How We Make The Best BBQ in the World!
|The first thing we have to understand is what NOT to do.|
|Good BBQ is NOT made with||A smothered, indirect fire. A little grease must burn in the name of flavor and that means a fire under the meat. More work but worth it.||And fergoshsakes, we don't ruin meat with GAS BURNERS! Gas is for heating and frying, hickory wood is for smoking.|
|Now that we have that out of the way, let's look at what it takes for Great Barbeque.|
|First we need a pile of Hickory wood and the right kind of pit. Like this one.||Click on image to see a larger one.||Then there's the meat. Grade A Boston Butt pork roasts. No hams here!!! Hams are for cold cuts, Boston Butts are for BBQ. The beef is USDA Choice Brisket.|
|We smoke the meat for 8 to 12 hours over an open fire until it falls off the bone. Like this.||Click on image to see a larger one.||Notice that bright red layer near the outside. That's what hickory smoke does.|
|Next we hand pull the meat from the bones. (Just ask for free bones for your dog or for stew when you visit.)||Click on image to see a larger one.||That gorgeous meat is just falling-apart-tender.|
|Finally we run the meat through this fearsome looking thing called a Buffalo Chopper. It doesn't actually chop - I made a special blunt blade - but instead pulls the meat apart into uniform strands and blends the flavors of the outside meat with the inside.||Click on image to see a larger one.||Well, that's all there
is to it. Best quality meats, special barbequing, and careful
Plus our secret recipe BBQ Sauce, of course.
|When all that hard work is done, this is what might result. Behold the Mega Spud (TM)||Click on image to see a larger one.||Lots of outfits try but only John G's does it right. A 1 pound Burbank Russet potato. John G's BBQ. Real cheese, not some sort of sauce or whiz. And of course, John G's famous sauce.|