And yes, I mean real BBQ, with smoke.
Just recently I splurged and got a Kamado cooker. So what I want to do is smoke some pork shoulder over the weekend to get some pulled pork.
Here's what I plan to do: on Saturday, I'll prep the pork shoulder with a dry rub. I have tons of spices in my cupboard, so I'll make my own rub. Wrap it up, and leave it in the fridge. Then, late Sunday, I'll fire up the grill. I'm not sure what wood chunks I'll use, but the whiskey barrel chips look promising.
I think I'll give it about 12 hours of smoking, so I'll have to keep the temperature really low.
Then, during the day time, I'll smoke some ribs in the cooker.
It's my first time smoking ribs and pork shoulder, so I'm a bit nervous. I have smoked chickens on a gas grill before, and they came out great. But this is different. My biggest fear is that the fire will go out in the middle of the night. Or the opposite, that the grill will overheat in the middle of the night, so I'll end up with a dry mess...
I have cooked a whole pork leg (and I mean a whole leg) in my oven, but at least my electric oven will keep going on its own through the night!
As a side, I'm thinking of a Greek pasta salad. I'd love some beans, but I don't know if I'll have time to make them. Oh yeah, and bread for pulled pork sandwiches.
Any quick tips what to look out for? Or suggestions for sides?
