Carolina barbeque for a crowd suggestions? - barbeque smokers
I cook for about 70 years and just discovered the kitchen, smoking is not available. I know it's a real sacrelidge, but can be cooked at home and always in good taste? ovenproof dish or pot? Advice?
I will be over 30 pounds, or about 6-8 roasts to have again. lol.
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Tuesday, January 12, 2010
Barbeque Smokers Carolina Barbeque For A Crowd Suggestions?
3 comments:
Season roast with salt and plenty of black pepper. Slow roast in oven at 250 F, 8 to 9 hours, uncovered, until I can get. It develops a nice crispy crust and the meat is super moist and tender. Serve with barbecue sauce and coleslaw.
At Carolina BBQ basting sauce and mustard
Depending on where I'm from the Carolinas, some swear by the authenticity of this sauce! The barbecue sauce from your typical tomato different and very sharp! We love pork!
Mustard 1 1 / 2 cup cooked
1 / 2 cup brown sugar
3 / 4 cup cider vinegar
3 / 4 cup beer (except to enjoy eating!)
1 teaspoon chili powder
1 teaspoon black pepper
1 / 2 teaspoon cayenne pepper
Sauce 1 1 / 2 teaspoon Worcestershire
2 tablespoons butter, softened
Smoke 1 1 / 2 c. Liquid Tea
1 teaspoon Tabasco sauce
Combine first 7 ingredients in a heavy saucepan.
Bring to a simmer.
* Do not cook the sugar will burn!
* Continue to stir you to simmer for 20 minutes.
Add the remaining ingredients and another 20 minutes, stirring frequently.
Pour into an airtight container and refrigerate overnight to blend the flavors.
This is your Access solution tCarolina stretched or pork barbecue. If it lacks the authentic flavor of slow smoked barbecue, so that everything was going to work on, then before you.
Preparation time: 15 minutes
Cooking time: 12 hours, 00 minutes
Ingredients:
3-4 lb pork roast, Boston butt or pork shoulder
3 / 4 cup apple cider vinegar
black pepper and salt to taste
1 to 1 1 / 2 cup barbecue sauce
Preparation:
Trim pork loin of excess fat. Season lightly season with salt and pepper. Place in a casserole dish or Crock-Pot. Pour the vinegar after cooking and ensuring that the vinegar goes mobile. Simmer for 10 to 12 hours or until the meat tender enough to separate with your fingers. Then remove the roast and discard liquid. Shred pork into small pieces and return to Slow Cooker. Add barbecue sauce and mix well. It should be enough barbecue sauce to cover meat, but not enough to cause drips.
simmer, 8 hours or more, and make sure the top with beef and peppers, celery, onions, and cover, of course, a generous amount of garlic in aluminum foil to cook. It also makes great poboys.
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