BBQ 101

I have a feeling that if I were to get up out of my chair, walk outside, and ask the first 20 people I met what they considered to be the trademark "food of the South," I'd get a fairly wide variety of answers. One might say biscuits and gravy, another fried chicken, and the next fried catfish (we do a fair amount of frying down here). I'd bet, however, that the majority would offer an answer consisting of three ubiquitous letters: BBQ. (Or barbecue? We'll go with BBQ because it's my blog, and it's easier to type.) You know what? I'm with them. I cannot think of a single dish that varies so greatly from state to state, and even from region to region. There is almost nothing about BBQ that isn't reliant on the cook's interpretation. Even the protein itself is up for debate. North Carolinians (and traditionalists) will tell you that the only true BBQ is "whole hog," where the entire pig is smoked and combined before eating. Texans don't even use pork, opting instead for beef brisket. In Kentucky, they use mutton. Sauces bring an even hotter debate. Some say good 'Q needs nothing, others claim it ain't BBQ unless it's sauced. I won't go into a big historical discussion covering all the various nuances of regional BBQ here. If you happen to be interested in that, a great account can be found here. My intention for this entry is to prove that anyone can produce restaurant-quality BBQ in their own backyard with a few simple tools and some know-how.


Before we begin, I think it's important to establish a few ground assumptions. So here goes:

• BBQ ≠ Grilling. BBQ is prepared using indirect heat and smoke. Grilled foods are cooked quickly over direct heat. BBQ'ing requires more time, attention, and skill than does grilling. Please don't confuse the two.
• BBQ = pork. Regional nuances aside, pig meat is the generally accepted protein of choice when BBQing. Here's why: the very tradition of BBQing came from poverty. Poorer southerners (typically slaves) couldn't afford beef, so the readily available pig was their best option. Along the way, some of them figured out that if the fattier parts of the pig (the shoulder specifically) were cooked over low heat for an extended period of time they transformed from tough and sinewy to tender and juicy. Modern BBQ was born.

Ok, we've laid the foundation. Here are a few tools you will need:

• A grill. Most American backyards/porches are equipped with a grill of some kind, be it gas or charcoal. I used a Weber "kettle" for my BBQ, and this walkthrough will reflect that. It is possible to BBQ using a propane grill as well. Instead of using charcoal, just use your burner as the heat source.
• Wood. The deep smoky flavor of good BBQ is a product of the type of wood used by the cook. Traditional pork applications use hickory, but fruit woods such as apple are common as well. I chose hickory. Most hardware stores will sell you a big bag of wood chips for around 6 bucks. I used both wood chunks and chips so that I had good smoke throughout the cooking process. If you have access to natural wood, use it, but be careful to check for mold, mildew, or other potentially nasty spots on your wood. Also, stay away from pine and other sappy woods, as they will leave a bitter flavor on the meat and make your diners think you smoked your pork using an old dresser. I just play it safe and buy my wood from the store.
• A thermometer. The most indispensable item in a BBQer's toolkit is an accurate thermometer. Heat control is vital - too much heat and you're grilling, which will make a fatty pork shoulder chewy and tough. Too little and you're in the "danger zone" and running the risk of bacterial infection. The sweet spot for BBQing is between 200 and 250. You won't know you're there unless your grill is equipped with a thermometer, preferably one located at or around the cooking position. You'll also need a meat thermometer to check for doneness. This one isn't quite as vital, but if you're a perfectionist (like me) knowing when you hit 190 degrees will tell you exactly when your pork is done. Spend the 15 bucks and get a good, reliable digital instant-read thermometer.

As always, we begin in the grocery store. You'll want to pick up a cut from the shoulder, and it should be labeled as "pork shoulder" or "Boston Butt." No, I don't know why a shoulder cut is called a "butt." Figure on each diner eating 1/2lb of meat - a 10lb butt can feed 15-20. See why this is so popular with low income brackets? At home, take your pork out of the wrapper and pat it down with your rub of choice. I'll post the one I used at the bottom, but a store-bought rub will work as well. Just spend a little extra and get one with some pedigree, like Rendezvous. Be generous with the rub. Cover as much of the meat as possible, and pat (not rub, ironically) it onto the meat. Wrap everything in plastic wrap and stash it back in the fridge. This should be done at least 24 hours before cooking.


