Buster has placed a total of 7 MasterCook recipes in this file: Bubba Tom's Eastern North Carolina Style Barb Bubba Tom's Eastern North Carolina Style Barbecue Dave Lineback's Pork Shoulder Tips Marius Johnston's Smoked Carnitas North Carolina Pork Shoulder (Weber Grill Method) Renowned Mr. Brown Pork Butt Ryland Motley's Eastern North Carolina Bbq Sauce ----------------------------------------------------------- * Exported from MasterCook Buster * Bubba Tom's Eastern North Carolina Style Barb Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 lb Boston Butt Pork -- up to 8 Roast, -- smoked 1 Masonjar Apple Cider Vinegar 4 tablespoons Cayenne Pepper Flakes 8 Bu garlic ***PAN SAUCE*** 12 ounces Apple Cider Vinegar 2 tablespoons Cayenne Pepper Flakes 1 tablespoon Salt 2 cups Water While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy. First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time. What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I'll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust. Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so. When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer...). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque. Recipe By : Tom Solomon =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- To unsubscribe, visit http://www.azstarnet.com/~thead/bbq/MailingList.html =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- Resent-Date: Sat, 9 May 1998 23:14:32 -0700 From: RockMc Date: Sun, 10 May 1998 02:00:16 EDT To: bbq@listserv.azstarnet.com Subject: Re: TGI Fridays BBQ sauce X-Mailer: AOL 4.0 for Windows 95 sub 170 Resent-From: bbq@listserv.azstarnet.com Reply-To: bbq@listserv.azstarnet.com X-Mailing-List: archive/latest/27172 X-Loop: bbq@listserv.azstarnet.com Resent-Sender: bbq-request@listserv.azstarnet.com In a message dated 5/9/98 7:45:14 AM Mountain Daylight Time, lbrown53@shreve.net writes: << Does any one know the recipe for TGI Fridays Jack Daniel BBQ Sauce??>> I don't know if any of these are what you're looking for, but these are what I have on file... Hope it helps! Rock ============== Posted to the AZstarnet BBQ mailing list by "Patrick Lehnherr" on May 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bubba Tom's Eastern North Carolina Style Barbecue Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 lb. Boston butt pork -- up to 8 roast, -- smoked 16 ounces apple cider vinegar 4 tablespoons cayenne pepper flakes 8 bu garlic ***PAN SAUCE*** 12 ounces apple cider vinegar 2 tablespoons cayenne pepper flakes 1 tablespoon salt 2 cups water While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy. First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time. What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260F throughout the smoking process; the optimum range is 220-240F. Normally, I'll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260F, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust. Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300F; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so. When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue The procedure. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer...). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque. Posted to the BBQ List by Tom Solomon Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave Lineback's Pork Shoulder Tips Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Okay, Bear, here is the magic formula for pulled pork barbecue according to none other than Smokey Pitts, Professor Of Barbecue. He told me he would have to shoot both of us if I told you where he got it. So, its probably best that I just say that he got it directly from the horse's mouth. "The cooking temperature for a pork shoulder really needs to be 275-300F. As far as a good rubbing sauce, ... put a fine layer of salt on (the) shoulders prior to cooking to: a) help the shoulder to brown b) help to open the pours to allow the excess grease to properly drain. You should also start the shoulder cooking on the "face" side ( opposite of the skin side ) for the first 2 hours, and then rotate every hour after that. The shoulder should be done in 10 hours. A good way to tell if the meat is done is to stick a meat-fork in the end of the shoulder and there should be no resistance when pulling the fork out." I've had these folks barbecue many times, and believe me, the formula works! Seems to me that you should consider abandoning that 225F thing and get the temperature on up there where it should be for a proper pulled pork barbecue. I know of no barbecue joint worth its salt that cooks pork over wood coals for 16 hours. Indeed, there's one in Raleigh on my "Best of the Best" list (http://www.ipass.net/~lineback/jnts-a.htm) who gets whole hogs done in 5 to 6 hours. The point of my posting was that the time varies according to cooking conditions. In addition to precipitation, the time is also affected by the ambient temperature, humidity, whether the smoke is rising or hugging the ground, the pork, the kind and condition of the wood, the cooker, location in the cooker, etc. