Featured Recipe - September 2010
Here are some great grilling recipes we have tried. We certainly didn't invent all these dishes, in fact, the source is always credited. But, we have adapted them for cooking on the backyard grill. Our equipment and setup is listed with each recipe. You may have to make alterations based on your grill.
See below for links to previous featured recipes.
PORK Bone Suckin' Boston Butt
This recipe is adapted from www.bonesuckin.com for preparation on the Big Green Egg.
Ingredients
Boston Butt 5-6 lbs.
16 oz. jar of Bone Suckin' Sauce
4 tbs. of Bone Suckin' Seasoning & Rub
Apple wood chips
Grill Setup
Set your Egg up for indirect cooking with a Platesetter and adjust the temperature to 230 degrees. We suggest using a foil pan (available at our store) on the platesetter to catch the drippings. When the fire is lit, add Apple Wood Chips that have been soaked in water for 45 minutes.
Preparation
Rub all sides of the Butt with Bone Suckin' Seasoning and Rub. If desired, inject the Butt with Bone Suckin' sauce. Deep injection with a marinade injector will distribute flavor throughout the Butt.
Cook
You want to cook the Butt low and slow. 12 to 15 hours will be required. The Butt is ready when the internal temperature is 200 degrees. Place the Butt fat side down in the foil pan. Baste the Butt with Bone Suckin' Sauce during the last 15 minutes before you take it off the Egg. When you remove the Butt from the Egg, double-wrap it in foil and let it rest for 30 minutes before serving.
Serve
The meat will be so tender that you can pull it apart with your hands. We suggest shredding the meat and serving on buns with extra Bone Suckin' Sauce. Sharp cheddar cheese makes a nice addition.
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