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BACKYARD HERO


JOE WHITFIELD aka “Ribeye Joe”


Pulled Pork on the BBQ: The best!


If you haven’t sunk your teeth into Pulled Pork before…don’t let your taste buds wait any longer. Share the love! Pulled Pork (also referred to as Boston Butt) has become one of the most popular BBQ dishes in the modern age.


The secret? Low and slow. When I’m barbecuing meats for long periods of time, my “go-to grill” is the Primo Oval XL Ceramic Cooker. But if you don’t have a ceramic cooker, you can use a gas grill.


Here’s what you’re going to need:


• Pork shoulder. Make sure it’s “bone in”, because this will enhance the flavour. I usually purchase a 3−4 kg shoulder, which should easily feed eight to10 people.


• Drip Pan. Place on the rack below. You’ll need it to catch the drippings and to moisturize the meat.


• Dry Rub. Capital Appliance & BBQ has plenty of award-winning rubs, or you can be adventurous and make your own.


• Brine Solution. This is optional, but it takes minimal effort and you will be very happy with the enhanced flavour and moisture content.


• Digital Thermometer with an alarm. You’ll want to set it to 190 degrees with the probe plugged into the meat. Don’t open the lid to the BBQ often, because that will cause fluctuations in temperature.


• Wood chips. Hickory, Apple or Cherry are great choices. • Bear Claws. You’ll need these to pull the Pork apart. • BBQ Sauce. We have a variety of great sauces available for adding to the Pork after it has pulled


Here are the ingredients: 8 cups water 1/3 cup kosher salt 2 tablespoons maple syrup 1/2 teaspoon crushed black peppercorns 2 sprigs fresh sage 1 large smashed garlic clove, 2 bay leaves, 2 quarts cold water


Mix these in a pot. Place over high heat until salt is dissolved. Do not boil. Let cool.


Here’s what to do:


Step 1 • Rinse pork shoulder with cold water. • Place in a two-gallon Ziploc bag. • Pour brine solution over the pork shoulder, making sure it is fully covered. by the brine.


• Remove air. Seal and place in the fridge for 5-6 hours.


Step 2 • Remove shoulder. Shake excess brine off and pat dry with paper towels. • Apply dry rub liberally all over the shoulder with a massaging action. • Pre-heat BBQ to 225−275 degrees. Step 3 • Place Pork with fat cap on top in a “V” rack above the cooking grills. The drip pan below should be half-filled with water.


• Set temperature gauge to 190 degrees and insert probe in the centre of the pork.


• When the internal temperature reaches 190, remove. Let the meat sit for about 5-10 minutes.


• Pull pork apart using the bear claws. • Place in bowl and add sauce as desired. • Serve on a bun.


Visit www.BBQing.com for lots of great BBQ recipes. *Joe is a shareholder with Capital Appliance & BBQ in Ottawa. He says he “lives, eats and breathes everything BBQ”. He is a certified BBQ Judge for both the Kansas City BBQ Society and the Canadian Southern BBQ Association. Watch for his ongoing BBQ recipes in Bounder. You’re welcome to send him your reviews and submissions c/o this magazine.


BOOK REVIEW


Let The Great World Spin Colum McCann (Random House)


BILL MACPHERSON So I’m at the local library not


too long ago and I can’t help but overhear a woman returning this book and gushing about it. Two weeks later I pick it up. It’s by a New York-based Irishman I’ve never heard of: Colum McCann. Never really been fond of the mick writers ever since Joyce baffled the shit out of me in high school. Thing is though, he’s got a long list of novels to his credit and crazy acclaim from writers I DO like.


So let’s give it a try, shall we,


I thought. Why the hell not? Even if it might be another despairing lament about the plight of the Irish immigrant… Was I wrong! This is an outstanding piece


of writing. I applauded its brilliant cityscape tapestry; I cringed at its grit and rawness. I cried (damn near literally) at its sorrow and heartbreak and agony; I marvelled at its beauty of place and description. Taking a singular historical event


that is itself breathtaking, McCann paints a picture of New York City in the early 70s with the skill of an artist at the height of his power. Think Picasso immortalizing Guernica on canvas, or the Pogues on stage: the beauty, horror, profanity and ugliness are all blended together as art. He nails NYC in all its squalor, glitz, power and persona: even when it’s bad and bleak, it’s always unbowed and in your face − as anyone who’s ever been there will recognize and relate to immediately. Through compelling portraits that jar, capturing the disparity and the width and breadth of the city’s residents, and moving descriptions gilded by an obvious love for his adopted home, McCann weaves lyrical magic.


58 BOUNDER MAGAZINE www.bounder.ca www.bounder.ca BOUNDER MAGAZINE 59


Ultimately the novel ties together so well, so slyly and gracefully, that you cannot help but be moved and awed by the talent on display here. The lives in Let the Great


World Spin are bound by the daring tightrope walk between the World Trade Center towers pulled off by a diminutive Frenchman named Phillipe Petit in August 1974. That instance is the centrepiece of the story, but McCann’s talent at telling the tales of a wounded and worn city and those who live there ensures the walk itself – a feat of courage and outrageousness hard to be rivalled, ever – remains in the background, on the peripheral. It’s omnipresent


and the crux of everything, but the characters and the way they entwine at a certain time in the chaotic existence of the city captivate more, and are by default at the forefront of this brilliant novel. New York City itself is truly


the central character of Let the Great World Spin. McCann’s skill is to take an unique occurrence in time, combine it with the heart, soul and citizenry of the great city in its simultaneous grandeur and depravity, and bring it to life in a novel that sings of the human spirit while recognizing the ugliness of the human existence. OOOO½ out of five


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