- Joined
- Oct 16, 2010
- Location
- Culver City, CA
Just bumping a cool thread from a while back. Read and heed, farkers!
I made this tonight - or a close version of it anyway. Only had a picnic, and there were only 4 of us, so I didn't run out and get a butt. Anyway, big hit around the house. Didn't get finished pix, but here's the picnic out of the cooker.
The skin wasn't really all the way where it needed to be when I pulled it out, so I cut squares and threw it on a grill for a while for cracklins. Evil stuff, but so dang good!
I just saw this ... Thank you !!! I am slaw challenged .... and finishing sauce challenged ... at least I have something to try !
Here is my slaw and finishing sauce recipes if you want to give them a go.
Eastern Carolina Finishing Sauce
2 cups apple cider vinegar
2-4 tablespoons crushed red peppers (depending on how hot you like it)
2 tablespoons kosher salt
3 tablespoons turbinado sugar
Directions:
Mix in a jar minimum 24 hours before using. I have a jar that always has finishing sauce sitting on my counter. The longer it sits the better.
Use 1/2 cup finishing sauce for a 6-10lb pork butt or picnic.
Aawa's Coleslaw
1/2 head cabbage - shredded
1/2 medium sized red onion - sliced really thin
2-3 carrots shredded - I used a fist full of pre shredded carrots typically
1.5 tablespoons iodized salt (you can use kosher salt also but it will vary)
Mix the vegetables and sprinkle salt over and allow to sit for 2 hours to leech water from the veggies. This will get them nice and tender and bring out the natural sweetness from the veggies
1.5 tablespoons apple cider vinegar
1.5 teaspoons tarragon
1 big squeeze agave nectar (can substitute honey or 1/2 tablespoon sugar)
1 regular squeeze of frenches yellow mustard
2 cups mayo
Add tarragon to apple cider vinegar and allow to steep for 20-30minutes. Mix in agave nectar, mustard and mayo and whisk till combined. Let sit minimum 2 hours to allow the flavor to marry (if you can let it sit overnight it is even better)
After 2 hours of the veggies being salted, drain water and add the sauce in. Add a cup in and then slowly add in some till you reach the consistency you like. Refridgerate minimum 1 hour best if left for 4 hours.
The slaw is a hybrid of the vinegar slaw and mayo slaw. You get the fatty richness from the mayo but the vinegar comes in after the richness and really makes the slaw lighter.
Outside brown refers to having some of the bark (not hard) included. If you don't ask, you likely won't get (or much). I learned this quickly after moving here.
After salting and letting stand, do you rinse the slaw to get rid of the salt ?
Just bumping a cool thread from a while back. Read and heed, farkers!
Im going to try this in the next few days. You obviously got some great looking bark with just using salt. Im worried that I wont get as good of bark as I typically do on my pork butts because of the absence of sugar and using just salt on my Kamado Joe. Should I be?
The bark will depend upon the fuel you use.
A good hardwood lump should give you a decent bark with just salt.
This was yesterday’s pork butt cook (just salt) using cherry wood in the offset