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InvisibleGabbaDj
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BB-Q Pulled Pork Samiches.
    #3383535 - 11/19/04 11:53 AM (12 years, 21 days ago)

Post updated all day with pics to come...

I need a good vinegar based BB-Q Sauce recipe though...


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GabbaDj

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Invisibledaussaulit
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Registered: 08/06/02
Posts: 2,894
Loc: Earth
Re: BB-Q Pulled Pork Samiches. [Re: GabbaDj]
    #3383872 - 11/19/04 01:23 PM (12 years, 21 days ago)

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

I was going to do this, but the sale is over. I was hoping to get a big boston butt, and do it the lazy man style, in the oven with liquid smoke.


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OfflinepsilocybinjunkieM
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Re: BB-Q Pulled Pork Samiches. [Re: daussaulit]
    #3384565 - 11/19/04 03:56 PM (12 years, 21 days ago)

Texas BBQ Sauce
Ingredients
1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1/8 tsp salt
1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 Tbsp onion, chopped
4 Tbsp butter
4 Tbsp Worcestershire sauce
1 tsp paprika
dash black pepper


Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.

Note! The celery pieces that are strained out are excellent eating.

Memphis BBQ
Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
? Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce
In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.


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Invisibledaussaulit
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Re: BB-Q Pulled Pork Samiches. [Re: GabbaDj]
    #3391066 - 11/21/04 12:01 AM (12 years, 20 days ago)

Where are the picture GabbaDj?


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InvisibleGabbaDj
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Re: BB-Q Pulled Pork Samiches. [Re: daussaulit]
    #3403428 - 11/24/04 01:46 PM (12 years, 16 days ago)

Only got two cuz I lost batery power by the end of the day. But here is a daytime one, 1 hour after starting and another 7 hours latr...

Total cooking time. 8.5 hours @ 250 degrees. Pecan and Hickory chips soaked in apple juice and that pan is 1/2 water 1/2 cider vinegar.

Roast was injected with a vinegar spicy sauce and rubed with all sorts of shit.. Basicly just about everything I had laying around.





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GabbaDj

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Offlinepseudopod
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Registered: 03/02/03
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Re: BB-Q Pulled Pork Samiches. [Re: GabbaDj]
    #3495332 - 12/14/04 02:19 AM (11 years, 11 months ago)

Yeah brother.. I'm making up a batch of mop for tomorrow as we speak. Where I'm from the basic recipe is cider vinegar, brown sugar, salt, cayenne pepper, red pepper flakes, and black pepper...

I threw in some garlic, dried basil, tarragon and an onion, and threw it on the stove at med-low for 20 minutes or so. It is gewd.

I am brining my butt this time. I'll let you know how it goes, if i remember. I am using water and sauce in a 3:1 ratio with a bunch of kosher salt added (don't use too much of the sauce or the vinegar will cook the meat prematurely).

How'd you like the injector? We've always just basted the pig as it cooked, but it seems like the fewer times you open the lid, the better. Anyway, enjoy the pig pickin'...

pawd


(update) I just finished my first plate of barbeque and hash... I'm all fat and happy but it's hard to keep from going back to the fridge for a snack. I used hickory this time, i'll keep an eye out for pecan though.

This little piggy went to market.... he was delicious.


Edited by pseudopod (12/15/04 12:34 AM)


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InvisibleBuzzDoctor
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Registered: 08/11/99
Posts: 948
Loc: Atlantis
Re: BB-Q Pulled Pork Samiches. [Re: GabbaDj]
    #3546491 - 12/27/04 02:39 AM (11 years, 11 months ago)

With respect to all of the other sauces listed, I have THE BEST bbq sauce on the planet, it's the 'Shack Sauce' guarded recipe. Do this. Thank me later.
From http://www.ibdjohn.com/shack/

Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.

Fill with hot water, swoosh around and dump contents into bowl.

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. Use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.

Dry Stuff:

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.

Simmer

Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)

stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.

Finish

That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.

BuzzDoctor notes: I used 2 bottles Tabasco, was fairly hot. Next time I will use 3.


--------------------
Is the glass half-full or half-empty? I say it is both.


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