Foods for the Fourth
- Butterbean
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Foods for the Fourth
We are having a gathering on the fourth and my plans are relax with a drink in hand and let my water wings do all the work. To achieve this state of bliss I decided to prepare most of the meats before hand in hopes my wife can warm things up while I aimlessly stumble around the lake drowning worms and just doing nothing.
I smoked a city ham, two slabs of ribs and a porchetta.
City ham was slathered with a mix of mustard, applesauce and cinnamon which gave it a nice apple pie taste and a good bark.
Sliced for sandwiches
Odd cuts of ham not suitable for sandwiches were mixed with ingredients to follow Troskies ham spread
After a good chop its ready for sandwiches or crackers.
Of course, July 4th wouldn't be the fourth without pulled pork. Two butts were rubbed with a spice blend then slathered with the mustard, applesauce cinnamon mop.
I smoked a city ham, two slabs of ribs and a porchetta.
City ham was slathered with a mix of mustard, applesauce and cinnamon which gave it a nice apple pie taste and a good bark.
Sliced for sandwiches
Odd cuts of ham not suitable for sandwiches were mixed with ingredients to follow Troskies ham spread
After a good chop its ready for sandwiches or crackers.
Of course, July 4th wouldn't be the fourth without pulled pork. Two butts were rubbed with a spice blend then slathered with the mustard, applesauce cinnamon mop.
- Chuckwagon
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- Butterbean
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I'd be glad to share it with you but I don't have one. Porchetta is something I just throw together using what I have on hand and the ingredients are only bounded by imagination. In this case I used a mysterious rub that was heavy with pepper and garlic I had on the shelf. I also used some fresh salsa and tomatoes I had on hand and just rubbed it down with the spice mix then rolled and tied it. As an afterthought I mopped it good with apple sauce, mustard and cinnamon. The apple pie Mexican salsa flavor is quite interesting.IdaKraut wrote:BB,
Holy cow, does your stuff ever look wonderful. I am especially intrigued with your porchetta. Have you got a recipe you could share? Thanks!!
B'Bean I make quite a bit of apple jelly and the by product of that effort is a considerable amount of apple sauce. Yours is the first reference I have seen to using that in meat seasoning. I usually cook the apple pulp down to make apple butter. I will bet that we could season that apple butter to make BBQ mopping sauce. It doesn't have to be cinnamon and sugar it could be salt and red peppers and black pepper and other herbs and spice.
Ross- tightwad home cook
- Butterbean
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Apple butter would be great. I make BBQ two ways. One way is a strict adherence to certain rules that result in a predictable product but there is also the free-for-all where I just use what I think might work. At times this leads to a disaster but only rarely but it doesn't matter cause its fun.
Tonight after eating the ribs and porchetta I am in heaven. There are about 20 people sitting here with several bottles of blueberry wine and mash whiskey and four acoustic guitars playing. It can't get much better than this.
Tonight after eating the ribs and porchetta I am in heaven. There are about 20 people sitting here with several bottles of blueberry wine and mash whiskey and four acoustic guitars playing. It can't get much better than this.
- Chuckwagon
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- Butterbean
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- sawhorseray
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- Butterbean
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As it happens your peameal bacon was served for breakfast and I can't recall anyone complaining. Good stuff it was!Big Guy wrote:Dang if I weren't so far away I'd come over to help with drowning some worms, a few libations and great food. I'll see you on my way south in November and I won't come empty handed, peameal bacon, pepperettes, oktober fest sausage, salsa, wine and a few other things.