Archive for March, 2011

A filthy good time!

This killer offering features a fabulous mustard slaw. The pork slow cooks all day for 12 hours, and is chopped for your sandwich right when you order — juicy, tender, and delicious. Kissed with a tangy, yet peppery, sauce, you’ll fall in love with the food as well as the Matron doing the cooking. The gobs of love, slaw, and sauce, combine for an experience that just about violates some of the Good Lord’s Commandments.

MMMMMMMmmmmm M, thinking ’bout Payne’s pork sandwhich for this long makes me want to make the 18 hour drive to get there!!!!

Catch a whiff of the smoking pit at Smitty’s Marketplace, and note the open fire on both ends of the cooker. With places like this, it’s easy to understand why Lockhart was dubbed BBQ Capital of World.

Chris Marks, head cook of the Three Little Pigs competition team, American Royal Grand Champion, and who has been featured on Travel Channel‘s BBQ Battle, shares techniques for prepping and cooking pork butt in this video clip from BBQ BootCamp. Topics include injecting the meat, applying rub, forming a thick crust, and using a touch of bacon.

A quick clip of the nearly finished product:

BBQ Makes Everything Better

Alas, let’s focus on the positive. A category for Best Barbecue Cookbook has been added to this annual evaluation of printed prose. Perhaps, it smacks of the desperation that plagues the world of printed books, as more and more content becomes available online and vendors seek new markets willing to purchase product. Or, perhaps it hints toward something entirely different.

Maybe, just maybe, the world is beginning to realize that traditional barbecue, cooking low and slow over wood or charcoal, is a unique art form — complete with its own vocabulary, traditions, and cultural norms. TLC’s BBQ Pitmaster series helped bring the world of competition barbecue to the mainstream media, reaching the masses. Maybe the creation of the Best Barbecue Cookbook in the World category acknowledges this art form and serves as a sign that the interest will continue to grow.

Now, with all that thinking out of the way, it’s time to send our congratulations to Jason Day and Aaron Chronister for their work on this tome…along with a heartfelt thank you.

The BBQ Pit Boys share their sweet heat barbecue sauce recipe made up of garlic, strawberry jam, jalapeno peppers, and beer, among other ingredients frequently found in barbecue sauce.

The BBQ Pit Boys create this sauce on a Weber kettle grill. You can use the finished product as either a mopping sauce or a side sauce…and you can’t help but the love worn chopping block and mini-machete used in chopping the ingredients.