Grilling is a very important step in preparing a Barbeque. You can grill over hot live fire made from real wood or charcoal. Gas flames or briquettes can also be used but they are only substitutes and are less ideal for this case.
There are 2 types of heating; direct and indirect. I recommend indirect heating in cases where you do not need intense heating.
Just to be sure that you get the flavor right, you can add wood chips to the gas grill. It is extremely easy to control the temperature of a gas grill. To be sure that the gas grill lasts during the preparation, fill your propane canister adequately.
Are you still wondering what is the best way to cook pork? I usually put the pork in a gas grill, take a nap or go out and do some shopping and come back within three hours. Just be assured that the pork would be cooked, just the way you wanted it.
I have learn this recipe from the book "Thrill of the Grill". The co-author, Chef Chris Schlesinger showed an interesting spice rub which has proven very handy to me.
With the recipe producing a lightly smoky piece of meat which retains its flavors, the dry and the mix ingredients of the rub make this dish taste awesome. I also add some sugar, cumin, paprika and chili powder which I admit is not entirely conventional.
Once cooking is done, you can start serving the pork. Please note some instructions while you serve the pork.
Squeeze few drops of lime and Tabasco or add some chutney to the pork shoulder and serve it straight of the grill.
If you do not like it this way, you can also shred the pork in a vinegar-based red sauce.
Needless to say, this Carolina Style Barbeque will just be delicious.
If you wish to make pork steaks that are ridiculously good, refrigerate after cooking. Then slice the pork and put it back on the grill.
-- Smoked Pork Barbecue --
~ 1 pork shoulder, about 5 or 6 pounds
~ 1 tablespoon sugar
~ 2 teaspoons black pepper
~ 2 teaspoons cumin
~ 2 teaspoons mild chili powder, like ancho or New Mexico
~ 2 teaspoons paprika
~ 2 teaspoons salt
1. Start gas grill, using burners only on one side to achieve a heat of 250 to 300 degrees.
2.Put a couple of handfuls of wood chips in a tinfoil pan, and set it over working burners.
3.While grill heats, mix together dry ingredients, and rub them all over pork, including under skin as best you can and in any crevices.
4. Put pork on cool side of grill and cover. Check about 15 minutes later to make sure chips are smoking and heat is below 300F.
5. Check every hour or so in case heat escalates too much or chips need replenishing.
6. Pork is done when it reaches an internal temperature of about 190 degrees, about 4 hours later.
7. Meat will be very tender. If you like, raise heat and grill meat to crisp it up a bit.
Serve immediately, or refrigerate overnight, slice and grill (or pan-grill) individual slices.
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