I love the balance of the rich pork with the tang of vinegar and red pepper flakes. I love the texture of chopped pork as well.

Ingredients

2 8lb boneless pork butt

For the Rub

1/4 cup butcher grind tellicherry black pepper
1/4 cup light brown sugar
1/4 cup smoked paprika
1/4 cup Morton’s kosher salt
1/8 cup Chipotle powder

For the Sauce

4 cups Apple Cider Vinegar
1 cup ketchup
1/2 cup packed light brown sugar
1/4 cup finely ground tellicherry black pepper
1/4 cup Smoked Chipotle Tabasco Sauce
1/4 cup Morton’s kosher salt
2 tbsp Thai Red Pepper Flakes
2 tbsp Worcestershire sauce

Combine all rub ingredients thoroughly rub on all sides of the pork butts. Set aside in fridge for 2-3 hours.

Set your grill up for indirect cooking at 250F.
I used hickory wood pellets for this pork. Use hickory chips or chunks depending on your grill.

Place the meat on the grill and BBQ indirect until the internal temperature has reached 200F Approx 6-7 hours depending on your grill. Wrap the butt in foil lightly and set aside for 1/4 hour.

While the pork has been cooking assemble the sauce ingredients in a non reactive pan or bowl. Whisk thoroughly to incorporate the ingredients completely. Set aside covered in the fridge.

Chop or pull the butts. Make sure to incorporate any pork juices that accumulated from foiling back into the the chopped pork.

Add sauce until desired moisture and flavor is achieved. The remaining vinegar sauce keeps well in the fridge for at least a month.

Piled high on a soft hamburger bun with a crunchy coleslaw this pork is awesome. The leftovers freeze well too- Enjoy!

Roc City Rib Fest BBQ Class APPLICATION Form

I really like Piri Piri hot sauces. While I can get a few bottles here in Canada -my friends from England The UK Grand Champion Award winning BBQ team Miss Piggy’s BBQ spoiled me with bringing multiple types when they came for a visit last year.

I set out to make my own. One problem. I could not find dried Piri Piri peppers anywhere unless I mail ordered some. As luck would have it a friend of mine was heading to Portugal and brought me back a few packets.

Piri piri can also be referred to as African Birds Eye Chilies they can range from 50,000 to 175,000 Scoville units

From Wikipedia 

Piri piri (pili pili, peri peri) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.

Here is a great chart from WIKI
Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin[4]
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray[5]
855,000–1,463,700 Naga Viper pepper,[6] Infinity Chilli,[7] Bhut Jolokia chili pepper,[8][9] Trinidad Scorpion Butch T pepper[10]
350,000–580,000 Red Savina habanero[11]
100,000–350,000 Habanero chili,[12] Scotch bonnet pepper,[12] Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero,[13] Jamaican hot pepper[14]
50,000–100,000 Byadgi chilli, Bird’s eye chili,[15] Malagueta pepper,[15] Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper Pequin pepper[15]
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[12] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle,[16][17] Guajillo pepper, New Mexican varieties of Anaheim pepper,[18] Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

Piri Piri Hot sauce

2 packages Piri Piri Peppers (approx 1 cup dried)
6 jalapeños seeded & chopped
1 cup red onion chopped
1 cup white vinegar
1 can diced tomatoes 398ml (14oz)
½ cup dehydrated red pepper
7 cloves garlic minced
3 tbsp canola oil
2 tsp kosher salt
2 tsp white granulated sugar

In a glass bowl pour 2 cups boiling water over piri piri peppers cover with plastic wrap and set aside overnight.
Strain piri piri chillies reserving the water.
In a medium sized pan on medium heat sauté onions in the olive oil until softened. Add 1 cup of the piri piri water. Add jalapenos and continue to sauté until the jalapenos have softened. Add strained piri piri chiles, garlic, red pepper, salt, sugar and tomatoes mix thoroughly and set aside.
Pour the contents of the pan into a food processor. Pulse until the texture is smooth. Add the vinegar and pulse again until well combined.

Remove to a container with a tight fitting lid and set aside for 2 weeks in the fridge to let the flavours bloom.

I did an early taste test and there is real kick to this and a warmth that stays with you. I can’t wait to use it on some grilled chicken, pork and in a BBQ sauce.

