Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pork shoulder’

In Praise of Pork Shoulder, Part 1: How to Buy It

In Praise of Pork Shoulder, Part 1: How to Buy It

The pork shoulder has everything a grill or smoke master could wish for. Heft. Flavor. Affordability. And remarkable ease of preparation. Although a whole pork shoulder tips the scale at 14 to 18 pounds and a Boston butt (the top half of the shoulder—the cut most commonly sold at the supermarket) at 5 to 7 pounds, this large hunk ’o meat always comes out tender. And that’s true whether you smoke, indirect grill, or spit-roast it—methods commonly used by hog-o-holics around Planet Barbecue. But not all pork shoulders are equal, and to get the biggest bang for the buck, you need to know about anatomy, animal husbandry, seasoning and grilling techniques and gear. We’ll cover all those topics in this three-part...

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Barbecue University

Boston Butt Basics, Part 2

Boston Butt Basics, Part 2

In the last blog, Boston Butt Basics, Part 1, we discussed the anatomy of pork shoulder. So now you know the difference between a Boston butt and a picnic. You know what to look for when buying pork shoulder and you read how to season it with a mustard rub, smoke it, and serve it, South Carolina-style with Mustard Sauce. So it’s time to, er, bone up on pork shoulder grilling and smoking techniques and some basic prep before you fire up the grill. Prepping a pork shoulder: Keep...

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Barbecue University

The Pull of Pork & Its Sauces: 12 Must-Read Tips

The Pull of Pork & Its Sauces: 12 Must-Read Tips

It’s an icon of American barbecue—spice-blasted, hickory-smoked pork shoulder, torn or chopped into meaty shreds, electrified with peppery vinegar sauce (or elevated with a unique white barbecue sauce, as with Big Bob Gibson’s pulled pork sandwich, pictured above), topped with crunchy coleslaw, and piled on a butter-grilled bun. Of the “big three” of American barbecue (the other two being brisket and ribs), pork shoulder is the easiest to get right. You can indirect grill it. You can smoke it. You can even cook it on a rotisserie. It requires no split-second timing. It’s nearly impossible...

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kansas city

LEGENDS OF BARBECUE: KANSAS CITY Never mind the handsome dudes - that's Kansas City barbecue legend Jeff Stehney on the right. Check out the pork shoulders! Eighteen hours of spice and hickory smoke have turned them into porcine perfection. Welcome to Oklahoma Joe's, possibly the best barbecue joint in Kansas City, and very likely the only one located in a gas station. Jeff has won some of the country's most prestigious barbecue competitions,...

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Virtue

VIRTUE FOR 2012: DEDICATION No, he's not sleeping on the job. My barbecue buddy Mike Fox (Brooklyn schoolteacher by day, pit master nights and weekends) has been working since 3 a.m. to smoke the perfect 12-pound pork shoulder. Here, he catches a quick nap, bundled up against the cold during Florida's recent cold snap. When Mike's around, we eat good things, like Korean barbecued short ribs. Here's Mike and my friend Shirley keeping warm...

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Where’s Steven? The Answers!

September 20 Steven was in Baku, Azerbaijan, the easternmost of the Caucasus Mountain republics, which borders the Caspian Sea. The restaurant was the popular Neolit, which come complete with a miniature Azeri village where guest can dine in open air thatched huts. Chef Mekhman is the Emeril of Azeri TV. The kebab on display is lulya--a grilled ground lamb kebab. September 13 Steven was in Idar-Oberstein, Germany, where he learned to make spiessbraten,...

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