The Weatherman

One thing I’ve learned over the last few months is that a basic mix of kosher salt, ground black pepper, garlic powder, and cumin makes a very good rub.  Even simpler, kosher salt and ground black pepper works great as well.

Pork Shoulder Rub

1 tbs paprika, mild
1 tbs light brown sugar, firmly packed
1/2 tbs paprika, smoked
1 tsp celery salt
1 tsp garlic salt
1 tsp dry mustard
1 tsp black pepper, freshly ground
1 tsp onion powder
1 tsp salt

Mix it with your fingers and then rub it all over the pork butt.  Wrap the pork in cellophane and place it in the fridge (I did this 24 hours ahead of time).

Source:  http://www.dvo.com/recipe_pages/grilln/Elizabeth_Karmel-s_North_Carolina-Style_Pulled_Pork.html

North Carolina Style Vinegar Sauce #1

Vinegar Sauce

This peppery, piquant vinegar sauce is the preferred condiment of eastern North Carolina. In the western part of the state, the sauce becomes more tomatoey, while in southern parts of the Carolinas, mustard sauce reigns supreme.

2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black
pepper
1 teaspoon freshly ground white
pepper

Combine the vinegar, water, ketchup, brown sugar, salt, hot pepper flakes, and peppers in a nonreactive medium-size bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the sauce should be piquant but not quite sour.

Source:  http://www.dvo.com/recipe_pages/grilln/Elizabeth_Karmel-s_North_Carolina-Style_Pulled_Pork.html

North Carolina Style Vinegar Sauce #2

1 C white vinegar
1 C cider vinegar
1 Tbs. sugar (Hawaii style when you can)
1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
1 Tbs. Tabasco sauce
1 tsp. kosher salt
1 tsp. cracked black pepper
Makes 2 Cups

Source:  http://www.nakedwhiz.com/elder.htm

London Broil

I made a London Broil on the BGE tonight.  Here is what I used for a rub:

Kosher Salt
Coarse Black Pepper
Garlic Salt
Onion Powder

I rubbed the meat thoroughly and let it sit at room temperature for about 3 hours.  I cooked it with the BGE lump charcoal and alder chips.  I cooked it indirectly to an internal temp of 126 degrees.  I then pulled it, wrapped in foil, and let it rest for 15 minutes.  The meat had a very even and thorough pink/red coloring – a perfect medium rare.