Saturday Night Special - BBQ Central

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Old 03-16-2009, 08:02 AM   #1
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Saturday Night Special

A pair of four pound butts injected with Smokin Okie’s basting sauce, rubbed down with Worcestershire sauce, and then followed up with a liberal coating of Old No. 2 - Brisket Blend Texas BBQ Rub - http://www.texasbbqrub.com/no2.htm. I like to use smaller butts, it decreases the cooking time and increases the surface area to create bark on the butts.



Smokin Okie's Pulled Pork Baste & Serving Sauce (Modified}

2 cups apple juice
1/4 cup Worcestershire sauce
1 cup cider vinegar
1 tablespoon dry mustard
2 tablespoon brown sugar
2 bay leaf
4 cloves of garlic
1 teaspoon ground ginger
1 teaspoon cayenne
1/4 teaspoon ground cloves

Heat all of the ingredients in a non reactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.

Into the smoker at 225º and wired with digital thermometers to monitor the meats internal temperatures. After reaching my desired 195º - 200º I will double check with a Thermapen - ttp://www.thermoworks.com/products/ther ... _home.html - before wrapping in foil and newspapers then putting into a cooler for a couple of hours.



Close the door and do not open it until done, be patient as it will take 8 – 10 hours.



In the meantime I put the sides together. Usually I will do my own beans but did not feel like it so I opened three cans of Bush’s Grilling Beans - http://www.bushbeans.com/products/grillinbeans/ - and added bacon. Next was the Cole Slaw and Pasta Salad.





For the Cole Slaw I used one of Danny Gaulden’s recipes.

It is an unusual, but very good, recipe - http://www.dannysbbq.com/recipes.asp. Naturally I’ve modified it to suit our taste, as I’m sure you will also as time goes bye.

Danny Gaulden’s Old South Slaw Dressing

1 tablespoons salad oil
6 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic

Greek Pasta Salad

Boil two cups mixed Rotini pasta, rinse with cold water, and bring to room temperature.
Squeeze one fresh lemon, mix thoroughly, refrigerate for one hour.
Add chopped celery, rough chopped red onion, sliced green olives, chopped green pepper, finely chopped jalapeno pepper, ground black pepper, and basil to your liking. I wanted to add sliced black olives as well but did not have any.
Add a little more lemon juice and 1/2 cup of Greek dressing, mix thoroughly, cover and refrigerate for a couple of hours. Add feta cheese when serving.

Ten hours later, time to wrap and put into the cooler.







And of course dessert was my wife’s Banana Pudding

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Old 03-16-2009, 08:30 AM   #2
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I'm a huge fan of Danny's slaw. Good cooking.

Pigs
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Old 03-16-2009, 09:24 AM   #3
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Originally Posted by John A.
Is that true color? I've never seen that before.

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Old 03-16-2009, 10:10 AM   #4
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Looks yummy. Maybe had a little cherry wood in the mix. It turns stuff black like that...as do Railroad Cross Ties Or so I heard no first hand espuriences on it of course.

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Old 03-16-2009, 10:16 AM   #5
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I'm a have ta try that slaw recipe.

Every thin looks real good
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Old 03-16-2009, 06:43 PM   #6
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Wow what a spread it all looks great.
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Old 03-16-2009, 06:54 PM   #7
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I'll take a plate or two!
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Old 03-17-2009, 07:54 AM   #8
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Quote:
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Quote:
Originally Posted by John A.
Is that true color? I've never seen that before.

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Yes it is John. I've been using this cooker for 6-7 years now and they always look like that, guess it's a combo of cooker and rub. Here's a couple from cooks gone bye.







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Old 03-17-2009, 09:18 AM   #9
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Yes it is John. I've been using this cooker for 6-7 years now and they always look like that, guess it's a combo of cooker and rub.
Thanks, John. The steel-gray color is sure distinctive.

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