Decided to BBQ a little this weekend, called up a few friends, and broke out the Weber Smokey Mountain Smoker. Bullet smokers are great little units, and this one is VERY well known and praised for how it makes backyard cooking a much more enjoyable experience. Seen a guy with 20+ of them at a BBQ competition once, it was quite the sight, as was the smell and taste the entire weekend. Wish we had these in Utah, last good one I was at was when in the Marines in North Carolina.
I’ve owned the WSM a season now and its prepared its fair share of smoky piggy goodness. I’m sure some of the neighbors are not too keen on me making the entire neighborhood smell so good, but I usually have 1 or 2 families over when I do this and they have partaken in feast so they do not put up much resistance.
I prepared the butt using Alton Browns method from “good eats pulled pork” episode. I did alter the rub a little bit by doubling the recipe, adding a teaspoon of old bay, and 2 teaspoons of chipotle pepper powder. Chipotle’s being smoked jalapenos in an adobo sauce then dried, just adds a little to the smoky flavor and kicks up the heat on the pallet a little more.
I will admit, I hate mayonnaise/ dressings, so I usually do not prepare your average party or picnic salads like potato salad or cole slaw, but pulled pork needs some sort of slaw. So I scoured the net and found one that does not use mayo but still sounded like it would be good. It was an older 2006 recipe of Emeril’s called “delta slaw”. Being it lacks mayo, its perfect for parties/ picnics even on hot days since mayo will turn to funk and dam near nuclear waste when heated (or all the time in the case of my taste buds, I just really do not like the stuff). I did change the method to prepare by doing the maceration the night before, then after the smoker was going, I stepped inside to do the “dressing” phase about 12 hours before guest arrived. I found I was able to rid about a cup of liquid squeezing after the maceration period and running it thru my salad spinner. I also ended up using just about 2/3 of the dressing made without it turning soupy which was about the only negative reviews on the delta salad.
I also made another batch of my favorite BBQ sauce that I found on youtube by “ballistic BBQ”. This guy has GOOD taste, everything I have tried of his has turned out just great. He just posted a porky cornbread that augments half of the traditional flour with crushed pork rinds. He still adds bacon, but who can turn down deep fried pork fat that is crushed in a processor? He calls it “pork flour”. Anyways, the sauce recipe is on his channel, it can be seen here
I did end up adding a little more pepper flakes this time and I did not strain it as I did during my 4th of July BBQ party. I was worried the seeds (coriander, peppers, pickling spice, etc) would be too hard, but after cooking and letting it set up, they were not, and kept the heat and flavor of the dish up. Highly recommend this dish for BBQ fans out there. Its GOOD!
Woke yesterday at 0400 to start up the smoker. I warned all the neighbors since we have had a lot of fires this season, including one in the back yard from the field kiddy corner from the back edge of the property that went up a few days before the 4th of July. Hope no one ever has to face down a decent fire from this distance. It’s something I hope to never have to go thru again. After the sun came up I took a few shots, meats been on about 4 hours at this point.
Sauce getting going
Back out to the smoker to add two more chunks of apple and one Jim Beam Oak barrel piece.
Checking the slaw and giving it a taste after about 6 hours after dressing time. GOOD GOOD GOOD!
Meat done…. The photo did not make it look so good, but it really was, wish I knew how to take photos
Okay, now I need to apologize here, I was busy eating and hanging out with friends to photo op the finished product so for lunch I was happy to warm up some leftovers and make up another plate so I could take these photos and make this post. Hope no one minds the leftovers….
Split bun with slaw on top half, and plenty of pork on bottom
Add some sauce, notice the seasoning suspended in the sauce, it really is tasty and recommend it for your next BBQ.
Combine and serve with sides of choice, I just reheated some baked beans
Hope no one minds the post, and thank you for the space and your time.