Mmm…Meat.

If you’re here, chances are good that one of the reasons that you’re here is meat.

Yes, Meat. It’s not unlikely that the meat is one of the things that drew you in to the abyss. There are a few things that I make that have been exceptionally well reviewed. One of them, is pulled pork. But, as an open source kind of nerd, I’m more interested in “standing on the shoulders of giants”, so I’m likely to share everything I’ve got. It’s not particularly likely that I’m going to compete with you over BBQ, and if I do, at least I know that I had a hand in beating me. 😉

So, I’m going to start with my favorites. And my favorite pork rub can be found right here. Chicago Style Ribs. I first saw this as an episode of Cook’s Country on PBS, but you can get the actual recipe at upyourflavor.com. This tends to be my “go to” rub for pork. Doesn’t matter what cut, this is the first thing that I consider. Now, in fairness, I take a few liberties with this particular recipe. First, I tend to be a lot heavier handed with the cayenne. I like my food to have a bit of a bite to it. So, I tend to crank up the cayenne from 1 tsp to 1 tbsp per recipe of rub. Obviously, it’ll take a lot more rub for pork shoulders or Boston butts than it will for a rack of baby back ribs. Plan accordingly. But, I’ll usually make three or so recipes for a shoulder. And then, I’ll often times make more for the sauce. The sauce is delicious of its own right. But, put them together with the pork? Heavenly. In fact, I was advised when I first moved in here, that I would not be permitted to compete in the Snob Hill Rib Off. Cancelled this year. Coincidence? 😉

 

A couple more important tips about pulled pork. I understand that you don’t like dry meat. You still need to cook it to over 190°F. Otherwise, it’s going to be miserable to pull. I like my meat smoked primarily over hickory. Yum.

 

Another tip? Pick up a “RoMan Pork Puller“. After making, and manually pulling, NINETY pounds of pork over a span of three weeks, I had NO interest in pulling any more pork by hand. So, I got this nifty little contraption that does it for me at the end of my cordless drill. Leaves me more time for my other love. Currently, I’m enjoying the hell out of some Great Lakes Burning River, which is a Pale Ale style brew. Full of hoppy goodness.

What’s on the menu for you this week? I want to do some chicken up a bit differently than normal. I’d love to hear suggestions, if you’ve got ’em. Otherwise, stay tuned, and I’ll fill you in on what I decided.

 

 

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