The BBQ
The BBQ
Barbeque
is a unique, American practice defined not by academics, professional
chefs or trendy food writers. Instead, it is perpetuated by firemen, plumbers,
and just-plain-folks that utilize low cooking temperatures and long periods
of smoking time to convert inexpensive, tough cuts of meat into tender
morsels...while enjoying the fellowship of friends.
On the day of each Stonedust-Bucket Tournament, the oak and hickory in the smoker is lit at 5:00AM and smoking commences at 7:00AM. The smoker is tended for 10 hours. Volunteer Pitmates drop by for an hour or two to help the Pitmaster tend the fire, engage in idle chat, take a dip in the pool, play horseshoes, practice Bocce, and most importantly, suck on a beer.
The smoker contains several 8 to 10-pound pork butts and shoulders that are coated with a dry Southern Succor Rub to produce the "Renown Mr. Brown" and "Miss White". This combination of flavorable outside and succulent inside smoked pork is "pulled" by hand into shredded pieces and served with Vaunted Vinegar Sauce or Craig Claiborne's Lexington (NC) Dip. A side order of Marian's Smoked-Jowl Boston Baked Beans, Cracklin' Cornbread, and Carolina Sandwich Slaw completes the plate. Tournament participants also bring dishes made from their favorite recipes.
Favorite Stonedust-Bucket Recipes
(each recipe will open in a new window)
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