I just got back from a MH trip that took me through Memphis. I can honestly say that Memphis had the best BBQ pork that I have ever had. Even my family loved it, they are wanting me to make some at home???
Does anyone have a good ol southern BBQ pork recipe for pork shoulder??? Something easy that can be done in oven, crockpot, or on grill??? I don't have a smoker.
Ok boys and girls,
I'd like to see some of them. But not out of cookbooks. Give
use some real recipes. thanks. Leeroy sorry about cuting
in on your post.
Heinz
Heinz and Betty & two goofey SHIH TZU's
2006 Chev.2500HD 6.0 Vortec 4X4 Crew Cab.
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Retired US Army 1958-1978
OK. State Park 1980-2000
Retired & RVing 2000 till?
A smoker would, IMHO, be essential to making good BBQ. But I'm sure there are some resourceful folks on this forum that have made do with something else. I recall seeing the Food Network's Alton Brown do BBQ with an electric hot plate and a ceramic flower pot.
For me, the process is long, but fairly simple.
I have a Brinkman smoker that I fire with charcoal and I throw in some hickory or mesquite chips to help the smoke. I use the "Boston Butt" cut from my local butcher which is boneless and tied with butcher's twine and we keep the cooker at 200 deg. Generally, I will smoke the butts for 5-6 hours, and check the internal temp. It will usually be around 135 or so at that time, so the butts get wrapped in aluminum foil and finished in the oven or on the gas grill 'till we get 170 degrees.
Then, and only then, do we apply the "sauce." I use a simple (North Carolina) sauce which is 1/2 gal of apple cider vinegar, 1/2 C sugar, 1/4 C salt, 6 oz of crushed red pepper. Mix together a day or two prior to the cooking. The sauce is applied generously while processing. I chop or mince my BBQ with a meat clever and hold it in a double boiler until serving. The whole deal takes about 8 to 10 hours. Sometimes we use "long cut" shoulders and that can push the time into the 12-15 hour slot.
Dang-it, we are having hamburgers tonight. Wish I had some left-over BBQ in the fridge, but somehow it never seems to last long. Good luck,
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 2 hours
Yield: 2 to 4 servings
User Rating:
http://www.corkysbbq.com/store.htm
(Click the above link for Sauce & dry Rub)
1 (2 to 2 3/4 pound) slab raw St. Louis cut pork spare ribs
1 1/2 cups water (3 parts)
1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's)
Favorite dry rib seasoning (recommended: Corky's)
Preheat a grill to medium heat with all of the coals on 1 side.
Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
OK we just smoked a couple of pork roasts yesterday. Oh they were so so good. This may not be a Southern recipe and we found it in the newspaper, And the recipe says it is for Rib-eye steaks but it works really well on the pork. Everybody just raved over the bbq sandwiches
I guess you could just roast your roast's over the grill.
Marinated rib-eye steaks
4 rib eye steaks, 10-14 ounces each
Extra virgin olive oil
To prepare sweet and spicy rub: In mixing bowl combine all rub
ingredients. Stir well. Store in a airtight container at room temperature until ready to use.
Like I said this says to use on rib-eyes but is was excellent on the smoked pork roast bbq sandwiches. After the pork was done we tore meat and added Daves Rich and Sassy BBQ sauce and a extra 2 tbsps of the rub mix into the meat for added flavor.
MMMMMMMMMMMMMM-goood
Mary
My Hubby & Me
3 boys, 23 Army specialist,19 college student
and 15 high school boy
2 English Setters
2004-Cherokee 29DD
2004 2500 Dodge HEMI
While there are some regional differences in barbequeing techniques and sauces in the South, the basic method does not vary much. Long slow cooking times with hickory smoke pretty much covers it. You cannot reproduce this product in a crockpot, oven or gas grill. You can do small amounts such as a single pork butt in a decent sized charcoal grill such as a standard Weber. All you need is the charcoal, plenty of time and some hickory chips.
I fed 27 people this past weekend out of a small propane fired smoker (not grill, you can't turn a gas grill down low enough to BBQ)There are thousands of recipes on the web for rubs and sauces...just pick one and go for it.
Gotta get a smoker to do it. I use a $40.00 Weber smoker from Wal-Mart for most of my pork shoulders. Cannot remember the name of it, but it is about 18" across,3 feet tall and keeps the meat about 2 feet from the wood/charcoal. Has a temperature needle to keep from getting to hot. Takes 6-10 hours for a big pork shoulder.
No matter what anyone says you cannot do on a gas grill, crockpot of otherwise.
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