The Hartley Sentinel-The Everly/Royal News - Serving O'Brien & Clay Counties

I'm no Michelin-starred chef, but I do OK in the kitchen. I have a list of go-to favorites that play well with my family, and as long everybody's bellies are full, I'm content.

My favorite cooking surface is my charcoal grill. Burgers, brats, chicken wings and hotdogs have been standard fare this summer, and even though I thoroughly enjoy them, I've grown a little tired with everything. Bored and in need of a challenge, I shifted my sights to a more stimulating dish for the Fourth of July.

Taking up residence in our deep freeze was a bone-in pork butt that had been calling my name since April. I previously made one this winter in our Instant Pot that turned out quite tasty; however, it lacked the classic barbecue flavor that makes pulled pork so scrumptious. I realized I had no other option than to smoke the hunk of pig to get the mouth-watering result I desired.

I knew my first go at real barbecue would come with several challenges – I don't even own a smoker. Despite its mile-long list of faults, the internet can actually be a useful tool. I found several videos on YouTube that showed me how to set up my grill to accomplish the cooking method I was seeking. You simply put your charcoal and wood chips on one side of the grill and your meat on the opposite side so it's not over direct heat. I knew that already, but it didn't stop me from watching two hours worth of videos to make sure I knew what I was doing.

I bought everything the job required prior to the long weekend. I figured slapping the pig on the grill at around 10:30 a.m. would give me plenty of time to get the meat where I wanted it – after all, a majority of the recipes I looked up said 6-8 hours. Once I stabilize the internal temperature of the grill, I sat back for a relaxing afternoon of baseball and beer.

Everything seemed like it was going according to plan. I had no problem keeping the grill where I wanted it and the internal temperature of the meat kept climbing slowly but steadily. I was feeling pretty smug; that is, until it hit 145 degrees.

My pork temp locked up and wouldn't budge. I tried increasing the heat and moving my thermometer, but it actually notched down a few degrees. Frustrated, I went back to the internet.

Apparently temperature stall is a common issue in barbecue. The Carolina-style pulled pork recipe I was following didn't call for a foil wrap during the cooking process, but wrapping your meat in foil is a sure-fire way to get things back on track. Since I didn't want to be at the grill until midnight, I gave in.

The foil worked and my pork butt eventually made it to the desired 203 degrees. The bone came out clean and the meat was tender, and I had fun during my first foray into barbecue. I think I'll do it again. Lessons were learned, and I definitely know my phone and foil will be at the ready next time around.

I think I'll put the meat on two hours earlier, though. Actually, maybe three.

Nick Pedley is the news editor of The Hartley Sentinel-The Everly/Royal News.