I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub.
Here is the rub:
-2 tbsp of...
Chile's Al Pastor Marinade/Sauce
1 28oz can Red Enchilada sauce
1 20oz can Pineapple tidbits
1/2c Brown sugar, add to taste
1c Guajllo chile powder
1/3c Achiote powder or paste
1/8c Garlic, granulated
2T Salt, add to taste
1T each Mexican Oregano and Cumin
This might be a complete shot in the dark. But I feel like if I'm going to find out the answer to this question, this is place to get it.
Maybe some of you at some point in your life had the privilege to venture through Abilene, TX and eat at Harold's BBQ. I went to college there, and I...
I had friends coming over and wanted to make a couple of chickens. As I was doing two, I felt like I could risk an experiment. I made some Alabama Q Sauce by mixing together the following:
250 ml (1 cup) mayonnaise
20 ml (4 tsp) apple cider vinegar
1 clove garlic, minced
5 ml (1 tsp) Dijon...
After posting both #2 Rum Sweet Heat and #3 Bourbon Orange, I was recently asked where #1 was
Well, I haven't made this one in quite some time as the family really got to liking the other 2 better, but since John asked, here it is. BTW: the red wine needs to be a really full bodied one, ergo...
UPDATED to latest version 4/19/21
Another sauce many have commented favorably on. I usually substitute powders vs cooking the onions & garlic since the sauce can be saved longer that way. The coriander really adds a good layer to this sauce. Enjoy!
BBQ Sauce #3 - Bourbon Orange
UPDATED to the latest version 6/19/22 - reduced simmering time to 20 minutes.
This one is a favorite at the house. Thought you all might enjoy too!. The dry mustard already supplies some heat so be careful when adding pepper or other heat sources.
BBQ Sauce #2 - Rum Sweet Heat