Serving Barbecue

Whole Hog--

Henrietta the pig by Smokin' John Burke - One way to present a whole barbecued hog.

Following the presentation of the smoked whole hog, the meat can be 'pulled'. Chunks of meat is taken out of the carcass with gloved hands and placed into large tubs or on trays.  Next, the fat removed by hand.  Depending on how the meat is to be served, the chunks can be pulled apart and chopped to about 2-3" in length and served on a plate. 

For sandwiches, the chunks of meat are pulled apart and chopped into 1/2" pieces and then sauce is added to coat the meat.  Mix carefully as not to break up the meat any further.  Pile the meat on a large hamburger bun and give the meat a squirt of your sauce.

Brisket--

Beef brisket should be sliced across the grain of the meat, in slices as thick as 1/2" or as thin as 1/8".  Include a few of the 'burnt ends' on your serving platter.

Smoked brisket makes great barbecue beef sandwiches.  Instead of carefully slicing the brisket, remove the fat by hand.  Then with a large chef's knife rough chop the brisket into about 1/2" pieces.  Place the meat in a tub and add enough sauce to coat all the pieces.  then pile the meat on a large hamburger bun and squirt on more sauce.

Pork--

There are two ways to slice and serve a pork shoulder or shoulder butt (Boston Butt).   Remove the fat and non-meat portions of the butt by hand and then, you can slice it or pull it.  Pull the meat into strips about 1/2 inch wide.  These pulled strips can then be chopped.

For sandwiches, the chunks of meat are pulled apart and chopped into 1/2" pieces and then sauce is added to coat the meat.  Mix carefully as not to break up the meat any further.  Pile the meat on a large hamburger bun and give the meat a squirt of your sauce.

Pork Ribs--

There are two styles of ribs most often barbecued, the back rib (baby back) or spare rib.  The spare rib can be barbecued whole or trimmed down to a St. Louis cut.

Chicken--

Chicken can be barbecued as individual pieces, leg quarters, halves or as a whole chicken.  Generally, a whole or half chicken is cut into individual pieces before serving.

Tri-Tip--

Tri-tip is the lower sirloin cut of beef and is naturally tender.  So long cooking is not required or desired.  The tri-tip should be sliced across the grain in slices about 1/4" thick for serving on a plate and much thinner for sandwiches. 

Barbecue 101