In my family, we are as obsessed with food as other North Carolinians are with football and basketball. When I was growing up, my rites of passage included trips to every kind of eating establishment imaginable, from Michelin three-star venues in Europe to shacks that could hardly be classified as restaurants. And as much as I love foie gras and remember my first crème brûlée,北卡罗来纳州烧烤is the food that stole my heart.

Texas has beef barbecue, but in North Carolina, pork—seasoned by wood smoke and cooked until fall-off-the-bone-tender—is the star. Typically, we start with a tough but flavorful cut like pork butt and cook it slowly over a constant low fire, either charcoal or gas. When grilling with this kind of indirect heat, hot air rotates around the food just like in a convection oven, so that the food roasts slowly and evenly. The meat’s resulting melt-in-your-mouth texture and crisp, deeply caramelized exterior are positively addictive.

除了烹饪低和缓慢的烹饪外，还有其他两个技巧，您还需要在烧烤店中获得最佳的风味和质地。首先，虽然肉仍然很热，但您需要“拉”猪肉 - 从骨头中脱离猪肉，然后用手将其撕成碎片，或用两个叉子将其切碎。然后，您需要用美味的酱汁调味。我最喜欢这道菜的调味料是甜醋和胡椒版本来自北卡罗来纳州列克星敦。我还包括另外两种流行的区域调味料，一个南卡罗来纳州风格的蜜糖酱和Kansas City style sweet cola barbecue sauce，以便您可以调味猪肉以适合自己的味道。但是，不要将这些区域性变化中的任何一个都误认为是烧烤异端 - 无论猪肉穿得如何，烹饪技巧都是使菜的原因。

Try tangy rubs and mops instead of sauce

调味烤猪肉的另一种好方法是摩托车组合。猪肉的干擦通常是糖，盐和刺激性香料的组合。使用自己的自制版本或您最喜欢的商店购买品牌。

Accompany a dry rub with a mop. Thinner and less sweet than a sauce, a good mop addsmoisture and subtle flavor and promotes caramelization.

To make a mop, I usually combine 12 oz. beer (I prefer a domestic kind like Budweiser), 1/2 cupSweet Cola Barbecue Sauce, or use a store-bought sauce), and 1 Tbs. barbecue rub. Let the mixture sit for 10 minutes, stirring occasionally. Put the mop in a squeeze bottle (or leave it in a bowl) and set it aside.

烧烤之前，将猪肉干燥并用薄橄榄油擦洗或擦拭。在猪肉的整个表面上摩擦干擦。烧烤按照在North Carolina Style Pulled Pork食谱，45分钟后，然后每40分钟与themop一起bast。为了确保在烤架上取出猪肉时，甲壳干燥，焦糖化和酥脆，请在烹饪时间的最后20分钟内bas。

如何设置烧烤架并用间接热量烹饪

Charcoal Grill
What you’ll need
。a large bag of charcoal briquettes
。大烟囱起动器或电动起动器
。9×13英寸一次性铝烤盘
。about 1 cup hickory chips, soaked in water for at least 30 minutes and drained
。烤箱温度计
Heat it up
Remove the grill’s cooking grate. Light about 50 charcoal briquettes in either a large chimney starter or in a pyramid-shaped mound over the electric starter on the charcoal grate.
把你的大火加油
Once the briquettes are covered in a white-gray ash, pour or rake half of the briquettes to each side of the charcoal grate, and set the aluminum roasting pan between the two piles of coals. (The pan will catch fat and juices as the meat cooks.)
为吸烟设置
就在准备烹饪之前，将湿木屑放在木炭上。更换烹饪炉排。
Keep it hot
即使您的烤架具有内置温度计，也将烤箱温度计直接放在烹饪炉排上，以获得更准确的读数。当它读取325°至350°F时，将肉直接放在铝制锅中的炉排中心，盖上盖子，然后进行配方。为了保持烹饪温度，每小时左右在每堆煤中添加大约10个煤块，或温度低于250°F时。（如果在此之前添加煤球，您的烧烤温度可能会升高。）在火上添加煤球的最佳方法是在需要它们之前将它们点燃20分钟（用烟囱起动器或电动起动器放在重物中duty disposable foil pan on a nonflammable surface, such as a walkway or patio) so that they’re already hot when you add them to the grill.

燃气烤架
What you’ll need
。an LP gas tank that’s at least half full
。about 1 cup hickory chips, soaked in water for at least 30 minutes and drained
。an 8 1/4×5 1/4×1-inch disposable aluminum pan (if your grill has no smoking box)
。烤箱温度计
为吸烟设置
Before heating the grill, put the soaked and drained wood chips in the small disposable foil pan and set the pan on the upper left corner of the grill, directly on the heat source (the flavorizer bars or ceramic rocks) under the cooking grate, or in the smoker box, if your grill has one.
If your grill has three burners
Turn all the burners to high. Close the lid until the grill is hot (500° to 550°F) and the wood chips have begun to smoke, 10 to 20 minutes. Turn off the center burner and turn the others to medium low.
If your grill has two burners
If the burners are near the perimeter of the grill, the center of the grate is already set up for indirect cooking. (If the burners aren’t near the perimeter and are too close together, your meat will get too much direct heat. In this case, once the grill is up to temperature, you’ll need to turn off one burner and put the meat over this side.) Set the burners to high. Close the lid until the grill is hot (500° to 550°F) and the wood chips have begun to smoke, 10 to 20 minutes. Turn both burners to medium low.
Adjust the temperature
在烹饪炉排的中心设置烤箱温度计。调整控件以达到325°至350°F的温度读数。将肉放在炉排中心，盖上盖子，然后继续您的食谱。要保持烹饪温度，请确保观察热量并根据需要调节温度控制。