Gut Rumbles

August 22, 2004

pulled barbeque

Somebody asked how to make it, so here's the recipe:

Buy a couple of Boston butts. Rub them down with lots of seasoning (I use soy sauce, black pepper, red pepper and lemon salt) and cook them on a charcol grill, turning the butts frequently for a few hours.

When the meat starts to fall off the bone and bear a nice, semi-burnt look on the outside, it's done.

Remove the butts from the grill and rip the meat into small pieces by hand. That's not difficult to do, because if you cooked it right, the meat almost falls apart by itself. Feed the bones to your dog.

Dose it with a good sauce. I can buy Johnny Harris or B.S. Muther's where I live and both are very good, but I prefer to make my own.

The Sauce: you can make it in any volume that you want, depending on how many people you intend to feed. It's simple--- half vinegar, half ketchup mixed together. Add hot mustard until the mixture turns orange instead of red. Throw in black pepper, red pepper, a squeeze of lemon juice and enough Tabasco to bring a sweat to your brow when you taste it.

Pour that over the meat and serve on hamburger buns or by itself on a plate, with plenty of beer. Good side condiments are cole slaw and potato salad, with whole Vidalia onions cut into slices and served raw. A Claussen's Kosher Dill pickle or two also go well with the meal. If you know what Brunswick Stew is, make some of that, too.

Try it. You'll like it.


oh yeah! that sounds good. really good. But did I hear you right? You add a Claussen's to that? what the hell? they are damned good pickles I'll give you that, but don't you know they're grown and packaged by us damned yankees?!....never thought you'd eat something like that....*shakes head from side to side*

Posted by: MarcL on August 22, 2004 11:12 AM

By Boston Butts, do you mean Kerry?

Posted by: Jim on August 22, 2004 11:13 AM

Ok, this may be a dumb-ass Florida cracker question - Where on Gawd's green earth does one buy "Boston Butts"? Because I've tried the Winn Dixie, the Publix, the Albertson's, and the commissary on my base. Mrs. G-98 and myself are big fans of what they call "pulled pork" at local barbeque joints here in Spacecoast Florida, so I was more than willing to try it at home. I'm thinking a plain-old pork butt roast is gonna have to be the substitute...

Posted by: Gewehr98 on August 22, 2004 11:23 AM

Boston Butts are available EVERYWHERE where I live. 99 cents a pound at the Winn Dixie this week.

Posted by: Acidman on August 22, 2004 11:40 AM

The 'plain old pork butt' is probably what you are looking for, Its actually not butt at all, but rather the top half of the shoulder. They make 'country style ribs' out of it too. Its typically pretty fatty, which makes good for long slow cooking

Oh and rob.. ketchup in bbq sauce?! heathen!

Posted by: Buddy on August 22, 2004 01:52 PM

What Buddy said. Except about the Ketchup. It's a thickener, and it adds a little bit of spice. Nothing wrong with it, as long as it's not the whole thing.

Posted by: Mamamontezz on August 22, 2004 04:27 PM

Yea I know, I was just tryin to incite a lil Georgia/NC BBQ fight, (although I'm a native Floridian)

I tend to like east coast NC or SC bbq sauces, pungent, vinegary, and thin mixed in with the meat, not over the top.

Sweet BBQ is boring.

Posted by: Buddy on August 22, 2004 10:47 PM
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