Hasty-Bake Legacy, Portable Renowned Mr. Brown, Down-Home Barbecue Sauce, Southern SOP Optional

Po r k

The Renowned Mr. Brown

(Smoke & Spice)

6 to 8 pound Boston butt

SOUTHERN SUCCOR RUB 1⁄4 cup ground black pepper

1⁄4 cup paprika

1⁄4 cup turbinado sugar

2 Tablespoons salt

2 teaspoons dry mustard

1 teaspoon cayenne

SOUTHERN SOP (OPTIONAL)

Remaining Southern Succor Rub

2 cups cider vinegar

1 cup water

3 Tablespoons ground black pepper

2 Tablespoons salt

1 Tablespoon Worcestershire sauce

1 Tablespoon paprika

1 Tablespoon cayenne

The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate overnight.

Remove the pork from the refrigerator. Pat down with another coating of rub. Let the pork sit at room temperature for about 45 minutes.

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals) bring- ing the temperature to 200 to 220ºF. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm over low heat.

Cook the pork on your Hasty-Bake for about 11⁄2 hours per pound, or until the internal temperature reaches 180ºF. Mop the pork about once an hour.

Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish.

For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle:

CAROLINA SANDWICH SLAW 2 cups chopped cabbage

2 Tablespoons minced onion

2 Tablespoons white vinegar

11⁄2 Tablespoons mayonnaise

2 teaspoons sugar

1⁄4 teaspoon salt

Generous grinding of black pepper

Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving.

VAUNTED VINEGAR SAUCE 1 cup white vinegar

1 Tablespoon sugar

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1⁄2 teaspoon cayenne or hot red pepper flakes

Combine all the ingredients in a bowl and stir until the sugar dissolves.

Down-Home Barbecue Sauce

(Paul Kirk’s Championship

Barbecue Sauces)

This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it’s also good on chicken).

2 Tablespoons chili powder

2 Tablespoons black pepper

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon salt

1⁄2 teaspoon cayenne

1 32-ounce bottle of ketchup]

1⁄2 cup prepared yellow mustard

1⁄2 cup cider vinegar

1 cup brown sugar

2 Tablespoons Worcestershire sauce

2 Tablespoons soy sauce

1 Tablespoon liquid smoke

Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke.

Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.

This sauce will keep for several weeks in an airtight jar in the refrigerator.

O w n e r ’ s G u i d e & I n s t r u c t i o n M a n u a l 21