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About Me
When I moved to Tennessee several years ago I experienced my first pulled pork sandwich and my love affair with barbecue began. I ate barbecue at Herbert’s in Franklin, TN at least once per week. I used to work at a car dealership just down the street and from the dealership, I had a perfect view of Herbert’s and I used to sneak away at lunch for a pulled pork sandwich. Herbert’s also served ‘all you can eat’ cornbread on the side and my favorite side item was pinto beans. The barbecue sauce they used was vinegar based and was almost invisible on pulled pork, but very good.
Tennessee also exposed me to my first ‘pig roast’. A farmer in a nearby town customarily cooked a small pig for Labor Day and Memorial Day weekends and I received an invitation to participate in the festivities. Three or four men cooked the pig overnight, basting with vinegar ‘mop sauce’. I never quite stayed up all night with them and always seemed to miss the preparation phase, but I really liked the end result—juicy and moist pulled pork.
After moving to Florida a few years later, I searched and searched for a comparable restaurant and became interested in learning how to make pulled pork sandwiches. I tried several of the local establishments, but none of them compared to Tennessee-style pulled pork that I had become so fond of. I set out on a quest to make my own pork on my kettle grill.
Not knowing any better, I attempted to make pulled pork from pork roast. Pork roast was readily available at the local grocery store and the three to four pound roasts would cook pretty well on the kettle grill. But, no matter how hard I tried, I could never figure out how to make pulled pork from a pork roast.
Frustrated, I started searching around on the Internet for ‘pulled pork’ recipes. I found a variety of personal barbecue web sites that discussed the process in varying levels of detail, but few of them provided step-by-step directions that I, as a barbecue novice, needed.
Then one day I came across the Virtual Weber Bullet web site and The BBQ Forum discussion board and purchased a Weber Smokey Mountain smoker. I now have three cookers from small to medium to large; and I’ve competed in barbecue contests from Florida to Tennessee to Michigan with the Florida Barbecue Association and Kansas City Barbecue Society.
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Questions, Comments, or Suggestions can be sent to
The BBQ Guy
*Copyright © 2003 - 2006. The BBQ Guy. All Rights Reserved.
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