Cook Book » Pork

South Carolina Mustard Barbeque Sauce

admin — Sat, 18 Jul 2009 19:08:25 +0000

1     stick butter
1     cup mustard, prepared
1/2   teaspoon red pepper
1     tablespoon Coleman’s mustard powder
1     tablespoon black pepper
1     cup apple cider vinegar
1     cup water
1     tablespoon sugar
1     tablespoon kosher salt

Instructions

Melt butter, add all other ingredients, whisk until smooth and cook over medium heat for 10 minutes or until thicken. Use on Pulled Pork, grilled chicken, Spare Ribs or vanilla ice cream (only for Rednecks).

South Carolina Red Vinegar & Pepper Barbeque Sauce

admin — Sat, 18 Jul 2009 18:56:13 +0000

2     cups cider vinegar
2     cups water
1 1/2 tablespoons chili powder
2     tablespoons kosher salt
1 1/2 tablespoons black pepper
2     tablespoons sugar
2     tablespoons smoked canola oil
2     tablespoons grandulated onion
1 1/2 cups catsup
1/2   cup mustard, prepared

Instructions

Add dry ingredients to vinegar & water. Bring to simmer for 15-20 minutes. Remove from heat, add, catsup, smoked canola oil & mustard. Whisk until blended. Simmer for 3-4 minutes until thicken.

Great on Pulled Pork or Chicken. This is a great barbeque sauce!

Pulled Pork Barbeque

admin — Sat, 18 Jul 2009 14:28:36 +0000

My personal opinion is that a Boston Butt, pork shoulder, is the most tender and favorable cut to use.

Preperation: Rub the butt with Smoked Canola Oil and coat with Billy’s Spice. The more rub, the greater the flavor.

Cover and marinate in icebox for 3-4 hours or overnight.

Cooking methods:

1. Electric Smoker: I have owned a Cook Shack Smokette for at least 10 years. A great smoker and it really introduced me to the wonderful world of smoke cooking. Set temp at 225 and cook for 8-10 hours internal temp 175-180.

2. Stove Oven: Wrap in foil and cook at 225 for 8 hours. Open foil and cook for another hour.

3. Charcoal or gas grill: Cook low and slow over indirect heat until butt reaches internal temp 175-180.

Let butt sit until cool enough to handle. I personally use latex gloves with thin cotton gloves underneath. You can also order Bear Claws or simply tear apart with 2 large forks. You will soon learn the best method for you.

Great flavor and tender texture. Serve with South Carolina Red Vinegar & Pepper Barbeque Sauce or Mustard Base Barbeque Sauce.

Ribs, Glorious Ribs

admin — Mon, 06 Jul 2009 19:34:05 +0000

Baby Back, St Louis, or Spare Ribs! Your Choice!

1 Remove membrane from back of slab.

2 Lightly rub with Smoked Canola Oil.

3 Coat slab with Billy’s Spice. Cover and refrigerate

2-4 hrs or overnight.

4 Cook in smoker @ 225 or grill indirect for 2 hrs. You can wrap in foil

and cook in 225 oven for 3 hrs.

5 Cut and stand back! These are absolutely the best ribs and finger

lickin GOOD!