Master of the Pit
SMF Premier Member
- Joined Sep 20, 2018
BBQ Sundae (BBQ in a Jar)I was perusing the internet the other day and came across a clip of a restaurant that served "BBQ Sundaes" and I immediately went to the drawing board!
I thawed a twin pack of pork butts (tamales in the future again) and got them seasoned up and into the pit for a long nap of Pecan Smoke, both in the hopper and in the tube. I set the temp at 200°F and let the butts get settled in. Sunset made for a good photo op too
I spritzed hourly for the first four hours or so with a mix of ACV, Wooster, Whiskey, and water. Took a few progress pics along the way. I mean, if I'm in there anyways... haha.
Morning came and I had to try and get a similar pic to sunset
At this point the butts had been on for about 10 hours and were just hitting the stall. I bumped the pit up to 225°F and wrapped one butt in butcher paper just to run a comparison test. the nekkid butt finished up after a cook time of 18 hours and was placed into the Alto Shaam at 155°F to hold until dinner.
The barq was absolutely amazing and the little test piece was very promising!
The second butt (wrapped) finished up at the 20 hour mark and joined the first in the Alto Shaam.
The butt almost fell apart as I was transferring it to a pan. There was a small difference in barq formation/retention as expected but the taste test was still excellent.
While the butts were holding I decided to mix up some Whiskey infused BBQ Sauce. I made a small batch of just "winging it" ingredients and was pretty happy with the results. Needs some tweaking for sure but I needed a sauce for the final presentation haha.
***Forgot the Pulled Pic***
One of the outstanding rules when I BBQ is, Mac and Cheese and Dutch 's Beans are a must!
Then came the recreation part... of which I only have the final pic of but here is the gist:
Cornbread crumbles smashed into the bottom
Scoop of Beans
Cole Slaw (I just used a packaged kit)
Scoop of Mac and Cheese
Drizzle of BBQ Sauce
Skewer of Pickles and a "cherry" (habanero) on top
This is an interesting way to serve this for sure and if I sold food, I would look to this as a convenient way to serve a meal to go. But this was all really done just for the presentation pic and to try something new. I had fun making it and may try this at a future BBQ. Possibly a wider jar to make consumption easier without having to eat through layer by layer. Maybe next time I'll serve it "Banana Split Style"... hmmmm..... where's that drawing board?!
Until the next cook,