2:26 AM 7/27/98


South Carolina Pulled Pork
Rustic Rub
Mustard Based BBQ Sauce

Rub the Pork Shoulder with apple cider vinegar then a little oil......
Pat on the dry rub (lots) and wrap in saran wrap and let it sit in the refrigerator for 24 or so hours. ...
Get the smoker going with lump charcoal or briquettes. and then add soaked wood for the smoke....
Put on the pork shoulder or two or three........The bigger the better..(6lbs or bigger)...
Every 1 or 1 1/2 hours Mop it with a mix of mustard, apple cider vinegar, oil mixed with the dry rub.
Add more charcoal as needed ...same with the soaked wood....
If you are using a regular Weber type grill instead of a smoker with a water pan use a drip pan under it with water in it and indirect heat. (coals off to the sides) I use a little apple cider vinegar in the water too.
In about 8 hours it should be done...give it the fork test..if your can easily twist a fork in it it is done......the bones should pull out easily..
Pull it apart and serve with rolls, coleslaw and sauce.
Recipes to follow.
Enjoy,
Gary
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South Carolina Barbecue Sauce
 
  2/3           cup                     yellow prepared mustard            
  1/2           cup                     white sugar                        
  1/4           cup                     light brown sugar                  
  1             cup                     cider vinegar                      
  2             tablespoon              chili powder 
(I use chile guajullo molido and ancho instead)                      
  1             teaspoon                black pepper                       
  1             teaspoon                white pepper                       
  1/4           teaspoon                cayenne pepper   
(I use crushed red pepper also)                  
  4             drop                    tabasco sauce  
(I use a Louisiana style hot sauce and lots of it instead)                     
  1/2           teaspoon                soy sauce                          
  2             tablespoon              butter                             
 
 Combine all ingredients except soy sauce and butter in saucepan and
 simmer 10 minutes.  Remove from heat. Stir in soy sauce and butter.
 May be used as a basting sauce for barbecue meat or as a condiment
 when served with grilled pork, beef or chicken.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Big Time BBQ Rub

I typically make a 3X-5X batch, but do not use 3X-5X the salt.

8       Tablespoons paprika (I use hot Hungarian)
3       Tablespoons cayenne
5       Tablespoons freshly ground black pepper
6       Tablespoons garlic powder
3       Tablespoons onion powder
6       Tablespoons salt (I use kosher)
2-1/2 Tablespoons dried oregano
2-1/2 Tablespoons dried thyme   
2       Tablespoons Guajullo Molido Powder (dried mexican pepper, if you
can't get                          guajullo, chipotle works just fine,)
2       Tablespoons Ancho Powder

I also make up a few separate smaller batches with either pequin,
habanero or both, I use the habanero rub for myself or anyone who likes
heat. Pequin peppers do a good job of amping up the heat, about 50% as
hot as habanero.

One of my BBQ secrets is to freshly grind spices whenever possible. For
example, I do not buy cayenne powder, I grind crushed red pepper to a
powder in a spice grinder. Ancho, I buy the whole dried pepper, toast it
in a pan then grind.  

I do not use an appliance specifically designed for spices, I use an old
coffee grinder, but if you use a coffee grinder don't use it for coffee
also. A coffee grinder sells for about 20 dollars, at most, new.



======================================
>Does anyone have the recipe for Maurice's BBQ sauce - particularly the
>mustard sauce?  They are in South Carolina.  His sauces are sold in stores,
>but I would like to make some.  Thanks.

The following is supposed to be close, but not exactly like it:

Piggy Park Style Mustard-Based Sauce
(Maurice's)


8 tablespoons French's yellow mustard (don't use any other kind)
6 tablespoons sugar
1 cup cider vinegar
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons butter


Combine all ingrediants except soy sauce and butter in a saucepan and simmer
10 minutes. Remove from heat. Stir in soy sauce and butter.


Makes one cup.


Enjoy.
South Carolina Barbecue Sauce:
 
  2/3      cup          yellow prepared mustard            
  1/2      cup          white sugar                        
  1/4      cup          light brown sugar                  
  1        cup          cider vinegar                      
  2        tablespoon   chili powder 
(I use chile guajullo molido and ancho instead)                      
  1        teaspoon     black pepper                       
  1        teaspoon     white pepper                       
  1/4      teaspoon     cayenne pepper   
(I use crushed red pepper also)                  
  4        drop         tabasco sauce  
(I use a Louisiana style hot sauce and lots of it
instead)                     
  1/2      teaspoon     soy sauce                          
  2        tablespoon   butter                             
 
 Combine all ingredients except soy sauce and butter in saucepan and
 simmer 10 minutes.  Remove from heat. Stir in soy sauce and butter.
 May be used as a basting sauce for barbecue meat or as a condiment.

~~~~~~~~~~~~~~

Emeril's Essence Creole Seasoning (dry rub)
Serving Size  : 30 ( I make a triple batch but don't use 3 time the salt) 
   
   2 1/2  tablespoons   paprika (I use hot Hungarian)
   2      tablespoons   salt
   2      tablespoons   garlic powder
   1      tablespoon    black pepper
   1      tablespoon    onion powder
   1      tablespoon    cayenne pepper
   1      tablespoon    dried oregano
   1      tablespoon    dried thyme

Combine all ingredients thoroughly.


                                                       