Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Boston butt’

Barbecue University™

Perform a Smoky Miracle: Pulled Pork Perfection

Perform a Smoky Miracle: Pulled Pork Perfection

Pulled pork is one of the glories of American barbecue, a tender tangle of shredded meat that’s infused with fragrant wood smoke, deftly but restrainedly seasoned and sauced, and piled on soft white buns. And it couldn’t be easier. You don’t have to be a competition-level barbecuer (or even a son of the South) to perform this smoky, porky miracle. You do need the ability to indirect grill—this means a wood- or charcoal-burning grill or smoker with a...

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Planet Barbecue

Masters of Smoke—Hometown

Masters of Smoke—Hometown

Steven with Billy Durney in Red Hook, Brooklyn, where he serves brisket that would make a Texan envious and beef ribs that tip the scales at 1-1/4 pounds each! Billy Durney remembers the exact moment he embraced barbecue as the true religion. "I walked into Louie Mueller’s in Taylor, Texas. One bite of brisket and I knew this is who I want to be and this is what to do with my life." So the security expert (and former bodyguard for Oscar-nominated actresses and Grammy-award-winning...

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Barbecue University™

Boston Butt Basics

Boston Butt Basics

Sorry, Stephen Hawking, but “the discovery of a new dish does more for human happiness than the discovery of a new star.” So wrote a French food philosopher named Brillat-Savarin in 1825 (yeah, the same Brillat who gave his name to the obscenely rich French cheese and a rum-soaked cake for dessert). I don’t know what dish the Frenchman had in mind, but for me it would have been pork butt. Sure, pork chops, ribs, tenderloin—even trotters and snouts—have added much to human happiness. But when it comes to sheer barbecue bliss, I snap my fat-slicked fingers for pork butt. Without...

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