For more hot sauce related information check out a couple sites that I like to visit:

Hot Sauce Daily 

Scott Roberts 

Here is my ultimate BBQ Christmas Wish list….

Pitmaker Pits are absolutely gorgeous. Incredible cooking machines and fabricated to incredible specs. I have seen many of their pits in person. Awesome paint jobs tricked out to the 9′s with pop up LCD tvs, deep fryers and if you can dream it they will build it. Wicked cool.

Extreme BBQ trailers

To be able to design a trailer and have it custom made would be a dream. These are some of the most beautiful trailers I have seen.

Now if I am dreaming I may as well get a new truck too !! 2012 Super Duty F-450 King Ranch. It would have to be black

But its going to need this grill:

I have had the pleasure of working on this great BBQ more than once.The Traeger COM 200. It has 50 square feet of cooking space. Love the capacity and ease of use. Its a dream to cook pork butts on the traegers and the color and flavor just rocks.

Mack Daddy Outdoor Kitchens. Who wouldn’t love to cook outside in one of these? Down to the last brick I have one figured out. Now if I can just find the property and cash to make it a reality.

The FEC 500 is really an amazing cooking machine. Double walled insulation & double walled stainless steel interior. I have enjoyed cooking on a few of the smaller FEC100′s and they do an excellent job.

I ♥ Texas. I would love to own a big a$$ Ranch in Texas and get a real experience in cattle farming. Then BBQ out under the moon and the stars!!

I would think that spending a weekend with this guy would absolutely be wickedly awesome. Wouldn’t it be cool to just load up on groceries fire up some grills and cook with this guy. Steven Raichlen is a legend in BBQ. With multiple successful cookbooks and tv shows he knows BBQ and grilling.

Speaking of legends there are lots of awesome BBQ people that I would love to spend a weekend with too many to mention in fact……

Now to get around to all those Legends of BBQ and the legendary BBQ joints all over North America, to travel to every competition possible I am going to need one of these:

Prevost Luxury Centurion RV

There are lots of toys out there and lots of options to dream these are just a few of mine

The road to Lynchburg. Its been 3 years. You know you have to pinch yourself to see if it is real. As we left our hotel and headed to Lynchburg it was almost surreal. Wow. We are heading back to the Jack. It is incredible to be here again. The last couple of days have been so overcast and rainy. As we drove towards Lynchburg the weather brightened the sun was shining and it was just lovely. I got goosebumps seeing the Lynchburg signs. Exciting at the same time.

As we approached the competition area we took it all in. Traffic jam at the entrance gave us a chance to see our friends from MR. Bobo’s travelling all stars BBQ team and the Burnside BBQ team from Canada.

We got to our site and we were introduced to Jim Johnson who was doing an International dinner in the pavillion where our site was to be. We set up what we could and we headed to the town square where we picked up our Jack merchandise. I could drop a lot of coin at the store. So many fun Jack Daniels items.

At 1pm we had reservations at Mrs. Mary Bobo’s

The meal was delicious and we had a great time. It was the first time the entire team has been together. There are 8 of us and since we all live in different cities etc. it is hard for us to get all together prior to the Jack.

The rest of the evening was a great get together with all of the International teams as they chowed down on catfish fries and a whole lot of other food from Jim Johnson. It was a lot of ppl to feed.

The rest of the night was spent drinking and fraternizing and having a really great time with so many folks we don’t get to see often enough. (No pictures LOL)

Now we head off to the hollow overnight to BBQ our very best. Ill catch the blog up on Sunday since Internet in the hollow is not that great. Make sure to check the twitter feed for updates throughout the next 24 hours. …

 Let me introduce you to my friend Jack!

 One of our important stops !! Duty Free!

The weather was grey and overcast the entire trip.. Mass pockets of rain hindered what is usually a beautiful scenic drive.

Getting to the Jack and our hotel as fast as possible was our goal. We had decided that it would be in our best interests if we drove through the night as much as we could safely.

Vlad – drove 99% of the way he is a trooper! 

