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Hi everyone,

This is my first Q post on CS. I opted for the Smokin Tex instead of the CS Smokette. This was purely for economic reasons. The folks at ST were offering a holiday package that included all the options (rib hooks, seafood grill, cold smoker plate, cover etc...) that I wanted for starting out with an electric smoker I had a hard enough time convincining my wife I needed to spend $400 bucks without hitting her up for another $100 for accessories. Anyway, that's my contrition for not going with CS. When I go bigger next time it will be with Cookshack, probably the 55.

I am really happy with the ST so far. It's made some really awesome Q,but that is in large part thanks to all the posts I have read (especially yours Smokin Okie)on the CS forum. ST doesn't have the forum or support that CS has. I guess that is why I come here with more than a twinge of guilt. CS is is blessed to have all it's owners so committed to sharing the Q wealth with each other. You are all truly a brotherhood of Q.

Anyhoo, I do believe that I can contribute to awesome Q and all of you can benefit from my experience. I have been smoking on a Brinkman water smoker for the past ten years until I got the ST. My family and friends have requested my Brinkman Q on many occasions. It wasn't until recently though (since I got my ST) that I was actually asked to cater 10 slabs of ribs for a National Black Coalition of Air traffic Controllers meeting being held here in Oklahoma City. I knew my ribs were significantly better than the when I had the Brinkman but wow! Go figure, a chubby short white boy making ribs for the Southern Region NBCOATC? Now that is a compliment!

The real kicker is my pulled pork is way better than my ribs. If anyone is interested in either my rib or pulled pork recipe let me know and I'll get it to you or post it. I don't want to intrude here. I'm sure that you all already have grasped this Quen' Brass ring and I really can't teach you anything.

Dufus99

PS. Do you every get over by Mustang Smokin Okie? I would really like to meet you and share some Q and brew with you. Wink
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Hey NJ,

I moved here from MI so I'm a huge Redwing fan. I really don't like the Devils though. Remember the four game sweep back in "96? I do. But I love Q and will share my pulled pork recipe with a Quen brother.

Here ya go:

1 recipe shredded smoked pork butt (follows)
1 recipe dry rub (follows)
1 recipe pork sandwich slaw (follows)
1 loaf spongy white bread

DRY RUB:
1/2 cup Hungarian paprika
1/4 ground black pepper
1/8 cup salt
1/4 cup sugar
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons onion powder

Mix all ingredients in bowl until well blended and reserve.


PORK BUTT:
1 (5 to 8 pound) Boston pork butt
1 recipe dry rub (above)
1 cup molasses

Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. (I smoke for 9 hours set at 200 degrees and use a polder for an internal temp of 190 to 200 degrees. It pulls easier that way.) In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred.


PORK SANDWICH SLAW:
2 cups shredded cabbage
2 tablespoons minced onions
2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
Fresh ground black, to taste

Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich.


PORK SANDWICH SAUCE: 1/4 cup butter 1/2 quart white vinegar 1/2 cup apple cider vinegar 1/4 lemon, juiced 1/2 teaspoon salt Freshly ground pepper, to taste

Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours.

ASSEMBLY OF SANDWICH: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy.

I got this off Food TV from a show called Street Eats back in 1999. All rights go to a Peter Bastuli. I add 1/4 cup brown sugar to the rub in addition to the white sugar and usually use a bigger Butt. You can also play with the Cayenne to taste. This rub recipe is enough for two big butts. (My wife and her sister LOL! God I hope she never reads this.) I also make SmokinOkies Virgin Musturd sauce to go with it. The provided vinegar and butter sauce is yummy if you like vinegar sauces. The mollasses is the secret ingredient here. It makes an awesome bark.

I'll get you the rib recipe when I have the time to type it in. The hunt and peck typing school I went to has never served me well.

Yours in Humble Quentude,

The Dufus

Cool
Hey Dufus...

welcome to the group. Even IF you didn't buy CS, we'll talk to you Wink

now, please post your "recipes" in the recipe forum.

What happens, when you post a recipe in a different post like this and in a different forum, people won't be able to find it very easy when they do a search.

The idea is that the recipe form stays around a lot longer than some of the others.

Thus spoke the Moderator....

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