I don't indorse these recipes nor do I condemn them. They are a
departure from half the shit recipes and process's promoted here by web
site arm chairs so called fxxking pros.


"Barbecue Recipes John Egerton's Backyard Barbecue

This recipe is taken from John Egerton's book Southern Food. This book
is an invaluable resource for all types of Southern cooking, and his
barbecue recipe is easy and authentic.

Bring a 5 pound Boston butt to room temperature and rub it with salt,
black pepper, and a half-and-half mixture of vinegar and hot-pepper
sauce. Build a charcoal fire in a kettle grill and let it burn down to
low heat. Have a separate bed of warm coals nearby to replenish the main
fire. Add some water-smoked hickory chips to the main fire to create
heavy smoke. Put the shoulder meat on to cook, turning every 30 minutes
to assure uniform cooking. Damp the fire and meat with a water-vinegar
solution (7 to 1) if it gets too hot. Strive for a slow, steady fire.
After about 3 hours, the meat should be getting tender. Cook it between
3 and 4 hours, basting once in the last hour with your choice of sauce.
Have more warm sauce available for individual application at the table.
This much meat should make 6 to 8 big sandwiches.
Elegant Pulled Pork Sandwich


This recipe is from the redoubtable New York Times food critic, and
shows a deeper understanding of how barbecue should be served.

* 8 hamburger buns
* 3 cups chopped pork barbecue
* 1/4 cup Lexington barbecue dip (see sauce recipes)
* 2 cups coleslaw

1. Open up the buns. Spoon equal portions of the chopped pork onto the
bottom half of each bun.

2. Spoon a little of the barbecue dip on top of each serving.

3. Top with equal portions of coleslaw. Cover the sandwich and serve.
Sauces Lexington Barbecue Dip (a la Craig Claiborne)

* 3/4 cup distilled white or cider vinegar
* 3/4 cup ketchup
* Salt to taste, if desired
* Freshly ground pepper to taste
* 3/4 teaspoon crushed red pepper flakes
* 1 teaspoon sugar
* 1/4 cup water

1. Combine all ingredients in a small sauce pan and bring to a simmer.
Cook, stirring, until the sugar dissolves.

2. Remove from the heat and let stand until cool. Spoon a small amount
of the sauce over barbecued meats and poultry.

These next sauce recipes come from Greg Johnson and Vince Staten's Real
Barbecue, a book that is lamentably out of print.
Memphis-style Sauce

* 1 cup tomato sauce
* 1 cup vinegar
* 5 tablespoons Worcestershire sauce
* 1 tablespoon butter
* 1/2 small onion, chopped
* Dash black pepper (more if you want it hotter)
* Dash cayenne pepper
* 1 1/2 teaspoons salt
* 1/2 cup water

Mix all ingredients together in large sauce pan, bring to a quick boil,
reduce heat and let simmer for 10 minutes. Figure out your own secret
ingredient and dump it into the mix.
Down East-style Sauce

* 1 gallon vinegar
* 3/4 cup salt
* 2 tablespoons cayenne pepper
* 3 tablespoons dried red pepper flakes
* 1/2 cup molasses (or 1 cup brown sugar)

Combine all ingredients. Allow to stand for four hours. Serve as table
sauce.
Western North Carolina-style Sauce

* 1/3 cup apple cider vinegar
* 1 teaspoon salt
* 1 teaspoon celery seed
* 1/2 teaspoon cinnamon
* 1/2 cup ketchup
* 1/2 teaspoon chili powder
* 1/8 teaspoon nutmeg
* 1/2 teaspoon brown sugar
* <1 cup water

Mix all ingredients together in sauce pan, bring to a boil, and remove
from heat. Pour over meat. Use some as a baste and save the rest to
serve on the side.
Side Dishes Craig Claiborne's Goldsboro Coleslaw

* 1 small cabbage
* 1 1/2 cups mayonnaise
* 1 cup finely chopped onion
* Salt to taste, if desired
* Freshly ground pepper to taste

1. Remove the core of the cabbage and the tough or blemished outer
leaves. Cut the head in half and shred fine. There should be six cups.
Coarsely chop the shreds and put them in a mixing bowl.

2. Add the mayonnaise, onion, salt and pepper and toss to blend well.
Potato Salad

This is my recipe.

* 3 1/2 pounds red-skinned potatoes, boiled and sliced
* 1 cup home-made or good quality mayonnaise
* 1/2 cup pickle juice
* 2 hard-boiled eggs, chopped
* 1 bunch scallions, chopped
* 1 jar pimentos, drained

Mix all ingredients. Serve.
Dessert Banana Pudding

This is my great-grandmother's recipe, and is really, really good.

* 2 packages instant vanilla pudding
* 1 package cream cheese
* 1 box vanilla wafers
* 4 bananas, peeled and sliced

Prepare pudding according to package directions, blending in cream
cheese. Mix in most of the wafers and all of the bananas. Spoon into
casserole dish. Decorate top with remaining wafers. Run under broiler
until warmed."

http://xroads.virginia.edu/~CLASS/MA...e/recipes.html

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

SeeSig>(mawil55)