Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pulled pork’

Summer’s Last Hurrah: The Raichlen Labor Day

Summer’s Last Hurrah: The Raichlen Labor Day

Labor Day already? It’s hard to believe summer’s over. Most of us will go back to school or back to work. But hopefully, everyone gets a last hurrah in the form of a Labor Day barbecue. If you’re like me, after a summer of cookouts, you’re ready for a party that’s anything but labor-intensive. A feast that’s big on flavor, but light on actual work. I have the answer and it’s an icon of American barbecue: pulled pork—specifically, the South Carolina...

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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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LEGENDS OF BARBECUE NC

LEGENDS OF BARBECUE: NORTH CAROLINA When it comes to pulled pork, restaurants that still burn wood in their pits are becoming an endangered species. So imagine my delight recently when I met pit masters Vernon Carver and Donald Cozart at Backyard BBQ Pit in Durham, North Carolina. Here's the first thing you see when you park behind Backyard BBQ. And here's the second thing--meats smoked low and slow in pits darkened with age and wood...

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Finished dishes from BBQ USA

Finished recipes from BBQ USA: buffa-que wings, chicken sates, bridge painter's tuna, grilled pizza, bbq onions, and pulled pork sandwiches

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