Pork Barbecue

My husband decided to smoke a bone-in pork butt today.  It smoked for 5 hours over hickory.  He used a rub on it as well.

Barbecue Spice Rub
From the Grassfed Gourmet Cookbook
1/2 cup chili powder
3 tablespoons freshly ground black pepper
4 tablespoons sugar
3 tablespoons coarse salt
2 tablespoons paprika
Mix together and rub onto meat.  This rub can be used for pork, beef or chicken.

The sauces are the sauces that we used the last time we smoked some meat.  I froze what was left over in mason jars.  All I did was thaw them out to use this time.

North Carolina Vinegar Sauce

1 cup cider vinegar

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon fresh black pepper

1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)

Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Tomato Vinegar Sauce

3/4 cup cider vinegar

1/4 cup ketchup

1-1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)

Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Mustard Sauce

1/2 cup white vinegar

6 ounces yellow mustard

1/4 of a onion, minced

8 tablespoons of water

8 tablespoons of tomato puree

1/2 tablespoon paprika

3 cloves of garlic, minced (I use a garlic press)

3/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon fresh ground black pepper

Mix all ingredients in a saucepan and simmer for about 20-25 minutes.

Coleslaw

1/2 head of cabbage

1 carrots, shredded

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/4 cup dried cranberries

salt and pepper to taste

Cut the cabbage by slicing it.  Chop the slices into smaller pieces.  Place cabbage into a large bowl.   Add remaining ingredients, mix well.  Every time I make cole slaw I can always hear my grandmother leaning over my shoulder telling me to use my hands to mix the slaw up.  By using your hands it makes it easier to get the ingredients to incorporate.  So of course I used my hands to mix the slaw.  Add more or less mayonnaise as needed.

Some beans. sliced onion and a slice of bread were added to each plate to finish this meal.

Smoked Beef Brisket with all the fixings

Really wanted to do some meat on the smoker for today for dinner.  It is also a super easy meal if you want to have friends over.  Here is what we did...


Barbecue Texas Style Beef Brisket

1 whole beef brisket (not the corned beef kind)
2-1/2 cups ketchup
3/4 cup brown sugar
1-1/2 cups chili sauce
1-1/2 cups white wine vinegar
1-1/2 cups water
3/4 can or bottle of beer
3/4 cup lemon juice
1/2 cup prepared yellow mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce (I used tamari)
2 garlic cloves minced
Dash of bottled hot pepper sauce
Ground black pepper to taste

Use for to make holes in brisket.  Place brisket in a large pan.  Combine and blend well all ingredients and pour over brisket.  Place in refrigerator and marinade overnight, turning meat several times.  Remove the brisket from sauce/marinade (reserving the sauce) and place brisket in hot smoker, fat side up.  Smoke until meat is pink in the center.  For best results use meat thermometer 170 degrees for medium.  Smoke time is approximately 1 hour per pound.  Place sauce in a pan and bring to boil and simmer for 20 minutes approximately.

Slice brisket very thinly across the grain at an angle.  Pour sauce over brisket slices and serve.

This recipe is something I have had for a while and it gets its name from due to the pickling process of the dressing, it really will last nine days, though it won't last that long (we will eat it before that).

Nine Day Coleslaw
1 head of cabbage
1 green pepper, diced
2 Spanish onions, finely chopped
1 tablespoon salt
1 cup vegetable oil (I used olive oil)
1 cup white vinegar
1-3/4 cup sugar
1/8 cup celery seeds
3/4 teaspoon black pepper

Shred the cabbage, chopping into very small thin pieces.  (I used a Cuisinart for chopping up the cabbage, onions and green pepper).  Place cabbage in a large bowl, adding pepper and onions, then sprinkle with salt and toss the cabbage and vegetables.  Place oil, vinegar, sugar, celery seeds in a saucepan and bring to a boil.  Simmer, stirring to dissolve the sugar, then pour immediately over the cabbage, peppers and onions.  Sprinkle on the freshly ground pepper and stir to combine well.  Set aside for at least 2 hours at room temperature.  If making ahead, you may wish to refrigerate, but it is not necessary.

Along with this meal we served ranch style beans/chili beans (you can find them in the grocery store), sliced onion and bread.