Text 12978, 97 rader
Skriven 2011-07-03 23:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: porco 549
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Went to a pig roast yesterday that never was.
 ML> there were 2 20-lb trays of very tender brisket
 ML> (including substantial fatty parts) in addition to several
 ML> kettles of pre-pulled pork

Almost as good!

 ML> I think they used the same
 ML> catering rule of thumb that I do - a pound of meat a person.

I have read on the BBQ-L that the pros allow 1 pound for avid Q-fans,
otherwise 3/4 lb for men if there are lots of sides and 1/2 lb for
women and children. Put me down for a full pound plus the sides!

A few Canadians are learning what BBQ really is...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Pork Butt with Mustard Sauce
 Categories: Pork, Canadian, BBQ,  Chilies, Sauces
      Yield: 4 Servings
 
      1    Pork butt or shoulder, bone
           In, about 3 pounds
    1/4 c  Regular ballpark mustard
           Such as French's
           DRY RUB:
      1 tb Salt 15 ml
    1/4 c  White sugar 50 ml
      2 tb Each: brown sugar, cumin,
           Ground ginger, chili powder
           Black pepper and granulated
           Garlic 25 ml
    1/4 c  Hungarian paprika
      1 tb Dry mustard 15 ml
           Mustard Sauce:
      1 tb Mayonnaise 15 ml
    1/4 c  Mustard 50 ml
      1 tb Ketchup 15 ml
      2 tb Honey 25 ml
      1 tb Cider vinegar 15 ml
      1 ts Tabasco sauce
      1 cl Garlic, pressed
 
  For best results, get a good home smoker or use a charcoal-fired
  Weber kettle barbecue. This recipe can also be attempted on a gas
  barbecue (one with at least two burners), although it can be
  difficult to maintain a low enough temperature for true long,
  smoke cooking.
  
  Rub pork with mustard to coat. Combine dry rub ingredients and
  massage generously into pork. Leave the pork at room temperature
  for 10 minutes, for the rub to get tacky. The salt will draw some
  of the moisture out of the meat, forming a crust as it cooks that
  will seal in the juices.
  
  Place the pork in a smoker, or barbecue indirectly, setting meat
  on the grill away from coals or over unlit gas burner. Keep heat
  constant and low (about 200-225 F) and cook pork until meat can
  be easily pulled apart with two forks. This will take 6-8 hours.
  Add a chunk of soaked mesquite or hickory to the fire once every
  hour or so to smoke the meat (don't add too much wood -
  excessively smoked food can be bitter). Cook the roast an internal
  temperature of 180  F (85 C). The pork should be tender and
  falling apart - easy enough to "pull" with two forks.
  
  Combine sauce ingredients in a saucepan over medium heat and and whisk
  until warm and well-combined. Pull the pork apart and pile it on
  crusty buns, then drizzle sandwiches with mustard sauce. In the
  American south, they also add a spoonful of creamy coleslaw to each
  pulled pork sandwich before serving.
  
  TIP: Pork is safe to eat at an internal temperature of 165  F (75 C).
  At this point the pork will be sliceable. But for pulled pork you
  must cook the meat to the "falling apart" stage. You can also try
  this rub on meaty pork ribs. Smoke baby back ribs for about 3 hours
  at 200 F.

  This recipe is from High Plains: The Joy of Alberta Cuisine by Cinda
  Chavich

  From: Lightnin Dave
 
MMMMM

Cheers

YK Jim


... I like fast cars but I don't want fast when it comes to BBQ.

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