Jeff’s TOP SECRET Award Winning BBQ Recipe
So, Ms. Tammie is putting together a cookbook, and has asked (demanded) my TOP SECRET, award winning recipe for “Uncle Jeff’s Butt Sauce”.
After much thought, and questions like “am I ever going to make a million dollars off of this recipe”, I’ve decided that I will share a little bit of my BBQ expertise for the cookbook.
I should start out by telling you that I grew up on a farm, we raised and cooked hogs, calves, chickens, sheep and goats. I remember standing in the living room window wearing underwear, cowboy boots and cap guns. My grand-dad was out in the yard with a sledge hammer and my “pet calf”. I waved at him, and he waved back at me, then whacked Bossy in the head with the hammer. I cried, my mom yelled… grandpa just went and got the tractor and drug her out back. Bossy was delicious.
I still use the smoker that I have had all of my life… it’s flavored the way I like it. I use it for BBQ Cook-offs, family get togethers, and smoking turkeys for the holidays. I am usually cooking with one of my “brethren of the smoke”, my dog and best good friend, Cletus.
I like to cook with pecan wood. Hickory gets sort of a bitter taste when you cook for a long time, and when you are cooking a pork-butt, or large briskets you want to cook “low and slow”…
I like a good bone in pork-butt roast, I’ll cook a pork-butt for pulled pork sandwiches for around 8 hours at 250 to 275 degrees… then close of the pipes, and smoke the meat with cherry wood for a couple of hours… the wood you use to “smoke” with does make a difference.
When you can gently pull the bone from the roast it is ready. I start by rubbing the whole roast down with spicy mustard, and all thru the cook, I brush the meat with “Uncle Jeff’s Butt Sauce” thinned with beer, and occasionally spray the meat with a mixture of Apple Cider and brown sugar.
As for my BBQ Sauce Recipe… here are the ingredients:
- Seeded and Minced Jalapeno
- Seeded and minced Serrano
- Minced garlic cloves
- Diced Onion
- Strong Black Coffee
- Worcestershire sauce
- Apple Cider Vinegar
- Chili Powder
- Lime Juice
- Ground Cumin
- Black Pepper
- White Pepper
- Smoked Paprika
- Dry Mustard
- Liquid smoke
- Beer… (for the sauce and the cook)
- And for this amount of sauce you will add a 2 lb. bag of brown sugar.
Mix all ingredients together… the amounts of each ingredient must be precise. I did mention that part about the exact amount of each ingredient being extremely important, didn’t I?
I said I would share a “little bit” of my expertise, and my recipe is the best thing I got going for me… I’ll give you the measurements later.
Anyway… this should make 12 1/2 pint jars… great for Christmas gifts.
(By the way… I cannot stand the Kansas City BBQ Society’s cook-off rules and guidelines, but I’ll have to tell you about all of that later.)
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