Subj : BBQ for Daniel 4 To : All From : Carol Shenkenberger Date : Sat Jun 29 2024 13:45:18 MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Expatriate Eastern North Carolina Bbq Categories: Meats Yield: 8 Servings 1 (5-8 pound) Boston butt pork -roast; smoked 1 Mason jar apple cider -vinegar 4 tb Cayenne pepper flakes 4 Bulbs garlic MMMMM-------------------------PAN SAUCE------------------------------ 12 oz Apple cider vinegar 2 tb Cayenne pepper flakes MMMMM-----------------------HEATING SAUCE---------------------------- 1 tb Salt 2 c Water While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy. You will need a water smoker (I use a Brinkmann), plenty of hickory wood, and several hours of free time. Prepare your mopping sauce (apple cider vinegar and cayenne pepper flakes). Bring your pork roast to room temperature and make several deep incisions all along it. Start your fire, using plenty of charcoal. Soak half your hickory wood, leave the other half dry. When the fire dies down, put your pork roast in the smoker, cover, and start adding hickory wood to your fire pan. The object is to maintain a heavy smoke, combined with a temperature on the cusp between warm and ideal, for about six hours. Every twenty minutes mop (baste) the roast liberally with your mopping sauce. I generally throw three or four garlic bulbs into the fire over the course of the smoking, but that's optional. Now, take the pork roast, put it in a covered dutch oven, pour the rest of your mopping sauce over it, and bake it for one or two hours at 275 degrees, or until the meat is falling apart. Remove, let it cool, then pull the meat into thumb sized or smaller chunks, discarding as much fat as you can. Pack the pulled pork into a 12 1/2 inch skillet, turn the heat to medium, and apply a liberal dose of your pan sauce. Dissolve the salt in water and dump that into the mix. Stir frequently, adding more pan sauce as desired (I end up using about eight ounces per skillet of barbeque). Cook the liquid down until the barbeque is only slightly moist, remove from heat, and serve. Suggested Wine: Dixie Beer, Serving Ideas : French Fries, Hush Puppies, Coleslaw, Camp Beans. LLINTON@LEO.VSLA.EDU (LIZ LINTON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Grilled Swordfish and Bbq Shrimp with Honey Mustard Vin Categories: Seafood Yield: 1 Servings 1 ts Dijon mustard 1 ts Corn oil 1 ts Rice wine 1 ts Honey 1 6-ounce swordfish filet; 1 -in thick 1 oz Olive oil Salt and pepper to taste 3 Shrimp; (15 count) 1 1/2 oz Barbecue sauce 1 sm Sweet onion; sliced 1/2 in -thick Parsley sprigs Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan; arrange shrimp in other end of broiler pan. Place sliced onion between seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I side of serving plate; place onions on other side of plate. Arrange swordfish in honey-mustard; arrange shrimp on onions. Drizzle shrimp with remaining 1/2 ounce barbecue sauce. Garnish with parsley sprigs. Formatted for MCrecipe by JoAnn Pellegrino 5/98 JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the Mirage. He has been assigned to head all the kitchens at Treasure Island in Las Vegas. He is a wonderfully creative chef who has prepared glorious feasts for our family. NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Posted to KitMailbox Digest by J Pellegrino on May 19, 1998 MMMMM xxcarol --- SBBSecho 2.11-Win32 * Origin: Shenks Express (1:275/100) .