Stonedust-Bucket in the News
Slow Smoking's the Secret
by Myrna Fearer
Danvers Herald, September 23, 1999
If you thought having a barbecue meant getting the grill going and throwing on a couple of hot dogs and hamburgers, you havenÍt spoken to George Saluto, Conservation Commission chairman.
George is an expert on barbecue from his traveling days through the South and can expound on the regional differences heÍs discovered.
"There are three kinds of barbecue: North Carolina, Texas and Kansas City," he says. "Texas and Kansas City are beef and North Carolina is pork. You usually use butts and shoulders, which are extraordinarily fatty. But this meet cooks in a smoker for 12 hours. At the end, there is no fat, just delicious meat."
'You usually use butts and shoulders, which are extraordinarily fatty. But this meat cooks in a smoker for 12 hours. At the end, there is no fat, just delicious meat.' George Saluto, Conservation Commission chairman |
For the past four years, George has been hosting a bocce tournament at his home. (See Living story, p. 11.) Although the first year, there were three competitions, now itÍs down to twice a year. ThereÍs always an annual food theme, and itÍs always different. Since the Salutos, George and his wife, Marian, both extraordinarily social and hospitable people, were given a smoker as a Christmas present from their son, David, and his wife, Mary, it was a great reason to have an authentic barbecue as this yearÍs theme.
Of course, for the traditionalist who still wants that hot dog and hamburger, Normand and Marge St. Cyr of the Butchery are sure to deliver the all-beef hot dogs and their famous chicken burgers (which Norm makes watches to make sure they cook correctly on the grill).
Saturday morning, at 5 a.m., George started up his smoker. pieces of butt and shoulder were gently laid on the grate. Then the fun began. On hand most of the day to lend a pair of strong arms to lug wood and help with the grunge work were the Saluto sons: David, a former Navy helicopter pilot; and Joseph, who works in security for Fidelity Investments. All day, kibitzers popped in for moral support and a quick brew. After all, watching a smoker slow cook is thirsty work.
Of course, George did have to stop to prepare his secret barbecue sauce. And in the refrigerator, were MananÍs culinary contributions. There were delicious vittles like Sweet Potato Salad and Corn and Barley Salad (recipe courtesy of Mary Lentine); MarianÍs baked beans, cole slaw and her famous ambrosia.
 |
| George Saluto checks on the pork while his sons, Joseph, left, and David help with the grunge work. |
Shortly before 5 p.m., the bocce contenders began to show up, many with dips, nibbles, desserts, appetizers and all with hearty appetites. Several hours into the competition, it was time for the work crew to assemble. Blackened pork pieces, completely devoid of fat, were placed on the table and the guys began pulling the succulent meat off the bone while hungry hecklers looked on.
Then the lines began to form as folks grabbed their plates and began to load them with hamburger rolls, the vehicle for the pulled pork, and George's secret sauce, plus all the rest of the delicious food. It was quite an evening.
For those of you who weren't there but are now inspired to create your own barbecue, the Salutos were happy to share their recipes.
George likes to borrow most of his recipes from the late Craig Claiborne, former New York Times food critic, cookbook author and barbecue devotee. Like any good cook, George adds his own touches, which, he says, will forever remain his secrets. These recipes are a pretty good substitute.
(Recipes launch in new windows)
Lexington Barbeque Dip (sauce)
The next two recipes are so wonderful, IÍm sure Claiborne would have loved to have had them. ItÍs too late for him, but not for you.
Home
· The Bucket
· The Bosses
· The BBQ ·
Photos
Stonedust-Bucket in the News
· Bocce Links
·
Contact Us