BARBECUE LIKE A PRO
Follow Jim's tips for perfect 'cue.
- The most succulent pulled or chopped pork comes from the Boston butt (which is one half of a whole pork shoulder; the other half is the picnic shoulder). Bone-in is more economical, but even with the bone removed, this is still the best choice for smoking.
- Never allow flames to touch the meat–you're smoking, not grilling.
- Low and slow is the name of the game. Never increase the temperature of your grill or smoker to speed up cooking. The optimum smoker temperature is 225°. When the internal temperature of the meat reaches 190°, you're ready to go. If using a bone-in Boston butt, the shoulder bone should effortlessly pull away from the meat.
The Brewmaster's Table: Discovering The Pleasures Of Real Beer With Real Food
by Garrett Oliver (HarperCollins, $29.95)
Garrett's mission is to empower readers with easy-to-understand information on beer, and allow them to bring what he considers "an under-appreciated beverage" to the stature it rightfully deserves on America's tables. The book takes readers on an informative tour of the world's most famous breweries and explores more than 50 distinct styles of beer from around the world. The end result is a book that is as easily enjoyed by the aficionado and the novice. "My feeling is that both wine and beer reach their best expression with food, but beer is by far the most versatile partner. That's because real beers have an incredible range of flavors–all of which, when appropriately matched, make for a perfect complement with food," Garrett remarks. With the turn of each entertaining page, you, too, will agree.
This article is from the July 2005 issue of Southern Living.