BBQ: Juicy and Tasty

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About: I'm a hack, not an expert on any one subject.

This is one of my families and friends favorite. When I take this to any potluck, very little comes back home.

Step 1: Ingredients

Foil Lasagna pan - 13 1/2" by 9 5/8" (inches)

Meat - 5-8 Lbs (Use whatever type of meat you want)

BBQ Spice Rub - (I use a mix of a couple types that I like)

Salt and Pepper - To taste

Onions - 5 to 6 (I used Yellow Onions)

Potatoes - 4 to 6

Dehydrated Chopped Onions - About 1 cup or so

Apple Juice - 1/2 gallon

Aluminum Foil - As needed

Step 2: Meat

The title of this step is "Meat" because you can use any type here. I have used about a 7 Lb pork lion in this tutorial. The meat needs to be thawed out. Please understand that you are handling raw meat, wash your hands before, during, and after. I do not cut off any of the fat, if you want to go ahead but leave some for flavor.

I rinse off the meat with water before I add the rub. Place the meat in the foil pan, add the rub on all sides. You will need to rub the spices into the meat. Add the dehydrated copped onions on top of the spice rub.

Step 3: Grilling

Preheat the grill, I put the grill at medium heat. You are just getting the bark on the meat, yes you are going to burn it. We will fully cook the meat later. Place the fat side down on the grill and close the grill. This will take around 10-20 minutes on each side. I check it about ever 5 minutes and turn it over when it is burnt. In the pictures you'll see that I had turned it over too soon but in the last picture is what you are looking for in color. Take the meat off the grill and put it back in the foil pan. Don't eat it, it's still raw.

Step 4: Adding Flavor

This is where the sweetness and other flavors come into the meat.

Add; Onions cut into quarters or eights, potatoes cut into quarters, Dehydrated copped onions, more BBQ spice rub, pepper and salt. Add the apple juice and leave about 1 inch from the top.

Step 5: Foil Seal

Take two pieces of foil about 4 to 6 inches longer than the foil pan. Put the foil together and roll the long edge together two times to get the foil to cover the pan. The foil in the pictures is about 2-6 inches wider than the pan. I push the foil into the inside of the pan and seal the edges up. You'll want to have a complete seal all the way around the pan.

Step 6: Slow Cooking

Set the grill on Lo to Lo-Medium, place the pan on the grill and leave it on for 3 to 4 hours. To check it, you'll need to peal back the foil and check the meat. If the meat is tender and pulls apart, it is done.

Step 7: Finishing Up

Remove the onions and potatoes and place in a bowl or serving dish. Take the meat and shred it up, you can use forks to do this or you can let it cool off and use your fingers. I placed the meat into a gallon zipped bag to be frozen and will use it within 2-3 weeks. The liquid left over can be used in soup or a BBQ sauce.

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