Home-cooked BBQ is not a last-second endeavor. You will need to allow yourself around 8-10 hours of cooking time. Chill out - this doesn't mean you'll be standing over the flame poking at the meat for that long. Fatty cuts (like our pork) need to cook for an extended amount of time so that the collagen and fats can break down properly. Fill a chimney starter about 3/4 of the way with charcoal, light up, and give the coals about 15 minutes to get warm. They should all have a gray, ashy coating on them. Next, set up your grill for 2-zone indirect cooking. Bank the coals to one side of the grill, place your wood of choice directly on the coals, and put a metal container (a small bread pan is perfect) with a couple of cups of water in it on the other side of the grill. The water, called a drip pan, will help to modulate the heat, making it easier to keep from overcooking the meat. Lid up, open the vent 1/4 of the way, and let the heat settle in around 225-250. Don't put the meat on until your grill is at the proper temperature.


Once the correct temperature rolls around, place the pork directly over the drip pan. Lid up, and walk away. Go mow the lawn, clean some dishes, or read. Resist the urge to lift the lid every ten minutes and poke things. As long as you start with the right temperature, checking the heat once per hour is plenty. If the it drops to around 200, add another prepared coal or two. If the smoke runs out, toss another wood chunk on the fire. Keep the heat between 200-250 and things will be just fine. As noted before, this is a long process. The pork needs to be smoked for at least four hours to develop good smoky flavor and bark (the dark exterior part that BBQ lovers crave.) After that, you can remove it from the grill, wrap it in foil, and finish it off in a 250 degree oven. Internal doneness will depend on how you plan to prepare your 'Q. It'll be sliceable at around 170 degrees, but let it get to around 190 and you'll have pork fit for pulling. Once you hit 190, move your pork from the oven to a cooler, close the lid, and let it rest for an hour or until dinnertime. Don't worry, it'll stay warm for hours in there. When you're ready to serve, pull the meat using two upside down forks with the tines opposite each other. Serve on a bun (Wonder Bread brand is perfect) topped with homemade coleslaw and BBQ sauce. Finally, sit back and absorb the adulation of your diners as they rave about your pitmaster-quality 'Q. Seriously, this is one of those dishes that really impresses people when it's done right.


See below for the rub recipe I used, as well as recipes for slaw and bbq sauce.


"Memphis Dust" Rub

• 3/4 cup firmly packed dark brown sugar
• 3/4 cup white sugar
• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons onion powder
• 2 teaspoons rosemary powder

Combine all ingredients in a bowl and mix with a fork. Store in an airtight container for up to 6 months. Experiment with added ingredients to expand the flavor (chili powder, ground mustard, etc.)


"Sweet Heat" BBQ sauce

• 2 tbsp EVOO
• 1/2 onion, roughly chopped
• 3 cloves garlic, crushed
• 3 strips smoked bacon
• 5-7 sprigs thyme
• 2 cups ketchup
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 chipotle pepper with adobo sauce
• 2 tbsp red wine vinegar
• 1 bay leaf
• 1 tbsp cumin
• 1 tbsp paprika
• 1/2 tbsp chili powder
• 1/2 tbsp powdered mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 3 cups bottled BBQ sauce

Heat oil over medium in a large saucepan or medium pot. While oil is warming, wrap the bacon strips around the thyme sprigs and secure with kitchen twine. Place the bacon-thyme bundle into the oil and cook until bacon renders. Add the onion and garlic and cook until browned. Add remaining ingredients except for bottled BBQ sauce, bring to a simmer, and allow to cook for an hour. Remove bay leaf and bacon-twine bundle and move sauce to a blender. Add bottled BBQ sauce and puree until smooth. Run sauce through a sieve to remove any remaining chunks. Bottle and sell for $6.00 each.


Delicious Coleslaw

• 1 bag coleslaw mix
• 1 1/2 cups mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp Memphis Dust
• 1 tbsp adobo sauce (from canned chipotle peppers)
• 2-3 tbsp sugar, to taste

Combine all ingredients except sugar and coleslaw mix in a large bowl with a whisk. Add sugar until coleslaw base is sweet enough for you. Toss in coleslaw mix, adding more mayonnaise to increase creaminess. Chill before serving.

Bring on the weekend!

