adding another chunk of apple wood about an hour before the ribs are done.
Half an hour before the end of the cooking time, test the ribs for doneness. If they pass the pull test (the ribs pull away from one another easily but they’re not falling off the bone) give them one more coat of sauce, wrap them in foil, and return them to the cooker for another half hour or so.
Remove them from the cooker and let the wrapped ribs rest for 20–45 minutes. Unwrap them, cut them into single ribs, and serve them with your favorite accompaniments, including, of course, some Ravenswood Zinfandel!
Category:barbecue -- posted at: 2:32pm PST
Fri, 30 August 2013
One of my favourite cuts of meat is the pork blade steak – cut from the same part of the hog as the classic shoulder butt roast that we cook in competition. In certain parts of Kentucky, thinly sliced blade steaks are seasoned with salt and pepper, cooked over a low hardwood fire and “sopped” with a thin sauce made of vinegar, black and red (cayenne) pepper and lard and/or butter. Wes Berry, author of The Kentucky BBQ Book, says he loves the sauce so much he orders extra to put on his side dishes and mop it up with soft white bread. Give this adaptation of the Monroe County classic a try, with Cornbread Salad on the side.
For the steaks:
Four pork blade steaks, the thinner the better (if they're really thin, like half an inch or less, budget for eight because your guests will easily eat two each)
Kosher salt and freshly ground black pepper
Hickory wood as a flavouring agent
4 cups white vinegar
½ cup lard
½ cup butter
2 Tbsp finely ground black pepper
2 Tbsp cayenne
1 Tbsp Kosher salt
Melt the ingredients in a saucepan. Keep warm so the fat stays melted.
Pre-heat your grill for low-medium direct cooking. Season the blade steaks with salt and pepper and place them on the grill. Turn them regularly, brushing some of the sauce on them with every turn, until they’re well done – about 15 minutes to half an hour, depending on how low your heat is. Use hickory chips or chunks to produce some flavourful smoke. If you’re cooking with charcoal, just place a chunk of hickory on the coals before you start cooking the steaks. For gas grills, place some wood chips in foil, poke holes in the foil and place the packet underneath the cooking grates.
Take the steaks off the grill and serve them immediately, with one last coating of the sop, and some on the side for those who want extra.
This "salad," which is more of a savory trifle, is adapted from a recipe from The Kentucky Barbecue Book by Wes Berry. Wes got it from Trinca Barnette of Tony’s Bar-B-Que Barn in Lawrenceburg, Kentucky, and then came up with some suggestions for dressing it up. Enjoy!
For the salad:
1 batch leftover cornbread, roughly crumbled. (See recipe below.)
½ cup chopped green onion
1 whole large red tomato, chopped
1 ½ cups shredded cheddar cheese
For the dressing:
1 cup mayonnaise
1 cup sour cream
1 Tbsp dried parsley
1 tsp each garlic powder, onion powder, onion flakes, dried dill, Kosher salt and black pepper
Optional additional ingredients:
1 can cooked black-eyed peas or pinto beans, drained
1 can sliced black olives, drained
Grilled corn cut off the cob
Crumbled cooked bacon
Chopped green bell pepper
Additional cheeses (like pepper jack)
Sliced pickled jalapeños
To make the salad, simply layer the ingredients in a large glass bowl. Start with half the cornbread, then layer the other ingredients and top with half the dressing. Repeat this layering one more time, with the other half of the dressing on top, and garnish with some chopped green onion. Let it sit in the refrigerator for a couple of hours to allow the flavours to marry. Serve as a side dish with just about anything!
Makes 6–8 servings
This recipe is adapted it from a recipe that my Texan friend Amy Walker shared with me.
2 or 3 tsp | 10 – 15 mL bacon drippings or vegetable oil
11/2 cups | 375 mL cornmeal
1 tsp | 5 mL baking powder
2 eggs, lightly beaten
1 can (14 oz | 398 mL) cream-style corn
1 chopped jalapeño chile
1 tsp | 5 mL kosher salt
1 cup | 250 mL buttermilk
¼ cup melted butter
Preheat the oven to 400˚F. Coat the bottom and sides of a 10-inch cast-iron skillet with bacon drippings or oil and heat it in the oven for five minutes. Meanwhile, mix the cornmeal, baking powder, eggs, creamed corn, jalapeños, salt, buttermilk, and melted butter together. Pour the cornbread batter into the hot skillet. Bake the cornbread for about half an hour or until golden brown. Cool it for at least 5 minutes before serving it.
