How We Make The Best BBQ in the World!

Home

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 preparation. 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.

Home