"pain" animalpak.com

chigger creek wood products

Chips
RETAIL BAGS (12/200 CU. IN., APP 2# EA.) ** APPLE - ADD $7.00 PER CASE ** VARIETY PACKS - ADD $2.00 PER CASE BULK BOXES (2,600 CU. IN., APP 25 - 30 #) ** APPLE- ADD $7.00 PER CASE

COST PER CASE $28.00

CS $24.50 CS
Chunks
BULK BOXES (2,600 CU. IN. APP 40 - 45#) - AVAILABLE IN ONLY CHERRY, MAPLE, PECAN, HICKORY, OAK, PERSIMMON, & SASSAFRAS ** APPLE - ADD $7.00 PER CASE **VARIETY CASES ALSO AVAILABLE IN BULK CHUNKS - ADD $2.00 PER CASE COST PER CASE $30.00
LOGS
12" OR 16" - AVAILABLE IN ONLY OAK, PECAN, CHERRY, HICKORY, SUGAR MAPLE, PERSIMMON & SASSAFRAS.

COST PER CASE $29.00

CS APPLE -- ADD $7.00 PER CASE
Charcoal

10# BAG (72 PER PALLET)

20# BAG (35 PER PALLET)

40# BAG (18 PER PALLET)
$ 7.50EA.
$11.00 EA.
$16.00 EA.

Contact Us
Chigger Creek Products
4200 Highway D
Syracuse, MO 65354
660-298-3188

Fax: 660-298-3189
Email us

Service Area
Syracuse, MO and surrounding areas

Hours of Operation
Monday - Friday
7:00 am - 5:00 pm

Sweet and Smokey...

If you're searching for an innovative taste for your barbecue, look no further than Chigger Creek Products! Our "Sweet 'n Smoky" woods are the best barbecue smoking woods on the market, because we take great care to use all-natural scents with no artificial additives. All of our woods are stored inside a clean, dry facility and processed from freshly cut trees to preserve maximum aroma, which is why we've earned such an incredible reputation for quality smoking wood. Additionally, we supply and distribute natural hardwood lump charcoal for your grill. This charcoal is made of oak and hickory wood, perfect for any barbeque or smoking!
Your Favorite Smoking Wood Store

All logs, chunks, and chips are neatly packaged and prepared for shipment to anywhere in America or abroad from the heart of Missouri. We have been a family-owned business for over 20 years and we work hard for our customers, so you'll get the wood you need delivered on time with the best shipping rates possible. From the backyard barbeque to the commercial distributor, your business is appreciated, and satisfaction is guaranteed. Contact Chigger Creek Products today to discover the difference we can make for you!

Call Us Today For Wholesale Information at 660-298-3188!

Here at Chigger Creek Products we offer: Bulk Wood, Wood Logs, Different Wood Blends and much more.

Try Our Different Blends:
Hickory • Apple • Persimmon • Cherry • Pecan • Sassafras
Grape • Sugar Maple • Oak
• Sweetwood Blend • Cherry/Oak • Apple/Hickory

Smokin Ronnie's BBQ Cast-Iron Skillet Chicken Sicilian Style

Ingredients
• 2 large pieces chicken breast, bone-in, skin-on, halved across
• 4 pieces dark meat chicken, bone-in, skin on, thighs and/or legs
• Salt and pepper
• 5 tablespoons EVOO – Extra Virgin Olive Oil
• 2 teaspoons fennel seeds, about 2/3 palmful, optional
• 4 small ribs celery and leafy tops from heart, chopped
• 2 bell peppers, chopped
• 1 large onion, chopped
• 4 large cloves garlic, chopped or crushed
• 1 teaspoon red pepper flakes, 1/3 palmful
• 6-8 small ripe plum tomatoes, quartered lengthwise
• 1 handful large golden raisins, optional
• 1 1/2 cups Nero D’Avola Sicilian red wine or other spicy red wine
• 1 lemon
• 1 loaf crusty bread, such as ciabatta


