Mastering Real BBQ (Part 2 of 3)

"Low and Slow" is Not All You Need!

Photo by Cullan Smith on Unsplash

As this is Part 2 of 3 of my long chapter on the mastering of real barbeque, please find Part 1 of 3 in my archive. It was published, December 2023 and can be found at this link, below…

The OOEE To Master, First!

To bring you up to speed, these three chapters are focused on the most popular pork primal cuts, which you buy in your local grocery store. After you are up-to-speed with this core topic, then, we will tackle the eight (8) chapters on Mastering the “whole hog”. If you’re not fully competent with the epic entrees of pulled pork (shoulder / Boston Butt primals), baby back ribs and spare ribs… then I advise skipping the chapters of mastering the whole hog, until you are fully competent.

To reacquaint you with my book project, here’s some of the quick frontispiece / orientation sections:

Title:

Outrageous Outdoor Eating Events (O.O.E.E.);
Building Memories and Traditions While Having a Blast!

DEDICATION

This book is dedicated to my wife, Beth, who has been my OOEE co-pilot from the get-go. It is her outstanding leadership, personality and endless well of energy which have been our core foundation for our bodacious OOEEs!

ACKNOWLEDGMENTS

I want to thank all our friends and neighbors who helped us get started on our journey to explore the world of Outrageous Outdoor Eating Events.

You know who you are!

Special Note:

Many of the recipes provided in this book have been developed by chefs, restaurants and culinary professionals. They are thought to be optimal for use in the creation of large-scale Outrageous Outdoor Eating Events (OOEE’s), but not all of them have been tested for home use nor with varying quantities.

Now, we can launch ourselves into the core entrees for this OOEE on the basics of “low & slow” cooking for your pork OOEE: