Sambal Butts Were Great

[Sonny Jordan]

Instead of a dry rub, I slathered Sambal hot chili paste on the butts and let them set overnigt in the fridge. Smoked them with pecan wood for 15 hrs to 190 deg. After cooling, pulled and mixed the meat so the hot bark is evenly distributed.

Great flavor! I usually add Tobasco to my sandwiches, but not this time. Good heat. The following link describes Sambal. I get it at a local oriental market.

Sambal Chili Paste

 

[Michael Constable]

That is the oddest combination I've ever heard of! We eat a lot of Thai food, and I LOVE Sambal, but would never have thought to put it on BBQ......I will try that next......Thanks