Preparation/
the better the wine, the better the recipe.
Preheat cast-iron skillet to medium-high heat and the oven to 400˚F.
Season the chicken with salt and pepper liberally on both sides. Heat 1 tablespoon EVOO in the skillet, one turn of the pan. When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.
Add some EVOO to pan, 2 turns of the pan, and add fennel seeds and stir; add celery, peppers and onions, season with salt and pepper and soften 3 - 4 minutes. Then add garlic, red pepper flakes and sauté 2 minutes more.
Add tomatoes and golden raisins if using, stir to combine, then stir in wine to deglaze pan. Set chicken back on top of pan and transfer to oven.
Roast 15 to 25 minutes or until juices run clear. Serve from pan at table and pass arugula dressed with lemon and EVOO, salt and pepper and crusty bread for mopping.

Smokin Ronnie's BBQ Black Pepper Pomegranate Molasses Glazed Turkey

turkey glaze

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tbs Dijon mustard
1/2 tsp kosher salt
1 1/2 tsp coarse ground black pepper

mix all and let rest for at least 30 minutes before using.
during the last 15 minutes of turkey roasting, brush the entire
turkey with glaze. remove turkey and let rest for 10 minutes and brush
with rest of glaze. let turkey rest for about 5 more minutes before slicing.

Smokin Ronnie's BBQ Texas Home Style Chili

Texas Home-Style Chili

* 2 pounds ground beef
* 1 medium onion, chopped
* 1 cup sliced celery
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 1 (28-ounce) can whole tomatoes, un-drained, cut up
* 1 (6-ounce) can tomato paste
* 4 cloves garlic, minced
* 1 teaspoon salt
* 2 teaspoons red morita chili powder
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* 1/2 teaspoon black pepper




1. In a large saucepan brown ground beef and onion; drain.
2. Add celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne and pepper.
3. Bring to a boil.
4. Reduce heat; cover and simmer 1 hour.
5. simmer until thoroughly heated.



1. Slow-cooker method:
2. Brown ground beef and onion in skillet; drain.
3. Combine beef-onion mixture, celery, bell peppers, tomatoes with their liquid, tomato paste, garlic, salt, chili powder, cumin, cayenne, and pepper in slow cooker.
4. Cover and cook on High setting for 3 to 4 hours.

Yield: 7 (1 1/2-cup) servings.

Note: For additional "heat," add one (10-ounce) can whole tomatoes and green chilies (such as Rotel), un-drained, cut up, along with other tomatoes.

Smokin Ronnie's BBQ Texas Style Smoked Baked Beans

60% bush baked beans
40% dark brown sugar
1/4 cup worst sauce
1/8 cup liquid smoke
1 cup bbq sauce
1 thick cut white onion
1 cup yellow mustard

mix brown sugar, worst sauce, liquid smoke and yellow mustard. mix well.
add mix to beans, then add leftover chopped brisket or pork shoulder and onions.
cook in smoker uncovered for about 3 hours at 225 to 250.

Smokin Ronnie's BBQ Black Pepper Vinegar Sauce 4 Grilled-Chicken

1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
3 tbs Dijon mustard
2 tbs honey
1 tsp kosher salt
1 tsp fresh black ground pepper

combine the vinegar, oil, mustard, honey, salt and pepper in a
blender and blend until smooth. sauce can be made 1 day in advance, covered and refrigerated. room temp before serving.

Smokin Ronnie's BBQ Simple Smoked Ham Recipe

rub hams with worst sauce
sprinkle with Butt Rub
buttrub.com
25% pineapple juice & 75% Honey for ham glaze
Pineapple juice for spray
sprinkle dark brown sugar after glaze and spray

smoke for about 5 hours at 225-250 until ham is at 115 to 120 degrees.
do not go over 120 degrees.
apple and or cherry wood for smoke.

Bacon Wrapped Shrimp with Apricot Ginger Dip

RECIPE INGREDIENTS

For the Bacon wrapped Shrimp:
1 (16 ounce) Shrimp, thawed, peeled and deveined (about 32 shrimp)
16 pieces bacon
16 toothpicks
For the Apricot Ginger Dip:
1 jar (9.5 ounce) Apricot Spreadable Fruit
1 teaspoon apple cider vinegar
2 teaspoon fresh ginger, grated
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 tablespoon warm water

DIRECTIONS
FOR THE BACON WRAPPED SHRIMP:
Preheat oven to 400 degrees F.

Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for about 20 minutes or until the bacon is crisp. Serve with apricot ginger dip.

FOR THE APRICOT GINGER DIP:
Combine the fruit spread, vinegar, ginger, thyme, garlic powder and water. Mix well. Add a little more water if the mixture is too thick.

Smokin Ronnie's BBQ South Carolina Mustard Sauce

makes 1 3/4 cups

3/4 cup prepared yellow mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tbs ketchup
1 tbs dark brown sugar
2 tsp worst sauce
1 tsp louisiana original hot sauce
1/2 tsp kosher salt
1/2 tsp black ground pepper

combine all ingre. and mix well. make 24 hours before usage for best flavor.

Smokin Ronnie's BBQ Texas Style Pecan Pie & Old School Pie Crust Recipe

Pie Crust

2 cups all purpose flour
1 tsp salt
1 cup shortening
1/2 cup water/cold

in a large bowl, combine flour and salt.
cut in shortening until mixture resembles coarse crumbs.
stir in water until mixture forms a ball. divide dough in half and shape
into balls. wrap in plastic and fridge for 4 hours or overnight.
roll out dough on flour counter top or cutting board.
do not overwork.

1 tbs flour
3 eggs slightly beaten
1 cup karo light corn syrup
1 cup sugar
1/4 cup melted butter
1 1/2 tsp pure vanilla extract
1 tsp salt
1 cup pecans

350 in oven for 1 hour

Smokin Ronnie's BBQ Green Onion Slaw Recipe/ bobby flay

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
3 tbs honey
2 serrano chile's
3 tbs mayo
1/4 cup olive oil
1 tsp kosher salt
1 tsp black ground pepper
1 small purple & white cabbage shredded
1 small purple onion thin sliced
2 tsp poppy seeds

to make the dressing for the slaw, combine the green onions,
vinegar, honey, chile's, mayo, oil, salt & pepper to taste in a blender and blend until emulsified.

combine the cabbage, onion, and poppy seeds in a bowl.
add the dressing and stir until combined.
cover and fridge 1 hour.

Mr. Leo, My main Man...

OH! THOSE WONDERFUL PORK RIBS

From Kansas City, to North Carolina, back to Memphis and down to
Texas one thing that all barbecue fanatics seem to agree on is
ribs are made for barbecuing. Now that is all they can agree on
because the way they are cooked, the sauce (if any) used on the
ribs while cooking or eating, and the type of rib to use for the
best outcome seem to all have a fierce debate going on all of the
time. But, in all reality, ribs are a wonderful piece of meat to
cook on the grill and they are even better (my opinion) on a
smoker. But lets get down to cooking some ribs and licking our
fingers.

The styles are different, the ribs may be different but one thing
remains the same, ribs are great for smoking and grilling.
Whether you like your ribs wet, dry, with sauce, without sauce,
baby backs, spares, country style: we all seem to love ribs.

OK the basics. First, we all know that you don't use a fork to
eat a rib. This piece of meat was made to be picked up and eaten
with your hands. So it is not the typical meat to cook for a sit
down, black tie affair. This is getting your hands nasty and lick
them clean kind of eating. The fun begins.

When I talk about ribs, I usually talk about spare ribs. But you
may enjoy baby backs (loin back) or some of you enjoy cooking and
eating Country Style Ribs. So, we are going to spend some time
and talk about each of the three "ribs" I have mentioned above.
Keep in mind that Country Style Ribs are not really ribs at
all…but more on that later. But first…….the single question asked
most when it comes to cooking ribs…..


DO YOU NEED TO REMOVE THE MEMBRANE ON THE RIB OR NOT?

The big debate among the rib cookers is whether or not the
membrane should be removed from the ribs prior to cooking or do
you cook with the membrane on the ribs. Ask 100 people and it
seems you will get 50 that say remove the membrane and 50 that
say leave it on there.

