My Asian-inspired pulled pork sandwich...yes, I dared!

I finally did it. On Sunday July 4th, after a few weekends of barbecuing on my Weber Performer (the last time, smoking a chicken), I got up the courage to use their massive 22-inch Smokey Mountain Cooker. I must admit to have been a little overwhelmed by its appearance. Intimidating, it looks like no other BBQ equipment I’ve ever used before. The encouraging thing is that I’m in good hands when it comes to barbecuing, my pitmaster friends always ready to offer some good tips at a moment’s notice.

Taking the bull by the horns, I decide to tackle the task at hand on my own at first. Following the instructions in the manual, I study Smokey from the bottom up, building the fire in the pit, filling the water pan with equal parts water and 100% fruit juice, and placing the spice-rubbed pork butts (top part of the shoulder), fat side down on the grates directly above. There is nothing more simple, quite frankly. It’s maintaining the temperature at 250°F for 12 hours for each of the 9-pound butts that can be tricky. (more…)

First BBQ Chicken with my Original Asian White Sauce!

As soon as it gets warm outside, the grills get fired up, and aromas waft through the air, from one neighbor’s backyard to the next. On this July 4^th weekend, I’m going to enjoy the fireworks, the company of friends, and parties with lots of food and wine. Indeed, on my side of the fence, I’m experimenting with barbecue flavored with Asian spices and condiments.

My goal this weekend is to cook low-and-slow over indirect heat and create a new kind of barbecue, one incorporating Asian ingredients, omitting the traditional ones, and all the while staying with the basic principle of balancing spices and herbs over a canvas of salt and sugar. (more…)