Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Dharma on March 13, 2014, 03:41:22 pm
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Hey y'all, I'm looking for a good vinegar-based BBQ marinade recipe for marinating pork butt. I always used Wicker's since I have kin in the Mizzoura Bootheel and around Tennessee. I don't especially warm up to BBQ with tons of sweet syrupy sauce slathered all over it, because I want real Southern BBQ where it's all in the marinade. I could order Wicker's online, but shoot, if I can make it myself, I'd rather. Anyone got a good recipe?
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A dry rub is the best and easy to do. I use salt, black and white pepper, brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, dry mustard and sometimes other stuff. Mix it all together, rub it on the meat liberally, cover with plastic wrap and let it sit in the frig for 24 hours before putting it on the cooker.
I'll do this with a Boston Butt then put it in a glass baking pan with carrots, onions, celery, bell peppers and a Sierra Nevada Pale Ale, seal with aluminum foil and into a 25deg to 300deg oven for 5 to 6 hour. I have also slow cook it without the veg and beer. Once cooled just pull it apart, add the BBQ sauce you like and chow down.
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A dry rub is the best and easy to do. I use salt, black and white pepper, brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, dry mustard and sometimes other stuff. Mix it all together, rub it on the meat liberally, cover with plastic wrap and let it sit in the frig for 24 hours before putting it on the cooker.
I'll do this with a Boston Butt then put it in a glass baking pan with carrots, onions, celery, bell peppers and a Sierra Nevada Pale Ale, seal with aluminum foil and into a 25deg to 300deg oven for 5 to 6 hour. I have also slow cook it without the veg and beer. Once cooled just pull it apart, add the BBQ sauce you like and chow down.
What time's supper?
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I'm like pat with a dry rub, I make up a bunch and use it till it's gone, lot's of BBQ weather out here, put it in the smoker all day about 225, mop it with apple juice and vinegar to help keep it moist, then I make a sauce with catsup, molasses, honey a little jalapeno pepper jelly and some of my wife's peach/mango jam warm it till it mixes well and make plenty cause it will disappear ;)
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DAMN!!!! NOW I NEED TO GO HOME AND BBQ! THANKS GUYS!!!!
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Mojo Criollo for me. Sour orange, garlic, red pepper, onion and salt.
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Being a man, I naturally love anything cooked that involves fire and or smoke. I cannot turn down any barbecue, whether it's Arthur Bryants and the Kansas City style, or the dry rubbed and slow grilled Texas style. I have YET to try the Carolina bbq style that is vinegar based. There is no debate, I will like it, but I an't got there yet!
Come on, somebody got a family recipe they will share, right? Carolinians ain't shy are they?
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You can use this as a dry rub, or as a marinade. Get McCormicks bar B Que seasoning, and McCormicks Smokehouse maple. McCormicks original chicken seasoning, (basically a Cajun seasoning), Garlic powder, about table spoonful or so, and about 3/4 tablespoonful of onion powder. Also about a table spoon of dried onion flakes. Mix this together, about fifty fifty Bar B Q seasoning, and Smokehouse Maple seasoning, and a dash or two or three, of the chicken seasoning, and the onion flakes, mix it all together, and rub it into the meat, and let it stand in the refrigerator over night preferably, or for about four hours, if making it that day. You can use that same mix, and add white vinegar to it, and about 1/2-1 cup of ketchup. I do all this by taste, the measurements are all guesses to what I use. So you can add, or subtract, by taste. That is the bar b q recipe marinade, if you want a good tasting non typical bar b q use Eddie's recipe. It is good also. I have eaten it before, and would not hesitate to do so again. ;D ;D
Wayne
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3 cups Apple Vinegar
2 Tbs Curry Powder(yellow)
Concentrated Orange juice(about 2 cups, give or take)
Dash Cumin(about 1/2 Tsp)
Tsp black pepper
dash dried onion(or more depending on your taste).
Sliced apples
Mix all and let soak over night. If you want a crisper outer, add 1/2 cup brown sugar....Baste with marinade as pork cooks. Slow roast is better with this recipe...
