Rubs, sauces, wood, charcoal, temperature, cuts of meat, and cooking environment all can effect, or manipulate the flavor, texture, and experience of your food.
There are so many variables, aspects, ingredients, stages, and moments that make up cooking BBQ. We select the cut of meat; ribs, brisket. whole bird, sausage (links), shoulder, whole pig, etc. The previous is really only a taste if you will of what you can prepare on a gas, charcoal, smoker, pit, it really is endless. If you can eat it, you can BBQ it. Then we prep it. Prepping can be the creation of a rub, a brine, a marinade, or any variation of the previous. Again, the brilliance behind BBQ is the options are endless. Although we stick to a few fairly standard ingredients we often allow our creativity, and exploration of ingredients to help define our particular flavor. The cooking surface is as important as any other ingredient, and what flavors you expect to bring out of your meat will depend on what you use. Gas is easy, charcoal a little harder, smoking then more, and pit the most difficult. A lot of this has to do with controlling the temperature. Too hot, too cold, not enough smoke, time, you name it, all of it can effect what you have on the menu. The rest is pretty easy, and deals with time. Time will produce a flavor, and texture that will define your meal. Its up to you, and what you have at your disposal. No matter what you are doing, allow your meat time. Whether it is a grill, a BBQ, or a smoke, allow time. Time benefits all aspects of the meal.
What would all the above be without a story to complete it. I mentioned above about location having a big role in all that you do as a cook. I have had the opportunity for the last two years to work a Lacrosse camp in Arden North Carolina (Western North Carolina). This opportunity came to me via two very important people in my history (Paul Krieger, and Chris Chirieleison), both of which were instrumental in the success of me as man beginning early in my high school career. They run the Christ School in Arden www.christschool.org, and along with them, a now close friend, Jeff Miles have provided my the opportunity to experience Western North Carolina lacrosse at the Revolution Lacrosse Camp www.revolutionlaxcamp.com the way it should be. Last year it was Rib Fest http://www.wcpshows.com/ribfest.html providing some of the best ribs across 6 states, and this year it was a fourth of July celebration where I was asked to assume the title, DSO (Director of Swine Operations). It was necessary, when I arrived in Asheville, and after a few beers we discussed the 4th, and what to do. My immediate suggestion, "We should smoke a pig!" With hearty support, and calls made to the local butchers we reduced our expectations from a full pig (given the time constraint) to a pork shoulder, specifically a "Boston Butt" which comes from the upper shoulder of the front leg, and contains a (shoulder) blade bone.
After a trip to the supermarket, and all of the ingredients collected I made my way to what I believe to be a true thing of beauty. My main utensil, my vessel if you will, an Oklahoma Joe's Smoker generously donated to the Christ School by an alumni of truly discerning taste.
The night before, with shoulder collected, brine made, rub combined, and BBQ sauce simmering everything was in order. The following morning charcoal, and oak were added to the box, lit, and time. An hour later the meat rubbed, and placed neatly in the middle of the smoking rack the game was on. twelve hours later, and a few minor adjustments due to heat, and smoke, and we were fed.
I have smoked pig parts before. I have felt that my efforts were better, but smoking a pig shoulder in North Carolina in the all consuming heat of the dead of summer has no equal. I will BBQ again, and I will get better each time I take to the grill, but I will always reflect fondly on my first shoulder prepared in the heart of the south, the heart of BBQ country. Lucky me.