Bonus Recipe: Owensboro-style Mutton Dip
Here’s another Kentucky classic, adapted from The Kentucky BBQ Book. Mop it on grilled or barbecued lamb (it goes great on pork, too, or anything else for that matter!) and be sure to have some available on the side.
1 cup Worcestershire sauce
1 cup water
1 tsp Kosher salt
1 tsp finely ground black pepper
1 Tbsp white vinegar
1 Tbsp lemon juice
¼ cup brown sugar
½ cup tomato paste
Put all the ingredients in a pot and cook until the paste dissolves. Use it to baste meat while grilling and as a dipping sauce on the side.
Category:barbecue -- posted at: 7:11pm PST
Fri, 12 July 2013
July 12, 2013
It’s time for a truly Canadian barbecue sauce!
Introducing Canadian Maple: a new addition to an award-winning line of BBQ Sauces
ENDERBY, BRITISH COLUMBIA – Look out, Kansas City! Move over, Texas! Make room for a new regional barbecue sauce: Canadian Maple, the latest addition to the award-winning line of Ronnie & Denzel’s NATURAL CHAMPIONS BBQ Sauces.
“Although Canada doesn't have the rich tradition of the US when it comes to barbecue, we’re hoping to establish one with this distinctly flavoured sauce,” says Denzel Sandberg. “Ronnie and I are real proud of this one.”
Sandberg and barbecue evangelist Rockin’ Ronnie Shewchuk introduced Ronnie & Denzel’s NATURAL CHAMPIONS BBQ Sauces in 2009 as a tribute to four of their favourite regional barbecue styles – Kansas City Style, Southwestern Red, Honey Mustard (a Carolina-style sauce) and Island Heat (a cross between a traditional barbecue sauce and spicy Jamaican jerk).
The sauces have earned a strong following among folks who appreciate tasty, locally made products featuring natural ingredients, and they’ve won scads of awards. But for Ronnie and Denzel, something was missing. For over two years they experimented with new combinations of ingredients, striving for a truly Canadian taste.
“What could be more Canadian than maple syrup?” asks Ronnie. “We’re using Canada No. 1 grade Quebec maple syrup along with traditional barbecue sauce ingredients, and we think it’s a real winner."
“Canadian Maple goes great with all the usual suspects – beef, chicken and pork,” says Denzel. “But it’s also awesome on planked salmon, and wild meats like venison or moose. To be honest, I think it would even make another Canadian classic, roadkill, taste good!”
Ronnie & Denzel’s NATURAL CHAMPIONS BBQ products are available at many fine retailers in BC and Alberta, including Save On Foods, Whole Foods, The Gourmet Warehouse, Edible Canada and Well Seasoned: A Gourmet Food Store in BC, and Calgary’s Cookbook Co. Cooks.
For more information, contact Ronnie or Denzel directly at the numbers and email addresses below, or visit the Natural Champions Real BBQ page on Facebook at www.facebook.com/natural.champions.bbq.
About Ronnie and Denzel
Rockin’ Ronnie Shewchuk has authored three bestselling BBQ cookbooks, including his latest, Barbecue Secrets DELUXE! Ronnie was named one of “America’s greatest grillers” in Food & Wine magazine, and his competition barbecue team, the Butt Shredders, has a wall full of trophies. Ronnie is the host of the Barbecue Secrets podcast, available on iTunes and on the web. Find out more about Ronnie, including links to his Barbecue Secrets blog, Facebook page, Twitter feed and YouTube channel at www.ronshewchuk.com.
Denzel Sandberg’s sauces have won 25 international food awards, including the coveted Golden Chile at the 2005 Fiery Foods Challenge in Fort Worth, Texas, as well as several 1st place showings in the Scovie Awards held in Albuquerque, New Mexico. Find out more about Denzel at www.denzelshotsauce.com.
Together, Ronnie and Denzel make award-winning Natural Champions BBQ sauces and Real BBQ products.
Ronnie Shewchuk, tel. 604-351-1999 or e-mail email@example.com.
