The smokehouse and barbecue grill are sacred places at Sub Rosa.
Smoking meat connects us to ancient man, the Yamhill Indians and to the land. We get most all our smoking wood right off the property here or from family. Estate grown apple, plum, walnut, cherry and hazelnut wood all contribute to the smokey mix.
The meat for the North Caolina and Western pulled pork sandwiches get roughly the same treatment smoke wise. The prep is similar but the sauces are way different and therein, lies the rub. Pun intended.
Wood for Smoking
A short primer on different woods used in smoking meat.
