The pork shoulder, commonly known as pork butts or the Boston butt in the States. Don’t let those names fool you, it is simply a pork shoulder. The actual butt part of the pig makes ham. Prepare your Meat Trim the skin from the pork shoulder and set aside for making crackling. Remove as much of the fat from around the meat as you can. The more fat that is removed, the more rub you can apply to the meat.
This is my take of the indirect heat smoking technique sometimes referred to as the “Minion Method”. The Snake Method differs in the way that the briquettes are laid out to control the temperature for a long and slow cook. I was first brought to the attention of the snake method back in 2011 via a barbecue thread on a forum I frequent. One of the great advantages to using the Snake Method is that it is the most efficient way of getting every last ounce of heat out of the briquettes.
Since originally publishing this post back in January 2014 I’ve seen the popularity of the reverse sear rise in popularity across the blogs and Instagram accounts that I follow. This may be that I’m just more aware of it, it’s also a good thing as it’s a great way for cooking thick steak. Getting perfectly cooked medium rare steak every time is easy with the reverse sear method. Since originally publishing this post back in January 2014 I’ve seen the popularity of the reverse sear rise in popularity across the blogs and Instagram accounts that I follow.
When it comes to barbecuing two methods come to mind. Cooking with indirect heat and cooking with direct heat. Each of these methods have their purposes, so what’s the difference? This is indirect vs direct heat grilling! There are two cooking methods that can be used with a charcoal grill: direct and indirect. These methods don’t have much to do with the type of grill being used or the style of cooking; they depend mostly on the thickness and volume of the food that is being cooked.