Thursday, August 27, 2009

Lip-Smacking Barbeque

RileyAdamsFoodBlogPostpic_thumb 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.

097 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
Mix all the ingredients (except the pork) in a bowl and rub the mixture on the pork. Refrigerate for an hour or overnight.
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

  1. Over medium heat, mix the ingredients in a large saucepan until it bubbles.
  2. Reduce heat to low, and simmer for up to 20 minutes.
Hope everyone enjoys the barbeque!
Riley/Elizabeth Pretty is as Pretty Dies—August 2009
Memphis Barbeque Series—Book 1 in May 2010
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  1. Congratulations on your Kreativ Cooking award! I come here from My Carolina Kitchen and have loved the "dry rub" rcipe you give for barbecue. I live in a Parisian flat, and although I have a deck, barbecue is a no no, but I have to try this dry rub so I'll manage to find a way to use it.

  2. Hi there A World in a PAN - wow, a Parisian flat... that just conjures up such wonderful images. Thanks for stopping by.

    Riley - I've only created a few of my own barbeque sauces but never anything this involved, or probably this tasty. Wow. This sounds amazing.


  3. Shameful to admit this; but I've never ever tried a dry rub. This sounds delish and I'm gonna do it! thanks!

    AND - Thank You for my Williams-Sonoma gift certificate!! One of my favorite spots to shop, so it'll be fun.

  4. Congrats, Kaye!! I'm delighted you won!!


  5. Happy Thursday Elizabeth aka Riley! The mysteries of BBQ are absolutely fascinating to me. We have a borderline pre-historic love of animal flesh in the Coyle household (cats included). Swimming animals are no exception. Okay, we probably wouldn't chow down on Jenn's unwanted houseguest, but freshly murdered lobster and Japanese sushi's OK by us. So, of course, BBQ is right up our dark, flesh-eating alley.

    Being a Yankee, I'm always intrigued by the many different BBQ styles and methods of Southern cooks. For all those reasons, plus the fact that you're a wonderful writer, I can't wait to read you Memphis BBQ series! (Hear that? It's the sound of my lips smackin'! LOL.)

    ~Cleo Coyle
    joyfully omnivorous, caffeinated author of The Coffeehouse Mysteries

  6. That rub sounds fantastic. There's nothing like slow cooking some pork on the grill. Of course, I'm lucky that if I don't have the time to cook it myself I live 10 minutes away from an award winning BBQ restaurant!

    I can't wait to read the BBQ series - culinary mysteries are THE BEST!

  7. A World in a Pan--We definitely don't want to start an international incident over barbeque! Thanks so much for popping by!

    Julie--The sauce makes a ton, but if you're going to the trouble of making your own sauce, might as well save some for later!

    Kaye--Congratulations to you! Good luck with the dry rub.

    Cleo--Thanks so much! You know, there's a lot of fussing that goes on down here over which sauce is the BEST sauce. There's even Eastern Carolina vs Western Carolina. Tomato-based, mustard based, vinegar based...there are ardent supporters of all of them!

    Janel--You're very lucky! Sounds like a fantastic restaurant. Hope you'll enjoy the BBQ series next year!


  8. I think St. Louis is my fave. The sweet one, right?

    Would you suggest using a crock pot for the meat? They usually run about 200deg and they aren't huge energy sucks. Would putting the sauce in make it too saucy?

  9. Actually, I think a crock pot would work really well, ThatBrunette. Particularly for those of us who aren't home 6 hours to watch the oven. The sauce does get thicker the longer it's cooked, so it depends how thick you like your sauce. You could always put it in a few hours before you serve it. Hope you enjoy!