Barbecue. Is quite possibly my favorite. food. of all time. Now read it back again but like Will Shatner.
Seriously, I love barbecue. I could eat it all the time and, like any good connoisseur, I have my opinions about what constitutes good barbecue. For starters, throwing a chicken breast on the grill and slathering it in Open Pit is not barbecue. Cooking ribs on a grill over very low heat for hours until soft and sumptious and falling off the bone–that’s barbecue. Or smoking a nice meaty pork butt spiked with herbs and spices. Mmm. I am so hungry.
I generally only do “real” barbecue a few times a year. Sure, about once every six weeks or so, I rub down a pork roast with spices and put it in the crockpot and after about 8 hours, introduce it to some great sauce and a good hefty bun and that’s my “barbecue” fix but it’s not the really real thing. I only do it during the summer, because I consider the grill to be absolutely necessary for the process. And I only do it a few times in the summer because if I’m going to do it “right,” it normally takes me about three days.
Yes. Three days. This tickles Josh to no end. My usual process involves a bath in garlic, onion and olive oil, followed by a lengthy rubdown with a generous helping of homemade dry rub, followed by a day of slow cooking over low heat on the grill while delicious, tangy sauce is carefully applied at regular intervals until the meat is falling off the bones and I’m about ready to just stand there at the grill, tearing pieces off with my hands in some sort of deliciously primal haze. Continue reading