North Carolina Style Barbecue — Pulled Pork

May 27, 2013 by  
Filed under Grilling and BBQ, Meats

Almost everyone in the South will agree that pork means barbecue! But travel a few miles and the barbecue changes. The sweet tomato style of sauce popular in the Smoky Mountain regions gets diluted with vinegar for this North Carolina style barbecue. True barbecue gurus would disagree with me about the cooking method, but to me easy means use the oven and timer. No fire to tend, but that rich flavor is still there!

Pulled pork in BBQ sauce sandwich with slaw

Pulled pork in BBQ sauce sandwich with slaw (Photo credit: Wikipedia)

4 to 5 pound Boston Butt pork roast
1 large onion, chopped
1 ½ cups water
1 cup vinegar
½ cup catsup
½ cup Worcestershire sauce
3 Tablespoons brown sugar
2 Tablespoons dry mustard
¼ teaspoon pepper
1 teaspoon salt
¼ teaspoon ground red pepper

  1. Preheat oven to 325 degrees.
  2. Place roast in a roasting pan.
  3. Combine remaining ingredients, stir well, and pour over roast.
  4. Cover and bake until meat is very tender – approximately 5 to 6 hours.
  5. Remove from oven and let cool.
  6. Remove roast from sauce and chop meat or “pull” apart with 2 forks, removing excess fat as you go.
  7. Skim excess fat from sauce. Return the meat to the sauce, stir well, and bake at 325 for another 15 minutes or until heated through.
  8. Serve as is – yum- or on buns with coleslaw.
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Easy BBQ Chicken Marinade

May 3, 2012 by  
Filed under Meats

Can't claim credit for this cooking, my friend...

Can't claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)

I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:

  • Salt
  • Sugar
  • Acid
  • Aromatics
  • Oil

Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.

This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.

Barbecue Chicken Marinade

  • 1 C. Soy Sauce
  • 1/4 C. Worcestershire Sauce
  • 1/4 C Apple Cider Vinegar
  • 1/2 C Olive Oil
  • 1 tsp Brown Sugar
  • 1 Tsp Kosher Salt
  • 1 Clove Garlic – Minced
  • 1 Tsp Fresh Oregano – Chopped

Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.

Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.

Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.

For more BBQ Chicken Marinade recipes or for grilling recipes visit the Backyard Grilling Blog

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