Chilebrown at home

Friday, August 15, 2008


Dr. Biggles, Ms. Goofy and Myself are judging a barbeque competition today. I needed to prove to myself that I am worthy of judging. Pulled pork was just the ticket to prove my worthiness. To cook an eight pound pork shoulder to fall apart goodness is a two day commitment. Thia roast can take anywhere from 12 to 15 hours to smoke properly.

The first day, you need to Rub your Butt. (I still get a kick out of saying that) I am using a not so secret rub. Let the rubbed roast sit in refrigerator for a couple of hours. The next step is to get the barbeque ready. I am using a Weber Rocky Mountain Smoker. Kingsford briquet's and sugar maple wood chunks will be the fuel of choice. I started my fire at 10 o'clock in the evening. The proper smoking temperatures are 225-250 degrees. Once the roast was tucked into the smoker it was time to get some shut eye. I only got up once to check on this baby. I was awaken by the delicious smell. Fast forward to 12:30 the next day. The internal temperature of the roast was holding at 192 degrees. It had been on the grill for over 14 hours. I put it in a pan and placed some foil loosely over the top. I let it rest for 30 minutes.

You may have heard of people talking about the bark. This roast had some serious bark. This was achieved by never wrapping it in foil. This bark had a chewy jerky like consistency. You could taste the rub. It was pork nirvana. We kept grabbing little samples. I finally had to tie up Ms. Goofy so we would have some left. We were going to serve this beauty as Pulled Pork sandwiches. We were going to try two different sauces. One was from Memphis Minnie's. The other was a simple sugar, vinegar sauce. We took about 3 cups of meat and place it in a bowl. We took two forks and shredded (pulled) the meat. It was so tender and so very, very great smelling. We added about 1/2 cup of sauce to the two different bowls. They were then served on rolls with some cole slaw.
This was some serious barbeque. We are ready to judge some fellow barbeque enthusiast. Bring them on!

Vinegar Sauce
  1. 1 1/2 cups cider vinegar
  2. 1 cup of water
  3. 2 tablespoons sugar
  4. 1 tablespoon red pepper flakes
  5. 2 teaspoons salt
  6. 1 jalapeno chile sliced

Combine all ingredients and stir until blended.


Andrew said...

That's one good looking piece of pork! How'd the vinegar sauce turn out?

Chilebrown said...

This sauce is a simple but perfect compliment for the pork. You do not see this type of sauce here on the West Coast. I love it.

Dagny said...

Being a Virginia girl (Hey! My mama's from there so that makes me one as well. Really.), I am partial to the vinegar sauce. Ya know. That Carolina thang. Just when I got over thinking of it due to my mama's current visit to her mama, I am now once more thinking of a BBQ sandwich. Pulled pork on a hamburger bun topped with coleslaw and hot sauce.

Chilebrown said...

Dagny next time we make some I will give you a shout. What a perfect combination for a sandwich. I do not know of any barbeque places in the Bay Area except Memphis Minnies that uses a Vineagar sauce.