Cook the Book: Big Bob Gibson's Grand World Championship Pork Shoulder
Although Big Bob Gibson himself is no longer with us, the cooking remains in the able hands of the McLemore and Lilly families. Don McLemore is Bob's grandson, and Chris Lilly is McLemore's son-in-law. In barbecue competitions, Lilly cooks in the shoulder division, and one of his secrets is injecting the meat with a syringe-delivered baste. The recipe, from Mike Mills and Amy Mills Tunicliffe's Peace, Love, and Barbecue
Big Bob Gibson's Grand World Championship Pork Shoulder
- makes enough for about 30 generous sandwiches -
About injecting the meat with the baste, Mills says, "The secret is to avoid leaving a whole syringe worth of fluid in any one spot in the shoulder. Start off slowly and release the fluid into the meat as you're drawing the needle out. This is trickier than it sounds and requires some practice."
Ingredients
1 pork shoulder (18 to 20 pounds)
Dry Rub
1/2 cup sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt, finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black papper
1 teaspoon dried oregano
1 teaspoon ground cumin
Injection Baste
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce
Procedure
1. Make the dry rub: Combine all the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.
2. Make the baste: Whisk together the apple juice, water, sugar, salt, and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of shoulder. Coat the shoulder well with the dry rub and refrigerate overnight.
3. Cook on a pit or smoker for about 1 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pile the meat onto buns for sandwiches or use for some of the other recipes that all for leftover bbq (is this neccessary?). Leftovers can be frozen for up to 1 month.
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1 Comment:
Ooo, I had some of Chris Lilly's BBQ'd pork shoulder at an event last fall, it was awesome! One thing to note is that the rub/injections can physically turn the pork pink in color, leading one to mistakenly think that the pork isn't done cooking. It is done, it has been cooking for hours and hours. Don't worry about the color.
Elise Bauer at 1:02AM on 06/07/07