| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Boston Butt |
| 1 |
lg |
Onion; quartered |
| 2 |
tb |
Ground Coriander seed |
| 2 |
tb |
Ground Cumin seed |
| 1 |
tb |
Oregano |
| 3 |
|
Chipotlas in adobo sauce |
| 2 |
|
Bay leaves |
| 1 |
|
Beer (Corona ?) |
| 5 |
tb |
Black pepper |
| 5 |
tb |
Paprika |
| 1 |
tb |
Chili powder (see below) |
| 2 |
tb |
Celery salt |
| 2 |
ts |
Dry mustard |
| 1 |
|
Bottle Grandma's chili powder (3 oz I think) |
| 1 |
oz |
Pasilla chili powder (this is a must) |
| 2 |
ts |
Cayenne pepper |
INSTRUCTIONS
DRY RUB
CHILI POWDER
From: mariusj@best.com (Marius Johnston)
Date: Wed, 14 Aug 1996 16:38:10 -0700
In a large pot I put the Butt, onion, coriander, cumin, oregano, chipotles,
bay leaves and beer. Add water to cover and lightly boil for 1 to 2 hours.
Save Butt simmer liquid. Dry rub the butt with pepper, paprika, chili
powder, celery salt and mustard. Put in a zip-lock bag, in the frig over
night.
Next day fire up your smoker. I used a Brinkmann "smoke and Grill" with
the door on the side, water tray in but no water (foil wrap the water
tray). I smoked the butt with mesquite coals at 250 degrees for 8 hours
(time a little fuzzy at this point
:-) It depends on whether you want to pull it or cut it. Every hour I put
foil wrapped mesquite chips on the coals. I also mopped with the butt
liquid every hour just prior to the addition of the chips.
bbq-digest V2 #078
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Buy into the firm foundation – Jesus!”