 A redundant title? I suppose so, but I'm carrying around a greater-than-usual anticipation for the coming weekend.  I guess it's a combination of a big Hogs game and a frustrating work week mixed with the prospect of a delicious pulled pork sandwich that has me worked up. Yes, I am smoking a pork butt to feed everyone watching the game with us. Yes, it will take 8-10 hours and I'll lose sleep Friday night in the process. Yes, it's worth it.  I'll come back afterwards with a blog detailing the whole process.  Taking something from 8lb hunk of pork meat to tender, smoky goodness is an engaging but really (and I mean REALLY) rewarding process. If only my wife could share in the fun with me.  Unfortunately, she's on weekend rotation.  People need pills on Saturday and Sunday too, I suppose.

Arkansas has quite the challenge ahead of them this weekend, as the #1-ranked Crimson Tide of Alabama roll (no pun intended) into Fayetteville for a 2:30pm showdown. If  you live in Little Rock and make a habit of listening to drive-time sports call-in shows as I do, you've no doubt heard outlandish predictions of 20 point victories for Arkansas. If the Razorbacks lose, these very fans will turn and call back in after the game and demand the immediate firing of the entire coaching staff, the AD, and the janitor.  Athletic schizophrenia, I suppose.  Fortunately, I am capable of keeping a clear head throughout all this senseless chatter. Arkansas will have to play at the very highest level they can to beat the Tide. Alabama has a two-tiered rushing attack (similar to the McFadden-Jones tandem we had a few years ago) and a coach who is second to none. They also have a stellar defense. The Hogs' offense has proven it can score, but hasn't proven it can run the ball for a first down with consistency.  The O will will have to score early, protect Ryan Mallett, and control the clock so that UA's defense has a chance to rest. In the SEC, it's commonly said that winning on the road requires you to be 10 points better than the home team. Are the Tide 10 points better than the Hogs? I lean toward "yes." They haven't lost a game since 2008, they're well-coached, and they don't take a Saturday off. Last year, Arkansas got bruised, bloodied, and beaten pretty badly in Tuscaloosa. I expect this game will be closer than that, but Alabama still has the edge until the Hogs (or anyone else) take it from them. I'm predicting Alabama wins in a close one, 41-38. Here's hoping I'm wrong.

We are in the first portion of an interesting topic at the Oliver life group.  Patrick Mead of Rochester Church of Christ in Rochester, MI, did a series a few years back entitled "God at War." We are going through this study and discussing things that don't get mentioned in church as much as they probably should. Here are a few questions that have been discussed so far:

• If God is good and all-powerful, why is there evil in the world?
• Why do bad things happen to good/innocent people?
•  Is God in total control, and is everything a part of his plan?
• How much power do Satan and his demons/angels have on earth?

A lot of our discussion has challenged our assumptions and notions about God.  Fortunately, we have a group that is hungry to learn and understands that taking on and considering challenging topics is a vital step in spiritual growth. We are moving away from the "milk" of God and towards the "meat," and it's very exciting.  I wholeheartedly recommend Patrick's lessons, which can be found here as well as on iTunes.

My "war against the flesh" continues. It seems that my flesh is no longer all that motivated to stay in shape and exercise. This always happens around this time of year for some reason or another. Sadly, it usually coincides with increased food consumption, especially during holidays and weekends. The spirit is willing, but the body is lazy.  I'm not buying new pants, so I guess I'll just gut it out. Stay well, everyone, and check back in Monday or so for the BBQ report.

A Grind is a Terrible Thing to Waste

As promised, I'm back with a new post (working pants must be on this week...ha).   I really hope this one catches on, you know. It's going to seem ridiculous to some of you for me to suggest that you should go to the trouble of buying, cutting, and grinding your own meat.  After all, isn't it just easier to reach for the "tube o' beef?"  Look....supermarkets have sold the burger lovers across this land sub par product for long enough. Trust me - the difference between the texture, flavor, and mouth-feel of a freshly ground burger and one constructed from prepackaged mystery meat is night and day. Besides, it's really easy to do yourself.

Before I explain the home grinding process, allow me to explain my disdain for the aforementioned tube o' beef. Obviously, the texture is junk because the meat has been squeezed and mashed together for...well, who knows how long. There's more, though. That tube, especially when labeled as "ground beef" or "hamburger meat,"  is just about as structurally diverse as a hot dog. By definition, ground beef can contain cuts from all parts of the cow.  Butchers generally accomplish this by grinding up all the trimmings that are left over at the end of the day from all the cutting they do. There could be some rib bones in there for all you know. Ground chuck, another common burger grind, is made up of one type of cut (the chuck/shoulder) but still consists of trimmings from various cows.  Better, but not perfect. Why?  You see, most of that prepackaged stuff comes from a big slaughterhouse, where countless cows are brought to meet their end. Where there are lots of cows, there's the potential for E.coli. And since we know that ground beef/chuck/whatever consists of leftover cuts from multiple bovines, your chances of winning the bacterial lottery are much greater with the tube than they are with a single cut. To combat this, we've been told that we need to cook our burgers to hockey puck consistency to make double dog sure the bacterial baddies are fried. See where I'm going with this?  If you buy a single cut and grind it yourself, you can cook the burger to whatever level of doneness you prefer. Medium rare burgers become as safe as a medium rare tenderloin when the grinding is done safely at home. Now...let's get down to grinding!

