I did me up a pork butt this weekend - 9 pounder - nice and marbled. It
was my contribution to a potluck kind of get together. The friends
involved have previously complained about the Eastern NC style pulled
pork they'd had - "not smoky"- "sauce is yucky too hot too
sour"-"tastes like roast pork from the oven" etc etc...
I got to thinking - why not do it all 'wrong' - as contrary to the
traditional pig pickin style as I could get - and see how it turned
out.
Wrong step #1 was to concoct a rub of 2 parts brown sugar one part salt
and about 1tsp each of onion powder and hot paprika.
Wrong step #2 was putting it in the K fat side down.
Wrong step #3 - no deflector no drip pan. Direct.
Wrong step #4 - mesquite chunks.
held her at 225-250F all night until the magic 200F internal. While it
rested I whipped up
Wrong step #5 - a recipe I'd found for "Basic Western North Carolina
Barbecue Sauce" consising of:1stick butter,1 large onion-chopped,6
cloves garlic-minced,1 cup white wine vinegar,1 teaspoon cinnamon,2
whole cloves,1 tablespoon dry mustard,1 teaspoon chili powder,1/2 cup
brown sugar,2/3 cup ketchup,1 cup water,salt and pepper all simmered
together.
I doused the forked butt with a dab of the sauce and just to be as far
from the bemoaned and denigrated Eastern NC Barbecue pack it into
Wrong step #6 - Whole Wheat Buns!
Results?
The mesquite's natural bitterness mixed with the carmelized sugar in
the rub to creat a nice thick crunchy bark with lotsa smoke flavor
which permeated the meat wonderfully-and the spices in the sauce played
off of the sweetness.The stuff went down pieholes at supersonic
speeds-seconds-thirds-empty bowl. "You will be making this again,
right?" The guinea pigs had spoken and pronouced it good. One friend
(not long from living in Murphy, NC) said "it's better than any
barbecue [he'd] ever had from back home."

monroe(6 wrongs made it right)

"Monroe, of course..." > wrote in message
...
>
> I did me up a pork butt this weekend - 9 pounder - nice and marbled. It
> was my contribution to a potluck kind of get together. The friends
> involved have previously complained about the Eastern NC style pulled
> pork they'd had - "not smoky"- "sauce is yucky too hot too
> sour"-"tastes like roast pork from the oven" etc etc...
> I got to thinking - why not do it all 'wrong' - as contrary to the
> traditional pig pickin style as I could get - and see how it turned
> out.
> Wrong step #1 was to concoct a rub of 2 parts brown sugar one part salt
> and about 1tsp each of onion powder and hot paprika.
> Wrong step #2 was putting it in the K fat side down.
> Wrong step #3 - no deflector no drip pan. Direct.
> Wrong step #4 - mesquite chunks.
> held her at 225-250F all night until the magic 200F internal. While it
> rested I whipped up
> Wrong step #5 - a recipe I'd found for "Basic Western North Carolina
> Barbecue Sauce" consising of:1stick butter,1 large onion-chopped,6
> cloves garlic-minced,1 cup white wine vinegar,1 teaspoon cinnamon,2
> whole cloves,1 tablespoon dry mustard,1 teaspoon chili powder,1/2 cup
> brown sugar,2/3 cup ketchup,1 cup water,salt and pepper all simmered
> together.
> I doused the forked butt with a dab of the sauce and just to be as far
> from the bemoaned and denigrated Eastern NC Barbecue pack it into
> Wrong step #6 - Whole Wheat Buns!
> Results?
> The mesquite's natural bitterness mixed with the carmelized sugar in
> the rub to creat a nice thick crunchy bark with lotsa smoke flavor
> which permeated the meat wonderfully-and the spices in the sauce played
> off of the sweetness.The stuff went down pieholes at supersonic
> speeds-seconds-thirds-empty bowl. "You will be making this again,
> right?" The guinea pigs had spoken and pronouced it good. One friend
> (not long from living in Murphy, NC) said "it's better than any
> barbecue [he'd] ever had from back home."
>
> monroe(6 wrongs made it right)
>
Hot damn, Monroe, now I have another whole bizarre experiment to follow.
Lead me to the path of righteousness...
Props to the Frankenstein of Q.
Jack

Monroe, of course... typed:
> I did me up a pork butt this weekend - 9 pounder - nice and marbled. It
> was my contribution to a potluck kind of get together. The friends
> involved have previously complained about the Eastern NC style pulled
> pork they'd had - "not smoky"- "sauce is yucky too hot too
> sour"-"tastes like roast pork from the oven" etc etc...

HUH? They never had the good stuff.