OK for those of you who don't know, the membrane is a very thin
piece of cartilage that is on the bone side of the rack of ribs.
You can remove the membrane by peeling it off. Use a sharp knife
and slip it under the membrane at one end of the rack of ribs and
peal back enough to get a good grip on the membrane. Some suggest
using a screwdriver to pry under the membrane instead of a knife,
it is much safer. Try gripping the membrane with a paper towel or
pliers and then peeling it off the rack. This takes some practice
so just keep working at it. Adds time to your preparation so plan
extra time to get these off if you so desire.

My personal preference and the way I cook all of my ribs is to
leave the membrane on the ribs when you cook them. That being
said, I'm sure there are plenty of you out there that remove the
membrane and I have no problem with that either. I just think it
is a waste of time if you are going to cook the ribs over low and
slow conditions. If you are grilling the ribs, then I might have
a tendency to agree with you to take off the membrane.

A Big Advantage of leaving the membrane on the ribs is……...

TIP: The juices of the ribs are actually held in the meat by the
membrane as the ribs cook:
so they hold much more of their natural juices.

Some argue that spices and smoke cannot penetrate the membrane so
you lose some of the flavor you are trying to get into the meat.
Not true in the case of low and slow smoking. After a period of
time of cooking at 200 to 225 degrees the membrane will actually
start to tear apart. It no longer is in its single piece stage
and does not change or hamper any of the smoke flavor or rub
flavor you are trying to get into the meat.

If you are grilling ribs, then perhaps the best way to get the
ribs to their most tender and best tasting stage is to remove the
membrane because the ribs you are grilling are not going to be
exposed to the long periods of low heat but rather higher heat
for a shorter period of time. I can see the benefit in removing
the membrane for grilling purposes only.

So, this decision rests with you. Try it both ways and find out
which way you prefer the ribs. Membrane off or membrane on. Now
let's get into the discussion of the different types of ribs.

SPARE RIBS

The Spare Rib comes from the side of the pig, right next to the
belly. You ever heard the term "side of ribs" well it comes from
talking about spare ribs and where they come from.

You buy spare ribs in the whole "rack". There are 13 bones in a
full rack of ribs. Try to find racks of ribs that are "4 ½ and
under" referring to the weight of the rack before it has been
trimmed but don't worry if the ribs you find are larger than
that. Just look for racks of ribs that are nice and meaty, with
some fat content showing on the meat side of the ribs. There are
two distinct sides to the rack of ribs, a bone side (covered by
the membrane) and a meat side. The rack will be a little curved.
You can buy spares with either the skirt (an extra flap of meat
attached to the rack) (sometimes referred to as the brisket) on
or the skirt off. Most of the wholesale and supermarkets sell
their spares with the skirt on. Just leave it on there and cook
it and enjoy.

Spare ribs are a little meatier than baby backs and they are more
fatty. But they usually cost ½ as much as baby backs. I don't
cook as many baby backs ribs as I do spare ribs simply because I
love the taste of the spare ribs over the baby back ribs, but
this is a personal choice so chose the rib you like and go for
it.

Some folks cut the spare rib rack into what many will call St.
Louis cut spareribs. Basically, they cut the bottom of the ribs
off right above the knuckle and square up the rack by trimming
the sides of the rack of ribs. Again, this choice is yours and
you may have to trim your ribs due to space limitations on your
pit. If you do trim the ribs don't throw away the trimmings. Rub
them down and cook them using the simple 1-2-3 method and serve
them as finger foods while you are finishing out cooking the
trimmed ribs. These riblets are wonderful tasting and cook faster
than the whole rack of ribs so you can start the party off with
the riblets as an appetizer.

An Interesting Note

You see restaurants advertising ribs on their menus either as a
whole rack or half rack. These can be any number of ribs that the
restaurant wishes to call a rack or a half rack. So a half rack
can be 3 ribs and a full rack can be 6 ribs. Not exactly a full
rack of ribs, as we know them.

