Keys to Making Great Barbecue Indoors



I love good Barbecue. But it seems like you almost always have to drive quite a ways for it and deal with a busy restaurant.  Truth be told, it is pretty easy to emulate good barbecue right at home without even going outside.  Start by taking a pork butt (half of one is plenty), and give it a good dry rub.  I like to use cumin, coriander, ancho chili powder, and Mexican oregano, and salt.  But you can use whatever your favorite seasoning is, even if it is your favorite premix and give it a good rub into the pork.  Most will recommend that you let it sit over night, but that isn’t a prerequisite.  Then put it in a roasting pan and cover it tightly with foil.  Roast it for 4 hours on 325 degrees.   Pull it out and let it cool still covered for 30 minutes.  Then take it out and with 2 big forks pull it apart into somewhat stringy pieces.  It should be really tender by then and this process should be really easy (if not, bake it some more for 30 minutes).

Then find a bottle of your favorite barbecue sauce.  I make a few different ones from scratch, but for a long time in college and thereafter I took Open Pit and doctored it with a good helping of brown sugar and a few big squirts of Worcestershire sauce and mix it good.  My kids still ask me to make this one upon occasion.  Then mix in some of the sauce into the meat.  Add it in batches and taste until you get the moisture you want.  Then to add some true barbecue flavor, mix in about 1-2 Tbsp. of liquid smoke.  You know it is actually condensed smoke, not some laboratory concoction.  And there you go, you are already to make a great barbecue salad or even a few sliders (which the kids love). You will have plenty.  You will have enough to freeze some for later. I bet you’ll even get some compliments from your smoke master buddies! Bon Appetit, Ya’ All