We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our regular readers know that I enjoy cooking meat in my smoker. For me, that is real barbecue. Not a grill - a smoker.
Mostly pork, sometimes beef. Unlike some of my pals, I do not believe in smoking game birds because their fine flavor is too subtle to hold up to smoke.
I like to put on the hot rub du jour overnight, then start smoking it in the morning - or whenever I get to it. Pork loin, butt for pulled pork, ribs, beef tips, whatever.
Sometimes I like to finish it off with a store-bought or home-made barbecue sauce on it while it finishes, sometimes during the entire cooking, sometimes on the side. For ribs, you have to cook with the sauce so they don't dry out. In Texas, it's on the side with the brisket - but I don't like brisket.
What's your preference?
Photo is my smoked pork loin. You need to have the sauce on the side for that.
I came across a most unusual and tasty sauce at a farmer's market in Kelseyville, CA. The secret? Tamarind extract. It's fairly rare, but give it a try if you happen to find it. A couple of drops do the trick.
I know about the neighborhood East Indian grocery. Problem is I live in a breathtakingly gorgeous place where the closest Best Buy is 50 miles away and I have to drive 40 miles for decent sashimi. Tradeoffs.