Denzel Sandberg, tel. 250-838-0338 or e-mail firstname.lastname@example.org
Category:barbecue -- posted at: 8:30am PST
Fri, 20 July 2012
From Barbecue Secrets DELUXE! Now also available as an e-book! Buy it now from the iTunes store.
The King of Barbecue: Beef Brisket
Makes about 3 cups | 750 mL
The Butt Shredders call this Bob’s Rub, and it’s what we use in competition. Bob Lyon, the granddaddy of barbecue in the Pacific Northwest, shared this at the barbecue workshop that first
1 cup | 250 mL white sugar
1/4 cup | 50 mL celery salt
1/4 cup | 50 mL garlic salt
1/4 cup | 50 mL onion salt
1/4 cup | 50 mL seasoning salt (I like Lawrey’s)
1/3 cup | 75 mL chili powder (use a commercial blend, or if you want an edge, try a combination of real ground chiles like ancho, poblano, New Mexico or guajillo)
1/3 cup | 75 mL black pepper
1/3 cup | 75 mL paprika
Add as much heat as you want to this basic rub, using cayenne pepper, hot paprika, or ground chipotles. Then add 2 or 3 signature spices to suit whatever you’re cooking or your personal taste, like powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add only 1 to 3 tsp | 5 to 15 mL of each signature seasoning so as not to overpower the rub.
Makes about 2 cups | 500 mL
Everyone has a friend of a friend of a friend who knows someone in Texas with a great rub recipe. This one came to me through occasional Butt Shredder and barbecue enthusiast Ian “Big Daddy” Baird. The cayenne gives it a nice burn. Use it as an all-purpose rub, but it really makes brisket sing.
3/4 cup | 175 mL paprika
1/4 cup | 50 mL kosher salt
1/4 cup | 50 mL sugar
1/4 cup | 50 mL ground black pepper
1/4 cup | 50 mL chile powder
2 Tbsp | 25 mL garlic powder
2 Tbsp | 25 mL onion powder
1 Tbsp | 15 mL cayenne, or to taste
Combine all the ingredients in a bowl and mix them together well.
Planked Leg of Lamb with Red Wine Reduction
Category:barbecue -- posted at: 2:37pm PST
Fri, 15 June 2012
...I don’t buy most of the southern barbecue mythology. These guys who go around calling themselves “barbecue chefs,” and “pitmasters?” Most of them were IT specialists until approximately four months ago. Barbecue doesn’t take a lifelong apprenticeship or a trove of secret family recipes. Weekend hobbyists with no-to-little previous cooking experience routinely clean up at big-money southern barbecue competitions – there’s even a booming circuit in Canada. A lot of the time, they steal first prize.
As chief cook of a barbecue team that took seven years to win its first championship, and who has competed in a few of those "big money" contests, I take issue with this pompous ignoramus. I've done a lot of work to demystify barbecue and share my secrets, but this guy's implying that there's nothing to it. Hogwash. Barbecue is high ceremonial cooking, and those who cook it well deserve a little more respect than this.
And as for the "booming circuit in Canada," make that WESTERN Canada, please. If you're going to write about this for a publication that claims to be Canada's national newspaper, do a little research. You'll discover that the trend that you think you've uncovered has been around and growing steadily for about 20 years in Alberta and B.C. and is making great gains in the other Western provinces. And yes, there are some great barbecue cooks in Ontario, too, like the world-famous Diva Q. But did she even get a mention? The only expert referred to is a cookbook author from Oklahoma. Sheesh.
He also claims that "If you’ve got a decent smoker, ribs are just a parlour trick. Anybody can do them incredibly well." Harumph.
It's true that barbecue's not that hard, when you know how to do it, but it ain't that easy, either. Here's my "parlour trick," which has won a few ribbons over the years. Hope you enjoy it!
Real Barbecued Ribs
Category:barbecue -- posted at: 3:45pm PST
Fri, 13 August 2010
With only a week to go, there are still spaces available in my Barbecue Academy at the Fairmont Banff Springs, which runs August 20 - 22. If you love great food and wine, and want to eat and drink and cook and laugh with me in one of the most beautiful outdoor settings on earth, read on!
My best barbecue event ever
For the past 15 years I’ve been leading grilling and barbecue classes and workshops in Calgary and Vancouver, and even as far away as Texas and Australia. This summer, working in partnership with my friends at the Fairmont Banff Springs, I’ve put together my tastiest, most entertaining event ever.
