- Jul 17, 2008
- 27
- 10
I found 1/2 of a pork butt (3 lbs.) in the deep-freeze, thawed it, and rubbed it down with prepared mustard, salt, black pepper, brown sugar, cayenne pepper, garlic salt and paprika.
It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and place it into a 250 degree F oven. I have no choice but to finish the butt in the oven; My hotplate does not generate sufficient heat to yield a pullable butt. After pulling, I'll being using the sauce below to make "Memphis barbeque spaghetti". Drool, Drool, Drool...
10 oz tomato puree
1/4 cup apple cider vinegar
1/4 cup + 2 Tbl molasses
2 cloves garlic, smashed and macerated
4-5 Chile de Arbol pods, de-stemmed, de-seeded, and freshly ground
1/4 Tsp cumin seeds, freshly ground
1 Tbl Worchestershire sauce
1 Tbl prepared yellow mustard
a shot of cheap, oaky Bourbon
salt to taste
black pepper to taste
Combine the above ingredients into a sauce pan. Bring to a boil, and simmer at the loweset heat setting. Stir frequently until thick - approximately 20 minutes.
It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and place it into a 250 degree F oven. I have no choice but to finish the butt in the oven; My hotplate does not generate sufficient heat to yield a pullable butt. After pulling, I'll being using the sauce below to make "Memphis barbeque spaghetti". Drool, Drool, Drool...
10 oz tomato puree
1/4 cup apple cider vinegar
1/4 cup + 2 Tbl molasses
2 cloves garlic, smashed and macerated
4-5 Chile de Arbol pods, de-stemmed, de-seeded, and freshly ground
1/4 Tsp cumin seeds, freshly ground
1 Tbl Worchestershire sauce
1 Tbl prepared yellow mustard
a shot of cheap, oaky Bourbon
salt to taste
black pepper to taste
Combine the above ingredients into a sauce pan. Bring to a boil, and simmer at the loweset heat setting. Stir frequently until thick - approximately 20 minutes.
