Preparation for my wifes Christmas Party this Saturday - PRE Q-View

exromenyer · Dec 5, 2012

So I was begged (some say asked) to do pulled pork for my wife's Christmas Party this Saturday. Thanks to a ton of guys on SMF I have got my game plan ready, cooler of beverages and all the gadgets!

Here are the the four butts....

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exromenyer
Dec 5, 2012

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exromenyer
Dec 5, 2012

Caps removed for Venison Summer Sausage pork fat !!!

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exromenyer
Dec 5, 2012

Pork Butts rubbed, wrapped and to be foiled until Friday night....

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exromenyer
Dec 5, 2012

A batch of Western NC Barbeque Sauce that many seem to love. I think it's a little heavy on the dry mustard but that's OK, some are bringing beverages to wash it down with !

I don't have a picture but I also made a batch of "finishing sauce" that I several folks recommended with the Tony Chachare's seasoning in it.

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exromenyer
Dec 5, 2012

One of my most favorite helpers in the WORLD, my lovely daughter !!!!

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exromenyer
Dec 5, 2012

My other favorite helper in the WORLD, my handsome boy giving the butts a mustard rub and seasoning rub !

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exromenyer
Dec 5, 2012

Thanks for looking and I will be posting some finishing pictures this weekend or early next week.......

Tony

jarjarchef · Dec 6, 2012

Sounds like a plan..... Love helpers like that.... I have 2 daughters , they each have their area they like to help in.........I do have a furry helper that is always there to help clean up anything that falls..... I usually slip her the first taste anyways.....don't tell the wife

driedstick · Dec 6, 2012

Them tthere butts look good. Helpers are great I just wish I could find mine, 16,12, & 11 seem to leave when work comes but 1st in line when it is done. Looks like you have a great and happy crew working for ya. good luck and remember not to leave us hangin

exromenyer · Dec 6, 2012

driedstick said:
Them tthere butts look good. Helpers are great I just wish I could find mine, 16,12, & 11 seem to leave when work comes but 1st in line when it is done. Looks like you have a great and happy crew working for ya. good luck and remember not to leave us hangin

Promise, I won't leave ya'll hanging.....:grilling_smilie:

exromenyer · Dec 8, 2012

Surprisingly I started all four pork butts at about 930pm Friday night. Temps outside were in the 40's. I got up at 1am and the darn AMNPS went out... The juice dripped off the tinfoil and even found it's way over and around the AMNPS and extinguished it. Fired it back up and went back to bed. Got up again at 5am as I was worried and yep, AMNPS went out again... I think with the 4 butts the amount of juice that ran did that. I think instead of Tin Foil drip trays I will try some small aluminum pans under the two racks of butts next time on the 3rd rack. Need to secure my pup tent on the AMNPS a little better as well... Meat came out at 1pm.... I had 2 6 1/2 lb butts and 2 7 1/2 lb butts and they finished within 1 hr of one another respectively. I kept the MES 40 around 235-240* for the evening assuming the AMNPS would give some heat to it.... Meat is absolutely tender and still has a nice smoke flavor but not as much as I would have liked.... Dutch's Wicked baked beans are on it now and the AMNPS is throwing out some beautiful TBS......

Pics to come later....

jarjarchef · Dec 8, 2012

Sounds like everything is coming together.

ybfm · Dec 8, 2012

Sounds great! Can't wait for the pics. That sauce has my curiosity peaked. I'm a huge fan of mustard.......any chance of a recipe?

shoneyboy · Dec 8, 2012

oldschoolbbq · Dec 8, 2012

Tony,

Nice looking Butts and Finishing Sauce... your "Sous Chefs" look as if they are having a great time . I hope your Butts come out as pretty you want them and everyone is pleased.

this is how I like them to look , nice Mahogany color and has a nice a nice Bark too :

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oldschoolbbq
Nov 1, 2012

These were bone pulling tender and almost fell apart as I pulled them ; juicy too...(they were pulled).