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Smoked Carnitas Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PART I*** 1 medium Boston butt 1 large onion -- quartered 2 tablespoons ground coriander seed 2 tablespoons ground cumin seed 1 tablespoon oregano 3 chipotles in adobo sauce 2 bay leaves 1 can beer water to cover ***PART II RUB*** Dry rub the butt 5 tablespoons black pepper 5 tablespoons paprika 1 tablespoon chili powder 2 tablespoons celery salt 2 teaspoons dry mustard 1 bottle Grandma's chili powder -- (3 oz) 1 ounce pasilla chili powder -- (this is a must) 2 teaspoons cayenne pepper Part I. Combine Part I ingredients in pot and lightly boil for 1 to 2 hours. Save butt simmer liquid. Combine rub ingredients. Remove the butt after 1 to 2 hours cooking and dry rub it with Part II ingredients. Put butt in a Ziploc bag, in the refrigerator overnight. Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with the door on the side, water tray in but no water (foil wrap the water tray). I smoked the butt with mesquite coals at 250F for about 8 hours. It depends on whether you want to pull it or cut it--longer if you want to pull it. Every hour I put foil wrapped mesquite chips on the coals. I also mopped with the butt liquid every hour just prior to the addition of the chips. Posted to the BBQ List by Carey Starzinger on Aug 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Pork Shoulder (Weber Grill Method) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** While this is a process that doesn't require much work, it does take a good deal of time, so if you want to serve dinner at 6:00 P.M., you'll need to get started by 9:00 in the morning. You'll either need a six- to seven pound fresh shoulder picnic or Boston Butt (the two halves cut from the twelve- to fifteen-pound whole shoulder, which is what's barbecued by restaurants); a covered, kettle type grill; ten pounds of high quality hardwood charcoal (I prefer Kingsford); a bag of hickory wood chunks (not chips); a second grill or other container for lighting additional coals; a small shovel or scoop; and a pair of heavy-duty rubber gloves. Begin by generously salting the exposed meat side of the picnic or Boston Butt and leave it out at room temperature for thirty minutes or so while you're getting the charcoal fire ready. Light five pounds of charcoal in the bottom of the grill and wait until the briquettes are entirely covered with gray ash. When the coals are ready, leave six or seven briquettes in a ten-inch circle at the center of the grill and push the remaining briquettes into two even piles on opposite sides of the grill. Gently place two hickory chunks on top of each pile, being careful not to collapse the mound of briquettes. When the chunks begin to smoke, put the wire cooking grate in place and set the shoulder on it, directly over the circle of coals in the center. Place the meat side down so that the fat can drip all the way down through the meat and onto the coals (this keeps the meat from drying out). Place the cover on the grill, leaving the ventilation holes completely open. (Note: When working with a charcoal fire this small, I've found that hickory wood chips don't work very well. If you soak them in water for thirty minutes, as the manufacturer recommends, they often kill the coals when they are placed on the fire, whereas if you put them atop the briquettes without soaking, they tend to catch fire, causing excessive darkening and drying of the meat. The larger chunks, on the other hand, are slow to burst into flame and usually provide a good thirty minutes of smoke before they need replacing. You won't need to soak them, since they'll seldom burst flame up as long as the cover is on the grill.) As soon as you have the meat on the fire, you'll need to light another pile of around twelve briquettes in your secondary grill or fire bucket so that they'll be ready to add to the grill in approximately thirty minutes. When the briquettes are completely covered with gray ash, transfer them to the grill, gently adding six briquettes to each pile. Some kettle grills, such as the Weber brand, have an opening at each side of the wire cooking grate that allows you to add additional coals or wood chunks without removing the grate. Lay two more hickory chunks atop the fresh coals on each side, replacing the grill's lid as quickly as possible. One of my favorite outdoor-cooking implements is a folding, army-surplus shovel or entrenching tool, which is ideal for transferring the lighted coals from one grill to the other. Actually, any small shovel or scoop will serve; a pair of barbecue tongs will also do the trick nicely, although tongs take a little longer since you can move only one briquette at a time. Continue adding six fully lit briquettes and two hickory chunks to each side of the grill every thirty minutes or so. You won't need