Two Spirit's Barbeque and Basting Sauce

I have had several people ask me for my barbeque recipe. One of the main ingredients to my barbeque is the sauce that I use. I cannot give a detailed recipe for my sauce, since I never measure the ingredients. Basically, I know how much of each to use to get the flavor I desire. So with that, here is the recipe for Two Spirit's barbeque and basting suace.

For me, one of the keys to good barbeque is the choice of meat. I prefer using a pork roast, either a Boston butt, rump roast, or a good shoulder roast. I try to use roast five to six pounds in size.

For the fire. I know many like to use gas grills, but the best barbeque is cooked on a conventional grill. I prefer to use oak charcoal, along with plenty of hickory. You need to insure that you have enough charcoal for six hours cooking time. First, get your charcoal burning, making sure you have a good bed of hot coals. Once you have good hot coals, then you are ready to place your meat on the grill. At this point, you can also begin adding hickory chips to the fire. For the Oregon barbeque, which was over twenty five pounds of meat, I added about a two pounds of hickory chips per hour for flavor. For a single roast, about a pound per hour should do.

Now, for the basting sauce. When mixing my sauce, I use about one third gallon of vinegar, just less than half a bottle of lemon juice, and a half bottle of Worchetshire sauce. This is my liquid base. To this I add cajun seasoning, creole seasoning, lemon pepper, and minced garlic. I also add a dash of hickory seasoning or hickory salt for extra flavoring. As I said, I do not measure, but know just how much to add. As a general rule, do not use more than a tablespoon of each, added to the liquid base.

When the pork is on the fire, I allow both sides to lightly sear before adding the basting sauce. Then, everytime I turn the meat over, I baste it using a basting mop dipped liberally in the sauce. As the meat cooks, I cut off the outside of the roast that is done, leaving it in a covered pan at the edge of the griil to keep it hot, but not so close that it continues to cook. Immediately after cutting off the cooked portion, I once again give it a good soaking in sauce. If you run out of sauce in your pan, make up more until all the meat is done.

I have found that by doing cuttings as the meat cooks, it cuts down on the total cooking time, and there is less burned meat on the outside. Also while the meat is cooking, keep a check on your coals. There is no need to start another fire to keep hot coals handy. Just keep the bag of charcoal close at hand, and throw a few more briquets in about every thirty minutes to keep the fire just right. You can add more hickory chips at the same time.

To cut cooking time even further, as the roast get smaller from the cuttings, you can cut the roast in half or quarters.

Once all the barbeque is done, it is ready to eat right out of the pan without the use of barbeque sauce, or you can add your own favorite brand. I prefer Sonny's Barbeque Sauce.

If you would like the opportunity to taste Two Spirit's barbeque the way I cook it, it will be the main course at the USM Southern Reunion next year.

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