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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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<blockquote data-quote="Carlos" data-source="post: 209949" data-attributes="member: 7"><p>I grill all the time. Using a Char-Broil Infrared Commercial that replaced a Holland Grill. I may be going back to the Holland grill at some point.</p><p></p><p>But that's not Barbequing. </p><p></p><p>For my 50th birthday I got three 18 pound pork shoulders, deboned, from the local locker plant. A little salt and pepper on the inside and then rolled them and netted them. Took them up to the local Men's club where we have an old fuel oil tank converted into a huge smoker/grill. I like using hard-wood charcoal instead of the briquets for this. Took the grate out and poured a large bag of charcoal on the fire grate the length of the cooker. Lit one end and replaced the food grate for a nice slow fire. I set the shoulders in pans and gave them a local rub. I had several tins of water in with the coals to add some steam. Let them cook for about 4 hours. Removed the food grate and poured another bag of charcoal in. Replaced the meat and let it burn back until the shoulders were 195F or so. About another 3.5 hours. This is still a bit hotter and quicker than many of the real BBQ pros do it. But it works. </p><p></p><p>Had Sweet Baby Rays on the side in a heated pan. Made for a great pulled pork. Had all the fixings of course. </p><p></p><p>I would like to have done a vinegar BBQ sauce with a bit of clove and allspice. Something similar that a little local place used. But most of our people don't like that.</p></blockquote><p></p>
[QUOTE="Carlos, post: 209949, member: 7"] I grill all the time. Using a Char-Broil Infrared Commercial that replaced a Holland Grill. I may be going back to the Holland grill at some point. But that's not Barbequing. For my 50th birthday I got three 18 pound pork shoulders, deboned, from the local locker plant. A little salt and pepper on the inside and then rolled them and netted them. Took them up to the local Men's club where we have an old fuel oil tank converted into a huge smoker/grill. I like using hard-wood charcoal instead of the briquets for this. Took the grate out and poured a large bag of charcoal on the fire grate the length of the cooker. Lit one end and replaced the food grate for a nice slow fire. I set the shoulders in pans and gave them a local rub. I had several tins of water in with the coals to add some steam. Let them cook for about 4 hours. Removed the food grate and poured another bag of charcoal in. Replaced the meat and let it burn back until the shoulders were 195F or so. About another 3.5 hours. This is still a bit hotter and quicker than many of the real BBQ pros do it. But it works. Had Sweet Baby Rays on the side in a heated pan. Made for a great pulled pork. Had all the fixings of course. I would like to have done a vinegar BBQ sauce with a bit of clove and allspice. Something similar that a little local place used. But most of our people don't like that. [/QUOTE]
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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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