My choice of cooking them is , placing them in the Smoker all probed(therms.) and all , shut the Smoker lid and judge my time and watch the temps.( no opening the lid) until they reach my target - 180° for slicing and 200° for pulling.

Have fun and...

pike2 · Dec 8, 2012

boykjo · Dec 9, 2012

Looks great.....

The only help I get from the kid is eating it...LOL

exromenyer · Dec 9, 2012

YBFM said:
Sounds great! Can't wait for the pics. That sauce has my curiosity peaked. I'm a huge fan of mustard.......any chance of a recipe? :icon_wink:

Absolutely will send you a recipe !!!! It's a Western North Carolina tomato based recipe and I really haven't tweaked it at all because I just love it.

I got SO MANY compliments from what I call "true born and aised southerners" (I'm a transplant) that the BBQ and sauce were Amazing!!!!

Will send to you after I get rest and clean up.....

Tony

ybfm · Dec 9, 2012

exromenyer said:
Absolutely will send you a recipe !!!! It's a Western North Carolina tomato based recipe and I really haven't tweaked it at all because I just love it.
I got SO MANY compliments from what I call "true born and aised southerners" (I'm a transplant) that the BBQ and sauce were Amazing!!!!
Will send to you after I get rest and clean up.....
Tony

Thanks Tony!! Can't wait! I love all the Carolina style sauces....much appreciated!!

Rich

ronrude · Dec 9, 2012

Nice job on the pork! I keep a foil pan that Takes up the bottom shelf on my MES. It has kept my AMNPS clean and dry.

If you wouldn't mind sending the sauce recipe my way too, it would be appreciated. I love a good NC sauce. I prefer a bit of tang over the thick sweet stuff.

meddling kids · Dec 9, 2012

May as well just post the recipe here!

exromenyer · Dec 9, 2012

Meddling Kids said:
May as well just post the recipe here!

Tony's Carolina Sauce

4 - Cups Ketchup

1 - Cup Apple Cider Vinegar

2 - Onions diced ( if you want less onion do 1 large onion)

4 - Cloves garlic crushed or to taste

8 - Tablespoons Brown Sugar

8 - Tablespoons Molasses

6 - Tablespoons Dry mustard

4 - Teaspoons cayenne

2 - 3 - Cups water

If you want less heat, back off on the cayenne and dry mustard otherwise this has a nice sweet and tangy flavor.... Depending on the thickness you want, I always add the water at the end. I start off with 2 cups of water and work my way up to the thickness I prefer.

Mix this all together really well and simmer on the stove.

This is an awesome sauce on chicken as well as pork butt. This is a quadruple recipe that I make. I put mine in a old plastic vinegar bottle and store in the fridge for pork and chicken. Just don't buy it anymore when this is so good.

driedstick · Dec 9, 2012

so are they done yet????your leaving me hangin LOL

exromenyer · Dec 9, 2012

driedstick said:
so are they done yet????your leaving me hangin LOL

And the verdict.... They were AWESOME....!

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exromenyer
Dec 9, 2012

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exromenyer
Dec 9, 2012

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exromenyer
Dec 9, 2012

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exromenyer
Dec 9, 2012

jarjarchef · Dec 9, 2012

Looks great...I am sure she really appreciated your hard work.

exromenyer · Dec 9, 2012

jarjarchef said:
Looks great...I am sure she really appreciated your hard work.

Thank you Jarjar....most all of us on the SMF know the amount of work that goes into doing this, from getting the butts, to trimming them, to the rub, to getting the smoker prepared, our gadgets, the amount of beverages we will need , getting up at 1am and 6am to make sure the AMNPS is burning, to foiling and wrapping them in towels to place in the cooler, to then pulling them out, shredding/chopping them, adding the finishing sauce and to the aluminum pans at the right time for the guests to enjoy............whew, was I close???????

Wouldn't change a thing, we are truly blessed to be able to have 30 + people at our house and delicious food surrounded by great friends!!!!

Tony

Preparation for my wifes Christmas Party this Saturday - PRE Q-View

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