So what do you think of this. Some interesting ideas/comments. As a subscriber to Texas Monthly I get emailed recipes. This one arrived today.
[FONT=georgia, serif]Memphis-Style Barbecued Pork Shoulder[/FONT]
[FONT=verdana, sans-serif]From Dotty Griffith's Celebrating Barbecue.[/FONT]
[FONT=verdana, sans-serif] One 4- to 5-pound pork butt or shoulder roast
The South Shall Rub Again [see below]
Memphis Mop, optional [see below]
Tennessee-Style Barbecue Sauce [see below]
8 to 10 sandwich buns, optional
Red pepper sauce, such as Tabasco or Texas Pete, optional
[/FONT]
[FONT=verdana, sans-serif]1. Sprinkle a generous layer of the rub on all surfaces of the pork roast. Using your hands (preferably gloved to prevent spices from burning your eyes or skin), rub the mixture into the meat. Wrap the meat in plastic wrap and refrigerate for at least 3 hours or overnight.[/FONT]
[FONT=verdana, sans-serif]2. Remove the pork from the refrigerator and unwrap about 1 hour before placing on the grill to let it come to room temperature.[/FONT]
[FONT=verdana, sans-serif]3. Soak the wood chips in water at least 1 hour before you begin grilling.[/FONT]
[FONT=verdana, sans-serif]4. Prepare a fire by lighting wood or a combination of wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or preheat a gas smoker/grill.[/FONT]
[FONT=verdana, sans-serif]5. When the fire has burned down to glowing embers or the coals are covered with gray ash, place the pork, fat side up, on the grate but not directly over the coals. Or place a full pan of water over the coals or hot lava rocks, then position the grate and add the pork.[/FONT]
[FONT=verdana, sans-serif]6. Cover the cooker and smoke the pork shoulder, turning it every hour or so, until it is tender and the internal temperature reaches 195*F on an instant-read thermometer, 4 to 6 hours. [Tester's note: 195*F yields well-done meat.][/FONT]
[FONT=verdana, sans-serif]7. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 225*F and 300*F. If using a mop, brush it on when turning the pork or after tending the fire. Add soaked chips as needed to maintain the smoke flavoring.[/FONT]
[FONT=verdana, sans-serif]8. Remove the pork from the cooker and allow it to rest, covered loosely with foil, for about 15 minutes. Trim off the exterior skin and fat and slice very thin.[/FONT]
[FONT=verdana, sans-serif]9. For pulled pork, wearing heavy rubber gloves (if the pork is just off the cooker) or latex food-handling gloves, peel away and discard the skin layer. Then, with your fingers or two forks, pull the pork into thin pieces about 1 by 2 inches.[/FONT]
[FONT=verdana, sans-serif]10. For sandwiches, pile slices or pulled pieces between buns with a generous slather of barbecue sauce and a crown of coleslaw.[/FONT]
[FONT=verdana, sans-serif]11. Make sure red pepper sauce is handy for those who want to sprinkle it on their sandwiches. Serves 8 to 10.[/FONT]
[FONT=georgia, serif]The South Shall Rub Again[/FONT]
[FONT=verdana, sans-serif] 3 tablespoons granulated garlic
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 to 1 teaspoon cayenne pepper
[/FONT]
[FONT=verdana, sans-serif]In an airtight container with a lid, combine all the ingredients. Shake to mix well. This will keep up to a year in a cool, dark place. Makes about 2 1/2 cups. [Tester's note: we only got 1 cup.][/FONT]
[FONT=georgia, serif]Memphis Mop[/FONT]
[FONT=verdana, sans-serif] 2 cups cider vinegar
1/4 cup (1/2 stick) margarine or butter
2 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
1/4 cup molasses, optional
1/2 to 1 teaspoon red pepper sauce, optional
[/FONT]
[FONT=verdana, sans-serif]In a small saucepan, combine the vinegar, margarine or butter, mustard, salt, and pepper. If desired, add the molasses and/or red pepper sauce. Bring to a boil over low heat. [Tester's note: we used high heat.] Reduce the heat to very low and simmer about 10 minutes. Makes about 3 cups. [Tester's note: we got 2 cups.][/FONT]
[FONT=georgia, serif]Tennessee-Style Barbecue Sauce[/FONT]
[FONT=verdana, sans-serif] 1 cup ketchup
1 8-ounce can tomato sauce
1 cup packed brown sugar
1 cup cider vinegar [Tester's note: we preferred it with 1/2 cup or less]
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
1 to 2 teaspoons red pepper sauce or to taste
[/FONT]
[FONT=verdana, sans-serif]Combine all the ingredients in a small saucepan. Cook and stir over low heat until the sugar melts and the ingredients are blended. Lower the heat and simmer about 10 minutes. Makes about 3 1/2 cups. [Tester's note: we got 2 1/2 cups, with the reduced amount of vinegar.][/FONT]
