Finger Lickin BBQ
I tried my hand at smoking some real BBQ for the first time this past weekend. I have to admit after reading a ton of articles on the web and studying it a good bit, I finally executed the process quite nicely. It all started with a phone call. My dad called me and said they had Boston Butts on sale at Food Lion for dirt cheap. They normally sell for about $1.89 a pound, and I got it for .60¢ a pound. So I said what the heck and bought 50 pounds of it. Why pass up a good thing? So I proceeded to buy up all the Boston Butts the man at the meat counter had.
Once I got back home, I pulled out 2 Boston Butts for smoking and placed the rest in the freezer for later use. Once I found the proper way to smoke these to produce pulled pork BBQ, I went and got some hickory and apple-wood for the smoker. I soaked the wood overnight in some water for tomorrow's grand adventure into BBQ bliss.
As I looked over every article from Pit Masters on the Internet I could find, I decided it was time to figure out my dry rub and sauce of choice. I started with a dry rub recipe I found from a pit master in NC, here is the dry rub recipe. Now onto the BBQ sauce, and since I love the Western North Carolina Vinegar sauce with a little Ketchup in it I decided to try that type first. It's referred to as Carolina Red BBQ Sauce. So, I tweaked the recipe I found for the sauce and mixed the ingredients together, and I must say it was some of the best sauce I have ever had. Here is the Carolina Red BBQ Sauce. The whole idea is to keep this Boston Butt going for AT LEAST 12 hours, which is for a normal sized Boston Butt. It comes out to 1.5 to 2 hours per pound of meat. I had mine on the smoker for 10 hours and checked the internal temp, and it was 165 degrees. Since I started at 12 pm, it was 10pm when I finally decided to cover it for the last 2 hours so it would hit above 190 degrees. So, I wrapped the butts in aluminum foil for the last 2 hours and checked it at 11:45 pm. It had reached 198 degrees. So, I pulled the Boston Butts and let them sit for about 1 hour then started to pull it. Son! it was some kind of good. The super tender meat just fell off the bone. I hated it because I had to go to bed, and all I could think of was the BBQ tomorrow. With the smell of BBQ on me, I finally called it a night.
The next day I wanted something to go with the BBQ, so I whipped up some coleslaw and a new recipe I found called Atomic Buffalo Turds. These things were great. They weren't as hot as you might think a Jalapeno is. The cream cheese takes off the edge also. They were great. Kim and Steven were a little skeptical at first but liked them after they tasted one. I can't wait to do my next one.