Smokin'

Pop-Pop enjoys family-wide renown for his scrumptuous barbeque, and over the past few years has made an effort to pass the torch to the next generation. This past Labor Day weekend, The Husband and The Brother-in-Law got busy practicing what they've learned.

The equipment: two big charcoal grills, one for cooking the meat, the other for supplying a steady stream of hot coals.










The supplies: About 100 pounds of charcoal, and some hickory chunks.



The stars of the show: fresh pork shoulders and a gallon of Pop-Pop's vinegar-y basting sauce (the recipe is so secret that I cannot even show you a picture of the jug).















The process:

After lighting the first batch of coals, the hickory chunks must be soaked in water so that they smoke instead of burning when piled atop the hot coals.







While the coals are heating, the menfolk poke holes in the shoulders (so that the sauce can soak in) and lightly salt them. When the coals are ready, the meat goes onto a foil-lined grill, skin side down. It is doused with basting sauce.



The grill is closed. Smoke should issue forth. Mmmmm...smell that hick'ry!


At this stage, the beverages are served.











The grill temperature should stay between 325 and 350 degrees. Periodically, the meat is mopped with additional basting sauce.

About five hours later, it's time to turn the meat. The skin side will be black and almost charred. The first tasting is generally done at this point. The meat will not be falling-apart tender, but it will be tasty.






What sticks to the foil is feast for the cooks.





Once the meat is turned, indirect heat is best. The cooks add more coals to the smoker when the temp falls below 250 degrees.



With the grill temp lowered and the cooks well-basted, it's time to do stupid sh*t, like letting your babies drive tractors.















Another four or five hours later, the meat comes off the grill. Caution: it will fall apart.






The barbeque then goes inside the house to cool enough that it can be pulled apart for sandwiches. The more adventurous family members like to make bbq nachos, but I prefer the stuff in its pure form, on a bun, just doused with a little more sauce. Either way...YUM!