BABY BACK RIBS

The Baby Back ribs are sometimes referred to as "back" ribs or
Loin Back ribs. The baby in baby back actually comes from the
size of the ribs themselves. They are much smaller in nature than
the spare ribs, as the rack on baby backs will weight only 1½
pounds to 2 pounds. They are somewhat meatier than spare ribs
with less fat. The meat from the baby backs comes from the loin
(the back part of the pig, where the better cuts of meat on the
pig are located).

Baby backs are generally the most versatile of the ribs to cook.
You can grill them or smoke them. They are, in my opinion, the
best rib to grill as they are smaller and leaner and will cook in
a shorter period of time than spares they are more geared to the
high temperatures that grilling is all about. Because of their
size they will cook quicker than spare ribs.

If you were grilling baby backs then I would recommend removal of
the membrane prior to cooking. They are not going to be exposed
to the smoke and fire long enough to break down the membrane by
cooking. So spend some time and remove the membrane.


COUNTRY STYLE RIBS

So-called country style ribs are not ribs at all. Now don't get
mad because these little gems are cut to look like a rib but they
come from the blade side of the loin or in many cases they are a
pork butt cut into strips. They resemble fatty pork chops cut
into pieces that resemble a rib. These you can get for under a $1
a pound when you find them on sale and they make great BBQ.
Nothing wrong with them they just are not a real rib.

The have no membrane and are usually cut in about 1 inch thick
pieces about 3 to 5 inches in length. Recommended cooking of
these is low and slow. But they can be grilled as well.


COOKING RIBS - EASY AS 1-2-3


Simply rub down the rack of ribs you are cooking with
Worcestershire sauce and apply Texas BBQ Rub to the ribs. On
spare ribs about ¼ cup of rub on the bone side (just cover the
meat that is exposed, not the membrane) and ¾ cup on the meat
side of the rack. Baby backs it will be about ½ of that amount,
so roughly 1/8 cup of rub on the bone side and about ¼ cup on the
meat side of the rack. For country style ribs you will have to do
each "rib" separately by adding just a little rub to the "rib"
after you cover with Worcestershire sauce.

Place the ribs on the grill or pit with the bone side down.

For indirect smoking/cooking, cook at 200-225 degrees for about 6
to 8 hours for spare ribs and 3 ½ to 4 hours for baby backs. No
need to turn them over they will be fine. You will notice during
cooking that the ribs will look like they are drying out. This is
part of the cooking process and they will not dry out unless your
cooking temp is too high. As the ribs get close to being done you
will see them glaze back over. This is the rub working its magic
on the ribs and they will soon be done. No sauce needed let Texas
BBQ Rub take over on the cooking and just keep the fire at the
right temp. The ribs will be done when you see them pulling away
from the top of the bone about ½ of an inch or so. You can also
pick them up and twist the ribs to see if you see the meat start
tearing away from the bone. Take them off the pit and enjoy. If
you don't have a good pair of gloves that can handle the heat,
the grease, and holding or moving the meat then we have those on
our site so order a pair of those gloves with your rub order and
you won't need another tool around the pit for moving or holding
the meats you are cooking.

To add a great finishing sauce to the ribs try Texas Pepper Jelly
(my personal favorite is pineapple habanero). You can order some
by visiting their web site at www.texaspepperjelly.com .


For grilling you can cook either baby backs or spares over direct
heat. Prepare the ribs the same way as before except this time
you will be cooking directly over a very hot fire. I would add
some smoke flavor to the ribs by adding some wood to your fire.
See our website at www.texasbbqrub.com for a discussion on adding
smoke to the gas or charcoal fire. The ribs will need to be
turned over to expose both sides to the fire. Watch the ribs
carefully as to not burn the coating of rub or sauce you have on
the ribs. Rubs and sauces all have some sugar in them and sugar
will burn at a little over 300 degrees so keep turning the ribs
to avoid the burn. Cooking time for the baby back ribs on the
grill (try to stay in the 300 degree range on the grill) will be
about 1 to ½ hours and for spares about 2 1/2 to 31/2 hours.
Finish off with a BBQ sauce or finishing sauce if desired.