There were four of us in the truck from the team – Vlado, Jamie, Mike and myself. Lets just say the ratio of testosterone to estrogen was a bit skewed. The boys talked about sports and argued the validity of their teams. Jamie had downloaded a lot of 80′s music that was great to listen to. Mike was in charge of candy procurement and snacks.

With all the rain and fog and mist we didn’t take a lot of pictures but how cold you miss this Dinosaur LOL 

It seemed like it took forever to get here. It almost did – almost 28 hours after we left we arrived in Nashville.

Now I am a very superstitious BBQ lady and I believe if you have done something in the past and it has worked then you should repeat the process. SO off to Jack’s BBQ for some food and a slice of chess pie. Just like I did 3 years previously.

At Jack’s I made sure to pet his pig at the front.  Then we grabbed a couple of plates of food to share with each other.  I think it is really important to try as much BBQ as possible wherever you are. I think it is a lifetime of learning about the different ways ppl make BBQ.

The guys about to Chow down!  

It was a good meal and a great kickoff to our time in Tennessee.

Texas Sausage, mustard greens and sweet potatoes all of it was delicious. 

Great memorable beans, cornbread, delicious brisket also ribs, pork and mac & cheese. 

After Jack’s BBQ we finally got to our hotel in Tullahoma TN and after cleaning up it was time for a few cocktails and talking to some of the teams that had already checked in.

We love Motts clamato caesars and Yeungling and we are well stocked for the next few days! 

That’s it for day 1 !! (well that’s all that can be published lol) Today we are off to the legendary Mrs. Mary Bobo’s

A couple of super yummy recipes to use this new fav gadget:

Cheesy ABTs

ABT’s for a party 

Progressive Corer 

7-1/2″ long,
Stainless steel and nylon,
Dishwasher safe
Made in China
- Small end for tomato and strawberry stems,
- Long end to remove seeds from peppers and more

$ 4.99 MSRP (US price)

Pork Kebabs on charcoal

This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers.  We love Chevaps.  We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.

We used a combination of ground beef and pork. Plus assorted herbs and seasonings.  There is no recipe.

Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor  with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.

We also added Vegeta. Vegeta is a staple spice in our household pantry.  Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.

I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!

Off to the traeger! 

About halfway done…

Slathered with Joey Mac’s Amberque.  love this stuff. Great on well… everything.

Dinnertime.

I love BBQ cook books. I love reviewing the recipes and many times being inspired by them.

Recently on a trip to South Carolina I got to meet in person Barry “CB” Martin.  We have talked back and forth on twitter & facebook many times and on the phone but never in person. He is the contributing editor for this cookbook.

Barry exudes a lot of passion for all things BBQ and grilling – it really comes through in this book as well ! This is a happy book.  This book makes you want to go out and grill something ASAP. Lots of really useful information packed into this well laid out BBQ cookbook!

Right from the beginning the book outlines all different methods and does a fine job of it -

Beautiful pictures and 222 recipes follow all gloriously detailed!

In no way is this book pretentious. It is an easy book to read to look at and to enjoy. One of the best things about this book is that it makes you want to head to the store buy the recipes and BBQ.. That’s why I would highly recommend this book for anyone – It would be a great gift too!

The book is available from Amazon

You can find Barry on twitter and Char-broil on facebook

This past weekend the Inaugural Sam’s Club National BBQ Tour kicked off in Gilbert Arizona !

30 teams and 30 judges got down to business in rainy drizzly weather….Sanctioned by the KCBS!!

Here is an excellent video from:

One of the best things about BBQTV videos is to hear the judges commentary on the BBQ that was presented to them.  You can learn a lot from watching their videos- all 577 of them!!

After the boxes were turned in & the results tallied the Grand Champion was … Darren & Sherry Warth from Iowa’s Smokey D’s BBQ !!

Reserve Grand Champion was Jennifer Duncan from Smoked to the Bone..

The Top 7 teams overall from this contest will be continuing on to the next tier in Las Vegas on May6th & 7th 2011:

Overall:
1 Iowa’s Smokey D’s BBQ
2 Smoked to the Bone
3 Rhythm ‘n Que
4 Slap Yo’ Daddy BBQ
5 I.A.B. 30 BBQ
6 McFrankenboo BBQ
7 Loot N’ Booty BBQ

Congratulations to all the teams that participated!