First of all, I’d like to announce this week’s winner of our $25 gift card for Williams-Sonoma kitchenware and gourmet food store. This week’s winner is Kaye Barley from North Carolina! Kaye, thanks for coming by the Mystery Lovers’ Kitchen and commenting on our posts. More information on how to enter this week's drawing is at the end of this post...
Lately, I’ve been thinking a lot about barbeque. Of course, this is only natural because I’m writing the Memphis Barbeque series. I’ve learned a lot about different barbeque sauces (vinegar-based, mustard-based, and tomato-based.) Memphis uses a dry rub on their pork and a tomato-based sauce.
There’s a lot of cooking time involved in making barbeque, but the end result is worth it.
Dry Rub for the Pork:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 1 t salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Preheat the oven to 300 F. Roast the pork in a roasting pan for 6 hours (until it’s 170 degrees F), or until it falls apart.
When the pork is cooked, remove it from the oven and let it cool for 10 minutes. While it’s still warm, pull the pork with a fork. Serve on hamburger buns with sauce.
And now for the sauce:
- 2 cups ketchup
- 2 cups tomato sauce
- 1 1/4 cups brown sugar
- 1 1/4 cups red wine vinegar
- 1/2 cup unsulfured molasses
- 4 teaspoons hickory-flavored liquid smoke
- 2 tablespoons garlic powder
- 1/2 teaspoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- Over medium heat, mix the ingredients in a large saucepan until it bubbles.
- Reduce heat to low, and simmer for up to 20 minutes.
Riley/Elizabeth Pretty is as Pretty Dies—August 2009
Memphis Barbeque Series—Book 1 in May 2010 Please pop by and see me at http://mysterywritingismurder.blogspot.com
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