Smack Talk BBQ

Going head to head on 8 summer classics


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Pork Shoulder - Greg

Pulled pork is one of the most recognizable barbecue dishes and perhaps the easiest to make at home. There are so many variations on this classic that it’s hard to choose a favorite. I found this version on the blog Kevin & Amanda and have to say they’ve done a great job laying out the details. Though I’d be cooking my shoulder out on the Weber, their oven-made version is delicious!

We tend to think of barbeque as red wine territory and the truth is, it mostly is. This dish could easily handle some reds, but it is summertime, and we’re serving this on hamburger buns, so fun and casual look to be the theme. On that note I’m heading into rosé land! Lagrein is one of my current darling wines and it’s great with pork, so I’m opting for a Lagrein Kretzer. I like the version from Muri Gries, but with this year’s crop just hitting the shelves, it’ll be fun to try them all.

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  • Snooth User: madmagnum
    268630 1

    many of the recipe links are not working.

    Jun 15, 2011 at 2:15 PM

  • Snooth User: Hana Choi
    Hand of Snooth
    803609 935

    @madmagnum - Hi there! Links should all be working fine now, thanks for the head's up and don't forget to tell us your favorite pairings. :)

    Jun 15, 2011 at 2:40 PM

  • Snooth User: Mark Angelillo
    Founding Member Hand of Snooth Voice of Snooth
    2 6,467

    Nice! A good way to see the different styles that would pair with these dishes. I've really been enjoying Chenin Blanc recently, so love the chicken pairing, and those Beef Ribs are going to go great with the Achaval Ferrer. The only problem is that this is over a month of eating and tasting wine! Too much to try!

    Maybe that's not such a problem...

    Jun 15, 2011 at 3:44 PM

  • I would like to suggest an alternate Chicken recipe.
    Standing or Beer Can Chicken. Can be cooked on gas or charcoal grill using indirect heat.

    Use a whole chicken. Rinse and pat dry.
    Slice a Roma Tomato in 1/4's
    Slice a medium onion in 1/8's
    Slice a whole Jalopeno in 1/4's
    Slice Garlic cloves into slivers (use to taste)

    We generally cook 2 chickens at a time.

    using your finger separate the skin from the chicken breast at the neck. Insert a slice of tomato, onion (as much garlic as your like) and Jalapeno on each side of the breast.

    Make a small incision in the skin near the leg/thigh joint. insert the vegetable slices between the skin and the leg/thigh.

    The remaining onion can be used between the skin on the back or stuffed in the neck after seasoning the chicken.

    Sprinkle Cajun seasoning (Tony C's or Slap yo Mamma) liberally over the outside and inside of the chicken.

    Pour 1/2 a beer in a glass for your personal consumption, pour some seasoning in the can and set the chicken on your beer can throne. Fill the neck cavity with the remaining onion if you like.

    If cooking on a gas grill use the 2 side burners and leave the center unlit. put a water pan to catch the fat. cook for ~ 2 hours at 300-325. Use tongs to lift the chicken when done, be careful pulling the beer can out, discard the remaining beer.

    This is the most moist flavorful chicken you will ever eat. The skin is crisp and spicy and the vegetables not only add flavor but are an added bonus.


    Jun 15, 2011 at 4:48 PM

  • Snooth User: nratt
    678530 69

    Here in North Carolina, barbecue is not a verb. Rather it is slow-cooked pork. If not whole hog, then shoulders, chopped and piled high on a bun, as Hana says. Now whether the best is Eastern North Carolina barbecue or Western North Carolina barbecue, that debate shall rage on here in the Old North State forever more. But if you ask me, both of 'em are pretty dang good. Moreover, I'd put either one of 'em up against any other barbecue in the country. Until you've had North Carolina barbecue, well, you just ain't had real barbecue. And that's a fact!

    Jun 15, 2011 at 10:29 PM

  • We had a Barbie wine once. It was like its namesake - badly balanced and tasted of plastic...

    Jun 16, 2011 at 3:43 AM

  • Snooth User: kmackie
    451384 21

    i would love to see some recommendations for vegetarian grilling options, ex. peppers, eggplant, zucchini, grilling cheese such as halloumi or feta. can y'all recommend something for us vegetarians out there!?

    Jun 16, 2011 at 4:07 AM

  • Snooth User: nalvina
    872145 2

    Yes, yes, I know the Shiraz very well, so let me make a suggestion: when drinking it outdoors with the grill, let it COOL before. The Shiraz itself is pretty spicy, so with a bit of coolness, it marries better with the lamb. Try it.

    Jun 25, 2011 at 11:20 AM

  • Snooth User: homestar
    512161 83

    grilling veggies is easy: brush with olive oil, salt and pepper, and try not to over char. Zucchini is great, as are peppers and onion. Grilled eggplant makes baba ganoush.

    Jul 15, 2011 at 4:53 AM

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