1 pork butt (shoulder)
1 gal cider vinegar
10 oz worcestershire sauce
6 oz chili sauce
1 1/4 oz crushed red pepper flakes
Directions
Mix all sauce ingredients together. Use as a basting sauce for the
meat.
The pork has to be barbecued - that is, cooked long and slow over a
real wood fire, preferably hickory. Temp should be around 220
degrees, and it takes at least 1-1/2 hours per pound, or until
internal temp. reaches 150-160 degrees. Needless to say, this is
difficult to accomplish in the average backyard Weber kettle,
although it can be done. It has to be served on a CWB: Cheap White
Bun. After that, the only question is "with or without?" Sweet cole
slaw on top, that is.
Recipe By :
From: D_swartz@gate.Net (Debbie Deneese
Servings: 1 servings
Authentic Carolina Pork Barbeque Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
Written recipes as an idea can be tracked far back into ancient history, in truth as far back as the early Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created a collection of documents which described recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef describes how the Roman chefs used many aromatic flavors, including a few you will know such as thyme, rue and parsley. Continuing our culinary historical journey, there were two books from the 14th Century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food prepared by the chefs of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new culinary innovations prompted an outbreak in books on cooking, some of which are kept safe in private libraries. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Authentic Carolina Pork Barbeque recipe.
