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Started By
Message
Looking for recipe for sauce/and or seasoning for rotisserie pig or Boston butt cooking
Posted on 5/17/20 at 9:32 am
Posted on 5/17/20 at 9:32 am
I’m rotisserie style cooking a Boston butt over charcoal.
Looking for recipes for a good baste sauce and or seasoning.
TIA
Looking for recipes for a good baste sauce and or seasoning.
TIA
2
Posted on 5/17/20 at 9:56 am to Mais Bruh
BBQ is serious business. Here are several basic rubs and Rat's sauce. Look at them and you will see similarities. They are all good in their own way. Adjust as you see fit and you will have a rub you can claim as your own.
At the moment, I'd just tell you to use Rat's sauce or buy bottled sauce.
I hope I gave credit, because not all of these belong to me. I just know they are all good.
***********************
Rat’s BBQ Sauce
Makes 2 quarts
Cooking time 2 hours 30 minutes
Ingredients:
1 Cup Yellow Mustard
1 Cup Vegetable Oil
2 1/2 cups dried chopped onions (8 ounces, by weight), or 5 pounds of fresh onion, chopped
5 cups warm water
10 ounce bottle Worcestershire sauce
1 cup ketchup
6 Tablespoons Tomato Paste
3/4 cup Chili Sauce
6 Tablespoons sugar
1/4 cup margarine
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon Louisiana hot sauce
1 teaspoon chili powder
Directions:
Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.
In a pot of suitable size,, put all the ingredients, including the warm water and simmer for 2 hours or more, until the onions are very soft.
For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.
Notes:
This sauce is very similar to the two famous Ville Platte BBQ sauces. Jack Miller’s and Pig Stand. The recipe was reverse engineered based on the ingredients list and some knowledge of how a similar sauce was made.
Pig Stand sauce is slightly sweeter than Jack Miller’s sauce.
*****************
MD’s Sweet BBQ Rub Seasoning #1 (sweet for chicken or pork)
Need
3 Tablespoons Smoked Paprika
1 teaspoon Onion Powder
1 Tablespoon Lawry’s Garlic Salt (Preferred) or garlic powder if you have no Lawry’s
2 Tablespoons Dark Brown Sugar
1 teaspoon Sugar
1/2 teaspoon salt
2 teaspoons Chili Powder
1/2 teaspoon Ground Mustard
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Ginger powder
Mix all together and store in an airtight container
********************
Jerk Seasoning:
Need
1Tablespoon onion powder or dried onions
1 Tablespoon Lawry’s Garlic Seasoning
1teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 Scotch Bonnet Pepper, chopped finely
1 Tablespoon Vegetable oil
Mix all together and store in an airtight container
************************
Memphis Magic Dust Sweet BBQ Rub Seasoning
Need
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American Paprika
1/4 cup garlic powder
2 Tablespoons ground black pepper
2 Tablespoons ground ginger powder
2 Tablespoons onion powder
2 teaspoons rosemary powder
Mix all together and store in an airtight container
*************************
Chris Lilly’s 6 Time World Champ Pork Shoulder Sweet Rub BBQ Rub Seasoning
Need
1/4 - Cup Dark Brown Sugar
1/2 - Cup White Sugar
1/2 - Cup Paprika
1/3 - Cup Garlic Salt
1/3 - Cup Kosher Salt
1 Tablespoon - Chili Powder
1 teaspoon - Oregano Leaves
1 teaspoon - Cayenne Pepper
1 teaspoon - Ground Cumin
1 teaspoon - Black Pepper
Mix all together and store in an airtight container
*****************************
Chris Lilly’s Pork Injection
Need
3/4 Cup - Apple Juice
1/2 Cup - Water
1/2 Cup - Sugar
1/4 Cup - Salt
2 Tablespoons - Worcestershire Sauce
Mix all together and inject thoroughly (as many places as possible into meat
*********************************
Food Network Sweet BBQ Rub Seasoning
Need
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Tablespoon Chili Powder
1 Tablespoon Brown Sugar
2 Tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon White Pepper
Mix all together and store in an airtight container
*********************
Beef Rub Sweet BBQ Rub Seasoning
Need
3 Tablespoon coarsely ground black pepper
1 Tablespoon granulated white sugar
1 Tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder
Mix all together and store in an airtight container
**************************
Kansas City Sweet Rub BBQ Rub Seasoning
Need
1/2 cup - Brown Sugar
1/4 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
1 Tablespoon - Chili Powder
1 Tablespoon - Garlic Powder
1 Tablespoon - Onion Powder
1 teaspoon - Cayenne
Mix all together and store in an airtight container
************************
Porker Sweet BBQ Rub Seasoning
Need
3/4 Cup - Brown Sugar
2 Cups - Paprika
1/4 Cup - Black Pepper
