La Cuisine is featuring barbecue on winter weekends.  Ribs, brisket and pulled pork are on the menu and in the case.

Barbecue, an inherently American tradition, is truly an art form.  There are an extraordinary variety of approaches, including brining, dry rubs, type of smoker, type of wood, baste or not, and then when you think you are finally done, the sauce debate begins, and has as many components as everything that preceded it.

Ben’s had an opportunity to taste the ‘cue in all of the meat mecca’s in the country.  Early trips to Kansas City opened the door to Arthur Bryant’s and the first taste of their infamous burnt ends.  Memphis brought an entirely new understanding of pork, and the zesty balance that vinegar can bring to the process.  The Hill Country of Texas is where beef is king. Brisket smoked for 12-18 hours is nothing short of a revelation.

We’ve had a smoker trailer, about 14′ long, for 12 years.  We buy beef, chicken, turkey and pork from trusted vendors, trim as needed, and begin with dry rubs tailored to each product.  About a day later, we load the smoker with a blend of hickory, oak and apple, and when the firebox settles down and the barrel is at about 200, we add the product.  Low (heat) and slow is the mantra.  Chickens and ribs smoke for about 4 hours, shoulders for 10, and brisket for 15 or so.

We make two types of sauce to enjoy next to your ‘cue.  The House Sauce is tomato based, a bit thicker and sweeter, perfect for chicken and beef.  We also make a Pork Sauce, vinegar based, tangy, perfect to cut the richness and accent the natural flavor.  Both are available to take home.

Stop in and give it a try.  Hope to see you soon.