Barbecue Academy is a sizzlin’ getaway weekend featuring the very best recipes and techniques from my latest book, Barbecue Secrets DELUXE! It’s an entertaining and informative combination of a hands-on workshop and gourmet grilling demonstrations that will supercharge your outdoor cooking skills and introduce you to the smoky world of real, Southern-Style championship barbecue.
Great sponsors are on board
What’s more, I’m proud to report that Barbecue Academy has some world-class sponsors to help bring you a memorable experience. We'll be cooking on genuine Weber equipment – the gold standard of outdoor cooking. And throughout the weekend you’ll taste some of the finest Canadian and global wines, from Sumac Ridge Chardonnay to Ravenswood Zin, and refresh your thirst with cold, crisp Budweiser and Bud Light.
The ultimate barbecue experience
The Barbecue Academy package includes:
An amazing program to take your barbecue skills and your taste buds to the next level
Here’s a more detailed look at the curriculum of this Institute of Higher Grilling:
DAY ONE: Friday, August 20th
“Meat and Greet” 6.00 p.m. – 8.00 p.m.
Join us for a casual opening reception where you’ll meet me and your fellow participants, enjoy delicious appetizers and a sip on a feature signature cocktail from Barbecue Secrets DELUXE!
DAY TWO: Saturday, August 21st
“Secrets of Championship Barbecue” 9.00 a.m. – 5.00 p.m.
This is the weekend’s main event: an all-day, hands-on southern-style barbecue workshop laced with tall tales and hickory smoke and finished with sweet, tangy sauce. Students will split into teams of two to four, with each team having exclusive use of a brand new Weber Smokey Mountain Cooker for the day. Think of it as my barbecue boot camp, where you’ll learn to prep and cook competition-quality chicken and ribs and get indoctrinated into the ways of the Barbecue Lifestyle. A highlight of the day will be a barbecue feast for lunch featuring classic pulled pork sandwiches and Texas-style brisket with great sides and a lip-smackin’ dessert. At the end of the day, we’ll have a fun contest in which teams will present the meats of their labour to be judged by a specially selected panel according to the rules of championship barbecue. Cheap plastic trophies will be handed to the winners -- just like in a real barbecue contest! Whether you want to do some training to enter a real barbecue contest or want to be a champion in your own back yard, this day will change your life. Here’s what past participants in this workshop have said about it:
“Ronnie is hilarious, knowledgeable and leads a great workshop.”
“It has improved my understanding, my technique, my confidence and my end product immeasurably.”
“This was an exceptional workshop filled with the science, the art and the lifestyle of barbecue.”
DAY THREE: Sunday, August 22nd
“Essentials of Everyday Grilling” 10.00 a.m. – 1.00 p.m
This luxurious three-hour cooking demonstration will feature my best grilled and planked dishes, sides and desserts, all paired with superb Vincor wines, including the classic barbecue-friendly Ravenswood Zin. The menu is varied and extensive; by one o’clock everyone will be completely full and satisfied. Here’s what folks have told me about past grilling demonstrations:
“Excellent, excellent, excellent. Oh yes – exceptionally yummy!”
“Do it! Open your culinary tastes.”
At the end of day three, all participants will receive special barbecue goody bags and official personalized diplomas signifying their completion of the workshop and their new understanding of the tools, techniques, lifestyle and philosophy of Southern-style Barbecue, grilling and plank-cooking.
Before departing, you can enjoy the hotel or the town of Banff in the afternoon. A variety of activities are available to you including a round of golf on the famed Stanley Thompson course, a spa treatment at Willow Stream Spa, a nature “photo walk,” shopping in Banff, or even a fly-in fishing experience on the Bow River.
So, there you have it. Whether you’re a foodie or a barbecue fanatic, a wine lover or an adventure traveler, Barbecue Academy promises to be an unforgettable experience, just waiting to happen for you. All you have to do is enroll, which I suggest you do now, because participation is limited and we're only a week away!
I hope to see you and your companion or gang of friends at Barbecue Academy at the Fairmont Banff Springs in the beautiful Canadian Rockies! If you're on the edge of deciding and want to talk to me directly about the weekend, give me a call at 604-351-1999. To view a video invitation from me, click here.
