Gut Rumbles
 

June 27, 2008

i might try this

Originally PUBLISHED January 15, 2006

I forgot to mention that I slow-cooked a 6.5 pound Boston Butt on my charcol grill two days ago. Since I'll be gnawing on delicious pig-meat for a while, I ought to make something like this to go with it. I like every one of the ingredients, but I'll add cucumber to mine. A salad just isn't a complete without cucumber.

I haven't posted a recipe in a while, so I'll tell you how I cooked the butt. SLOWLY is how. Now you know.

Okay, okay... simmer DOWN! I'll provide a few details. First, I coated the butt with olive oil and then applied a "rub" of onion salt, paprika, red pepper, black pepper, minced garlic and terragon. I built a charcol fire in the grill and added some wet mesquite chips for smoke when the coals were ready. I put the butt on the grill and closed the lid.

I added a few more charcol briquets and some more wet mesquite chips every 60 minutes, just to maintain the heat and generate more smoke, but otherwise left the butt alone for four hours. When I poked the butt with a long-handled fork and the meat started falling off the bone, I figured it was done.

I took it off the grill, brought it inside and shredded the meat with my bare fingers, which generated an abundant stream of succulent juice. I put the meat in a Tupperware bowl and gave the bone to my neighbor's dog.

I've been eating butt-meat for three days now and I'm still not tired of it. On a plate with long-grain wild rice and corn on the cob or in a sandwich with B.S. Mutha's Barbecue Sauce and french fries, it is delicious--- tender, juicy and well-seasoned by smoke and spices. Yum! Rob can cook!

Now I ought to try my hand at making one of those salads...

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