Rounding out the perfect summer time bbq, one might pair some easy whole roast corn or perhaps a little more complex and try a roast corn salad. A creamy polenta would also be a great accompaniment. Calling for a light wine to hold up to the smoky pork flavor, an oak forward chardonnay or fruit forward pinot grigio might well be the final piece to round out the dish.

While in this recipe the professional chef employs a Tragear Ironwood 650 for a smoke at 220 degrees for 3 hours, reaching a temperature of 145 degrees and then resting for 15 min; the home chef could use either grill the pork offset on a bbq, cooking slowly and paying close attention to internal temperatures.