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    Gremlin Grill Smoked Pork Recipe


    Source of Recipe


    John Madden's Ultimate Tailgating by John Madden

    List of Ingredients




    Dry Rub:
    2 cups sugar
    2 tablespoons paprika
    1/4 cup table salt
    1 teaspoon black pepper(ground fine)
    3/4 teaspoon garlic powder
    1-1/2 teaspoons chili powder(bottled)
    1/2 teaspoon cayenne pepper
    1/4 teaspoon Cajun seasoning (your choice, but pick one without much salt)
    1 teaspoon seasoning salt


    One 5-pound Boston butt or shoulder cut
    Margarine
    Apple juice

    Recipe



    For the Dry Rub:
    Mix ingredients thoroughly. Set aside.

    For the Pork:
    Score fat on roast but don't trim off.

    In a large enough container, soak meat in hot sauce(Tabasco).

    Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.

    Wrap tightly in plastic. Refrigerate for at least 24 hours.

    Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.

    When meat reaches 140 to 150 degrees F; remove and wrap in heavy tinfoil. Douse with a lot of sauce ‹ two parts Marty's Original Sauce to one part Jazzy Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.

    Put foil-wrapped pork back in smoker at 200 to 220 degrees F. Cook three hours to 165 degrees F.

    When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce.

    Yield: 8 servings


 

 

 


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