Butt Glitter

You know what they say, no pictures.... :-D

congrats!

Ya know, I have an all purpose rub like the Glitter we use at my church, I just took my Popdaddys Glitter and removed the Celery Seed so It would be their own. Plus I can't use "BUTT Glitter" at the church.

I think I have converted some Texans. LOL Served 380 sandwiches from 10:30 to 11:45. Absolute pandemoneum. Some call it the best Brisket they ever had! LOL

Anyway, the hard part was - training one woman to Pull the bone and chop the roast up with the bone to give my sandwich its unique texture. Every other minute she was calling me over and asking "is this too Big a chunk to have on the bread?"

I finally just said forget the mashing up and pull directly off of the roast bark fat and all and force it on that sandwich HARD! I would come back if she was idle (before the rush) and she would keep obsessing and making the pulled pork look like every other sad MF you see at competitions.... shredded. It was ridiculous.

Then her hubby kept refusing to use his hands and wanted to use a large spoon. I proved that point by making 6 sandwiches while he struggle making one little one.

I like a sandwich you have to pick for 5 minutes all the extra pork until you can finally pick IT up.

God Bless Balsamic Vinegar too.

I hope you love Popdaddy's Butt Glitter. Its toned down for extra use for other things. And don't forget the large grains before you put them on the grill.


Cross Utilized Hit me Fred Slaw

5 Sams Bags of Slaw (the one that feeds 16).
One well chopped Prince
14 Oz of Dried Cranberries or Crasins
14 Oz of Chopped Toasted Pecans

2 40 oz Jars of Helmans
1/2 Jar of the same Jar of to wash out both Jars.
5 Donnie sized Spoon Fulls of Hit me Fred
One Palm Well of Lemon Pepper (with salt)
One Palm well of Pepper
1/2 Cup of Sugar.
Butt Glitter to Taste

Mix Sauce separately. Have extra.

I have used this same sauce for Potato Salad and as a Bob Gibson Style "Blond sauce" (which is like White BBQ sauce)

I usually let this sit overnite, adding enough to slightly wet the slaw. In the morning (or right before I serve it) I first check to see if it has too much liquid, which is the water pulled from the slaw..... I may drain it. I Take a 6th bag of slaw and add it to the mix and judge texture then. I usually add a bit more sauce to freshen it up.

How about a recipe for the but glitter, if you will share..

Man, I am putting that together tomorrow.

Thanks

Wornslick said:

Here ya go peaspurple.......

Popdaddy’s ButtGlitter


8 Parts Tina Turner - Paprika
3 Parts George Clinton - Salt
3 Parts Little Richard - Sugar
2 Parts Chaka Kahn - Cumin
2 Parts Prince - Garlic Powder
2 Parts Rick James - Onion Powder
2 Parts Don Cornelius (Re-Ground before mix) - Celery Seed
1 Part Carlos Santana - Chili Powder
1 Part John Travolta Powder - Oregamo
1 Part Larry Graham - Black Pepper
½ part each of Fred Wesley Powder and Bootsy Collins - Mustard - Red Pepper or Cayenne

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Ah luvs me some oregamo. Yeh.

Ol Norski said:

Ah luvs me some oregamo. Yeh.

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sorry my friend, that's John Travolta Powder,,,

OK, honestly I don't miss much, but what the heck is hit me fred?

Smokin Mike said:

sorry my friend, that's John Travolta Powder,,,

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Sounds funky......in a Saturday Night Fever meets Grease kinda way. :mrgreen:

hit me fred is a bbq sauce.

How long do you think the Butt Glitter will last sealed up, before it starts losing its......umm...glitteryness? (That is, if you don't use it all up!)

I make enough to fill 5lb coffee cans two or three of three at a time. BUT darkness is your friend. And I go through it.

It last longer then the really good stuff, my large grained.... what was the name for that I forget.... was it smokey stuff?

I need to make some of this again. It is pretty good stuff!

Where is the reference video for the smokey stuff ?

I admit that I made some glitter today as well as decoded the two sauces all because of this thread.

barbefunkoramaque said:

I make enough to fill 5lb coffee cans two or three of three at a time. BUT darkness is your friend. And I go through it.

It last longer then the really good stuff, my large grained.... what was the name for that I forget.... was it smokey stuff?

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I thought it was "Dirty Dalmatian"?

NUTZ

yelonutz said:

I thought it was "Dirty Dalmatian"?

NUTZ

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Dirty dalmatian is my Church recipe... similar. I think the smokey stuff had montreal seasoning in it.

Question for Funk, chili powder......Do you mean real chili powder as in ground ancho chilies or do you mean chili powder as in store bought with other ingredients added to it and called " chili powder " ?