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Back Yard Boss Book
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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Pork Butt


Five to six pound pork butt (bone-in or boneless)
Cayenne (optional)
Garlic powder
Barbecue season

Clearly pork is the most popular meat for barbecue, pork spare ribs are a favorite with most dinners and many people have a favorite place they found those ribs. Another cut of pork that seldom has left over is barbecue pork butt. Pork butt can be served as a main course or for delicious barbecue sandwiches. This is not a quick meal unless you cook this ahead of time and just want to heat and serve. Take the pork butt and sprinkle the cayenne, garlic powder, and salt, pepper, and barbecue season, wrap securely in clear wrap and refrigerate over night. Make the fire as discussed earlier, add the hickory chips. Place the pork butt on the grill with the fat side down and place cover on grill. Turn it over with tongs; do not use a fork to turn it over. Don’t spend a lot of time with the lid off because the fire will flare up. The hickory chips are very hot and will ignite very easily and you don’t want them to burn up, just get hot and smoke. You may have to cool off your grill doing this cooking because you don’t want it to cook outside and inside still need more cooking. Be very careful because the fire will flare up when the fat drips and will add fuel to the coals and chips. To avoid this problem control your heat with the vents and the spray bottle. Do not use the spray bottle on a very hot fire, If your grill is getting too hot, close the vents and keep the lid on the grill, until it cool down for proper barbecuing. It’s better to add coal to bring your grill to temperature than to cool it down if it’s too high Turn the meat routinely to ensure even cooking, this will take about four hours, test the meat by taking a sharp knife and cut a very small area deep into the meat, do not slice this just use the width of the knife blade for checking It should cook until you can virtually pull it apart effortless. When it’s cooked to perfect tenderness, moisture, the taste will take care of itself. If you used bone-in Butt you should be able to twist and pull the bone from the meat very easy after it’s cooked. You are ready for back yard dueling. The bone-in butt will take a little longer so allow for it in your planning. Serve with Popalee Barbecue Sauce. Enjoy.

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