Good night little piggies...
- Thread starter DanHoo
- Start date
Darren Lebner
TVWBB All-Star
Either that or they cried wee-wee-wee all the way home.
DanHoo
TVWBB Olympian
You'd do better to steal the second one now. It just passed 200F. I started a separate thread about why one butt is taking sooo much longer to cook.
Brett-EDH
TVWBB Olympian
your own homespun rub? looks really good.
DanHoo
TVWBB Olympian
Yes, I make my own rub. Inspiration from the recipe below:
I use 1/2 cup brown sugar and no white sugar and double the cayenne.
Chris Lilly’s Six-Time World Championship Pork Shoulder Rub
- 1/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic salt
- 1/3 cup kosher salt
- 1 Tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
recipe came from here:
Pork Butt - Chris Lilly Big Bob Gibson Championship Injection - The Virtual Weber Bullet
Pork butts seasoned using Chris Lilly's Six-Time World Championship pork shoulder recipe then barbecued on the Weber Smokey Mountain Cooker. Award winning!
www.virtualweberbullet.com
DanHoo
TVWBB Olympian
My current favorite is Stubb's hickory bourbon right out of the jar.
I've not gotten into vinegar based BBQ sauces, but I'm open to trying them.
Brett-EDH
TVWBB Olympian
i'd love a good vinegar sauce recipe if anyone has one to share, that they've tested and liked.
a sweet, heat with vinegar flavor is the profile i'm seeking.
i don't really enjoy overly sweet food. example, i take SBRs and add granulated garlic, cayenne pepper, a few dashes of Tabasco and apple cider vinegar to it to make my wings sauce. seeking a thinner, vinegar sauce for pulled pork and shredded chicken.
JimK
TVWBB 1-Star Olympian
This is my favorite - always have some around. I typically add a little more SBR than recommended (or maybe some brown sugar or molasses), along with some bourbon.
Fat Johnny's Bastardized Piedmont Sauce
Fat Johnny's Bastardized Piedmont Sauce (an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways) 1 quart cider vinegar 12 oz Sweet Baby Ray's BBQ Sauce 1/3 cup packed brown sugar 1 T red pepper flakes 2 T salt 1 tsp...
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Jeff Boudman
TVWBB Wizard
Brett-EDH
TVWBB Olympian
i will make this. TYVM!This is my favorite - always have some around. I typically add a little more SBR than recommended (or maybe some brown sugar or molasses), along with some bourbon.
Fat Johnny's Bastardized Piedmont Sauce
Fat Johnny's Bastardized Piedmont Sauce (an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways) 1 quart cider vinegar 12 oz Sweet Baby Ray's BBQ Sauce 1/3 cup packed brown sugar 1 T red pepper flakes 2 T salt 1 tsp...
i'm a fan of Salt Lick's bbq sauce (from TX) as well. if you like twang, check it out if you haven't had some already.
DanHoo
TVWBB Olympian
not a problem
Pulled pork wasn't even on the menu for tonight. I bought theseon sale and it was either cook them and freeze them or freeze them whole. It's a lot easier to find freezer space for cooked vacuum packed meat than two 9 lb butts.
edit: and I think I have a bottle of SBR also so I might have to try Fat Johnny's recipe.
Michael C.
TVWBB Gold Member
Wow!!!! That looks great!!!!
Brett-EDH
TVWBB Olympian
Made a half batch tonight for dinner. Going to put it on some chicken thighs. Tasted real good out of the pot!This is my favorite - always have some around. I typically add a little more SBR than recommended (or maybe some brown sugar or molasses), along with some bourbon.
Fat Johnny's Bastardized Piedmont Sauce
Fat Johnny's Bastardized Piedmont Sauce (an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways) 1 quart cider vinegar 12 oz Sweet Baby Ray's BBQ Sauce 1/3 cup packed brown sugar 1 T red pepper flakes 2 T salt 1 tsp...