I'm planning on barbecuing a pork shoulder tomorrow. As my go-to source for medical advise, I thought why not get my cooking advise from the same place. Two for one deal! I've done a couple shoulders in the past and they've come out okay, but I believe in improving my half-assed technique so here I am on the internet. I have a cheapo charcoal grill and a pair o' balls so I'm off to a good start. My plan: Buy a pork shoulder tonight and soak it in apple cider vinegar in the fridge over night. In the morning I'll cover it in salt and sugar and fire up the grill - I'll have some regular charcoal and some wood chips soaked in water. Some good advice I read was to have a tray with water on one side of the grill under the cooking grate to keep the temp down and also catch the fat drippings so flare ups don't occur. It said to keep a second tray of water on the grate to also keep things cool and monitor the temp. Rather than open the grill to check the temp you can peek through the chimney to see if the water is boiling or just steaming. It sounds like patience is the key. Any advice? I mean advise.
I thought this was an herb smoking tread. I had a long list of suggestions all ready to go. I’m gonna have to rethink this.
Instead of soaking in just cider vin and putting sugar on tomorrow, you'll get a better crust with this. Add 1 cup of Honey and 1 cup brown sugar, also about 1/2 cup salt and a good amount of black pepper to your vinegar. (Assuming you're using enough vinegar to cover 1 shoulder). Bring all to a simmer, add an orange peel and some herbs, thyme, parsley, a pinch of DP's stash. Throw in 10 ice cubes to cool it so you don't have to d!ck around with waiting for it to cool. Soak over night Fire up in the morning, drain and completely dry the shoulder, use a brown sugar, salt, pepper, dry herb rub and a small amount of oil. The best thing you can do though, in the last hour, put a chuck of cold/frozen bacon fat and let it melt and baste the shoulder. Bacon Candy Coated. I've mentioned this before, always keep one old school ice tray of bacon fat for this for anything cooked on fire; ribs, chicken, shrimp. Gangsta stlyee
If you're using a chepo charcoal grill, make sure you stack the coals to one side, and put the pork butt (thats what we call a shoulder in the south) on the side away from the coals. That completely takes away the flareup risk.
Dang son, that sounds killah Can't give much advise on bbq, my wife does pretty much all the grilling around here ( 'cept for seafood). So yeah my man card should probably get pulled for that But +1 on keeping that container of bacon grease on hand at all times. I usually keep a bit of that cold gold around to use for making up a batch of homemade refried beans. No ka oi, none beddah. Beans get used for burritos, nachos etc = several meals Good luck with the pork shoulder, sounds delicious
My advice--go OUT to dinner to a nice restaurant instead of all that labor and hassle cooking a pigs butt.......you will not regret it and your lady friend (if you have one) will enjoy it more.
