The company I work for had a contractor flown in from North Carolina and he was looking for some local BBQ. Once on the subject , the conversation revolved around what I was used to and what he was used to. Aft r much discussion I started looking for chopped bbq pork recipes and recipes ran a couple by him. The one he said was closest to what he liked was a vinegar based sauce also used as a mop sauce. So I went with it and attempted it this weekend. The pork butt was seasoned with kosher salt and black pepper and smoked with hickory. The butt was smoked at a grate temp of 240 for 14 hours. The last eight hours it was mopped every hour on the hour. This is what I ended up with.
The mop sauce BBQ sauce consisted of cider vinegar, brown sugar, salt, crushed red pepper flakes, and a tiny bit of ketchup.
The sauce was split in half and mustard was added for a mustard based vinegar sauce. The butt is resting now, so let's see how it turns out. Stay tuned.
There's a Kamado Joe Roadshow at the Costco in Norwalk CA running from 6-10 thru 6-19-16. Big Joe's, Classic Joe's, Joe Jr's & Lump Charcoal. Costco Wholesale 12324 Hoxie Ave, Norwalk, CA 90650Phone: (562) 929-0826
Anyone curious what a Kamado Joe BigJoe cast iron firebox looks like? I am willing to bet this think is #uncrackable! Bobby asked me to put this through its paces. I think this is one of the first prototypes, I don't know anymore than that. I have some photos side by side with a replacement FB and FR.
Good thing I'm not grilling.........I'm kamado smoking in fairly weatherproof fashion.
The Big Joe's cart rolls with supreme ease and I scooted it up close to the door. The JoeBlow was used with zero trouble and lit the lump quickly while I stood beneath the overhang and stayed dry. It was pouring down rain at the time. As soon as the grill was lit and coming up to temp the rain stopped, of course. Oh well, I'm ready when the next band comes through. Looks like it's going to be this way all day.....perhaps all week.
So nice to be able to peek out the door and make any needed adjustments.
So.....what am a smoking ?
St. Lois cut spares.
I'd let the Dizzy Pig Pineapple Head base rub set up and glaze over and then hit it with my old standard, Cimarron Doc's.
Huge chunks of lump enhanced with Bosco's peach wood.