This recipe is taken from John Egerton's book Southern Food. This book is an invaluable resource for all types of Southern cooking, and his barbecue recipe is easy and authentic.
Bring a 5 pound Boston butt to room temperature and rub it with salt, black pepper, and a half-and-half mixture of vinegar and hot-pepper sauce. Build a charcoal fire in a kettle grill and let it burn down to low heat. Have a separate bed of warm coals nearby to replenish the main fire. Add some water-smoked hickory chips to the main fire to create heavy smoke. Put the shoulder meat on to cook, turning every 30 minutes to assure uniform cooking. Damp the fire and meat with a water-vinegar solution (7 to 1) if it gets too hot. Strive for a slow, steady fire. After about 3 hours, the meat should be getting tender. Cook it between 3 and 4 hours, basting once in the last hour with your choice of sauce. Have more warm sauce available for individual application at the table. This much meat should make 6 to 8 big sandwiches.
I am including this recipe as an example of the bizarre ideas that some people have about barbecue. This recipe instructs the reader to top a good barbecue sandwich with lettuce and tomato(?!?!?!?!) It is taken from BBQ and All the Fixin's, by Simon Oren. The author owns a barbecue restaurant in New York City, and was assisted in this book by K.C. Balmer- Dinhofer, a "Brooklyn-based writer, consultant, and caterer."
Use a good quality French or sourdough roll. Split the roll in half and mound 5 ounces of shredded pork that has been marinated in Pig Sauce on the bottom of the roll. Top with lettuce, tomato, and coleslaw.Craig Claiborne's BBQ Sandwich
This recipe is from the redoubtable New York Times food critic, and shows a deeper understanding of how barbecue should be served.
1. Open up the buns. Spoon equal portions of the chopped pork onto the bottom half of each bun.
2. Spoon a little of the barbecue dip on top of each serving.
3. Top with equal portions of coleslaw. Cover the sandwich and serve.
1. Combine all ingredients in a small sauce pan and bring to a simmer. Cook, stirring, until the sugar dissolves.
2. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats and poultry.
These next sauce recipes come from Greg Johnson and Vince Staten's Real Barbecue, a book that is lamentably out of print.Memphis-style Sauce
Mix all ingredients together in large sauce pan, bring to a quick boil, reduce heat and let simmer for 10 minutes. Figure out your own secret ingredient and dump it into the mix.
Combine all ingredients. Allow to stand for four hours. Serve as table sauce.Western North Carolina-style Sauce
Mix all ingredients together in sauce pan, bring to a boil, and remove from heat. Pour over meat. Use some as a baste and save the rest to serve on the side.
1. Remove the core of the cabbage and the tough or blemished outer leaves. Cut the head in half and shred fine. There should be six cups. Coarsely chop the shreds and put them in a mixing bowl.
2. Add the mayonnaise, onion, salt and pepper and toss to blend well.Potato Salad
This is my recipe.
Mix all ingredients. Serve.
This is my great-grandmother's recipe, and is really, really good.
Prepare pudding according to package directions, blending in cream cheese. Mix in most of the wafers and all of the bananas. Spoon into casserole dish. Decorate top with remaining wafers. Run under broiler until warmed. YUM!