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I have traveled into North Carolina many times and found their style of BBQ, the vinegar base stuff, the finest I have yet to eat. Don't get me wrong, I'll eat the dry rub and the sweet stuff and enjoy every bite, but my all time fav is NC vinegar BBQ on pulled smoked pork. mmm mmm, I may have to stop by the butcher on the way home for a pork butt for the weekend. Thanks for the idea! Maybe even make me a gooder fry bread bbq sandwich!! :o dp
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. Slow roast is better with this recipe...
Other than steaks on the grill, slow roast is always the way to go!
That recipe sounds great, Mohawk. Will definitely be trying that one.
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Just got the poor man's North Carolina BBQ lowdown from a Buddy.
1/2 white vinegar
1/2 apple cider vinegar
squirt of yellow mustard
ground red pepper to taste; could be a mix of peppers, hot or mild, paprika or bolder, what ever you like.
Simple yet De-lish. Hope to get some pork this evening for sunday bbq. If all works out I will poast a pic.
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that is basically my mop just fancier vinegar/apple juice or cider/ hot sauce that's all ya need brother
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OUTSTANDING!!!! My wife is from back there and I can't embarrass myself since I always "cheated" and used Wickers. We still ain't settled the debate over if cole slaw goes on a pulled pork sandwich or not, but her cole slaw is the only I ever liked. She has reluctantly admitted I make pretty good greens, though.
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it goes ON the pulled pork sandwich Dharma, bub
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I dunno, cole slaw on a BBQ sandwich just sounds un-American to me. :)
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It can go either way, it's fine. Agree to disagree and don't yuck someone elses yum, and all that stuff.
I think it sounds like it would make a reall gooder burger to have the slaw on in one of them stuffed fry breads. wish I woulda got some slaw tonight. Got me a boston butt at the butcher this eve. Got a welding contest tomorrow all day then slow PORK sunday gooders!! ;D ;D ;) dp
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Gooders, DPG!
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I never cared for the cole slaw "ON" the bar b q sandwich, on the side, is fine, but not on the sandwich.
Wayne
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I like a BBQ sandwich with and without coleslaw. Got to be SC or GA vinegar style BBQ though.
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I like a BBQ sandwich with and without coleslaw. Got to be SC or GA vinegar style BBQ though.
Pat, is there a difference tween NC and SC/GA sauce? Rather than bein from further South? Just wonderin, I'm only familiar w/ the Northern Carolina sauce. dp
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Some are tomato based, some are mustard based and some are basically just vinegar with herbs and spices.
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This is (supposedly) an Arkansas BBQ sauce. I got it from a Missouri Conservationist TV show years ago. It's good as a marinade and baste for thick pork chops and even better for chicken breast halves. Too salty for basting long cooking items like ribs--flavor is good but the salt builds up. Large recipe--I make it a gallon+ at a time but I include splits here. Save the Red wine bottles to re-use for basting if they have the shaker style lid.
1 qt. 1 c. 1/2. ketchup
2 qt. 2 c. 1 c. water
1.5 c. 1/2 c. 1/4 c. Worcestershire sauce
1.5 c. 1/2 c. 1/4 c. prepared mustard
2 c. 1/2 c. 1/4 c. brown sugar
1.25 c. 3/8 c. scant 1/4 c. salt
1/2 c. 2 T. 1 T. cracked black pepper
3 qt. 3 c. 1.5 c. red wine vinegar
1 qt. 1 c. 1/2 c. white vinegar
1/4 c. 1 T. 1/2 T. red pepper flakes (optional--more or less to taste)
Combine all ingredients, bring just to a boil stirring until salt and sugar are dissolved. Cool, bottle, refrigerate. Lasts indefinitely. To use, marinate meat in plastic bag not longer that four hours refrigerated. Sear over direct heat, remove to indirect heat until done according to meat thermometer, about 30 minutes for a 1.5" boneless pork chop; 60-75 minutes for bone-in, skin-on chicken breasts, baste every ten minutes. Good luck.
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Boston butt slow roasted in the oven after a rub down. Made vinegar based sauce and ketchup based sauce for the kids. Decided to have fry bread again for dessert w/ fresh maple syrup this time and I did make a gooder burger, one w/ vinegar base sauce meat w/ ketchup base on top and one just ketchup based and meat for lunch tomorrow. Tasty, but not do die for. The fry bread and maple syrup were altogether a different story though. ;D ;D ;) dpg
Never did pick up any slaw. Only pealed carrot for veggie tonight.