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The BBQ Guru Cooker: The Oynx Oven

onyx OvenAt BBQ Guru, we pride ourselves on making high quality, top-notch products. We know the frustration of spending your hard earned money on a product online, waiting patiently for it to arrive in the mail, only to open the box to find a flimsy and hastily assembled product. This is a feeling we never want our customers to experience. When our customers buy anything from BBQ Guru – be it a one of our four temperature controls or just rubs and spices –we want them to be confident they are getting a high end product that will help them optimize their BBQ experience.

With the release of the BBQ Guru’s Onyx Oven, we believed that we have delivered another quality product that our customers will love. From the Onyx Oven’s insulated, double wall construction to the stainless steel shelves, we took the time to make sure every component of our cooker is high caliber. The easy to use charcoal oven is extremely fuel efficient, with the ability to run for over 20 hours on seven pounds of charcoal. It’s also the only charcoal cooker specifically designed for our temperature controls. This allows you to spend more time entertaining guests at your BBQ and less time hovering over the cooker.

The Onyx Oven will help you step your game up for summer cookouts. (We have included a recipe at the end of this article.) It will also give your indoor oven a rest this summer – saving you energy and keeping your house cool.

Please take the time to look at our new site specifically created for the release of the Onyx Oven ( We know how passionate our customers are about BBQ, which is why we have created a cooker that’s quality will match your passion.

BBQ Bob’s Barbeque Pulled Pork

First things first Allow about 11 hours total for this process. Get your Smoker lit and set it to 275° F. Use hardwood lump charcoal if possible.

Apple and hickory are two of my favorite woods for smoking. Be careful not to use too much. A chunk or a hand of chips of each wood is plenty. Place the wood into the lit coals about 15 minutes before the meat goes on.

Smoker Set up: You should be cooking indirect. If you smoker/grill is set up with the coals directly under the food, you need to place a drip pan between the pork and coals or move your coals to one side and put your pork on the other.

The right cut of Pork:
1 8-9 lb bone-in Boston Butt (ask butcher)

Brine/Injection (make this the night before)
1 cup kosher salt
2 cups brown sugar
5 cups apple cider/juice
2 tbs Worcestershire sauce

Heat apple juice in a saucepot and add sugar, salt and Worcestershire sauce. Simmer for 10 minutes or until all ingredients are dissolved. When brine is cool, inject into pork at all angles and get as much liquid into the pork as possible.

I use Slabs, Perk Up Your Pork Rub
To make your own rub:
2 tsp kosher salt
1 tsp paprika
1 tsp chili powder
½ tsp cumin
½ tsp black pepper
1 tsp. turbinado sugar
½ tsp garlic powder
1 tsp. celery seed
½ tsp white pepper

Apply rub to all sides of the pork butt liberally.

Once pork is completely coated in rub, open a bottle of beer and drink it. You have done a great job so far.

Once your Smoker is at temperature place the pork into the smoker/grill over the drip pan and let cook for about 4-5 hours or until the internal temperature reaches 165-170° F.

Wrap with heavy duty foil and pour 1 cup of apple juice into the foil with the pork. Wrap tightly and let cook until the internal temperature reaches approximately 204° F. or the pork is fork tender.

Let the foil wrapped pork rest for two hours in a cooler (w/o ice to come down in temperature very slowly. Open foil after two hours and pull pork apart loosely with hands. Place sauce on side for people to choose if they want sauce on their sandwich.

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