Po’ Man Tips
- When starting your Po’ Man, to avoid flare ups, simply insert rolled newspaper or paper towel that is lit through the side air holes and use to light rubbing alcohol OR stick a long lighter through side air hole
- When cooking ribs, shortly after lighting coals, hang ribs while leaving lid off for 25-35 minutes. Then place lid on with a very tight gap for 1 ½ – 2 hours. This allows a lot of smoke to enter your meat, allows the coals to burn down to a more subtle temperature, and provides lower cooking temps for duration of the cook, resulting in more tender meat.
- Wrapping meat such as pork loin, boston butt and ribs in foil with butter and allowing to sit for 15 minutes or more really allow meat to tenderize and redistribute juices for a tender and juicy meat.
- Keep a wide gap in the lid (1/2 inch or greater) for faster, hotter cooking and tighter gaps (1/2 or less) for slower cooking.
More to come!
After removing chicken, wrap in tin foil and place in an empty cooler or warming drawer for 15-30 minutes.
For a sauce base, just let wings sit for about 5 minutes and then cover with sauce.
Place turkey breast side down. This allows the most moisture available to get into the white meat.
Spare Ribs, Baby Back Ribs, or St. Louis Ribs
Pull ribs when the meat draws back on the bone. Wrap in tin foil with choice of sauce or butter to steam and add moisture. Leave wrapped for 15 – 45 minutes in empty cooler or warming drawer or place back in the Po’ Man.
Wrap in tin foil with at least 2 – 4 layers of foil. Add 1/4 cup, 1/4 cup lemon juice, 1/4 stick of butter. For larger roast add 1/2 cup each of lemon juice and vinegar and 1/2 stick of butter. Keep in cooler or warming drawer for 30 – 45 minutes, or place back in can and place lid half way on.
Roast and Veggies
When adding vegetables add salt, pepper, and seasonings before placing in foil. Add worcheshire, red wine vinegar, and butter for moisture.
Ribs and Boston Butt Together
Place Boston Butt in first and cook as directed. At the proper cooking time add ribs. Example: 6 lbs Boston Butt is going cook around 3 hrs, and 2 half slabs of ribs will take around 2 hrs. At the 1 hr mark add the ribs to the can. The drippings off the ribs will baste the Boston Butt below.
Pull meat when internal temp is around 140 or greater. Wrap in tin foil with choice of sauce or butter to steam and add moisture. Leave wrapped for 15 minutes. Larger loins let sit wrapped slightly longer. The meat will continue to cook while wrapped.
Pull steaks at preferred level (rare – well done). You can also hang steaks from skewers with narrow end of meat up & hanging approx.. 5-10” above flame. I remove the drip plate for flame contact. This will produce grease directly on fire so DO NOT leave the lid off for any extended period of time and place tight when done.
Adding a larger gap in the lid (3/4 – 1”) will allow burgers to cook faster. Add a little mustard, Italian dressing, etc… when forming burgers to provide more moisture. The added moisture will give you more drippings on the flavor plate, giving you more smoke.