[FONT=georgia, serif]Memphis-Style Barbecued Pork Shoulder[/FONT]
[FONT=verdana, sans-serif]From Dotty Griffith's Celebrating Barbecue.[/FONT]
[FONT=verdana, sans-serif] One 4- to 5-pound pork butt or shoulder roast
The South Shall Rub Again [see below]
Memphis Mop, optional [see below]
Tennessee-Style Barbecue Sauce [see below]
8 to 10 sandwich buns, optional
Red pepper sauce, such as Tabasco or Texas Pete, optional
[/FONT]
[FONT=verdana, sans-serif]1. Sprinkle a generous layer of the rub on all surfaces of the pork roast. Using your hands (preferably gloved to prevent spices from burning your eyes or skin), rub the mixture into the meat. Wrap the meat in plastic wrap and refrigerate for at least 3 hours or overnight.[/FONT]
[FONT=verdana, sans-serif]2. Remove the pork from the refrigerator and unwrap about 1 hour before placing on the grill to let it come to room temperature.[/FONT]
[FONT=verdana, sans-serif]3. Soak the wood chips in water at least 1 hour before you begin grilling.[/FONT]
[FONT=verdana, sans-serif]4. Prepare a fire by lighting wood or a combination of wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or preheat a gas smoker/grill.[/FONT]
[FONT=verdana, sans-serif]5. When the fire has burned down to glowing embers or the coals are covered with gray ash, place the pork, fat side up, on the grate but not directly over the coals. Or place a full pan of water over the coals or hot lava rocks, then position the grate and add the pork.[/FONT]
[FONT=verdana, sans-serif]6. Cover the cooker and smoke the pork shoulder, turning it every hour or so, until it is tender and the internal temperature reaches 195*F on an instant-read thermometer, 4 to 6 hours. [Tester's note: 195*F yields well-done meat.][/FONT]
[FONT=verdana, sans-serif]7. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 225*F and 300*F. If using a mop, brush it on when turning the pork or after tending the fire. Add soaked chips as needed to maintain the smoke flavoring.[/FONT]
[FONT=verdana, sans-serif]8. Remove the pork from the cooker and allow it to rest, covered loosely with foil, for about 15 minutes. Trim off the exterior skin and fat and slice very thin.[/FONT]
[FONT=verdana, sans-serif]9. For pulled pork, wearing heavy rubber gloves (if the pork is just off the cooker) or latex food-handling gloves, peel away and discard the skin layer. Then, with your fingers or two forks, pull the pork into thin pieces about 1 by 2 inches.[/FONT]
[FONT=verdana, sans-serif]10. For sandwiches, pile slices or pulled pieces between buns with a generous slather of barbecue sauce and a crown of coleslaw.[/FONT]
[FONT=verdana, sans-serif]11. Make sure red pepper sauce is handy for those who want to sprinkle it on their sandwiches. Serves 8 to 10.[/FONT]
[FONT=georgia, serif]The South Shall Rub Again[/FONT]
[FONT=verdana, sans-serif] 3 tablespoons granulated garlic
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 to 1 teaspoon cayenne pepper
[/FONT]
[FONT=verdana, sans-serif]In an airtight container with a lid, combine all the ingredients. Shake to mix well. This will keep up to a year in a cool, dark place. Makes about 2 1/2 cups. [Tester's note: we only got 1 cup.][/FONT]
[FONT=georgia, serif]Memphis Mop[/FONT]
[FONT=verdana, sans-serif] 2 cups cider vinegar
1/4 cup (1/2 stick) margarine or butter
2 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
1/4 cup molasses, optional
1/2 to 1 teaspoon red pepper sauce, optional
[/FONT]
[FONT=verdana, sans-serif]In a small saucepan, combine the vinegar, margarine or butter, mustard, salt, and pepper. If desired, add the molasses and/or red pepper sauce. Bring to a boil over low heat. [Tester's note: we used high heat.] Reduce the heat to very low and simmer about 10 minutes. Makes about 3 cups. [Tester's note: we got 2 cups.][/FONT]
[FONT=georgia, serif]Tennessee-Style Barbecue Sauce[/FONT]
[FONT=verdana, sans-serif] 1 cup ketchup
1 8-ounce can tomato sauce
1 cup packed brown sugar
1 cup cider vinegar [Tester's note: we preferred it with 1/2 cup or less]
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
1 to 2 teaspoons red pepper sauce or to taste
[/FONT]
[FONT=verdana, sans-serif]Combine all the ingredients in a small saucepan. Cook and stir over low heat until the sugar melts and the ingredients are blended. Lower the heat and simmer about 10 minutes. Makes about 3 1/2 cups. [Tester's note: we got 2 1/2 cups, with the reduced amount of vinegar.][/FONT]