1/8 Cup - Salt
1/4 Cup - Chili Powder
1/4 Cup - Garlic Powder
1/8 Cup - Onion Powder
1/4 Cup - White Pepper
3/4 Cup - Lemon Pepper
Mix all together and store in an airtight container
****************************
Jeff’s Sweet BBQ Rub Seasoning
Need
1 Cup - Brown Sugar
1/2 Cup - Paprika
2 1/2 Tablespoons - Black Pepper
2 Tablespoons - Salt
1 1/2 teaspoons - Chili Powder
11/2 teaspoons - Garlic Powder
11/2 teaspoons - Onion Powder
1 teaspoon – Cayenne
Mix all together and store in an airtight container
******************************
MD’s Beef Brisket BBQ Rub Seasoning #2
Need
1/4 Cup – Smoky Paprika
11/2 Tablespoon - Black Pepper
11/2 Tablespoon - Salt
11/2 teaspoon - Chili Powder
11/2 teaspoon - Garlic Powder
11/2 teaspoon - Onion Powder
1 teaspoon – Red Cayenne Pepper
1 Tablespoon - Dry Mustard
Mix all together and store in an airtight container
**************************************
Memphis Beef Brisket BBQ Rub Seasoning
Need
1/4 Cup - Paprika
2 Tablespoon - Black Pepper
2 Tablespoon - Salt
2 Tablespoon - Onion Powder
1 teaspoon – Red Cayenne Pepper
Mix all together and store in an airtight container
***************************
Best Odds Beef Brisket BBQ Rub Seasoning
Need
1/3 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
2 teaspoons - Garlic Powder
3 Tablespoons - Onion Powder
2 teaspoons - Cayenne
3Tablespoons - Dry Mustard
Mix all together and store in an airtight container
At the moment, I'd just tell you to use Rat's sauce or buy bottled sauce.
I hope I gave credit, because not all of these belong to me. I just know they are all good.
***********************
Rat’s BBQ Sauce
Makes 2 quarts
Cooking time 2 hours 30 minutes
Ingredients:
1 Cup Yellow Mustard
1 Cup Vegetable Oil
2 1/2 cups dried chopped onions (8 ounces, by weight), or 5 pounds of fresh onion, chopped
5 cups warm water
10 ounce bottle Worcestershire sauce
1 cup ketchup
6 Tablespoons Tomato Paste
3/4 cup Chili Sauce
6 Tablespoons sugar
1/4 cup margarine
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon Louisiana hot sauce
1 teaspoon chili powder
Directions:
Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.
In a pot of suitable size,, put all the ingredients, including the warm water and simmer for 2 hours or more, until the onions are very soft.
For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.
Notes:
This sauce is very similar to the two famous Ville Platte BBQ sauces. Jack Miller’s and Pig Stand. The recipe was reverse engineered based on the ingredients list and some knowledge of how a similar sauce was made.
Pig Stand sauce is slightly sweeter than Jack Miller’s sauce.
*****************
MD’s Sweet BBQ Rub Seasoning #1 (sweet for chicken or pork)
Need
3 Tablespoons Smoked Paprika
1 teaspoon Onion Powder
1 Tablespoon Lawry’s Garlic Salt (Preferred) or garlic powder if you have no Lawry’s
2 Tablespoons Dark Brown Sugar
1 teaspoon Sugar
1/2 teaspoon salt
2 teaspoons Chili Powder
1/2 teaspoon Ground Mustard
1/4 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Ginger powder
Mix all together and store in an airtight container
********************
Jerk Seasoning:
Need
1Tablespoon onion powder or dried onions
1 Tablespoon Lawry’s Garlic Seasoning
1teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 Scotch Bonnet Pepper, chopped finely
1 Tablespoon Vegetable oil
Mix all together and store in an airtight container
************************
Memphis Magic Dust Sweet BBQ Rub Seasoning
Need
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American Paprika
1/4 cup garlic powder
2 Tablespoons ground black pepper
2 Tablespoons ground ginger powder
2 Tablespoons onion powder
2 teaspoons rosemary powder
Mix all together and store in an airtight container
*************************
Chris Lilly’s 6 Time World Champ Pork Shoulder Sweet Rub BBQ Rub Seasoning
Need
1/4 - Cup Dark Brown Sugar
1/2 - Cup White Sugar
1/2 - Cup Paprika
1/3 - Cup Garlic Salt
1/3 - Cup Kosher Salt
1 Tablespoon - Chili Powder
1 teaspoon - Oregano Leaves
1 teaspoon - Cayenne Pepper
1 teaspoon - Ground Cumin
1 teaspoon - Black Pepper
Mix all together and store in an airtight container
*****************************
Chris Lilly’s Pork Injection
Need
3/4 Cup - Apple Juice
1/2 Cup - Water
1/2 Cup - Sugar
1/4 Cup - Salt
2 Tablespoons - Worcestershire Sauce
Mix all together and inject thoroughly (as many places as possible into meat
*********************************
Food Network Sweet BBQ Rub Seasoning
Need
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1 Tablespoon Chili Powder
1 Tablespoon Brown Sugar
2 Tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon White Pepper