WRAPPING RIBS IN FOIL

I have had hundreds of questions about wrapping ribs. Here are my
thoughts. There are a lot of smokers that prefer to wrap their
ribs during the cooking process to shorten the cooking time and
to also make the ribs fall off the bone tender. I prefer not to
wrap my ribs but if you would like to wrap your ribs during the
cooking process then there are a couple of rules of thought on
this.

Spare ribs: If you are cooking on a pit (low and slow under 225
degrees) then the general rule of thought is to do the ribs using
the 3-2-1 method. That is the method that says 3 hours uncovered
on the pit, then wrap for 2 hours, and then take them out of the
foil and put them back on the pit for another hour to tighten the
rib back up. I find that wrapped 2 hours the ribs are overcooked
so use the same method and do the ribs 3 hours on the pit
unwrapped then 1 hour wrapped then another hour unwrapped back on
the pit to tighten up the ribs.

Baby Back ribs: For the smoker, use the same method but cut your
time to say 11/2 hours on the smoker unwrapped, 1 hour wrapped,
and then 30 minutes back on the smoker uncovered to tighten the
ribs back up.

If you are cooking baby backs on the grill then use a 1 hour on
the grill, 45 minutes wrapped and then 15 minutes to tighten the
ribs back up.


Order Texas BBQ Rub right now so you will have it in the pantry
for that next time you cook ribs. You can order it at
www.texasbbqrub.com/shopping.html . Trust me you will love it and
our 100% money back, no questions asked guarantee is the best in
the industry. You owe it to yourself, so go ahead and order some
now. You have nothing to lose, if you don't like our rub, just
send us and email and we will cheerfully refund the money you
paid for the rub.

article by bill cannon
www.texasbbqrub.com

pic from 1st place ribs/ little elm tx. bbq contest 2009 smokin ronnies bbq
www.smokinronniesbbq.com

father's day 2010

Cooking: Chili's Shiner Bock BBQ Sauce

Here's the recipe for Chili's Grill & Bar Shiner Bock BBQ Sauce

Ingredients

* canned chipotle peppers in adobo
* 1/4 cup mushroom soy sauce
* 1 cup tomato paste
* 1/4 cup canned chicken broth
* 1/3 cup ketchup
* 1/4 cup apple cider vinegar
* 1/2 Shiner Bock beer, bottled
* 3/4 cup malt syrup
* 1 1/2 cup water
* 1/3 cup minced garlic
* 1 tablespoon chili powder
* 1/8 cup onion powder
* 1 tablespoon black pepper
* 3 1/2 cup light brown sugar
* 1/2 tablespoon Kosher salt

1. Puree the chipotle in adobo mixture in a blender or food processor until smooth and place 1/4 cup of the can in a medium sauce pot.

2. Add all liquid ingredients to sauce pot and whisk to mix thoroughly.

3. Bring sauce to a very slow simmer.

4. Stir occasionally. Add minced garlic and all of the dry ingredients, whisk to mix thoroughly.

5. Simmer over low heat for 20 minutes, stirring every four to five minutes to ensure the sauce doesn't stick or burn to the bottom of the pot.

father's day 2010

Rib Dry Rub Recipe courtesy Central BBQ

Ingredients

* 1 tablespoon cumin
* 1 tablespoon paprika
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon chili powder
* 1 tablespoon brown sugar
* 2 tablespoons kosher salt
* 1 teaspoon cayenne pepper
* 1 teaspoon black pepper
* 1 teaspoon white pepper

Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

six years ago i e-mailed craig blondis of central bbq, after being on bbq with bobby flay food network show to ask about the rib rub recipe. two days later he called my house to make sure i had it correct. have never forgot that. ty sir very much. sr

big bob gibson's chris lilly at the 2010 big apple bbq block party

Chris Lilly and the Big Knife Show in NYC Block party 2010

mary's 12" butcher knife

victorinox swiss army/ thanks ryan j.

