vrijdag 15 april 2011

Pulled pork injected!! #110

Today I had an awesome idea..I injected the BostonButt with Ballentine 17 year old Scotch whiskey...It was really great..never had that juicy pork...I've rubbed it with a mixture of 2Tbsp brown sugar,1Tbsp onion powder,1Tbsp chili powder and a little bit of oil.
The mop sauce was a mixture of 2Tbsp apple syrup,3Tbsp apple cider vinegar,and tomato ketchup.
Cook the syrup and vinegar till it's a smooth paste,then add the tomato ketchup and let it simmer for a few minutes.
The Butt was injected with Ballentine whiskey,and marinated with the rub for a few hours.
In the meantime prepare the grill for indirect grilling,on 200┬║F.
Put the butt on the grate.(Don't forget to place a drip pan under the butt) Add some cherrywood on the charcoals (or what you like).
This butt was 3,5Lbs and was done in 6 hours.
Enjoy with some Chianti..

4 opmerkingen:

  1. Dat ziet er fantastisch uit Marc!!
    Maar ehh... je gaat toch geen 17 jaar oude whiskey gebruiken om mee te injecteren!!! Are you nuts !!???
    Die moet je drinken en rustig van genieten :-)

  2. Wow Marc, you've been busy here! Sorry I missed a few posts...family in town!

    Love the whiskey idea....it's a no brainer!

  3. Daar kunnen Wayne en Jim nog een pulled puntje aan zuigen. Zal binnenkort eens een haasje "vergiftigen" met een fijne Laphroaig!