P_ Busht In The N«—« Of
Barbecue
By Paula R. Materre
>. Far Kraft lac.
Special To The Part
Hie Southern region of
the United States is recog
nized for its many styles
and tastes of barbecue. £
Regional wars often rage
on the best type of meat to
barbecue and whether a:
tomato or *faeg»r-hnncd
sauce should be used.
In Memphis, TN, ‘The
Barbecue Capital of the
World,” the pork Barbe
cue debate centers around
“wet” or "dry” prepara
tion. The wet style is pre
pared by continuously bast
ing the meat during cook
ing and then baating again
with sauce before serving.
“Dry” is cooked dry, then
served with sauce on the
side.
To sample this Memphis
specialty, the Kraft team
~ traveled to Northside High
School on Valentine
Avenue where George
Blanchard ,works as a com
mercial food teacher. With
the enthusiastic assist
ance of some of his
students, Blanchard pre
pared and outstanding
Memphis treat, barbecue
pork ribs and shoulder.
Perhape “prepare” la an
understatement for the
work performed.
Blanchard nurtures the rib
slabs and *«">«%
The day before; he
smoked the shoulder for
eight boors, and the ribs
aoe and a half hours be
arena?*r
spicing, slicing, and then,
of course, the really good >
part, eating!
“Patience is the secret J
with barbecuing,"
Blanchard says of his
technique which he fans
perfected over the last 30
dbuiuoal for the smokey
flavor and a compact
drum which maintains
mare flavor.
“But die sauce is the
thing with barbecue,” he
exclaims, “you can smoke
all you want, but you’ve got
to have a good sauee.” He
begins with sauted anions
to which he adds Wor
chestershtre sauce, fcet
chip, chili powder, lemon
juice, celery, bey leaf, and
soy sauce. r--7 ;
Blanchard appreciate
the advantage of being
able to experiment and test
his recipes and to share his
expertise with his young
students. He’ primes his
students the way be
primes hi meat, with great
attention and care. ‘*1 told
them not to take this food
service lightly,” he told us.
"The computer may be
taking over everything
else, but it will never take
over this good food.” The
students have heeded his
words. Many of his former
siuaenis nave gone on to
become chefs, and for four
years now, his students
have won championships in
the Vocational Industrial
Clubs of America (VICA)
Skills Olympics.
A native at Memphis,
Blanchard is a versatile
chef who also cooks French
goumet at the Memphis
Country Club. He notes
what he believes to dis
tinguish Memphis cooking,
“I think it’s the pride that’s
put into the cooking here.”
As for venturing into his
own restaurant business,
he received a yea vote from
the Kraft team. But
Blanchard thinks that
Memphis already has too
many barbecue places. He
wonders for a moment if he
shouldn’t have stayed in
Los Angeles and opened a
restaurant there. Then he
shakes his head, “But
Memphis gets in your
blood.”
The Kraft Kitchens sug
gest you sample the flavor
of Memphis barbecue by
trying a Smoked Pork
Shoulder. Prepared with
rich Kraft hickory smoke
flavored barbecue sauce,
this recipe will make the
meat taste as if ithaa been
*
H
simmering over the coals
without the extra effort.
- SMOKED -
PORK SHOULDER
1 c. Kraft hickory
smoke flavored
barbecue sauce
1 (3tk to 4-lb.) pork
shoulder boneless
Boston roast
Pour barbecue sauce over
meat. Cover; marinate in
refrigerator overnight.
Drain, reserving mari
nade. Place meat, fat side
up, on rack in baking pan.
Insert meat thermometer
in thickest part of meat not
touching bone. Bake at 32S
degrees, 3 to 3V4 hours or
until meat thermometer
registers 170 degrees.
Brush meat frequently
with barbecue sauce
during last 30 minutes.
Makes 8 servings. Varia
tion: Substitute 3\4 to 4
lb. pork loin boneless
blade roast for pork shoul
der boneless Boston roast.
Barbecue sauce flavors perk shoulder.
Read "Who's
Who In The
Kitchen”
to find out.
i _
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