The American food trend has now successfully swept its way across the entire country and has become very commonplace in fashionable food hotspots as the ‘in’ thing to do; complete with Hipster beards, drinks served in jam jars and comb over hair do’s, it’s all the rage… Sadly the fashion is all getting too much but I must say that ‘low and slow’ style deep south cooking is finger #uckin’ guud!! Think ribs, wings, pulled pork, corn grits, watermelon… you know what i’m saying’?!!…
This food dates back a fair way and while not the healthiest form of eating, its juicy flavour packed, long cooked meats are to die for! A few weeks back we decided to have a Sunday arvo ‘cook’ as they are simply known as. Secondary cuts of well marinated meats are the chosen victims and any ‘pit master’ will explain the rub (selected spices that are left on overnight) are as important as a 5-6 (sometimes more) hour cook time. The ‘pit’ or ‘cue’ is basically the area that a well maintained low temperature (but humid) charcoal fire is attended and the meat settles in for the arvo as it may be.
Our cook for this event was the ever faithful Beef Short Ribs and a whole Pork Collar Butt. Both these selections require gentle and low temperature to render down the connective tissue and reveal a soft, flavour packed meat festival. Served traditionally with homemade ‘slaw and bbq’d corn on the cob, I felt like i’d just spent the day hunting ‘gators or picking’ cotton or something else I’m sure to offend someone by saying. The sweet smokey smell that continually but subtly wafts through the air is nasally mesmerising and trust me if your neighbours don’t already despise you, they will after this….. Be sure to check on you cook every hour and re-baste your ribs, add some fruity soaked wood chips for smoke or top up the water bath. Remember : Lump charcoal, secondary cuts of meat, low temps and long cook times…. easy.
Anyway if you haven’t tried this style of cooking you can easily achieve similar results in the home oven however the smokey goodness of a Weber or charcoal ‘cue will be missing slightly. Remember 100-120c for 4-5 hours at least. There’s tonnes of info on the net and pretty good video tutorials on vimeo etc so check it out.
ps. If these pics don’t leave your mouth watering stop shaving, sell your car and house, join a hippy commune and eat a bowl of lentils.. PEACE!!
eatmypix 