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Backstory: A friend of ours has been teaching in Korea this past year. He came into town last week and mentioned that, even though Korean barbecue is fabulous, he's been craving the American variety. Monkeyrotica decided to step in and give the man a cross section of southern BBQ. All the recipes were pulled/modified from Raichlen's BBQ USA book, which is heartily recommended by the Strings. Our friend seemed to have brought his Korean weather to DC as the temps barely rose above 28°F and there was still a sheet of ice on the deck.
On the menu: Carolina pulled pork with Lexington vinegar pepper slaw, Memphis wet ribs, and Texas brisket. Sides were Mexican charros beans cooked with jalapenos and bacon, mac and cheese, and collard and turnip greens cooked in chardonnay.
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The two full, untrimmed racks of ribs were seasoned with brown sugar, kosher salt, black and chipotle pepper, garlic powder, and half a cup of Old Bay. They hit WSM #2 around 9am over applewood chunks: 3 hours smoke, two hours wrapped. After five hours, I pulled the water pan, stoked some more coals, and sauced them for about an hour at 325 dome temp. Everything (barely) fit in a warming oven until guests arrived around 3ish. There were no survivors, by which I mean leftovers.
I've cooked in snow many times before, but it was a little unusual to have to crack open my soaking wood chunks with an icepick (it was cold!). Still, it was worth watching the inevitable meat coma feeding slowdown an hour after everyone started eating. We sent everyone waddling home with their own Ziploc bag packed with meat.
Photo gallery from the party:
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