Real BBQ

Had one of these, three addresses ago. It’s essentially, 19″ oil pipe adapted to make barbecue. Gave to neighbor before a move to two addresses ago.

I used a steel cookie sheet “donated” by my late sweetheart as a baffle from the side box with lump hardwood charcoal, made ready with a chimney a la Stamey’s in Greensboro (shovelful of white coals from their burn barrel of the hickory axe handle scraps piled up in the parking lot). Unlike Stamey’s, whose owner graciously showed me their pits with maybe 35 or 40 shoulders each. I could fit about 4 – of course from Nahunta at the Raleigh State Farmers Market. 12 hours at 225 – and fill a 3 lb coffee can underneath with the drippings (fat cap up). Today, it’s an oven. The collards have been in slow cooker with smashed garlic cloves, diced shallot. chicken stock and a little apple cider vinegar for eight hours. Rice cooker on, 1/2 Brown, 1/2 White in more homemade chicken stock. I’ll be good for a few days. Except for the mark down bargain, grass fed NY strip dry brining in Kosher salt in the frig. But that’s tomorrow.