- Jan 12, 2012
- Reaction score
I would guess that would be the case since you are from Missouri, in the red sauce area of the country. In the region where I live, it is white sauce, but I got hooked on vinegar sauces when I lived in Virginia.I always like a little bit of extra moisture (some call it BBQ Sauce) on my pulled pork, but that's just me. It does look wonderful.
All of this meat was rubbed with my buddy's Mad Hunky All-Purpose Rub out of Michigan (https://madhunkymeats.com/product-category/rubs/) and allowed to sit for 48 hours in the fridge. After I pulled it, it was frozen for future use. The meat was store cut and is supremely moist and tender. Melt in your mouth. I gave up on prepackaged butts long ago. Paying more for the store butchered one is so well worth it.
Like Mike, we use it in lots of dishes. Because it is smoked very deeply, just a tiny little bit as flavoring in stew or soup is awesome. Put some on a hamburger bun with a couple shots of Bishops sauce, four sweet or dill pickle slices, and some sweet coleslaw, and to me that is heaven. It's also good with my favorite all purpose sauce, Country Bob's. My favorite red barbecue sauce is from Jim's Rib Haven, located in Rock Island and East Moline, Illinois, and Omaha, Neb. I generally buy a gallon to bring back when I am in the area.
We're fortunate to be just 40 miles from Lynchburg, which hosts the globally recognized Jack Daniel Invitational Barbecue Competition every year, so we've had the chance to sample meats from all over the Earth and talk with the cream of the crop in competition barbecuers. Like I say, I'm just an ol' country boy, but I'll steal ideas from anyone!