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.

 

Finally Figured it out Brunswick Stew

brunswick stew 1

I have made Brunswick stew for years. Dozens of recipes, hundreds of different suggestions, and many pots of good Brunswick stew. Good, but not great. It was not until I made this Brunswick stew that I had the flavor that I have been looking for all of these years.

In the past, I have added this and added that and never created the perfect Brunswick stew. This time I left out the potatoes and ketchup that I usually use. I started with one of Greg’s Smoked Boston Butts and chicken that I roasted in the oven. I used a not too sweet homemade barbecue sauce, but only a little bit. I added two cans of cream-style corn and a little over one can of baby lima beans. It was PERFECT!! My family and friends loved this stew!  This is the recipe I will follow for Brunswick stew from now on.

I believe the key to getting this stew exactly like I wanted it was leaving the ketchup out. I’m pretty sure that every Brunswick stew recipe in every cookbook I own has ketchup. I left cubed potatoes out because I knew that part of my stew would go in the freezer for later. Cubed potatoes end up a little mealy if frozen, so I try to avoid them in soups and stews that I know will go in the freezer. I suggest that you add the corn and beans to your liking. Your stew should be rather thick but if it’s too thick add a little water after 1 hour.

 

Finally Figured it out Brunswick Stew
 
Author:
 
Ingredients
  • 4 c. finely chopped barbecued Boston Butt
  • 2 c. finely chopped cooked chicken breast
  • ¼ c. unsalted butter
  • 2 lg. onions, chopped
  • 1 (28-oz.) can whole tomatoes or diced tomatoes
  • 1 (8-oz.) can tomato sauce
  • 1 to 2 (14.75-oz.) can creamed corn
  • 1 to 2 (15.25-oz.) can baby limas, drained
  • ¼ tsp. hot sauce, or to taste
  • ½ tsp. Worcestershire sauce
  • ¼ c. barbecue sauce
  • salt and pepper, to taste
Instructions
  1. Melt butter in a large Dutch oven. Add onions and sauce until soft. Add tomatoes, breaking up with hands as you add them if you are using whole, tomato sauce, corn, lima beans, hot sauce, Worcestershire sauce, barbecue sauce, salt, and pepper and mix, tasting for seasoning. Add Boston butt and chicken and combine. Cover and simmer for about 1 hour.
Notes
Frozen baby limas may be substituted. Do not use Fordhook Butterbeans.