Can I get some BBQ sauce

[Skoot]

Just been me and the boys (4 and 7) all weekend.  :shaking2:  :compress:   Merediths at a Vet conference till Monday night.  Figured I'd be home all day Sunday roughen up the kids and why not bust out the Weber and get some SMOKIN done.  Went to the butcher and picked a up a 5lb Boston Butt.  Started smoking at 2:00pm, with an average temp of 225-250* and finished smoke at 8:00pm.  Finally wrapped it in aluminum foil and put it back on for another hour.  Total cook time 7.5 hours. whoooweee momaa!!!  All i need now is some of that ENC bbq sauce.  I know the pics dont do it justice butt......
... Figured you guys might enjoy.

[gran398]

My Lord! That is ABSOLUTELY beautiful.

Pick that bad boy out, make sure and mix all that black crunchy stuff in with your Q.... the "outside brown" as the ENC boys would say.

I know Capt. John loves good Q, betcha his mouth starts waterin' as soon as he sees the pics.

Thanks Scott, you and the boys enjoy!

 

PS...ENC sauce headin' your way.

[John Jones]

[seabob4]

Hate to say it, boys, but I like the WNC stuff myself...

[wingtime]

Scott that Q has me droolin on my keyboard!

[RickK]

I like big butts  


Wait, isn't that a song?



Looks tasty though.  

[flounderpounder225]

Scott,
Coming from someone who smokes about 250 of those a year, that looks perfect, I know the bone just slid out.  Perfection  
Marc

[smitty 1]

Wow,

That looks great, my mouth is watering. Texas boys love that BBQ as well, I can almost smell it in my mind.  Yumm

Smitty

[GoneFission]

OK guys - it's almost considered a sin around these parts to give away the super-secret BBQ sauce recipe, but here goes.  This is my favorite "down east" BBQ sauce.  You make it up by the gallon, 'cuz you're usually cooking a whole pig,  :pig:  but it keeps without going in the frig, so you can make up a big batch keep it around awhile:  

Cap'n John's Down-East BBQ Sauce:
1 gallon apple cider vinegar
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
2 tablespoons coarse ground black pepper
Heat to a boil for 15 minutes, bottle or pour back in vinegar jug for storage
Keeps without refrigeration

[GoneFission]

Y'all should see the rig Gran has for cooking butts.  He took two cookers and linked them together so wood goes in one to cook down to coals and smoke and coals go in the other.  It's a cool setup and he has the 'que cooking down to an art - Hey Scott - maybe we can get some pics?

[slvrlng]

Pics from gran? Yeah right!
I knew I should have taken a pic of that setup when I was there!

[gran398]

Hey John, thanks for the terrific recipe! That will save me a bunch of money versus buying the store bought ENC sauces.

Hey Lew, you're right. I have been too lazy to attempt posting pics. As you know, I embarrass easily.

So I have an idea: how about Fed Ex to me your camera, I'll take a bunch of pics of everything, and send you back your camera....

I know, I know...I need to get off my butt....

[smitty 1]

I know it must be a sin, BUT, Does that sauce work on Mooo as well as oink?

I gotta try that, I must admit, I do grill my fair share of oink as well as moo With some cluck and gobble thrown in.

Headin out to Smokie Moes BBQ house tonight for some moo and oink combo plate.

Thanks for the recipe.

Here is one of our pits:


Thats my oldest son goin for the grub. He's 6'6 and 300 pounds. When he sits down to eat, you need that big pit....lmao

[wingtime]

Scott,  What butcher did you get the Boston butt from?  I've been looking for a good one. (butcher)

[seabob4]

Scott,  What butcher did you get the Boston butt from?  I've been looking for a good one. (butcher)

Wing,
I buy my butts from Publix, they'll cut you any size you want, and always come out perfect...well, no such thing as perfect, but damn good!!

My favorite stuff, beside WNC sauce...


And I DO stick my finger in the bottle and eat it by itself...

King's BBQ in Eustis (King's Taste, available at W-D) is damn close.  Simple.  Mustard, Oil, Butter, spices...yummy!  Read the revues...http://chefmoz.org/United_States/FL/Eus ... 11751.html