Barbecue Of A
Different Nature
By John Havel
The first time I tackled a pulled pork barbecue I was, more or less,
just wingin' it. I knew the procedure for a gas grill - remove one
half of the grate (that's the side you'll be lighting), put some wood
chips on some aluminum foil over the burners, and cook your pork on
the other side. I'm not picky about my wood, as long as it's a hard
wood. I like using firewood bark - make sure to soak it in water for
about an hour. So far so good, but what's it going to taste like?
Barbecuing has three general opportunities for flavor. First, you
want a dry rub which is usually a mixture of sugars and spices. I've
seen hundreds of different rub recipes, but when I was at the grocery
store, I picked up some McCormick Grill Mates Barbecue Seasoning. The
taste reminds me of barbecued potato chips with a sweet and smokey
flavor. It also has the same ingredients as most rub recipes.
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