Akio Stribling
TVWBB Member
A friend of ours has been teaching in Korea this past year. He came into town last week and mentioned that, even though Korean barbecue is fabulous, he's been craving the American variety. I decided to step in and give the man a cross section of southern BBQ. All the recipes were pulled/modified from Raichlen's "BBQ USA" book, which is heartily recommended. Our friend seemed to have brought his Korean weather to DC as the temps barely rose above 28 and there was still a sheet of ice on the deck.
On the menu: Carolina pulled pork with Lexington vinegar pepper slaw, Memphis wet ribs, and Texas brisket. Sides were Mexican charros beans cooked with jalapenos and bacon, mac and cheese, and collard and turnip greens cooked in chardonnay.
Raw Materials
The 8lb pork shoulder was seasoned only with salt and pepper. This went on the WSM at 6pm Friday over applewood and some generic Homelife briquettes from the local Target. Not much ash production, but it burns a little faster than Royal Oak briquettes but not as fast as Kingsford. This hit 190 internal around noon Saturday. Left to cool for an hour, pulled half, chopped the other half.
Twelve pounds of brisket went on at midnight, seasoned just with salt, fresh pepper, and cayenne. Since the applewood chunks had burned down, I threw some soaked hickory on, so the brisket would get full hickory, but the pork shoulder would get half hickory, half applewood. Wrapped at 9am, pulled at 1pm. Cooled and sliced.
Sliced brisket with smoke ring
The two full, untrimmed racks of ribs were seasoned with brown sugar, kosher salt, black and chipotle pepper, garlic powder, and half a cup of Old Bay. They hit WSM #2 around 9am over applewood chunks: 3 hours smoke, two hours wrapped. After five hours, I pulled the water pan, stoked some more coals, and sauced them for about an hour at 325 dome temp. Everything (barely) fit in a warming oven until guests arrived around 3ish. There were no survivors, by which I mean leftovers.
Ribs smoking
More pics below:
The Wife's Blog
On the menu: Carolina pulled pork with Lexington vinegar pepper slaw, Memphis wet ribs, and Texas brisket. Sides were Mexican charros beans cooked with jalapenos and bacon, mac and cheese, and collard and turnip greens cooked in chardonnay.
Raw Materials
The 8lb pork shoulder was seasoned only with salt and pepper. This went on the WSM at 6pm Friday over applewood and some generic Homelife briquettes from the local Target. Not much ash production, but it burns a little faster than Royal Oak briquettes but not as fast as Kingsford. This hit 190 internal around noon Saturday. Left to cool for an hour, pulled half, chopped the other half.
Twelve pounds of brisket went on at midnight, seasoned just with salt, fresh pepper, and cayenne. Since the applewood chunks had burned down, I threw some soaked hickory on, so the brisket would get full hickory, but the pork shoulder would get half hickory, half applewood. Wrapped at 9am, pulled at 1pm. Cooled and sliced.
Sliced brisket with smoke ring
The two full, untrimmed racks of ribs were seasoned with brown sugar, kosher salt, black and chipotle pepper, garlic powder, and half a cup of Old Bay. They hit WSM #2 around 9am over applewood chunks: 3 hours smoke, two hours wrapped. After five hours, I pulled the water pan, stoked some more coals, and sauced them for about an hour at 325 dome temp. Everything (barely) fit in a warming oven until guests arrived around 3ish. There were no survivors, by which I mean leftovers.
Ribs smoking
More pics below:
The Wife's Blog
