Barbecue Talk 1

This is the first installment of my new blog subject, “Barbecue Talk,” where we’ll be discussing, you guessed it, barbecue.

Anyone that has spent anytime with me knows that one of my favorite activities is eating. In the top three of my favorite things to eat, barbecue comes in at… well, I’ll get back to that.

The purpose of this blog is to discuss all the aspects of barbecuing, including, but not limited to, wood, meat selection, temperature, cook times, rubs and sauces.

Today I’ll start with the photo above. That’s pulled Boston Butt, cooked in a kamado smoker over pecan wood at 250 degrees Fahrenheit for 10hrs to an internal temp of 195 degrees Fahrenheit. The rub was salt and black pepper… nothing fancy.

Boston Butt is a barbecue mainstay in the Southeastern United States. We eat it in a pulled, chunk, or chopped fashion. You don’t really find it at a barbecue joint, but I also like it sliced, preferably on a deli meat slicer. However, my wife is a purist. She believes a blade should never touch the meat.

Then there’s the sauce. Some are traditionalist and say if you have to use a sauce it isn’t fit to eat. Others believe in sauces and make an art form out of it. For me, it’s whatever mood I’m in, but I do prefer a mustard-based sauce on my Boston Butt.

The above is just a introduction to what I intend this blog to be. I’d like for this to be a place where communication happens, and barbecuing ideas are exchanged.

Let the conversation begin.