Monday, April 27, 2009

What’s on the Grill #132

Pulled Pork with hot pepper vinegar sauce!  As a friend on Flickr aptly pointed out, grilling a boston butt is a great brew day food.  It takes little effort to maintain and has an incredibly rewarding finish.

Smoking chips

I used the 26 for the pork only because I thought I was going to add some ribs later on.  As the day went on, I forgot.  I should have stuck with the 22.  The cook went 9 hours, and I had so-so heat control.  I tried to reduce my unlit charcoal compared to last time, but I reduced it by too much.  I added some unlit coals around the 5 hour mark to get me through the end.  At times the temp spiked up at 300 and plunged to 150 as I screwed around.  Wait, I said “easy to maintain” right?  Well usually it does when I am not charging into new territory with the 26 while brewing beer 15 feet away!

Pulled Pork

I used apple wood for the smoke and the flavor was great.  However because of my heat issues, I was a little shy of 190 degrees on the pork…and we were hungry. 

The pork was served with a wonderful hot pepper vinegar sauce.  It is simple and oh so good. 

Thanks again Jamie Purviance!

1 1/2 cups apple cider vinegar
2 Tbls sugar
1 Tsp Tabasco sauce
1/2 Tsp red pepper flakes
Salt & Pepper to taste

Mix the ingredients together in a pot.  Bring to a boil and then simmer for 10 minutes. Cool and serve…it is that easy.

Sandwich & Slaw

Served with up firecracker slaw and toasted buns, this is my go to summer dish…and a fitting end to brew day.

2 comments:

Ruth The Wildlife Gardener said...

What's in your firecracker slaw, Mike? Sounds intriguing!

Mike said...

The firecracker part is pickled jalapenos and the juice it comes in! Everything else is typical slaw mixings. I can email you the recipe if you would like.