It seems that turkey cooking has been relegated to the busiest holiday of the year, Thanksgiving. That shouldn’t be so. When smoked it makes for a great meal and when chopped up makes some fantastic barbecue.
Place the roaster away from anything flammable.
Coat the cooking grate with spray cooking oil.
Remove the cooking grate from the roaster and place the pig on it.
Optional-inject the butts and hams with Butcher Pork Injection.
If possible, place the roaster in an area where it is somewhat protected from the wind. Also away from anything flammable.
Layering two or three seasonings that complement each other is a powerful, easy and inexpensive way to up the results of your barbecuing cooking. The process is to identify off the shelf seasoning that have some synergy when “layered” one on top of the other. By doing so you are sensitizing all areas of the tongue providing an outstanding and amazing flavor profile. One seasoning can only be one dimensional. Two can quadruple the flavor profile. Three matched perfectly can make for an outstanding flavor profile that will “up” your BBQ experience dramatically without changing anything else.
“Difference between a great one and an OK one”
Everybody cooks them and therefore there doesn’t seem to be much forethought as to what they’re comprised of or how they are cooked.
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically 10-12" (25-30cm) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks.
Chef Alton Brown says that a cimeter is one of only five knives he keeps in his kitchen.
Those that have cooked or smoked large cuts of meats or meats that require a long cook time are familiar with two zone cooking. Some of the meats that fall into are pork butts, briskets, ribs etc. The reason for two zone cooking is to keep the meat out of direct contact with the fire eliminating over cooking the exterior and under cooking the interior. With this technique you are basically like creating an oven.
Those that have cooked a brisket or a pork butt are very familiar with the stall. The stall occurs when cooking thick cuts of meat at low temps over a long period of time such as cooking on a smoker. An example would be you are traveling in your at 70 mph on US 95 for a few hours with no problems until you reach the outskirts to Washington DC and you come to an abrupt stop due to traffic. You are stuck in this traffic for 1 to 3 hours until you get through DC where again you are on your merry way.
As per Wikipedia the Maillard reaction is “a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Seared steaks, pan-fried dumplings, breads, and many other foods make use of the effect.
Pitmasters better than most know how important it is to have that perfect smoke when barbecuing. It make the difference between winning or losing in the contest circuit. It is as important for the novice and the backyard pro. It can mean a perfect cook and a disaster. The last thing you want to be known as is the GrillMaster whose meats taste like a pure hardwood charcoal. So yes, there is good and bad smoke.