From: kktaylorcc (Reply)
Comment: INDOOR-ALL-NIGHT-BARBECUE

This one's for Lucy!

Saturday Night and Nothing to do! How about an in-the-kitchen-all-night-barbecue?

Get a 3-4 pound roast ... Pick a cut with a lot of fat! Southerners like to use pork but I haven't eaten pork in a long time, so I use beef or even lamb. A friend has used venison too.

Mix up a simple dry rub:

3 T. Salt
3 T. Paprika
1 T. Garlic Powder
1 T. Dry Mustard
1 T. Brown Sugar

Mix it all together. Rub it all over the outside of the meat and press it into the meat ... like you are giving the meat a deep-tissue massage!

Wrap it in plastic wrap and put it in the fridge for at least two hours (you can leave it overnight, if you want) but my plan is to put it in a covered clay baker and set the oven temperature at 250 around midnight and go to sleep ...

The smell will wake you up like Folgers in your cup!

Tomorrow morning, I will use a meat thermometer to check the inside temperature of the roast. When the thermometer reads 160-degrees, it's ready. Depending on the stove, it should be ready in about 8-9 hours at 250-degrees. If you want to cook it for 10 hours, turn the heat down to 225-degrees. If you want to cook it in 6 hours, turn the heat up to 275-degrees, although you'll have to experiment with your own oven a time or two before you get it down to a science. I'm advising you based on my oven.

I take it out of the oven, let it rest for 30 minutes and slice it with an electric knife, but some people just pull it apart. The first method is sliced and the second method is pulled. Both are yummy!

You can serve it with regular picnic fare ... potato salad, coleslaw ... or you can put it on buns and serve it with chips ... Some people eat it with dirty rice and baked beans on the side. It is completely up to you!

Have fun!