Hoskins Barbecue Green Shoulder Recipe
Ingredients
| Onion | 1 Medium, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter | 1/4 Pound | |
| Juice 1/2 lemon | ||
| Peel of the lemon, cut in slivers | ||
| Brown sugar | 1 Cup (16 tbs) | |
| Vinegar | 1 Cup (16 tbs), mixed | |
| 1 cup tomato catsup | ||
| Worcestershire sauce | 2 Tablespoon | |
| Tabasco sauce | 1 Teaspoon | |
| 1/2. teaspoon chili powder | ||
Directions
Put the minced onion and garlic into skillet with the butter and allow to cook rather slowly until onion and garlic brown slightly.
Mix all other ingredients together and add to the butter sauce.
Use only the yellow part of the lemon rind.
Put over heat and let get hot but not boil.
Either lay the meat on grill or place it on a spit.
Cook for approximately 30 minutes before starting to baste with sauce.
Then turn and swab the meat with the sauce at 20-minute intervals.
The timing will vary according to the type of grill used.
Hoskins made his grill.
The firebed is 42 inches from the grill which provides very slow cooking.
He uses wood for fuel oak, ash, and beech.
The fire is started 1 hour ahead so that there will be a bed of hot coals before the meat is put on.
For the 8-to-10-pound shoulder he allows 5% hours.
Ribs, which he cooks by the same method, are cooked 1 hour and 50 minutes.
As a rule, by the time the meat is basted and roasted for this length of time it has become so well seasoned it needs no additional sauce.
Hoskins says that barbecuing is slow work and cannot be hurried; so he warns the barbe-cuer to start in time.
Mix all other ingredients together and add to the butter sauce.
Use only the yellow part of the lemon rind.
Put over heat and let get hot but not boil.
Either lay the meat on grill or place it on a spit.
Cook for approximately 30 minutes before starting to baste with sauce.
Then turn and swab the meat with the sauce at 20-minute intervals.
The timing will vary according to the type of grill used.
Hoskins made his grill.
The firebed is 42 inches from the grill which provides very slow cooking.
He uses wood for fuel oak, ash, and beech.
The fire is started 1 hour ahead so that there will be a bed of hot coals before the meat is put on.
For the 8-to-10-pound shoulder he allows 5% hours.
Ribs, which he cooks by the same method, are cooked 1 hour and 50 minutes.
As a rule, by the time the meat is basted and roasted for this length of time it has become so well seasoned it needs no additional sauce.
Hoskins says that barbecuing is slow work and cannot be hurried; so he warns the barbe-cuer to start in time.
Chef
