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Want to increase your I'Cue? (That's barbecue IQ to you)
Chris Lilly, the executive chef of the legendary 86-year-old Big Bob Gibson Bar-B-Q in Decatur, Alabama, is here to school you on all manners of low-and-slow.
Five Different Barbecue Regions: Chris Lilly
In Memphis the sauce is optional, the dry rub is not.
Check out my award-winning recipe for pulled pork which has won me first place at the Memphis in May World Championship Barbecue Contest seven times and is always prepared low and slow over Kingsford charcoal."
Big Bob Gibson Bar-B-Q All Purpose Dry Rub
Big Bob Gibson Bar-B-Q Pork Injection
1 pork butt (approximately 8 pounds)
Inject pork butt evenly with injection solution. Apply dry rub liberally over the entire pork butt and pat gently so the rub will adhere. Place pork butt in a smoker and cook with indirect heat for 12 hours on 225 degrees Fahrenheit (internal temperature of the pork butt should reach 190 degrees Fahrenheit when done.)
Hand-pull pork off the bone and serve with sauce on the side or paint pork butt with sauce during last 20 minutes of cooking.
Eastern Carolinians enjoy a simple sauce made from vinegar, cayenne pepper and salt, while in the West an addition of black pepper, ketchu, and Worcestershire sauce makes their mouths water. Add in the very regional mustard sauce of the South and these simple flavors make up the most distinct barbecue in the country."
3. Kansas City
Whether cooking pork or beef, these old-school pitmasters have had generations of practice perfecting all types of barbecue but the city's specialty has to be beef burnt ends.
After slicing beef brisket all day, the charred end pieces that accumulate on the cutting board have unmatched flavor intensity. Usually cut into cubes, burnt ends can either be served as a sandwich or served alone - they’re always a popular snack at the American Royal Barbecue Competition held every October in Kansas City."
5. Pacific Northwest
The salmon is trussed at an angle over the coals and twisted until it reaches juicy perfection. The tradition and mystique define this cooking technique as a 'must-have' regional barbecue original."
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