Since Scottie/Morris was nice enuf to post this for us, I for one don't want it to get buried!! Thanks again, scottie.
Here's our development recipes :
Pork Shoulder 6 - 7 #
Brown Sugar 1/2 C
BBQ Pork spice mixture 1/2 C
Notes for this one :
Remove the external fat from the pork.
Rub the marinade mizture all over the pork and refrigerate for 8-10 hours.
Brown the pork on all sides in some oil.
Smoke for 1 1/4 hours per # at 265º using 50/50 hickory/oak. In the meantime, prepare the BBQ
sauce.
Continue to cook in a 250 º oven for ? hours.
Test batch - unsmoked, 8 hours oven cooking was very tender.
6.66# shoulder picnic roast at $1.79/# yield 2# usable meat, 300 ml braising liquid.
And then there's the spice mixture :
Cumin 2
Garlic Powder 2
Black Pepper, Ground 1
Kosher Salt 1
Thyme, dry 1
Rosemary, dry 1/2 lightly ground
Spin the rosemary in the spice grinder for about 10 seconds.
Combine all ingredients in the ratio shown.
And then you need some reheating liquid :
Water 1 1/2 C hot
Cider Vinegar 1 C
Brown Sugar 2 T
Paprika 1 T
Cayenne 1 t
Black Pepper 1 t
Kosher Salt 2 t
FINISHED LIQUID
Mixture above 1 part
Braising Liquid 1 part
Water 1 part
Dissolve the brown sugar in the water. Mix in the remaining ingredients.
And a sauce:
Apple Cider Vinegar 1/2 C
Brown Sugar 1/2 C
Molasses, Dark 1/2 C
Worcestershire Sauce 1/4 C
Mustard, Whole Grain 1/4 C
Honey 1/4 C
Tabasco 1 t
Kosher Salt 1 T
Black Pepper, Ground 1 t
And then there's baby Kaiser buns and spiced apple chutney and prep cooks that can't follow recipes, line cooks that can't cook and all the other unknowns that combine to produce a one of a kind sandwich you had never to be repeated again kinda experience.
If anyone knows why the hell I went to this much trouble to make an $8 sandwich for lunch, please do let me know. Five minutes to eat and three days to mise en place. Nuts.
Here's our development recipes :
Pork Shoulder 6 - 7 #
Brown Sugar 1/2 C
BBQ Pork spice mixture 1/2 C
Notes for this one :
Remove the external fat from the pork.
Rub the marinade mizture all over the pork and refrigerate for 8-10 hours.
Brown the pork on all sides in some oil.
Smoke for 1 1/4 hours per # at 265º using 50/50 hickory/oak. In the meantime, prepare the BBQ
sauce.
Continue to cook in a 250 º oven for ? hours.
Test batch - unsmoked, 8 hours oven cooking was very tender.
6.66# shoulder picnic roast at $1.79/# yield 2# usable meat, 300 ml braising liquid.
And then there's the spice mixture :
Cumin 2
Garlic Powder 2
Black Pepper, Ground 1
Kosher Salt 1
Thyme, dry 1
Rosemary, dry 1/2 lightly ground
Spin the rosemary in the spice grinder for about 10 seconds.
Combine all ingredients in the ratio shown.
And then you need some reheating liquid :
Water 1 1/2 C hot
Cider Vinegar 1 C
Brown Sugar 2 T
Paprika 1 T
Cayenne 1 t
Black Pepper 1 t
Kosher Salt 2 t
FINISHED LIQUID
Mixture above 1 part
Braising Liquid 1 part
Water 1 part
Dissolve the brown sugar in the water. Mix in the remaining ingredients.
And a sauce:
Apple Cider Vinegar 1/2 C
Brown Sugar 1/2 C
Molasses, Dark 1/2 C
Worcestershire Sauce 1/4 C
Mustard, Whole Grain 1/4 C
Honey 1/4 C
Tabasco 1 t
Kosher Salt 1 T
Black Pepper, Ground 1 t
And then there's baby Kaiser buns and spiced apple chutney and prep cooks that can't follow recipes, line cooks that can't cook and all the other unknowns that combine to produce a one of a kind sandwich you had never to be repeated again kinda experience.
If anyone knows why the hell I went to this much trouble to make an $8 sandwich for lunch, please do let me know. Five minutes to eat and three days to mise en place. Nuts.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com