Gut Rumbles

November 12, 2009

Pulled barbeque

Originally published August 22, 2004

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.

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