Pulled Pork BBQ 101

Pulled Pork BBQ 101

Learn the Basics and Build from There!

Pork is the BBQ standard in my part of the world, and it is sure hard to beat when done right. Smoking a pork roast can be somewhat intimidating at first, especially since expectations run high here in the great state of Georgia, but producing a moist, tender pulled pork sandwich will earn you many pat-on-the-backs from your friends and family.

MOINK Balls!

MOINK Balls!

Bacon-Wrapped BBQ Meatballs

MOINK Balls, meatballs wrapped in bacon, were originally created by Larry Gaian of Embers & Flame. He and his friends coined the term MOINK to describe a culinary creation that embodies both beef and pork (moo + oink = moink). Personally I find the concept of MOINK Balls to be quite brilliant. It consists of balls of meat wrapped in bacon! 'Nuff said! It's amazing yet very simple, and simplicity, according to Gaian, is the key. In fact he believes in its simplicity so much that he insists they be made with pre-cooked meatballs. For obvious reasons I believe that using frozen meatballs from the supermarket to be a significant flaw in an otherwise perfect idea. You can make MOINK Balls with fresh ingredients and still keep it very simple, and since today is the first day of summer I decided to do just that.

Grilled Pineapple Upside Down Cake

Grilled Pineapple Upside Down Cake

 

Grilling is like bacon, it makes everything better, and grilled desserts are no exception. I know what you are thinking: "If my buddies catch me baking a cake I will never hear the end of it." C'mon guy, if you cook an amazing dessert using only the fire of your grill the only one taking shots at you will be that guy that likes his steaks well done, and nobody likes him anyway. So don't sweat it. You can still bake a cake and keep your man card.

Introducing the 'Murica! Roll

 Behold the 'Murica! Roll. 

Why? Because 'Murica! That's why!

Why create something that only contributes to America's self-induced obesity and cardiovascular disease epidemic, you ask? Because it is good for the soul. I have smoked a lot of the usual, run-of-the-mill BBQ, and I was looking for something new. Now anyone who has been cooking BBQ for any serious length of time is already aware of the "Bacon Explosion" created by the great folks at bbqaddicts.com, and if you haven't heard of it, then you can read about this culinary genius here, here, here, and here. Yes, that last link took you to the New York Times. It is pretty big stuff. I also have been reading about 'armadillo eggs', which are fairly new to the BBQ scene. I know what you are thinking: "Armadillos carry leprosy, and I can't imagine anyone would eat them -- let alone cook their eggs!" Well, let me put you at ease. Armadillos are mammals, and they don't actually lay eggs. You can find a great recipe for armadillo eggs here.

I am not sure exactly how the idea came to me, but one day after reading through numerous BBQ forums (Check out The Virtual Weber Bulletin Board; it's great!), I decided to create my own bacon masterpiece by combining elements from both the Bacon Explosion and the various armadillo egg recipes that I came across. Thus, the 'Murica! Roll was born.