BBQ Insanity visited Cork this weekend, to a house far into the Irish countryside, somewhere between a town called Inishannon and the popular tourist town of Kinsale. A long time friend of BBQ Insanity, Mr. Steve Prior was entertaining, and BBQ was on the menu.
The next stage of the process is to cook the meat! In part one, I explained how the pork shoulder was divided into two parts – a roundish joint including the bone, and a flat, boneless “slab” . After bringing the barbecue to a temperature of around 350 degrees Fahrenheit, I put on a few pieces of Apple wood, for smoke and adjusted the air vents to regulate the temperature. Read more
What madness would drive a man to buy a 10lb joint of pork shoulder, and spend a whole day cooking it?
What special blend of crazy drives this behaviour when he knows there’s only himself and his wife to eat it?
10lbs, 14 hours and a week of eating cold cuts…
What form of insanity could this be? The answer as you know, is BBQ Insanity! Read more
In this post we discuss an important barbecue technique – How to clean the barbecue grate. This is the cooking grate that the food goes on, rather than the charcoal grate that supports the charcoal. It’s important to clean the barbecue grate before and after each cooking session. Read more