> I got to thinking - why not do it all 'wrong' - as contrary to the
> traditional pig pickin style as I could get - and see how it turned
> out.
> Wrong step #1 was to concoct a rub of 2 parts brown sugar one part salt
> and about 1tsp each of onion powder and hot paprika.

Ok, down on the sugar, up the salt, up the onyun and paprika. Where's the garlic?

> Wrong step #2 was putting it in the K fat side down.

? Don't unnerstand what's wrong there

> Wrong step #3 - no deflector no drip pan. Direct.

See above^

> Wrong step #4 - mesquite chunks.

Yep. None of that in Carolina...

> held her at 225-250F all night until the magic 200F internal. While it
> rested I whipped up
OK
> Wrong step #5 - a recipe I'd found for "Basic Western North Carolina
> Barbecue Sauce" consising of:1stick butter,1 large onion-chopped,6
> cloves garlic-minced,1 cup white wine vinegar,1 teaspoon cinnamon,2
> whole cloves,1 tablespoon dry mustard,1 teaspoon chili powder,1/2 cup
> brown sugar,2/3 cup ketchup,1 cup water,salt and pepper all simmered
> together.

EWW.
Cider Vinegar...salt...fresh ground black pepper...hot pepper flakes...maybe some
brown sugar (quiet, Ginger!)
Boil to mix the flavors

> I doused the forked butt with a dab of the sauce and just to be as far
> from the bemoaned and denigrated Eastern NC Barbecue pack it into

Onliest problem there is...wrong sauce

> Wrong step #6 - Whole Wheat Buns!

Cheap white bread! Cole slaw in the sammich!
(ain't I taught ya nothin'?)

> Results?
> The mesquite's natural bitterness mixed with the carmelized sugar in
> the rub to creat a nice thick crunchy bark with lotsa smoke flavor
> which permeated the meat wonderfully-and the spices in the sauce played
> off of the sweetness.The stuff went down pieholes at supersonic
> speeds-seconds-thirds-empty bowl. "You will be making this again,
> right?" The guinea pigs had spoken and pronouced it good. One friend
> (not long from living in Murphy, NC) said "it's better than any
> barbecue [he'd] ever had from back home."
>
> monroe(6 wrongs made it right)

Ya got lucky. Just don't call it "Carolina" none of 'em!

BOB

Jack Munged typed:
> "Monroe, of course..." wrote in message
> ...
>>
>> I did me up a pork butt this weekend - 9 pounder - nice and marbled. It
>> was my contribution to a potluck kind of get together. The friends
>> involved have previously complained about the Eastern NC style pulled
>> pork they'd had - "not smoky"- "sauce is yucky too hot too
>> sour"-"tastes like roast pork from the oven" etc etc...
>> I got to thinking - why not do it all 'wrong' - as contrary to the
>> traditional pig pickin style as I could get - and see how it turned
>> out.
>> Wrong step #1 was to concoct a rub of 2 parts brown sugar one part salt
>> and about 1tsp each of onion powder and hot paprika.
>> Wrong step #2 was putting it in the K fat side down.
>> Wrong step #3 - no deflector no drip pan. Direct.
>> Wrong step #4 - mesquite chunks.
>> held her at 225-250F all night until the magic 200F internal. While it
>> rested I whipped up
>> Wrong step #5 - a recipe I'd found for "Basic Western North Carolina
>> Barbecue Sauce" consising of:1stick butter,1 large onion-chopped,6
>> cloves garlic-minced,1 cup white wine vinegar,1 teaspoon cinnamon,2
>> whole cloves,1 tablespoon dry mustard,1 teaspoon chili powder,1/2 cup
>> brown sugar,2/3 cup ketchup,1 cup water,salt and pepper all simmered
>> together.
>> I doused the forked butt with a dab of the sauce and just to be as far
>> from the bemoaned and denigrated Eastern NC Barbecue pack it into
>> Wrong step #6 - Whole Wheat Buns!
>> Results?
>> The mesquite's natural bitterness mixed with the carmelized sugar in
>> the rub to creat a nice thick crunchy bark with lotsa smoke flavor
>> which permeated the meat wonderfully-and the spices in the sauce played
>> off of the sweetness.The stuff went down pieholes at supersonic
>> speeds-seconds-thirds-empty bowl. "You will be making this again,
>> right?" The guinea pigs had spoken and pronouced it good. One friend
>> (not long from living in Murphy, NC) said "it's better than any
>> barbecue [he'd] ever had from back home."
>>
>> monroe(6 wrongs made it right)
>>
> Hot damn, Monroe, now I have another whole bizarre experiment to follow.
> Lead me to the path of righteousness...
> Props to the Frankenstein of Q.
> Jack

Read my last line in my reply to mister "Knowyerchicken"
<beg>

BOB