Post by TRAPnHUNT on Apr 8, 2012 8:28:33 GMT -5
Well with the in laws coming over for Easter dinner, I'm throwing a ham on the Weber grill. I'm also smoking 2 pork shoulders with some homemade rub. I tossed those in the smoker this morning around 5:00 with some apple wood chips. I wont pull them out until 3:00 or 4:00 this afternoon. After they're done, I'll pull them apart.
Yesterday I whipped up some homemade BBQ sauce as well. I cleared some sweet onion in butter then added 1 diced apple, 2 tablespoons of minced garlic, cinnamon, crushed Cayenne pepper, black pepper, a dash of salt, and let that reduce down some. Then I added ketsup, Worcestershire, 1/3 bottle of Jack Daniels Single Barrle (the rest of the JD is set aside for the Pitmaster's priviledge), and a few other items that I wont say. I simmered the BBQ sauce over the stove for about a hour and then added brown sugar. I stirred that for about 15 minutes straight so the brown sugar dissolves and doesnt burn on the bottom of the pot. I then shut it down and let cool off before popping that in the icebox. Later I'll use some of the BBQ sauce to mop (baste) the pork shoulders. The rest will be for others to use on their sandwiches.
My sister inlaws are bringing other dishes to pass while I'll be passin around the mason jars of Apple Pie that I made about a month or so ago.
Happy Easter Folks,
Ron
Yesterday I whipped up some homemade BBQ sauce as well. I cleared some sweet onion in butter then added 1 diced apple, 2 tablespoons of minced garlic, cinnamon, crushed Cayenne pepper, black pepper, a dash of salt, and let that reduce down some. Then I added ketsup, Worcestershire, 1/3 bottle of Jack Daniels Single Barrle (the rest of the JD is set aside for the Pitmaster's priviledge), and a few other items that I wont say. I simmered the BBQ sauce over the stove for about a hour and then added brown sugar. I stirred that for about 15 minutes straight so the brown sugar dissolves and doesnt burn on the bottom of the pot. I then shut it down and let cool off before popping that in the icebox. Later I'll use some of the BBQ sauce to mop (baste) the pork shoulders. The rest will be for others to use on their sandwiches.
My sister inlaws are bringing other dishes to pass while I'll be passin around the mason jars of Apple Pie that I made about a month or so ago.
Happy Easter Folks,
Ron
This is why a lot of folks are trying to encourage me to open up a BBQ/Blues Porch type smokehouse & restaurant. I love cooking like that! ;D
