Pork Butt Rub

How to Properly Rub Pork’s Butt

-by-
Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen, award winning author, retired politician and honored citizen.

I have found that marinating and/or injecting a pork butt is simply a waste of time and space. I do not find any additional flavor by doing this. (My opinion) I know this might be sacrilege to long time Pork Smokers, but it is what I have found in my semi-long and checkered career as a part time meat smoker.

I smoke at 220-250 for two hours with hickory chips and then 2 hours with apple or cherry - finish in the oven or a big-ol’-roaster. Finish at 240ish may take up to 6 or 8 more hours. Keep meat with the fatty side up throughout the smoking and roasting process. (I really like the word fatty, don’t get to use it much- quit trying to picture what I must look like).

Wait someone has a question about their butt ??

 Well, here is the answer - A Pork Butt is actually the Boston Butt cut (maybe a career in cowboy poetry is calling) why it is called that is a mystery to this old cowboy, the cut comes from the front shoulder.

-Here’s The Rub-

ü 2 Tbs Paprika

ü 4 Tbs Light Brown Sugar

ü 1 Tbs Salt

ü 1 Tbs Black Pepper

ü 1 tsp Garlic Powder

ü 1 tsp Ground Coriander

ü 1 tsp Onion Powder

ü ¼ tsp Ground Sage

ü 1/8 tsp ground Clove (we could say dash here)

ü Mix very well before using

-How to use-

Get your butt up to room temperature (about 90 minutes out of fridge)

*Slather your butt with yellow mustard* (about two tablespoons will be enough) then rub the entire butt with the mix. Press it in pretty good and fill any little cavities you find. Do all sides and use the entire rub (this is for an 8-12 lb butt, a pretty big butt actually)

Using the mustard and getting the rub coated well will help create those very tasty burnt ends—if you are a smoker or eater of fine BBQ you know what I am talkin’ about here.

*This is not a late night cable show

Happy Eatin’

Retire and Take Up Smoking

At the young age of 64 I have became a smoker—no not that kind—the other kind.

For years I have wanted to try smoking meat but never wanted to invest the time and effort to learn and do.  This summer I bought an inexpensive smoker* for my retirement and have tried, beef, pork, chicken and turkey so far. I have had more hits** than misses** although some of my work was not of an award winning nature.***

I have now found dozens of good sights to learn about smoking meat and pick what I think will work best for me and go from there. I have now developed my own dry rubs (this took a little time and experimentation).**** This week I am looking into brining**** and will attempt to make summer sausage and Canadian bacon next week for Christmas. Wish me luck!*****

 

*Only looked at Wal-mart, K-mart and Menards (everything is cheap in these stores) didn’t want to say cheap smoker in the above post because that makes me look – well- cheap.

**Hit meaning we ate at least some of it, miss meaning we tossed it out and the raccoons left it alone

***I have never actually won a cooking award but I dream about them sometimes

****This means I spent a small fortune and threw out a lot of good spices – WARNING-most online recipes for rubs include Chili Powder, leave it out. The good rubs don’t use it. Unless you are rubbing it on your chili, then of course rub-it-in.

***** I need it and I like the look of ***** in a post, kind of dresses it up.

Oh and Ho, Ho, Ho and Merry Christmas

Grilled Veggies

By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

This one is a bit embarrassing – this old cowboy cook eats vegetables, yep. I gave up the all meat and bread diet a few years back. Best thing about this BBQ pile of vegetables is that they taste really good. And you can eat a big ol’ steak with it or a giant burger. Chicken if you have some

-Here it is-

Scrape down the old grill, light it, and turn it up as high as she will go – close the lid and go in the house. If you use charcoal pour a whole bag of it in the grill get it goin’ good and let it heat for an hour or so.

1. Dice 2 potatoes (each about the size of the palm of your hand)

2. Dice a tennis ball sized sized onion-make sure you read this step over again-if you dice up a tennis ball this whole thing will be ruined.

3. Slice up one nice sized carrot, slices about 1/8 to 1/4 inch thick. (nice and thin) If you have those little bitty carrots cut them in half.

4. One teaspoon of finely chopped red, green or yellow peppers – Please one teaspoon only, more for looks than taste here

Spray a lot of spray cooking oil on a 18 inch long sheet of tin foil (that’s what we called it in my day and I don’t want to say aluminum foil as I am not sure how to spell aluminum)

Dump all the chopped veggies on the sheet of foil (cleverly not using any metal names before the word foil)

Season with liberal amounts of: Salt, Pepper, Sage and a sprinkle of celery seed (to taste)

Spray another bunch of cooking spray on the pile of vegetables and plop a dollop of butter in the center (if you do not have real butter –forget this step, don’t mess it up with margarine)

Fold up foil around and over and pinch tight on the top

Open up the grill-it should be about 600 degrees by now-place on top rack and close (do it quick, don’t lose the heat)

If this step singes your eyebrows or burns the hair from your arms-do not-do not- put butter on the burns. You already have enough butter in the veggies

Go get the meat ready and put it on the bottom rack and cook

The veggies will only take about 10 or 12 minutes if you keep the lid on the grill closed. If you can’t stand it and have to peek and open the grill and pull back the foil to check your food you may need to move these to the the bottom for awhile.

Serve with choice of meat and Iced Tea or your favorite diet soda

-ENJOY-