How It’s Done

Slow and low.
That’s what it takes to make great barbecue.
Meat cooked at low temperature, over a long period of time.

The wood goes into the re and the coals from the re go into the bottom of the rotisserie grill. It’s inside the grill where the barbecue magic happens. The pork butts, the ribs, and the chicken…they rotate over the heat, with the fat dripping down on the coals. Norton always says, “If the meat’s not dripping on the coals
…it’s not barbecue.”

It takes patience, dedication, and trusting the process – use the highest quality meat and wood, maintain a consistent heat, don’t “overcheck” the meat (“if you’re looking, you ain’t cooking”), and do it all the same way, again and again, to get that consistently delicious avor for which Shuler’s barbecue is known.

“If the meat’s not dripping on the coals, it’s not barbecue.”