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Discussion Starter #1
Well, it's 50 degrees and time to start smoking again. I have two 8lb pork shoulders maranating in the fridge. I smoke them for 16 hours. I am also.making homemade east carrolina sauce. I likeit better than tomato based sauce for pork. It should be ready for lunch tomorrow. Can't wait. If someone can tell me how, I'll post pictures and the sauce recipe. Dick
 

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If someone can tell me how, I'll post pictures and the sauce recipe.
OK here's how you do it. When the shoulders are done you wrap them carefully and ship them South. I have a great camera and will taste test, photograph them, and post the pictures and recipe all free of charge. I can detail the recipe ingredients based upon taste but it will require both shoulders to be accurate.......

Otherwise, go to "additional options" below the post window, and click on "manage attachments". Click "browse" and go to the file in which you will have placed the photo, sized correctly to be within the acceptable limits, on your computer. Click on the photo, and its location will appear in the bar window to the left of the "browse" button. Then click "upload". If the file is not oversized, preferably in jpeg format, it will appear with the post shortly as an icon below your post's script. Then click "submit".
 

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I can speak with a large amount of experience about Carolina pulled pork BBQ, that's the next thing they feed you here Down East after your Momma's milk!! I'd sure like to see that recipe if you can post it!
 

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Discussion Starter #5
I just pulled thepork shouldersout of the smoker. The temp on the smoker was only 153 degrees. The meat, however was still at at 175. The door was not latched anymore. I'm not syre if I havea nosey neighbor or a very talented critter. Both shoulders were still there. I hope the smoker is ok. One fell apart when I took it out the other held together. I took some pix and will try and post them with the rub and s was uce recipe. Dick
 

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Funny but I just got the itch too, must be spring. I found an automatic blower for my Weber smoker so I can do a brisket overnight while I sleep, no tending the fire! Done butt a few times but never a brisket. If you have any authentic recipies I'm all eyes. The only authentic smoked thing we have up here is carp.
 

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Discussion Starter #8
Here is the picture of the finished pork shoulder.
Rub Recipe:
• ½ cup sugar
• 3 tablespoons chili powder
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon lemonade powder
• 2 teaspoons ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried sage
• 1 teaspoon mustard powder
• 1 teaspoon celery seed
• 1 teaspoon dried dill
• 1 teaspoon dried marjoram
• 1 teaspoon ground cumin
East Carolina BBQ Sauce:
• 2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
• 2 Tablespoons molasses
• 1 Tablespoon ground dry mustard
• 1/2 cup butter
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon Worcestershire
• 1 cup packed dark brown sugar
• 4 teaspoons cornstarch
Directions
• In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.
Hope you guys enjoy it as much as I do. Dick
 

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Did you build your UDS Matt? I have all the makings for one just haven't put it together yet.

They are becoming very popular in the competitions around here.

bretto
 

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I am really getting tired of this post popping up. I don't need to be constantly reminded of what I am missing now that I am living off green smoothies.
 

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Did you build your UDS Matt? I have all the makings for one just haven't put it together yet.

They are becoming very popular in the competitions around here.

bretto
Yeah I made it last Summer. I've got all the makings for another and am planning on making a build along post when I do.

Really amazing how they hold temp - truly set it and forget it.

Matt
 

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hank, we make a green smoothie that my cambodian daughter dreamt up one day. we use honey, avacado, and pineapple tidbits whirred together with ice.
tastes really good and is so green!
 

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Oh my .... that looks delicious
 
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