That mus-My Friend based sauce is great!! (And I've born and raised on Stephenson's). In fact, its the closest I've found to Stephenson's.
Actually. They did not cook it right. There is almost NO fat left if it is cooked right. I mean none. Like a cheese burger...The fat actually boiles to the point of cooking the meat not the direct contact of fire. The fat drains into a collector at the bottom of the cooker. When it is done it should be almost dry. That's where the sauce comes into play.
snapper you are misled! if a hog is cooked too much then it is dry! the sauce is only intended for flavor! if you cook a hog and it is dry you will probably get run out of town! and also if you cook with a temp hot enough to "cook off all fat" i promise you will have burnt up pig! the skin is just as important as the meat is in making perfect BBQ,,,,,,,,, just my 2 cents worth!
There is a difference between cooking the pig till it's dry and cooking off the fat. I still stand that if you are eating a fatty pig then someone didn't know what the heck they were doing when they cooked it. Craig
Hmmmmmm, don't know about if you cook off all the fat, that it will be burnt. Low and slow is the name of the game! We have done some pork butts, they take about 18 hours, and once they reach a certain temp, then the fat is rendered off and they are to die for to do pulled pork with. But we are using a grill/smoker called the "Big Green Egg" for ours. I might have to do one this weekend since it will be cooler. :-D
I agree with Craig, my Daddy raised Hogs and cooked some awesome ones on the cooker! Now, I cook mine two different ways. You can smoke the pork butts on the smoker then chop it up and put in crock pot w/sauce and let simmer all day or you can just put the whole butt in crock pot and cook all day and then pull out and pull apart and add sauce. When I let it cook in the sauce I usually cook "Kansas" City style and use Sweet Baby Rays BBQ sauce to let it simmer in the crock pot all day. When I cook in crock pot and pull out and pull apart, I have different sauces and everyone can put their own sauce on the meat. I wish LF would put some on sale for .99/lb. I'm out, as I usually stock up on them and stick them in the freezer when they are on sale.
Hispanics take the whole pig and cook them in big vats of lard. I had some last weekend and it's a little different, but good. Wrap them in tortillas and spice them up and yummy!
Okay now my mouth is watering. SB, yours sounds awesome. I take a pork roast and homemade marinade (chopped onions, garlic, pineapple juice, grapefruit juice, brown sugar, red pepper flakes and a little bit of lemon juice) it in the frig over night (at least over night), cook on the smoker or in the oven (tin foil it) very slow (oven at 240, very long time depending on the size of roast. Just falls apart and is never dry.
Not literally dry. Meaning you can't see fat or grease SITTING in PUDDLES. Dang. Why do I have to over splain??
We always cook our with charcoal. and wood. Never gas. It is extremely slow. I prefer vinegar based sauces over sweet tomato type sauces. I believe the technical term for you nerds is Eastern style. Well at least Craig and I know good BBQ. The rest of you need to recognize greatness!!! Holla!!:mrgreen:
Yep me too. As a matter of fact that's one of my specialties that friends request I make for parties.
Yep, we learned from a friend of ours who got us to get that grill to start with, it uses the natural lump charcoal, not the briquets and there is a bit of an art to it. But we love the results! Chicken wings off of there are fantastic, they take about 4 hours to fix, but there is no fat or anything "ooky" once they cook that long, only the tenderest meat ever. My mouth is watering!
there is one coming up the 28th at g105's pigs-n-punkins firefighter cook-off should be interesting!!!!!
Family going to Stephenson's tonite!!! For some 'family style'.....can't WAIT!! :mrgreen: :mrgreen: :mrgreen: :mrgreen: :mrgreen: :mrgreen:
I still think all of you are wrong. Except me and Craig. It's obvious we are a step above on the intelligence meter.