The process begins at the grocery store, where you should be careful to choose the correct cut for the job.  The safest bet is a 50/50 blend of a chuck cut, commonly labeled as "English Roast" or chuck steak, and sirloin steak. Once home, make sure your meat is thoroughly chilled. You can control the amount of fat in your finished grind by trimming your cuts. Once trimmed, cut the meat into 1/2-inch cubes and place 8-10 of them at a time into your food processor. Season with salt and pepper and put the spurs to it.

Pulse the processor blade 10 times, one second per pulse. The finished product should come out looking like this:

Technically, it's chopped beef.  This is a good thing, though.....you'll discover that when you bite into the finished product.  Now this beef is obviously not limited to burger-making...you could chose to make meatballs, meatloaf, or even steak tartare, if you're so inclined. I made burgers, so that's what we're going with here.

Softly form the meat into 5-oz. patties.  Try not to smash them too much...that would ruin the texture your food processor created. A gentle toss back and forth between your hands will form a nice ball that looks something like this:

Once weighed, gently flatten the balls into patties and lightly salt both sides. Make them thinner than you want the end product to be, because they'll plump up during cooking. If you don't need/want to use all of your ground beef, do what the butcher does - wrap it in parchment paper, tape, and freeze until it's needed. Easy, huh?  From here, you can cook the burgers however you'd like. I prefer the tender juiciness of a medium burger, cooked to around 160 degrees. Top it with teriyaki, cheddar cheese, and a slice of grilled pineapple, and you have the Hawaiian, a burger I enjoyed several times while on honeymoon.

Doesn't that look delicious? Wait till the first bite hits your tongue...the texture is amazing. And the juiciness will blow you away. Now you know how the steakhouses do it - just make sure and have plenty of napkins on hand!

BBQ and tree limbs

For several years now, I have battled the constant nuisance of overgrown trees in my backyard. Specifically, I have battled the 4 metric tons of leaves dropped by said trees. This year, spurred on by a fear of another year of back-breaking yard cleanup, I finally decided to do something about it. After a few calls to some very good friends, I had a team ready to trim, saw, and prune the veritable forest that had accumulated out back. We worked for 7 hours at cutting, trimming, dragging, trimming some more, and raking nature's bounty.  Our work paid off, and I now have a neatly trimmed treeline out back and three giant piles of limbs out front. I hope the Maumelle sanitation department is feeling kind when they pass my place.

As a reward for their hard work, I prepared dinner for my friends.  We started with an appetizer of grilled brats and sliced cheddar cheese. Dinner included homemade bourbon baked beans, corn with garlic butter, and BBQ pork sandwiches. The pork was smoked for 7 hours over low heat and was tender with a wonderfully smoky flavor. Complimenting the sandwiches were slaw and homemade BBQ sauce. For dessert, we had skillet peach cobbler and homemade vanilla ice cream. I think I put more time into the meal than the tree trimming!  If  you ask me, though, a good meal is always worth the time and effort.  Everyone left with full stomachs and compliments galore. I can't speak for the others, but I didn't get hungry again until around 3pm the next day. Thanks to my brother Matt, Matt Collar, big Clay, and Andrew for all their help. Special thanks to my lovely and patient wife for putting up with our noise as well.

Did you know.....homemade vanilla ice cream is worlds better if real vanilla pods are used? Slice the pod open and scrape the beans out into your milk mixture before scalding. Place the pod into the milk along with the beans to infuse the milk with some serious vanilla flavor. Real vanilla isn't cheap, but there's no denying its superiority over extract.

Dinner is going to be a cabinet cleanout affair tonight. I have an English roast in the fridge that would probably make some nice burgers. Yes, an English roast. It's from the chuck, so all it needs is a quick chop and grind.  What, you've never ground your own burger meat? Check back tomorrow....I'll show how easy it is to grind meat at home.  This is one task that's really worth the effort.