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