Big Bad Dad does barbeque

Big Bad Dad had a barbeque party for his coworkers at our house a little over a week ago. Big Dave, a Kansas City native, brought his electric smoker over and cooked pork ribs. He also grilled bbq chicken for our guests who didn’t eat park. BBD decided to make pulled pork from Alton Brown’s recipe. (BBD is in yellow and Big Dave is wearing sunglasses).

I had "nothing" to do with this project except order the meat from the butcher at Safeway and pick it and the other ingredients up (we doubled the recipe). I also made and applied the rub. Then I babysat our gas smoker all day Thursday, since we were having the party after work on Friday. I also took the meat off the smoker, pulled apart the pork, and took out the gristle and fat. I just don’t understand how Big Bad Dad’s projects turn into work for me. But to give him credit, he did the research, wrote up the grocery list, brined the meat, set up the smoker, got it going, and most importantly, cleaned the smoker after we were done.

While I prefer my barbeque less smoky and more sweet and spicy, I must say the pulled pork was exceptional. I made "pig pile Elvis style" sandwiches on good egg bread buns with cole slaw and lots of generic Safeway brand sweet barbeque sauce on the warm pork (Clausen brand pickle spear on the side). Yum!

Also, using a smoker is no big deal, even a gas one. Yes it takes all day, but as long as you’re home to make sure you aren’t burning your deck down, it’s low maintenace cooking.

Pulled Pork Recipe
courtesy Alton Brown

Recipe Summary:

Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 13 hours
Cook Time: 11 hours
Yield: 8 to 10 servings
User Rating:

Brine:

• 8 ounces or 3/4 cup molasses
• 12 ounces pickling salt (we used Kosher salt)
• 2 quarts bottled water
• 6 to 8 pound Boston butt

Rub:

• 1 teaspoon whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon whole coriander
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon paprika

Directions:

1. Combine molasses, pickling salt, and water in 6 quart Lexan (we used a very clean big plastic laundry detergent bucket).
2. Add Boston butt (also called pork shoulder or pork butt) making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
3. Place cumin seed, fennel seed, and coriander in food grinder (I used a mini-chopper) and grind fine.
4. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
5. Remove Boston butt from brine and pat dry.
6. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
7. Preheat smoker to 210 degrees F.
8. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F.
9. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork.
10. Once done, remove from pot and set aside to rest for at least 1 hour.
11. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Episode#: EA1G04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Posted on July 24, 2005 in More Stuff