Gently trained in the fine art of barbecue

Our friend Joe, an aww shucks kind of guy, tried to convince us that his pulled pork might not be exceptional, as he spent most of last weekend preparing it.

But, the tantalizing smells wafting from my brother in-law’s bright green Weber Smokey Mountain told the truth.

I hovered helpfully, like an eager house dog, as he eventually pulled the giant pork shoulder apart with two plastic meat claws. Under the guise of photographer, I moved in closer.

“You can taste it,” he said as he handed me a small piece. “But I’m not sure it’s going to be any good.”

Distracted momentarily by the morsel’s tenderness, I paused as the flavor exploded in my mouth.

“Holy cats,” I said. “You don’t even need barbecue sauce for this!”

The cabin quickly filled with hungry guests and the giant pile of pulled pork disappeared (except for a plate someone may or may not have hidden in the back of the refrigerator).

Joe watched them all move through the food line, mumbling to each one, “I don’t know. This might not be any good.”

It was, of course, delicious.

Joe comes by both his down home humility and grill mastery honestly. The grandson of a ninth district police officer from St. Louis, Joe grew up among some serious barbecue chefs.

As he worked his magic this past weekend, his two young sons 10-year old Charlie and nine-year old Jack played nearby, a fourth generation of grill masters gently trained in the fine art of summer barbecue.

Joe and Vinnie
Our talented chef with one of his biggest fans.
Joe injecting the emat
Preparations began the night before with injections and a deep body rub.
Joe early morning prep
Joe was up and at it early Saturday morning, prepping the grill. Here he is adding beer and water to the drip pan to control the temperature in the grill.
Joe unwrapping the meat
Joe had the pork shoulder prepared by his neighborhood butcher.
Joe's seasoned pork
This is what it looked like when he unwrapped it after its evening rest.
Joe's smokey
He added a couple of polish sausages and the meat sat on the grill most of the day.
Joe's finished meat
The Polish Sausage was supposed to be an appetizer, but it barely made it off the grill before we all devoured it. Actually, my mouth is watering again just looking at this picture.
Joe shredding the meat
Here’s my tip: Hang close when the griller starts pulling the pork. Those morsels taste best nice and hot, before the crowds start to form.
Joe's final product
The final product. Yum Yum

I don’t have a recipe — I think it’s innate. But, I do have a video, one of several I shot during the process. Some day, when I have time, I’ll edit them into a Cooking Network worthy episode. Here’s your teaser:

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