Have a Back Yard BBQ.

Having a Back Yard BBQ.

Start low and slow with cherry and apple wood.
Pick your cut of pork or beef with some fat marbling
First I seasoned and brined the pork loin and beef brisket center cut portions with apple cider vinegar maple syrup kosher salt. Brine and seasonings should be done at least 24/36 hours before to get the optimum flavours and tenderness. I then soaked the wood chip shavings in a cherry whiskey water and adding a small amount at a time. I find that by adding in intervals gets tastier results and a nice wood flavoured bark crust. Now when the base heat fire is just an even heat around 220/250 degrees. You’ll need 5 to 6 hours of low heat cooking time depending on the cut portion size and weight. The ones in the picture were about a kilo each. Once the fire is seasoned place the cuts on the grill and set a timer to baste or add more smoke chips. That’s why a pitcher of cold sangria and a chilled beer or two is good to have on hand. While that’s cooking it’s time to make a  nice fresh snipped sweet and sour cream, honey mustard and vinegar lettuce salad.  Some baked beans done in the smoke with maple syrup and dijon mustard kick. Simple potato and macaroni salads round it off. Whiskey soaked sour cherry bread pudding with vanilla bean gelato for dessert. Got the backyard cleaned up too!