Appetizers

Pulled pork: Back to school with the BBQ Pro

Pulled pork is slow-cooked pork shoulder that’s so tender it shreds into succulent pieces.
Pulled pork is slow-cooked pork shoulder that’s so tender it shreds into succulent pieces.

Doesn’t matter whether you grill burgers and hotdogs or baby back ribs on a lump charcoal-fired kettle or gas-fueled range, the California backyard is the place to be this summer.

The wise amateur pitmaster is always open to picking up more skills, and David Hill is the guy to teach them. He and wife Jennifer co-own the BBQ Pro in Fair Oaks. Its slogan: “Everything for the pitmaster.” A walkabout in the store shows the veracity of that. It’s got more ‘cue stuff in one place than we’ve ever seen.

BBQ Pro is also a dealership for the Big Green Egg, a high-fiber ceramic grill with roots in the “mushikamado” cooker, used for centuries in Japan.

The Hills regularly host private barbecue classes (casual seminars, really) on site, 4:30 to 7:30 p.m. for $60 (10140 Fair Oaks Blvd., Fair Oaks; 916-595-7444). We’ve attended three of them — how to ‘cue pulled pork, tri-tip and prime rib. Two-word summation: “instructive” and “filling.”

Up next is pulled pork, a dish “the layperson can master pretty easily,” said Jennifer Hill. “The finished product really impresses your dinner guests.” Amen to that. Class is in session July 12.

Allen Pierleoni: 916-321-1128, @apierleonisacbe

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