SOLD OUT

ms divaQ

texas monthly bbq festival 2010

Cola Barbecue Sauce

Ingredients

* 4 cloves garlic, peeled
* 1/4 teaspoon kosher salt, plus a generous pinch for the garlic
* 3 cups cola
* 1 1/2 cups ketchup
* 1/4 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 1 slightly heaping tablespoon chili powder
* 1 teaspoon freshly ground black pepper, plus additional for seasoning
* 1/2 teaspoon hot sauce, plus additional for seasoning
* 1/4 teaspoon ground allspice
* 1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

pork butt on the smoker/ texas style/ bill cannon of texasbbqrub.com/ chris lilly at ny block party 2010

The whole pork shoulder is made up of two cuts of meat. The upper
half of the shoulder is known as the pork butt (Boston Butt) and
the lower half of the shoulder is known as the picnic. It is
interesting to try and figure out why the upper portion of the
whole shoulder is called a "butt" since we all seem to know where
a butt is located. Oh well, we don't really care why it is called
a "butt" but it just does not make a lot of sense so we won't
figure it out.

The whole pork shoulder will weigh in the 12 to 16 pound range.
You rarely will see this whole shoulder sold in the stores but
you will see the two pieces cuts of meat that make up the whole
shoulder for sale and we are going to talk about those.

The upper half of the whole shoulder, the "butt" seems to be the
most talked about of the two cuts. They weigh 4 to 9 pounds and
contain more fat than does the picnic cut of the shoulder, about
20% more fat in the "butt" than in the picnic cut. The picnic cut
is the lower half of the whole shoulder, contains less fat and
usually requires a little longer cooking time. I am going to
discuss cooking a pork "butt" but you can use the same method on
the pork picnic with great success.

Most KCBS competitions call for the cooking of pork shoulder but
in reality you can cook either the "butt" or the picnic. The
"butt" seems to the piece of choice for most of the competition
cooks since it contains more fat and will therefore have a better
taste (remember fat is flavor in most all meats) and it will stay
moist over the long cooking time of the pork "butt". The picnic
contains less fat and is therefore a little bit different to
cook, but either one of them produces some great eating. I should
say that the only competition that I am aware of that requires
cooking an entire pork shoulder is Memphis in May but I may be
wrong on that since there are so many KCBS competitions.

For pork "butts" you can find either boned in or boneless "butts"
to cook and that is just a matter of your own liking. I like to
cook the bone-in pork butt versus the boneless variety since I
like to flavor of the bone-in version the best.

Pork shoulder can be served sliced or pulled. Most of the time
you will see it called pulled pork because most restaurants,
competition cooks, and backyard cooks like to pull the pork
shoulder once it has cooked. It is a hard piece of meat to slice
since the grain in the meat runs in 5 or 6 different directions
and contains a lot of fat, so most of us just pull it and enjoy.

OK here is how I prepare pork shoulder and I usually cook the
"butt" and I prefer the boned in variety. Being from Texas I have
only been cooking pork butt for about the last 10 years or so. In
fact when I got my largest smoker, the first thing I cooked on it
was about 8 pork butts. I am still learning all there is to know
about cooking pork butts but I do know all of us here in Texas
are just now beginning to find out what a great eating piece of
meat a pork butt is. It is kind of interesting to think about but
it seems like the great folks out on the east coast and a lot of
the eastern southern states have been cooking these forever and
they are just finding out more and more about brisket and the
folks in Texas have been cooking brisket for over 100 years and
are just now really starting to learn how to cook a pork butt. It
is great to see how the BBQ world is changing and the cooking
areas are learning some of the specialty meats from other areas.


Pork Butt - Maybe the Most Forgiving Piece of Meat to Smoke

Yes the pork butt, may be the most forgiving piece of meat you
can cook on your BBQ smoker. It contains so much fat running thru
the piece of meat that it just does not dry out very easily
during the long cooking process.

