BBQ Feast for Dad's B-Day......Butt, Beans and Slaw!!

So when I asked my Dad what he wanted to eat for his birthday, whether he wanted to go out for dinner or to come out to the house, he said, "Well.....I've been thinking about BBQ lately. Pulled pork?":thumb:

So pulled pork it was! Went to the local butcher and nabbed a cryovac of butts. A close friend paid me for one of them since I offered to throw something on since I was cooking anyway. Last night made up a batch of my favorite "Memphis Mustard Cole Slaw" and let it sit in the fridge overnight to "get happy".:becky:

Here's the tag for the butts:


Rubbed with John Henry's Pecan Rub (sent to me on a trade from Brother Frognot.....THANKS AGAIN!!


Rubbed and ready....


And on the UDS, fat cap down (first time for this as I'm usually a "fat cap up" guy) at 4 am on the DOT!

Today after Mass, I got home and started working on my very special own recipe of "Wampus's Smoked Peach Bourbon Baked Beans" (recipe to follow soon when I get it down). Soaked some pintos overnight....


Mixed up the goods after some other necessary prep....


And then on the smoker. Here's what the butts looked like at that time (about 9 hours in).....


After smoking for 4 hours, here's what the beans looked like after coming off......


At 13 hours, the butts were finally probe tender (at about 195 IT).


Rested while I made up some of my (and my oldest son's) favorite Carolina Mustard Vinegar Sauce and finally pulled.....


And plated with some salad, slaw and beans.....


I have to say......I've NEVER tried and create my own recipe for ANYTHING. After much research and reading many a recipe, I created my own as a hybrid of about 3 different recipes and added some of my own "twists". I cannot be happier with the taste of these beans. The only fault I can give them is that the beans weren't quite soft enough. I've never cooked dried beans from scratch before, so I think I need to do something different. When I figure out what that is, I'll post the recipe for all of you to "test" for me to see what you think. Personally I LOVED the taste, and I'm not a great fan of baked beans.


ANYWAY......my table-mate liked 'em.....


Just need a little tweaking.



Thanks for looking!!!!

smknhotmama said:

A) CUTIE!! (in the last pic)
B) I usualy soak my beans over night.
C) food looks REAL good...thanks for sharing.

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THANKS!!!

Yeah, I soaked my pintos from like 9 or 10 last night until 11 today, so at LEAST 12 hours. Then they cooked on the smoker for 3 hours and 1 or 1.5 in the oven. After dinner, I added water and they're STILL in the oven right now! Trying to get them to soften up. So far, total cook time is 6+ hours. Still a little "not soft".

????

I'm going to do them again and probably cook them in the pot for an hour before adding them to the pan and mixing in the rest and see what that does.

Groundhog66 said:

Looks great, how about more info on the slaw.

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Sure man!

I got the recipe out of Steve Raichlen's "BBQ USA". I've worn out the farkin SPINE on that one. This is my "go to" slaw recipe. Here it is:


Leonard's Memphis Mustard Slaw

FOR THE SLAW:
*1 small or 1/2 large head green cabbage (about 1 1/2 pounds)
*1/2 red bell pepper

FOR THE DRESSING:
*1/4 cup yellow mustard
*1/4 cup mayonnaise
*1/4 cup white sugar
*1/4 cup distilled white vinegar
*1/2 teaspoon celery seed
*1/2 teaspoon freshly ground black pepper, or more to taste
*Salt

1--
Chop cabbage. I do it by hand, but the book calls for using a food processor on "pulse". I don't have one, plus I don't mind the knife work. (This is a chopped, not sliced or slivered slaw)

2--
Cut the red pepper in the finest posible dice.

3--
MAKE THE DRESSING.
Place mustard, mayo and sugar in large bowl and whisk until smooth. Whisk in vinegar, celery seed and black pepper. Add chopped cabbage and diced bell pepper and stir to mix. Taste for seasoning, adding salt and more pepper as necessary. The slaw can be made up to 1 day in advance. I try to make it the day before so all the flavors really meld together well.

Yield: Makes 5-6 cups.


I don't know exactly what it is....the celery seed, or the vinegar, or the mustard.....but I LOVE this slaw.
I typically make a double batch JUST so I can guarantee myself leftovers!:becky:

Enjoy!!!!!

smknhotmama said:

Now that's crazy! Here's a site I've used...
http://whatscookingamerica.net/Vegetables/driedbeantip.htm

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That's what I thought!!!

Thanks for the link. GREAT info!

bbqbull said:

Ok I do many pounds of navy beans that are dried.
After sorting them for rocks ect. I cover them in a pot with 4 inches of water, bring them to a boil and simmer for a half hour.
Cover them and let them sit until water is room temp. Then into the beer/garage fridge.
Next day drain water, cover 4 inches again and bring to a boil then simmer until tender.
Then you are good to go with your recipe.
Hope this helps, it is my grandmothers recipe. She did this when she was a little girl and passed at age 79 in 1999.

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Thanks Bull. Yeah, that's pretty much the EXACT same advice my Mom gave me. When I soaked them, I only put them in a bowl of cold water and let them sit overnight.:doh:

So, I should basically cook them until tender THEN start on the rest of the recipe. That makes sense.

I found a "Traditional Boston Baked Beans" recipe that used navy beans and said to just soak them 4-12 hours, drain, then add "stuff" in a casserole dish and bake for 3-4 hours. That's the one that told me I'd be good to go the way I did it. Guess not.

Do you know if navy's will soak/soften any differently/quickly than pintos? Or are dried the same as any dried?