Don't Burn Your Pork!

The official grillmaster of TML will make your Q-fest perfect

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Today’s Friday-on-Wednesday Guest Hemingway is my pal Tuttle, a former Enquirer all-star turned freelance editor, photographer and griller par excellence. I can vouch for his meat-istry. And for the sauce, which I’d pour on a waffle if I didn’t think people would look at me strange.

A big Mobster welcome to Bossman Tuttle.

Hallo. I’m Dennis Tuttle in Washington sitting in for Doc today. While this is baseball season… and OTA season for the NFL… and the conclusion of hockey and basketball seasons… it’s also outdoors cooking season. And with Father’s Day just ahead, Doc and I thought this would be a good time for the rare TML devoid of sports and discuss a subject almost everyone loves—barbecue and grilling.

When I left journalism in 2011 after 35 years of working nights, weekends and holidays, one of the many things I wanted to do was hone my barbecue skills. Coming from North Carolina with stops in Texas and Tennessee, I had a (snooty) taste for premium-smoked pig. But when I came to Washington in 1987, I had to drive down to Southern Maryland just to find a decent sammich.

In 2004, I bought my first smoker, but learning the craft took a while. I tossed a lot of botched meats in the woods when they didn’t meet my (picky) standard. But with more time at home after a career change, I slowly crafted my pulled pork, ribs, chicken, and a couple of side dishes that satisfied my taste. Uncle Dempo’s Prime Smoked Hawg was born. I have since added to the sides, created red and white sauces, rubs, and now have a comfortable driveway barbecue business of around 50 customers.

The key? I listened to others. I didn’t spend a lot of time on YouTube videos. One time I was having a beer at a sports bar in Alexandria, Va., and the young guy next to me used to be a cook at Cincinnati’s original Montgomery Inn.  He gave me one of the most important tips that changed my barbecue.

Hemingway Tuttle’s finished product.

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Along the way, I learned to pick ’n choose from the experts, especially with sides and sauces. So here are a few easy tips:

1.) Lemon juice is our friend. That’s because it’s a natural tenderizer. All my pork butts and ribs get a massage of lemon juice and rest for 30 minutes. That allows the meat pores to open. The lemon juice does not have a taste when the meats are cooked.

2.) Pink butcher paper is our best friend. Many people use aluminum foil to wrap their pulled pork and ribs, but I often found that process overcooked the meats. My Texas experiences showed that wrapping the butts and ribs in pink butcher paper is better. The paper can breathe while finishing the cook, so you’re still getting the moisturizing sweat from the meats but the heat process slows to warm.

3.) Allow the meats to settle for at least an hour after you take them off the smoker. Restaurants have to pull or carve the meats right away for customers, but the smoke doesn’t have a chance to saturate. I allow the meats to settle in coolers for about 2 hours wrapped in the pink butcher paper, bringing out that great hardwood flavor.

4.) Grilling Mats—These nearly indestructible heat mats for your grill prevent the flame from burning your food while providing a more even cook. They’re washable, reusable, and long-lasting. Cost: $20. (link: https://amzn.to/42ADyAK)

5.) A smoker box for your grill is a must. They’re cheap and very easy to use. Soak a handful of wood chips, toss them in the smoker box, and let it heat up until you see the smoke. Then place your meats on the grill.

A common question I receive is what grill or smoker to buy. It’s a subjective question and really depends on your use. My pal Doctor Duke has a great gas grill—and she almost never uses it, so I’m not sure why she spent so much money. But I have two smokers and a Weber gas grill, and I use them year-round. You don’t have to spend a ton of money to make good barbecue. I like the pellet grills for their simplicity and efficiency, but their cost remains a bit outrageous.

Hemingway Tuttle’s secret (and home made) sauce

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Another frequent question is how to make your own sauce. This was a late development for me because there are so many great sauces out there—and they’re relatively cheap. Why reinvent the wheel? But my mom had an old recipe that I was able to refine for my taste, and I sell a lot of that stuff. 

Otherwise, I would be using commercial sauces. You should try the wildly popular Bachan’s sauces that serve as a marinade for meats and fish but also work as a basic sauce, including stir fry and Asian dishes. Cost: Four for $10.99 each. (link: https://bit.ly/3NizTDs)

There are currently two popular trends in outdoors cooking—gourmet charcoals and griddles. You might have noticed the new mixed wood-flavored charcoals and pellets at Home Depot or Lowe’s. The biggie? Thaan Charcoal Logs, a “super-premium” Thai-style Binchotan coal that burns for up to 5 hours with low smoke but distinct flavor. Cost: $20 for a 5-pound pack. (link: https://amzn.to/42y2skL)

And finally, I have been on the griddle craze for several years. The premise is that Waffle House flavor on your grill by replacing your grates with a griddle insert (around $200). But for a little more money, you can buy a dedicated griddle. If you have a family or like to host, the Blackstone is an amazing cooker that can do it all—from smash burgers to hot subs to stir fry, steaks, big breakfasts, and more. Cost: $200-$500. (link: https://bit.ly/3qxf66e)
  

Happy Father’s Day to all you papis!