Cooking times for your pork butt will run 1¼ hours per pound up
to 2 hours per pound. You should always cook pork butt using
indirect heat at temperatures from 210 degrees to 250 degrees. If
you want to slice your pork butt I then an internal meat
temperature of 170 to 185 degrees is what you are looking for. If
you are going to "pull" the butt, and that just means chopping
and pulling pieces of the meat off the finished cooked meat, then
you are looking for an internal meat temperature of 195 to 210
degrees. If you are cutting the pork butt then you will need to
remove the bone and then slice. The bone will not come out clean
but pulling on it unless you cook to a higher internal meat
temperature so just use a good deboning knife and work around the
one and you will be able to cut it out fairly easily. With the
higher internal temperatures of pulled pork the bone will just
pull out of the meat with a little turn and yank.

For pulling the pork you can use two forks and just pull the meat
off the "butt" and then cut into pieces or just use your gloved
hands and simply pull some chucks off the butt and then cut them
into some nice pieces.

OK here is the simple way to make some great pulled pork.

What you need:

1 - pork butt (I like them about 6 to 7 pounds)
1 1/4 - cups of your favorite pork rub
½ cup of worcestershire sauce
½ of a coke
¼ to ½ cup of brown sugar (if you want to add)
½ cup of yellow mustard
½ cup of apple or peach juice (if you wish to add this)

Take your pork butt out of the packaging and if you wish to wash
it off using cold water that is fine. I usually do not rinse mine
off but it is up to you. If you rinse it off then just take a
paper towel and pat it dry. (If you are going to pull the pork
butt when it is finished, you can make 8 to 10 deep cuts about 2
inches long all over the pork butt to get your rub mixture deep
down in the meat but this is not necessary just an idea). Take ½
cup of worcestershire sauce and ½ cup of yellow mustard and in a
separate dish combine the two and blend them together. You can
just use the worcestershire sauce if you wish but the yellow
mustard is nice to add to the mixture. Rub this all over the pork
butt. Now take 1 cup of rub and apply that over the
entire pork butt over the worcestershire or the
worcestershire/mustard mix that is on the butt. A fairly heavy
coating is best for this meat since it is so thick. Place it on
the smoker or pit and let it cook for about 7 hours. I like to
wrap this piece of meat so at the 7 hour range I will wrap it in
a double wrapping of foil, pour over it about ½ of a coke, then
sprinkle over that ¼ to ½ cup of brown sugar and seal it up and
place it back on the smoker until you get to your desired
internal meat temperature. I usually cook mine to 200 to 205
degrees internal meat temp. Remove the butt from the pit and let
it rest for 30 minutes.

Unwrap the pork butt, remove the bone, and then cut or pull the
meat. Place it in a large pan. Take ½ cup of apple or peach juice
(and you can use other juices) and pour over the pulled pork in
the pan. Add to that ¼ cup of rub and mix all of this
together. You can add a bbq sauce to this mix if you wish. Serve
on a bun or just on a plate with a nice helping of cold slaw.
Some like to pile on the pulled pork and then top it with the
slaw on a bun. This is a great eating piece of meat and very
economical.

article by Bill Cannon
texasbbqrub.com

avery's vid help

knife i want bad, chris lilly special...

Myron Mixon's pork shoulder injection/ substitute white grape juice for the OJ...

gunna try some georgia peach wood from baxter's original smoker wood

skip james: devil got my women lyrics

I'd rather be the devil, to be that woman man
I'd rather be the devil, to be that woman man
Aw, nothin' but the devil, changed my baby's mind
Was nothin' but the devil, changed my baby's mind

I laid down last night, laid down last night
I laid down last night, tried to take my rest
My mind got to ramblin', like a wild geese
From the west, from the west

The woman I love, woman that I loved
Woman I loved, took her from my best friend
But he got lucky, stoled her back again
And he got lucky, stoled her back again

skip james/ devil got my women

sunday lunch@ hutchins bbq mcKinney tx.

dam good! brisket was perfect, very moist, nice bark. pork shoulder was perfectly sweet.
$$$ two full meals for about 20 dollars. well worth the trip.
in my hood of little elm, frisco, plano, allen, mcKinney area, this is my Q to EAT!!!.. sr

summer 2010 / ahhhh yesssss!!!