Warm weather is the perfect time to go outside and barbeque. But what if it rains? Or what if you don’t want a warm month and a barbeque in the middle of winter? Or what if you don’t want to go out in the heat just to prepare a nice barbeque? Fortunately, you don’t have to get wet, dry, or even burn so much as to enjoy your favorite barbeque. I have been cooking barbeque in a clay pot for several years now. It always turns out juicy, tender, incredible, delicious. In this article, I’ll give you all the tips you need to prepare a nice barbeque in your backyard.
Preparing Tips for Barbeque in a Clay Pot #1: Choose the Right Kind of Meat
I live in North Carolina and for me nothing works better than pork. When I decide to prepare a barbeque in my pot, I almost always choose a Boston Butt Roast. If you have a large family, or are having a party, you can buy a whole Boston Butt. If you prefer beef, choose a roast that has good fat in it. But the fat will help to make the meat tender and juicy. If I were to make barbecue beef in my pot, I would probably choose the chuck roast.
Preparing Barbeque Tips in a Crock Pot #2: The Cooking Process
When I made the barbeque in a clay pot, I cooked it on low for 12 hours. The beard should always be done slowly. When choosing meats, such as Boston Butt, cook them slowly so that they are tender. I also place the roast, in an earthen vessel, on the fat side, so that the fat drips over the meat. The fat will not only make the meat juicy, but also make it tastier. I do not add seasonings to the food at this point. You can add salt and pepper if you want, but the flavor should come from meat and sauce that is, they are applied later.
Preparing Tips for Barbeque in a Crock Pot #3: Removing Excess Fat
Once the barbeque is done cooking you will want to carefully remove it from the clay pot. You have to be careful when taking food from the pot, because it will dissolve after 12 hours. This is exactly what you want from a hot pot barbeque, but it can be dangerous. There will be a lot of fat at the bottom of the hot hot, and if someone falls into the fat, you can get and sprinkles There are two ways to remove fat from meat. My Granny actually refrigerates the food to remove all the fat. This means that he prepares the barbeque the day before he serves it. It’s much easier to get rid of fat this way, unfortunately, you never have to wait long. So I do my best to remove all the fat when it’s hot. This can lead to burnt fingers. That’s why I try to remove all the fat from the fork. The top layer of fat will peel off easily. The remaining fat can be removed from the barbeque ready to serve.
Tips for Preparing Barbeque in a Crock Pot #4: Serving Tips
You can have your barbeque pulled, chopped, sliced, or shredded. Personally, I prefer pulled barbeque. To achieve this type of barbeque, without burning your fingers, you simply need to use forks. Pull off the meat from the roast and pull the chopsticks in opposite directions. This will leave you with the barbeque left in pieces. When cutting and dividing the barbeque, cut the meat into strips or slices only. You use chopsticks to cut the barbeque, but you can pull the pieces of meat better than you want to barbeque. After the meat is cut, you add the sauce. You can prepare your own, but I usually use store bought. The one thing you want to remember is that it only takes a little time to add the sauce. Stir on low until the meat is barely browned. Remember that the flavor comes from the meat AND the sauce. If you add too much sauce, you will lose the taste of the food.
