- Jan 17, 2001
- 2,528
- 10
- 81
Man!
It was unanimous - all my guests agreed. We are DEFINATELY going to do that again. I covered a 10-LB Pork shoulder with DINOSAUR BBQ sauce (if you live in upstate NY and have never been to one - RUN IMMEDIATLEY!!!) and left it in the fridge overnight. Then at 5:30AM I put it on my Grill-n-Roast grill with only one of the burners lit and on "LOW (Phase III)" and the flare-up louvers closed. Let that baby go for about 11 hours (basting it with drippings every 30-50 minutes or so) and then pulled it apart with two forks. The pork was just FALLING APART into stringy goodness. I put the pulled pork into a second foil tub and poured in a whole extra botle of DINOSAUR BBQ sauce and let it simmer another hour. Remove from the grill and serve on hard rolls (closed or open-faced)! MAN that was soooooo good!!!!!!!
I admit those Southern folk (especially Texans) are right. REAL BBQ is done "LOW (Heat) and SLOW"!!!
It was unanimous - all my guests agreed. We are DEFINATELY going to do that again. I covered a 10-LB Pork shoulder with DINOSAUR BBQ sauce (if you live in upstate NY and have never been to one - RUN IMMEDIATLEY!!!) and left it in the fridge overnight. Then at 5:30AM I put it on my Grill-n-Roast grill with only one of the burners lit and on "LOW (Phase III)" and the flare-up louvers closed. Let that baby go for about 11 hours (basting it with drippings every 30-50 minutes or so) and then pulled it apart with two forks. The pork was just FALLING APART into stringy goodness. I put the pulled pork into a second foil tub and poured in a whole extra botle of DINOSAUR BBQ sauce and let it simmer another hour. Remove from the grill and serve on hard rolls (closed or open-faced)! MAN that was soooooo good!!!!!!!
I admit those Southern folk (especially Texans) are right. REAL BBQ is done "LOW (Heat) and SLOW"!!!
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