Greg’s Smoked Boston Butt

Greg's Smoked Boston Butt

 

Memorial Day and grilling go hand in hand. I don’t recall ever spending the holiday when we did not grill. When I was growing up, it was Uncle Tab grilling chicken over his big homemade pit with all of the family gathered ’round. Things changed once we moved away from family and we started traditions of our own.

One of the oldest recipes on NJSD was this delicious smoked Boston butt! I initially shared this recipe in 2011, shortly after I started NJSD. Greg began cooking this years ago and has made a few adjustments over the years, but this is the original recipe. Occasionally he will smoke the butt at a lower temperature and cook it slightly longer. Sometimes he will change up the mop recipe a bit. You can use this recipe as a guide and make it your own.

I can usually find Boston Butts on sale around the spring and summer holidays. I buy two so that I can freeze one for later. This Boston Butt is perfect served with your favorite baked beans and my cousin’s Twisted Slaw, click here to go straight to her recipe.

I hope to have my app icon up and running by this weekend.  I am computer challenged when it comes to setting up some of this stuff.  I hope to get a little help with that soon.  I have only come up with one app icon that I truly like but here’s a sneak peak.  What do you think?

 


Greg's Smoked Boston Butt
 
Author:
 
Ingredients
  • 1 (5-7 lbs.) Boston butt (bone-in pork shoulder roast)
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c. water
  • 1 jalapeno pepper, sliced thin
Instructions
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  2. Prepare smoker or grill for indirect grilling. Greg keeps his grill at 225 degrees.
  3. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  4. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Close grill and cook 12 to 16 hours, or until internal temperature reaches 195-200 degrees. Mop the butt every hour. When done, remove butt from grill. Cover with aluminum foil and let rest for about 1 hour. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat, if desired. (You can also chop the meat if you prefer.) Serve alone or on buns with your favorite barbecue sauce.

 

Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

Mexican Seasoning Blend
 
Author:
 
Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

Fat Tuesday Fried Chicken

fat-tuesday-fried-chicken-1

 

 

 

One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.

We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try!  This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.

 

Fat Tuesday Fried Chicken
 
Author:
 
Ingredients
  • Seasoning Mix:
  • 3 tbsp. kosher salt
  • 2 tbsp. dried thyme leaves
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 1 (3-lb.) whole chickens, cut into serving pieces
  • 4 c. buttermilk
  • 2 tbsp. Louisiana hot sauce
  • 2 tbsp. Crystal hot sauce
  • 4 c. all-purpose flour
  • ½ c. corn starch
  • Peanut oil for frying
Instructions
  1. In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
  2. In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
  3. In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
  4. Set a rack on a large baking sheet.
  5. Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
  6. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
  7. Prepare another large baking sheet lined with paper towels and a rack over top.
  8. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.

 

Twisted Slaw

twisted-slaw-1

 

The summer of 2016 has been one of the hottest and dryest that I can recall. Our grass is brown, we have trees dying, and our yard already resembles autumn with the yellow and falling leaves. We, most likely, have several more weeks of hot weather, but I am over summer already!

Labor Day is going to be the unofficial end of summer for me, and I’m going to send it off with a bang! I will be with family this year cooking up all of our favorite summertime foods. Hamburgers and hot dogs, brown sugar baked beans, potato salad, homemade ice cream and my cousins fabulous Twisted Slaw!

My cousin, Regina, has a delicious slaw recipe. It is similar to the slaw I have made for years. However, the addition of bell pepper, chives, and green onions definitely takes her slaw over the top with the fresh flavor. It’s delicious alone or on top of a burger or hot dog!

If you are looking for a short-cut, use the pre-shredded cabbage. Regina says that she does this often when feeding her big family. Prepare several hours before serving and store in the refrigerator. Oh, and don’t forget to have a few extra copies of this recipe handy at the cookout because it’s sure to be a hit!

 

Twisted Slaw
 
Author:
 
Ingredients
  • 2 heads cabbage, chopped
  • 1 lg. carrot, chopped
  • ¼ c. chopped chives
  • 3 green onions, chopped
  • ½ c. chopped bell pepper
  • ⅛ c. sugar
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. seasoning salt
  • 1 tbsp. white vinegar
  • 1½ c. mayonnaise
Instructions
  1. Mix the mayonnaise, vinegar, seasoning salt, garlic powder, black pepper, and sugar together in a large bowl. Add the bell pepper, green onions, chives, carrot, and cabbage and toss to coat the vegetables.
  2. Chill at least one hour before serving. Several hours makes it even better.
Notes
After mixing the slaw taste for sugar. It the slaw has a bitter taste add a bit more sugar.