I really miss the BBQ from the US
And at the risk of starting something here... not just anywhere in the US. For example, in Texas they think if you're cooking over an open fire that you're BBQing so burgers or steaks would qualify. Don't get me wrong, I love a good burger or steak flamed over hot coals but REAL heavenly BBQ comes from the pig and involves long hours smoking over hickory, apple, cherry, even red oak or other aromatic woods - well, other than mesquite. What knucklehead first decided that food smoked or grilled over mesquite was a good thing? *shudder* nasty stuff.
Now, here's one of my renditions of pork shoulder smoked on the BGE. Start with about 15 lbs of pork shoulder and sprinkle it generously with some Dizzy Pig Swamp Venom or Dizzy dust, then dab it in with a light coat of yellow mustard (you'll never taste the mustard in the finished product):
Get the Big Green Egg a'rockin' with some organic coals, throw in some smokin' wood, and tune it down to about 235 - 245F:
Then set in the diffuser to hold my pan of onions, apple juice, sometimes some old skunky beer:
The aroma of that wafting up through and around the meat is something to behold. On goes the pork shoulder and set the temp probes:
I'll keep an eye on it all day but it hardly ever needs any tuning once it's started:
About 8 - 9 hours later, it'll look like a couple of meteorites but that bark on the outside is pure heaven to munch on while I'm pulling it apart:
I pull it in big chucks - really all I have to do is mash on it with a big spoon and it just falls all to pieces. That'll be enough pulled pork for a dozen or so with about 3 lbs left over to make some Brunswick Stew.