Pulled Pork using a charcoal BBQ

OK, yesterday I pulled a double wammie.

I did a Burnt End BBQ'ed Roast and then I did a pulled pork at the same time.  Thankfully the BBQ is big enough to pull that off.

Ingredients

Picnic Pork Butt
Spices
BBQ sauce
Brown Sugar - optional

Stuff you will need

Charcoal BBQ
Tongs
Tin Foil (aluminium foil if you prefer)
Sharp Knife
Cutting board
2 x forks
Tin Foil tray - shallow i.e. the sides are not high

Directions

Set up your BBQ for off set cooking.  That means putting all the charcoal on one side as you will be cooking on the other.

Spice up your pork which ever way you desire.  I guess if your a purist, use salt, pepper and garlic.

Once the BBQ is at temperature, put the pork in the BBQ, close the lid and walk away for an hour, or if you got a temperature probe, till it reaches 160 F.

Wrap your pork in heavy gauge tin foil.  I found this stuff at the Dollar Store, it's called BBQ Tin Foil.  Cost me $2.00 for 50 feet.

Put the pork back on the BBQ for another hour, or till the internal temp hits about 190 F.  Honestly I wasn't too worried that it wasn't cooked all the way though.  The BBQ was at about 400 F.  I figured the pork was really done (it was).

Slice the pork with the grain.  Now, use 2 forks to pull the grains apart.  Or you could hold the pork with your hand and using 1 fork, just pull the strands off.

Put the shredded pork into a mixing bowl.  You can add Brown Sugar (about a 1/2 cup), but you may find this makes it too sweet, depending on the BBQ sauce that you use.  Mix it all up, making sure all the pork is covered with BBQ sauce.

Put everything on a shallow tin foil tray and back into the BBQ for one last hour.  This is going to hit it once again with the smoke.

You can opt to just have the pulled pork with cole slaw or what ever other favorite side dish you like.  I personally had the pulled pork on a sliced crusty bread with some mayo on it.  Oh so good!

Click on the picture to take you to the YouTube video I made.

Comments and suggestions are ALWAYS welcome!

Burnt Ends Roast Beef

So Tonya runs across this post on Facebook.  It's about this roast that is cooked on the BBQ, but it's all burnt ends.  

WHAT?!  

This can't be true.  

But it is!

Your gonna regret finding this recipe, as you will never want to have a roast any other way.

Ingredients

1 x inexpensive roast
Spice to taste
Your favorite BBQ sauce
1/2 cup brown sugar (optional)

Stuff you will need

BBQ
Heavy weight Tin Foil
Tongs
Temperature probe
Mixing bowl
Disposable tin foil pan
Patience

Directions

This recipe can be modified for any BBQ, smoker, or grill.

Spice up your inexpensive roast.  This roast is going to be cooked low and slow, so if you got a cut of roast that is normally tough, this recipe is going to "fix" that.

Set up your BBQ so that it's like an off set smoker.  i.e. charcoal on one side and the meat will go on the other side.

The timings are approximate.  If it's a smaller roast, you may not want to have it "smoking" as long.  Obviously, if you got a monster roast, your gonna need more time.

Once your BBQ is up to temperature, put the roast on the grill.  It's going to be in there for no less than 1 hour.  Or until the internal temperature hits 160 F.

Wrap the roast in tin foil and put it back in the BBQ for another hour, or until the internal temperature hits 190 F. 

Take the roast off the BBQ and let rest for 10 minutes.  There is a lot of drippings inside the tin foil.  Lets allow some of those drippings to be re-absorbed by the roast.

Cut up your roast into large bite size pieces.  Put the cut up roast into the mixing bowl.  Add your BBQ sauce and ensure every piece gets covered.  Now, in the video below, you will see that I've added brown sugar.  The brown sugar will glaze up.  This is NOT required to be added.  The BBQ sauce will already have a lot of sugar to start with.  So if your on a diet, just watch your portion size.

Pour everything into the the tin foil pan.  I found that the disposable tin foil pans from the Dollar Store are great.  You would like to make sure that the pan is large enough so that the roast pieces gets equal exposure to the smoke and heat.  So your not getting a cookie sheet, but something about 1/2 that size.

In this video, the only tin foil pan that I had went missing (from the last burnt end BBQ'ed roast), so I improvised and put a layer of tin foil in this tin foil pan that has holes in it.

You will also seen in the video (below) that I didn't mix the cut up roast in a mixing bowl.  Again, a lot of my recipes, are ONLY a guideline.  Make this anyways you want.  Make it YOUR recipe.

Enough talking...  back into the BBQ for another hour.  Not covered.  You want that smoke to "hit it" one last time.

So this is the end results...  oh my...  try not to eat it all in one sitting.  

Try, if you can, to save a few pieces and take them to work to share with your co-workers.  If you can, put it in the microwave to warm the pieces up before serving them.

Prep time, 10 minutes
1 hour in the BBQ "naked"
1 hour in the BBQ wrapped in heavy tin foil
10 minutes rest
10 minutes prep 
1 hour in the BBQ "naked" on the open tray

This will amount to 4 to 5 minutes of eating.  Then it's GONE!

Click on the picture below to see the video.

Comments and suggestions are ALWAYS welcome!