Monday, June 18, 2012

Pork BBQ Grilling Tips Be a Grillmaster


Depending on who you ask, there may be a "right way" or "wrong way" of home grilling or experimenting with your pork barbecue. Now granted, I'm not talking competition because rules do apply. I'm talking home cooking for your family, friends, or even trying to market your own style pork BBQ. I'm here to tell you there is no right and wrong.

Certainly we must give credit to Memphis Style and traditional Southern Pork Barbecue, but today, there are so many styles of "barbecued pork" throughout the US and abroad that if you took a lifetime you could not try them all. Certainly one could make a living eating and reviewing everyone's pork BBQ because, chances are, no two will ever taste exactly alike.   Some will indeed make your tongue slap your brain.

pork bbq

You have the sweet and tangy.
You have the bitter yet brown sugar honey-fied.
You have the vinegar based sweet succulent.
You have the spicy and red sauced.
You have the hickory smoked sliced bbq pork.
You have the pulled that melts in your mouth that you can't describe.
You have the soy based pork bbq.
You have the kind that sets your mouth on fire.
You have the kind that falls right off the bone.
You have the kind that's been processed into fine little bits.
You have the sliced and diced kind.
You have the kind they cut up old Southern Style with a small axe.
You have the one you can't quite put your finger on what it is but it's damn good.

Be Daring.

At home you are your own grillmaster. Do it up right. Sprinkle some love. Put a dab or this and a pinch of that and see where it takes you.   Should you get bone in or bone out? That's up to you.   Smoke it. Bake it. Broil it. Boil It. Do whatever the hell you want to your butt of pork.   Season it, baste it, taste it, pull it,  shred it, cut it, chop it, mutilate it, it's all good.  

If I lived by the rules of doing it "this exact way" or "that particular way" I would never have had my own hickory sweet tastin' pork bbq that is not duplicated by anyone because it's my own recipe.  Some people will say hey, that doesn't look pulled like traditional bbq.  Others may say "hey, pork isn't supposed to be smoky or taste like apples and hickory." That's when I make them a sub and they shovel it into their mouth bite by bite. Yum.

Pulled Pork Barbecue  

I have spent lots of time at barbecue festivals tasting other's pork bbq and I have to say that no two have ever tasted alike to me, but I could spend the day eating it all as there are so many ones that are delicious.   So what I'm advising is be daring. Try something new. Don't be scared to add that pinch of brown sugar or touch of Tabasco. It's all you.  It's YOUR PORK BBQ.


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