Yours forever in smoke,
Category:barbecue -- posted at: 3:39pm PST
Thu, 15 July 2010
Classic North Carolina Barbecued Pulled Pork Sandwiches
From Barbecue Secrets DELUXE!, Whitecap Books
Makes 18–24 servings
Note: this dish is meant to be cooked in a charcoal-fired smoker, but you can emulate real barbecue on your gas grill. See the instructions at the end of the recipe.
The concept here is to cook a pork shoulder butt roast (sometimes called a Boston butt) for many hours in a smoky chamber until it is literally falling apart. One test competitors use for doneness is that if the blade bone can easily be pulled out of the roast, the pork is ready to shred and serve. This is real barbecue the way we prepare it for competition, and the way it is eaten in the Southeastern states. You can substitute any good rub you have on hand if you don’t have time to make some from scratch, but fellow Butt Shredder Kathy Richardier’s Butt Rub is the best! This recipe calls for two butts because if you’re going to tend the smoker for such a long time, you might as well fill it up. Pork butt freezes very well, so if you’re not feeding a huge crowd, just serve one of the butts, wrap the other in an extra layer of foil, and freeze it for later use.
For Kathy’s Butt Rub:
1 Tbsp | 15 mL kosher salt
2 Tbsp | 25 mL sugar
2 Tbsp | 25 mL brown sugar
2 Tbsp | 25 mL cumin
2 Tbsp | 25 mL chili powder (like
Chimayo blend, New Mexico, or ancho)
2 Tbsp | 25 mL ground black pepper
up to 1 Tbsp | 15 mL cayenne
1/4 cup | 50 mL paprika
For the pulled pork sandwiches:
2 pork shoulder butt roasts, about
6 to 9 lb | 2.7 to 3 kg each, bone in
1 cup | 250 mL prepared mustard
1 Tbsp | 15 mL granulated garlic
apple juice/maple syrup/bourbon
blend in a spray bottle
(see Barbecue Secret below)
2 cups | 500 mL or more of your favorite barbecue sauce
1 cup | 250 mL North Carolina-style
Vinegar Sauce (see recipe below)
2 dozen fresh, fluffy white buns
Tidewater Coleslaw (see recipe below)
Combine the rub ingredients in a bowl and set the rub aside.
Slather the butts with the mustard, sprinkle them with the granulated garlic, and then coat them liberally with the rub. Let the rubbed butts sit for half an hour, until the meat’s juices make the rub look wet and shiny.
Prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C. Line the drip pan of your smoker with a double layer of foil and fill it with apple juice. (If you want a more crispy crust on the butts, just line the drip pan and leave it dry.) Cook the butts for 11/2 to two hours per lb | 500 g (about 10–14 hours, or to an internal temperature of 185˚F | 85˚C), adding coals and chunks of hardwood as required. We use apple wood in competition.
About halfway through the cooking time, turn the butts and spray them with the apple juice mixture. Turn them over and spray them again at the 3/4 mark. Two hours before the butts are due to be ready, turn them over again and, with a basting brush, generously glaze them with barbecue sauce. At the same point, throw a couple of chunks of hardwood on the coals. An hour before the butts are due to be finished, turn and glaze them one more time and wrap them in a double coating of foil. One more hour in the smoker, then take them out. Let them rest for at least half an hour (in competition we’ll let our butts rest, wrapped in foil, then wrapped in a blanket and placed in an insulated cooler, for as many as four hours).
Take the butts out of the foil and place them in a large roasting pan or heavy duty roasting tray. Pull apart the pork, using two forks or your hands sheathed in rubber gloves, mixing the exterior crusty bits together with the tender, juicy white meat. Drizzle the shredded meat with the vinegar sauce and mix it in. (These days I use equal parts vinegar sauce and barbecue sauce – Ronnie.)
To serve, pile the shredded pork on the buns, drizzle it with some more vinegar sauce and/or some of your favorite barbecue sauce, and top it with the coleslaw for a big, juicy, crunchy, messy barbecue sandwich. Take one bite and you will know what real barbecue tastes like!
