Effortless Weekend BBQ

Assumption one: you can build a straight up, old school charcoal fire.

Assumption two: you like classic pulled pork bbq

Assumption three: you like grilling.

So..this is my little recipe for staying in bbq all weekend..a little combination grill and bbq, that can be used for a dinner followed by a next day picnic....

So here's all you need to do.

Step one..buy stuff to grill tonight..thats right..anything you might grill over direct flame can fill in here...steak, fish, chicken..whatever.

Step two..get a whole pork shoulder.

So do whatever you would do to prep up the meat for this evening..then...

Carve all the skin and fat off the exterior of the shoulder. We're not having crackling, and its better to get more dry rub all over the shoulder.

Dry rub, with plenty of it, the entire shoulder. Really get in there, and get the rub all over the meat, to excess. Get in there and get messy. its worth it.

Wrap that baby up in cling wrap and put in the fridge for a while.

Get some of your favorite wood for smoking, and soak up a goodly amount (a pint or so) in water.

Have a beer, wait a couple hours, and start your barbecue. Use a chimney. Naptha smells awful and you just don't need it. Get the fire grilling hot, and go to town.

Bring in your meat (hopefully resting in foil) and bring out the shoulder.

Bank your fire to one side of the grill..extreme right or left. Wood chips (still wet) go on top of the coals directly.

Put your shoulder on the clear (no coals underneath) side of the grill. Go eat, take a nap...relax..

About 3 hours later, preheat your oven to 225. Bring in the shoulder..it should have a nice browned bark and be all smokey. Put the shoulder in heavy duty foil in a roasting pan. Put about a quarter inch of apple juice in the foil, seal it up, and go to bed.

When you get up in the morning, take the shoulder out, dump the fat, and rewrap the shoulder in foil. Let it rest an hour or two.

Pull the pork. It will fall apart, and the bone will be clean. You now have a no work dinner for tonight. Sauce the meat up later, buns, pickles coleslaw.....you are all set.