The charcoal driven grill or backyard pit will eventually become the central gathering place for all summertime mancave events. The overall idea is that a man must be in constant view of both a sporting event and the barbecue grill at the same time. Missing the action and burning the food is never an option. True mancave barbecue professionals are in tune with this sacred idea and defend it accordingly. Charcoal and wood chips offer wafting aromas that draw people in from blocks away, however, pulled pork would be nothing without the 4 levels of flavorings that stimulate its momentous journey to the plate.
Flavor Level 1
Ever since Neanderthals first smoked a wild boar, pitmasters (barbecue professionals) have been gathering dry spices and combining them with the precision of Dow Corning chemists. Once the selected spices have been blended to perfection, chefs apply them liberally and massage them into the pork shoulder. Dry rubs, as they are referred to, are basically different combinations of garlic powder, cumin, onion powder, paprika, dry mustard, coriander, thyme, basil, chili powder, salt and of course black pepper. Their mishmash can add that special something to pulled pork and distinguish yours from that of your neighbors. But beware, a bad dry rub can also ruin a good cut of meat.
From time to time, dry rubs will contain a bit of brown sugar for sweetness and to help build a substantial and flavored crust. However, be careful when adding sugar to your dry rub and remember that sugars burn easily. You want some dark caramelizing and charring to occur but not a bitter and blackened bark. Sweetness can always be supplemented with the many honey or brown sugar based sauces that come later.
For those with a thicker tongue, blend some chili pepper flakes, dried habaneras, and/or dried green chilies into your rub. These will give the meat a ‘twang’ and keep your taste buds on edge. It may also spur the chef toward the mancave fridge for an ice cold beer. Be sure to wear gloves or wash your hands often when dealing with these fire bombs. And stay away from your eyes and your privates!
Flavor Level 2
Stoking the fire to build your hot coal base offers a few options. If working in a pit, the wood used will give your pork that perfectly pink smoke ring we spoke of in earlier articles. Apple, cherry, maple and hickory trees are chopped down, split up and used to cook and envelope the meat with flavor as it slowly becomes tender. The other option for the mancave barbecue chef, is the charcoal grill found in the garage. Not everyone has the luxury of a built-in barbecue pit.
First, in a bucket or bowl, soak your favorite wood chips in water and set aside. Jack Daniels has an awesome wood chip, made from the barrels that age the whiskey. It’s available at http://lynchburgstore.summitmg.com/jdc/product.asp?dept_id=14000&pf_id=BFJ1046 or can be found at some hardware stores. Next, assemble charcoal briquettes into a pyramid, light and allowed to burn till ashen white and very hot. The coals will be spread over to one side and topped with the soaked wood chips. Now, obviously these chips are wet and you are looking for smoke, so use a little at a time and try not to put out your coals. Set the grate to the highest rack and bring on the meat!
Flavor Level 3
Next is the spritz, the spray, or the mist. These liquid concoctions are poured into spray bottles and misted onto the meat during specific intervals of the cooking process. These blends are sprayed on the pork to keep it juicy, but, another advantage is that it adds even more flavor to the hog. These magical potions start with combinations of vinegars, juices, sodas and/or beers. Keep in mind that the spritz should be a good match with the dry rub, which will give the pork that additional soul.
The picnic shoulder chunk has finally reached an internal temperature of 160-170ºF. It has been infused with an aromatic wood fragrance, a killer dry rub and a robust spritz or two of juice. It’s been set aside to allow the juices to redistribute and the pulling process will soon begin. The shoulder bone has been removed and strips of burnt ends have already been snagged to calm the increasing anticipation. The next step in your trek to pork ecstasy is to choose your sauce.
Flavor Level 4
Over the years, sauce varieties have amassed a range from tomato based all the way to vinegar instilled. They are slowly reduced over low heat and shrouded with smoky flavors, spices and/or sweeteners. Christopher Columbus brought the first type of barbecue sauce to America from Hispaniola. He used it for his barbecued Alpaca meat. Since then, many different geographical regions, here in the states, have even been known to pledge their loyalty to a specific sauce. When the German settlers smoked meats in South Carolina they introduced mustard based sauces for their barbecue revelry. In the mid-west US, a tomato based reduction is preferred on pulled pork and hams. Asian influences utilize ketchup and honey as the a flavor basis for those delicious barbecue sauces. And folks from the SW states enjoy salsa based dips or glazes. You can find many types of sauces at www.bbq-sauce-recipes.com and then customize the recipe to match your taste.
Now a plain, perfectly cooked, cut of pork alone can be very tasty. However, you have gone and added those hickory wood chips for smoke, rubbed the meat with the garlic/onion mix, sprayed it with cider vinegar, and finally the slathered it with that wonderful tangy Carolina Mustard sauce. Or was it the Apple wood smoke, with the brown sugar based dry rub, the root beer spritz and the sweet southern barbecue sauce? No wait, it was the Jack Daniel’s Whiskey Barrel wood chips, the cumin/chili powder dry rub, the apple juice mistings and then topped with the habanera barbecue sauce. As you can see, the choices are endless, the combinations flavorful and the end result just plain perfectly wonderful pulled pork!
Smoke ‘em if you got ‘em and don’t forget your bib.
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