Variation: Cooking Barbecue on a Grill
Covered grill method: You can barbecue pork butts on your covered charcoal or gas grill. Follow the recipe above exactly, but use indirect low heat. Indirect heat means you put what you’re cooking on a part of the grill that has no heat under it. This is easier on a gas grill because to maintain low heat on a charcoal grill means you have to add coals every hour or two for a whole day. Use soaked wood chips or chunks wrapped in foil and poked with a fork to create a bit of smoke. It won’t be as smoky as barbecue made in the traditional style, but it’ll still be good! The one advantage of this technique is you can probably get by with a couple of hours less cooking time.
North Carolina-style Vinegar Sauce
Makes a little more than 1 cup | 250 mL
This is old-school barbecue sauce at its finest. Drizzle some of this into pulled pork just before serving to give it some classic heat and tang, or use it to baste pork butt.
1 cup | 250 mL white vinegar
1 cup | 250 mL cider vinegar
2 Tbsp | 15 mL brown sugar
1 Tbsp | 15 mL crushed dried red chile flakes
1 tsp | 5 mL Louisiana–style hot pepper sauce
salt and pepper to taste
Combine all the ingredients and stir the mixture until the sugar is dissolved. The sauce stores indefinitely in the fridge.
Makes 8–10 servings
My dear friend and fellow Butt Shredder Kathy Richardier discovered this slaw many years ago and I have substituted my favorite toasted cumin seeds for the celery seeds in the original recipe. This pungent, high-sugar slaw is best as a condiment, piled high on top of a pulled pork sandwich or burger, or on the side of a few slices of barbecued brisket.
11/2 cups | 375 mL mayonnaise
1/2 cup | 125 mL white vinegar
1/3 cup | 75 mL white sugar
1 Tbsp | 15 mL toasted cumin seeds
1 small head cabbage, finely shredded
2 carrots, peeled and finely grated
Whisk the mayonnaise, vinegar, sugar, and cumin together in a bowl. Toss it with the cabbage and carrots and refrigerate it. You can make this slaw a few hours ahead of time. Toss it just before serving to redistribute the dressing.
Spray your meat periodically to give it a sweet shine. Starting about halfway through the cooking time, spray chicken, ribs, brisket, or pork butt with a mixture of 2 parts apple juice, 1 part Jack Daniel’s, and 1 part maple syrup.
Photo copyright John Sinal from Barbecue Secrets DELUXE! All rights reserved. Used with permission.
Category:barbecue -- posted at: 11:47am PST
Wed, 14 July 2010
AN AFTERNOON OF GREAT WINE AND FOOD WITH
THE GODFATHER OF ZIN & CANADA'S BARBECUE EVANGELIST
Joel Peterson -Winemaker and Founder of Ravenswood
Rockin' Ronnie Shewchuk -Author of Barbecue Secrets DELUXE!
July 30, 2010
Award-winning winemaker Joel Peterson and barbecue champion Rockin’ Ronnie Shewchuk pair up like Ravenswood Zinfandel and a perfectly grilled steak. For the last four decades Joel has been an acknowledged leader in California Wine – an articulate spokesperson and stylistic trendsetter who helped make Zinfandel the runaway phenomenon that it is today. Ronnie is a bestselling cookbook author and a true barbecue pioneer. As chief cook of the Butt Shredders, he led the first Canadian team to win a U.S. barbecue championship and Food & Wine Magazine has named him one of America’s greatest grillers. Both men share a love of great wine and delicious food, and both are known for their down-to earth personalities and entertaining storytelling. Put them on Dusty’s patio with a fine selection of Joel’s Ravenswood wines paired with Ronnie’s smokin’ dishes and there’s bound to be some sizzle!
DATE: Friday, July 30 (the day before the National BBQ Championships)
TIME: 1:30pm - 3:30pm
WHERE: Dusty's Bar & BBQ, Creekside
HOW: Tickets $10 (yes, only $10!) at Dusty's - Limited Availability. Call 604-905-2171
This will be a casual, interactive and undoubtedly entertaining afternoon with two legendary storytellers matched with great wine and BBQ – get your tickets early! Sip, Laugh, Eat, Win a Door Prize - what more can you ask for a Friday afternoon?
Category:barbecue -- posted at: 3:37pm PST
Wed, 16 June 2010
Hey Barbecue Fans. I'm teaming up with Fairmont Hotels and Resorts to put on a weekend getaway with a barbecue theme. Check out this video invitation!