to add any more briquettes to the center, directly under the meat-the meat will become deeply browned without any additional coals in the center. In between the addition of fresh coals, try to resist the temptation to lift the lid to inspect the meat-this causes significant heat loss and slows down the cooking process. Around 3:30 or 4:00 in the afternoon-or after about six hours on the grill-turn the picnic or Boston Butt so that the meat side is facing up. At this point, you can reduce the number of coals to four or five on each side if it looks as though the meat is browning too quickly, but it's important to keep adding coals and wood chunks on a regular basis so that the temperature in the kettle grill doesn't get too low. After another couple of hours of cooking with the skin side down, both the exposed meat and the skin of the shoulder should be a deep reddish brown. Put on your rubber gloves and give the meat a good squeeze with both hands; it should be done enough for you to feel the meat "give" beneath your fingers. Wearing the rubber gloves, transfer the shoulder from the grill to a pan or a cutting board. The skin covering one entire side of the shoulder should easily lift off in one piece with just a gentle tug. Set the skin aside and use a sharp knife to scrape or cut away any fat which may be clinging to the meat. The remaining lean meat should be tender enough for you to easily tear it off the bone in chunks by hand, although it's all right if you need to use knife to finish the job. Arrange the chunks of meat into a pile on the cutting board and chop the cooked pork to the consistency you like with a heavy cleaver. (You may prefer to either slice the meat or continue pulling it into smaller pieces with your fingers.) The meat should be liberally splashed with a sauce of your choice- a tart, vinegar-tomato, Lexington-style sauce would be appropriate-and served either on a plate accompanied by coleslaw or on a warm, soft bun topped with slaw. NOTES : From the book "North Carolina Barbecue--Flavored By Time", Bob Garner, ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Renowned Mr. Brown Pork Butt Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne 1 6-8 lb. Boston Pork Butt In old Southern slang, "Mr. Brown" in the dark outside part of barbecued pork, usually the shoulder. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit a room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200-220 F. If you plan to baste the pork, stir any remaining rub into the mop (see Southern Sop recipe) ingredients in a saucepan and warm the mixture over low heat. Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180F. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle. Pull off chinks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce. Editor: the recipes for the Carolina Red, and Vaunted Vinegar Sauce are included in this recipe archive. NOTES : Above rub is called Southern Succor Rub. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ryland Motley's Eastern North Carolina Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 3/8 ounces cider vinegar 4 1/3 teaspoons black pepper 2 1/8 teaspoons cayenne pepper 1 1/2 ounces salt First off, the secrets are not mine. I owe Mr. Motley a debt of gratitude for sharing them, even if it was in a purchased book. He recommends using a scale to weight the dry ingredients for consistency so I'm giving both the volume and dry weight of them. He figures the yield of a Boston butt to be 60% to 65% of the original weight. This is for 6 pounds of finished meat. Put the dry ingredients in a pot and as you add the vinegar a little at a time. Do not let it come to a boil. Slowly add in the vinegar and stir to dissolve the solids as best you can. All you should see is some black pepper if it is well mixed. Vinegar has a lower boiling point than water and if you boil some of it off the ratios will change. This should be ready when you take the meat off the fire to process it. The secret is to process the meat while it is hot. The hotter the meat is, the easier it is for the seasonings to penetrate it. This allows the seasonings to penetrate better. The meat should be chopped and all the fat that is left on is, including any fat that is running out while processing. The skin should be chopped by hand until it is a mush consistency. The skin is full of flavor and smoke. Scrape all the fat off of it and start chopping. After mixing the meat and seasonings, put it in the refrigerator for about 24 hours. Then gently heat it in a double boiler. Overheating will vaporize the vinegar. Cooking the meat: Most BBQers here cook a picnic with the skin up so the fat will render and baste the meat. Ryland does his skin down so the skin is crisped up a bit and has a better flavor. Hope this helps some. It is not easy to condense a dozen pages to a few paragraphs and maintain the authenticity of the author. Posted to the BBQ List by Ed Pawlowski. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -