So we had folks over to our house Sunday night for Core Group and we decided to cook some Boston Butts (aka Pork Shoulder). I know this could be considered heresy, but I cooked mine in the Crock Pot (slow cooker). I know, I know. I would love to smoke some butts on a BGE (or some other type of smoker), but I don’t have one. Anyways, before I post the pictures/recipes from the Butts, I thought I’d post about the sauces I made (and I realize nothing is more exciting than posting pictures of sauces).
First I made an Alabama White Sauce (as deliciously seen @ Miss Myra’s, Moe’s and Saw’s BBQ). I had never seen or heard of White BBQ Sauce before moving to Birmingham (thank you for the introduction, Anne McCrory), but it is GOOD. The ingredients/instructions are pretty easy (via White Trash BBQ)
1 C mayo (I used Duke’s Light)
1 C Apple Cider Vinegar
1 Tbs lemon juice
1.5 Tbs cracked black pepper
½ tsp kosher salt, finely ground (I used sea salt)
¼ tsp cayenne
After I mixed it together, I realized this was A LOT runnier than what I’ve found in restaurants, so I ended up adding maybe another cup of Mayo, and mixed some more. WTBBQ says to store overnight, and mine sat in the fridge about 20 hrs before using. It was tasty.
I’ve been playing around with (traditional, tomato based) BBQ sauces since our 2008 Fourth of July party, and as far as ingredients/measurements go, I’m not precise at all. For this one, I started off sautéing half an onion, 4 or 5 cloves of garlic and a red bell pepper in a little olive oil for 5 minutes. Then added:
2.5 C Tomato Sauce
¾ C Tomato Paste
1.25 C Apple Cider Vinegar
½ C Brown Sugar
¼ C Honey
3 Tbs Worcestershire
3 Tbs Brown Mustard
5 Tbs Paprika
1 Tbs Lemon Juice
2 Tbs Black Pepper
2 Tbs Salt
I didn’t add all this at once. Basically it was add a little of something/taste/tinker/mix/repeat. I’d heat it up, and then simmer it down. After a while, I took the extra OCD step of putting the sauce in the blender to puree all the larger onion/pepper/garlic pieces. Did it need it?? Nope. I just like dirtying extra dishes (according to the LOML).
I think our guests would say both turned out good, but I wish I could find the extra ingredients to make it as tasty at Willingham’s. Mmmmmm, Cajun Hot . . .
First I made an Alabama White Sauce (as deliciously seen @ Miss Myra’s, Moe’s and Saw’s BBQ). I had never seen or heard of White BBQ Sauce before moving to Birmingham (thank you for the introduction, Anne McCrory), but it is GOOD. The ingredients/instructions are pretty easy (via White Trash BBQ)
1 C mayo (I used Duke’s Light)
1 C Apple Cider Vinegar
1 Tbs lemon juice
1.5 Tbs cracked black pepper
½ tsp kosher salt, finely ground (I used sea salt)
¼ tsp cayenne
After I mixed it together, I realized this was A LOT runnier than what I’ve found in restaurants, so I ended up adding maybe another cup of Mayo, and mixed some more. WTBBQ says to store overnight, and mine sat in the fridge about 20 hrs before using. It was tasty.
I’ve been playing around with (traditional, tomato based) BBQ sauces since our 2008 Fourth of July party, and as far as ingredients/measurements go, I’m not precise at all. For this one, I started off sautéing half an onion, 4 or 5 cloves of garlic and a red bell pepper in a little olive oil for 5 minutes. Then added:2.5 C Tomato Sauce
¾ C Tomato Paste
1.25 C Apple Cider Vinegar
½ C Brown Sugar
¼ C Honey
3 Tbs Worcestershire
3 Tbs Brown Mustard
5 Tbs Paprika
1 Tbs Lemon Juice
2 Tbs Black Pepper
2 Tbs Salt
I didn’t add all this at once. Basically it was add a little of something/taste/tinker/mix/repeat. I’d heat it up, and then simmer it down. After a while, I took the extra OCD step of putting the sauce in the blender to puree all the larger onion/pepper/garlic pieces. Did it need it?? Nope. I just like dirtying extra dishes (according to the LOML).
I think our guests would say both turned out good, but I wish I could find the extra ingredients to make it as tasty at Willingham’s. Mmmmmm, Cajun Hot . . .
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