Text 12979, 100 rader
Skriven 2011-07-03 23:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: roughing it 550
=======================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> The aforementioned pig roast was in Jersey Shore, about 20
 ML> miles from the house, and he couldn't make it. (Jersey Shore
 ML> is nowhere near Jersey nor a substantial shore).

A curious name. Wikipedia explains it thusly:

"Jersey Shore was originally named Waynesburg by the two brothers,
Reuben and Jeremiah Manning, who laid out the town circa 1785.
Around the time that this was happening, a settlement arose on the
eastern side of the West Branch Susquehanna River, opposite
Waynesburg. A rivalry developed between the two settlements, and
those on the eastern shore began referring to the settlement on the
western shore as the "Jersey Shore," because the Manning family had
relocated from New Jersey. The nickname became so fixed that in 1826
the original name of Waynesburg was officially abandoned and changed
to Jersey Shore."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eastern North Carolina Pulled Pork
 Categories: Spice, Sauces, Pork, BBQ, Southern
      Yield: 8 Servings
 
           FOR THE RUB:
      2 tb Salt
      2 tb Sugar
      2 tb Brown sugar
      2 tb Cumin
      2 tb Chili powder
      2 tb Black pepper
      1 tb Cayenne pepper
    1/4 c  Paprika
           FOR THE SAUCE:
      3 c  Apple cider vinegar
      3 c  Water
    1/3 c  White sugar
    3/4 c  Brown sugar
  2 1/2 tb Salt
    1/4 c  Black pepper
      1 tb Cayenne pepper
      3 tb Paprika (Hungarian is best)
      1 tb Dry mustard
      1 c  Worcestershire sauce
           PORK:
      6 lb Pork picnic shoulder roast
           -or Boston butt
 
  Mix rub ingredients together and store in a tightly sealed jar.
  Recipe makes enough for about 3 roasts.
  
  Rub spice mixture on the meat the night before smoking. Place meat
  in Ziploc freezer bag and let it sit overnight in the
  refrigerator.
  
  Remove the meat 1 hour before going into smoker and let it come to
  room temperature.
  
  Mix sauce ingredients well and bring to boil and then simmer for 2
  hours.
  
  Prepare smoker and pace meat on grill of smoker. Smoke pork at
  220-240F for about 1 1/2 hours per pound. Mop every hour with
  sauce. Turn roast over every 2 hours or so.
  
  Here is when Danny Gaulden takes out his pork shoulders:
  
  For a tender, easy to slice roast- out of pit at 180F internal For
  a tender, easy to slice, pullable roast- out of pit at 185F For a
  tender, easy to pull roast- out of pit at 190F
  
  Remove roast from smoker and let stand for 15 minutes. Slice or
  pull off meat in strips and separate from fat.
  
  For pulled-pork sandwiches, chop the meat. Spoon some of the sauce
  onto a fresh split bun/roll. Heap on meat and spoon on more sauce
  over meat.
  
  Serve with coleslaw on the sandwich or on the side.
  
  Recipe by: Bill Wight
  
  Posted to bbq-l
 
MMMMM




Cheers

YK Jim


... Vinegar, Tomato, Mustard and Mayo: the 4 mother sauces of BBQ.

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