Want to Win A FREE Cookshack Cookbook?

Smoke one pork Butt,pull the meat,place meat on bun,pour on cookshack BBQ sauce.
ENJOY.Is it obvious that I really need to win a cookbook?It should be.If this wont allow me to win,I will get over it.

Thanks,
Rocky

Sorry Rocky, LOL I guess I needed to be more specific..An ORIGINAL recipe, and not using Cookshack BBQ Sauce..lol I want a Pulled Pork Sandwich with a home made sauce recipe..Good try though! I need details Rocky, details! I have to admit that was clever though..

Hey Terry,
Since I cant win a cookbook,I guess I will just have to pray that someone will give me one for Fathers Day.(sniffle sniffle).I do have seven kids,so maybe I will get lucky.

Luv ya`ll anyway,
Rocky

Theres a great pork butt sandwich made in Little Rock Ark. by the Dixie Pig Q joint that's great. They chop the butt the put it on a bun with a slaw of cabbage. The slaw receipt is sliced cabbage the is wilted with a little salt and a sauce of 1 pint vinegar,1Tsalt,1T Paprica. and 1 or 2 t of ceyenne to taste. They serve the sauce in a glass catsup bottle on the table with a ice pick hole in the lid. You use as much sauce as you like. Its really good. YUM

Forgot to post who this is from. It,s Jerry Salyer in Edmond Okla. and I have been cooking Q for going on 40 years and just ordered a Smoket. Looking forward to its arrival Regards

Hey Terry,

How about me

I can give a good sauce for pork:

• Eastern North/South Caroline with vinegar, butter, hot pepper sauce
  
  
• Western North Carolina with vinegar,catsup
  
  
• Georgia with ketchup, mustard, onion & vinegar
  
  
• Florida with catsup, butter, lime/lemon juice and vinegar
  
  
• Louisiana catsup, onion, garlic, vinegar and Worchestershire sauce
  
  

But guess I'm not eligible (and I already have the cookbook)

Just Smokin' 'ya

Well I guess I will have to try this one...

I am assuming everyone will know how to smoke a pork butt...225� for 2hrs./lb or until temp reaches 200�.

BUT FIRST....

Slather butt with olive oil and apply the following rub the night before and then again right before smoking...
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Kevi's South-of-the-Butt Rub

4 tablespoons Paprika
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Cumin
2 tablespoons Chili powder
2 tablespoons Pepper
1 tablespoon Cayenne pepper

PREPARATION:
Mix together. Use liberally!
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OK, now pull the pork and we will construct the sandwich....

1 CHEAP bun..NO fancy, schmancy hard rolls here!

Pile with pulled pork.

Top with one of these 3 sauces....
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Kevi's Miss Piggy Mustard Sauce

A nice hot mustard sauce

1 cup Mustard
1/2 cup Sugar
1/2 cup Cider vinegar
1/4 cup Brown sugar, light
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
1 tablespoon Hot sauce
1 teaspoon Soy sauce, dark
2 tablespoons Butter

PREPARATION:
Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.
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Kevi's Smokin' on the Mountain BBQ Sauce

A nice sweet, smokey tomato base.

1/2 cup Ketchup
1/2 cup Red wine vinegar
1/4 cup Brown sugar
1/8 cup Molasses
1/2 teaspoon Liquid Smoke
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder

PREPARATION:
Combine all ingredients and bring to boil.

Simmer 30 minutes or till desired thickness.
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Grandpa Cheese Vinegar Sauce

For the vinegar crowd.

1 cup Cider vinegar
1/8 cup Brown sugar, dark
1 tablespoon Sea salt
2 teaspoon(s) Red pepper, crushed
1/2 teaspoon Cayenne pepper

PREPARATION:
Combine all ingredients in a jar and shake till mixed.
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OK...almost there!!

Last finishing touch....a generous dollop of creamy coleslaw! Perhaps this recipe will help!
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Creamy Coleslaw

3 cup(s) Cabbage
1 small Carrot(s)
1/3 cup Mayonnaise
4 teaspoon(s) Vinegar
2 teaspoon(s) Sugar
1 teaspoon Milk
1/2 teaspoon Salt
1/2 teaspoon Yellow mustard
1/8 teaspoon Pepper
1/8 teaspoon Celery seed

PREPARATION:
Coarsely chop carrots and place in chopper.

Chop until slightly larger than desired size.

Add all other ingredients and chop.
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How's that??? Man...I'm giving away all my trade secrets!!

Well... even though one of these guys has already won... I will suggest my patent-pending Triple-Hog-Faux-Pressed-Cuban Pulled Pork Sandwich:

- Smoke the butt, per Stogie
- Go for a BIG cheap bun
- Add cheese of choice on bottom (jalepeno jack is my choice)
- Pile with pork
- add favorite sauce
- Cook and layer on on some bacon
- fry up some onions and layer on
- pan fry some ham slices and layer on
- add more cheese on top
- Toast the whole mess in the frypan with some butter on top and bottom... press down to condense the monster.

I am scheduled to see the cardiologist next week...

Woodburner, my cholesterol went up 50 points just reading your post...next time put a warning up!

And have you been listening to TopChef again...your title is awfully fancy. "Faux" not that's not something I've seen in a Q recipe. LOL

Just Smokin'

Drum roll please!! The winning recipe is STOGIE! I need you to email me your snail mail address and I will have it sent to you ASAP. GREAT Recipes everyone! Keep watching the Forums for more of these little contests, be prepared you never know what I might ask for..

And as for you Smokin....Nice Try but no cigar Batman..lol

Ok Terry here goes. I never measure anything so just dump until it looks right.
Rub the butt with the following:
lemon pepper
seasoned salt
light brown sugar
paparika
white/black pepper
garlic powder
small amount of chili powder
thyme
sprinkle on crushed bay leaves

Rub the above into the meat and allow to set overnite
Place in smoker and cook untill internal meat temp of around 200*

Place pulled meat on a big ole burger bun and smother with the following:

1 cup ketchup
1/4 cup worchester sauce (however its spelled)
1tps crushed garlic
1/2 of an onion finely chopped
1tsp paprika
1tsp red pepper
1/4 cup yellow mustard
1/4 to 1/2 cup of brown sugar (to taste)
bring to boil let simmer over low heat for half hour
spoon onto the meat and eat

Hi Terry!!

I just wanted to say THANKS!! I sure do appreciate the opportunity you give us to communicate with each other and at the same time make it fun for all involved.

I told Smokin'..sure wish the cook-offs were run like this...first one to the judging tent wins!! LOL

Anyway, you run a truly class operation!!

Thanks again!

Thank you Stogie.

All of the Cookshack staff works very hard to keep our customers happy and informed, and that includes our volunteer moderators, Smokin Okie, Topchef, and Catergreat. I enjoy doing these little contests the responses are great! and I learn alot along the way.

Enjoy your Prize!