Mix all together and store in an airtight container
*********************
Beef Rub Sweet BBQ Rub Seasoning
Need
3 Tablespoon coarsely ground black pepper
1 Tablespoon granulated white sugar
1 Tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder
Mix all together and store in an airtight container
**************************
Kansas City Sweet Rub BBQ Rub Seasoning
Need
1/2 cup - Brown Sugar
1/4 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
1 Tablespoon - Chili Powder
1 Tablespoon - Garlic Powder
1 Tablespoon - Onion Powder
1 teaspoon - Cayenne
Mix all together and store in an airtight container
************************
Porker Sweet BBQ Rub Seasoning
Need
3/4 Cup - Brown Sugar
2 Cups - Paprika
1/4 Cup - Black Pepper
1/8 Cup - Salt
1/4 Cup - Chili Powder
1/4 Cup - Garlic Powder
1/8 Cup - Onion Powder
1/4 Cup - White Pepper
3/4 Cup - Lemon Pepper
Mix all together and store in an airtight container
****************************
Jeff’s Sweet BBQ Rub Seasoning
Need
1 Cup - Brown Sugar
1/2 Cup - Paprika
2 1/2 Tablespoons - Black Pepper
2 Tablespoons - Salt
1 1/2 teaspoons - Chili Powder
11/2 teaspoons - Garlic Powder
11/2 teaspoons - Onion Powder
1 teaspoon – Cayenne
Mix all together and store in an airtight container
******************************
MD’s Beef Brisket BBQ Rub Seasoning #2
Need
1/4 Cup – Smoky Paprika
11/2 Tablespoon - Black Pepper
11/2 Tablespoon - Salt
11/2 teaspoon - Chili Powder
11/2 teaspoon - Garlic Powder
11/2 teaspoon - Onion Powder
1 teaspoon – Red Cayenne Pepper
1 Tablespoon - Dry Mustard
Mix all together and store in an airtight container
**************************************
Memphis Beef Brisket BBQ Rub Seasoning
Need
1/4 Cup - Paprika
2 Tablespoon - Black Pepper
2 Tablespoon - Salt
2 Tablespoon - Onion Powder
1 teaspoon – Red Cayenne Pepper
Mix all together and store in an airtight container
***************************
Best Odds Beef Brisket BBQ Rub Seasoning
Need
1/3 cup - Paprika
1 Tablespoon - Black Pepper
1 Tablespoon - Salt
2 teaspoons - Garlic Powder
3 Tablespoons - Onion Powder
2 teaspoons - Cayenne
3Tablespoons - Dry Mustard
Mix all together and store in an airtight container
This post was edited on 5/18/20 at 8:57 am
Posted on 5/17/20 at 10:07 am to MeridianDog
Chris Lilly’s rub and injection were posted above. For me those are must have for any Boston butt I smoke. I also use a finishing sauce after I pull:
Finishing Sauce (TD.com user Centinel credit to Smoking Meat Forums user soflaquer)
1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon tony chachere’s
1 teaspoon course black pepper 1 teaspoon red pepper flakes
Directions: heat the vinegar up enough so that it dissolves the sugar. Then add the remaining ingredients. After you pull the pork, pour this all over the meat and mix.
That finishing sauce is scaled to a 10lb butt (weight before cooking).
Finishing Sauce (TD.com user Centinel credit to Smoking Meat Forums user soflaquer)
1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon tony chachere’s
1 teaspoon course black pepper 1 teaspoon red pepper flakes
Directions: heat the vinegar up enough so that it dissolves the sugar. Then add the remaining ingredients. After you pull the pork, pour this all over the meat and mix.
That finishing sauce is scaled to a 10lb butt (weight before cooking).
This post was edited on 5/17/20 at 3:58 pm
Posted on 5/17/20 at 3:49 pm to Mais Bruh
I've used this as the rub on the last two butts I've smoked, but I think it would work well on a rotisserie as well.
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Reserve a bit and you can make a pretty good sauce with it as well.
1 1/2 cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup seedless blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon spice rub (above)
1 tablespoon liquid smoke
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon chipotle powder
1 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Reserve a bit and you can make a pretty good sauce with it as well.
1 1/2 cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
1/4 cup seedless blackberry preserves
1/4 cup apple cider vinegar
1 tablespoon spice rub (above)
1 tablespoon liquid smoke
Posted on 5/18/20 at 6:41 am to MeridianDog
quote:
For basting sauce, take a portion of the sauce and arse
Posted on 5/18/20 at 8:22 am to rmc
quote:
Finishing Sauce (TD.com user Centinel credit to Smoking Meat Forums user soflaquer)
Just made a batch of this for a butt I smoked yesterday.
I never make pulled pork without it now. The vinegar really cuts the fattiness of the pork.
Posted on 5/18/20 at 8:51 am to Stadium Rat
So you take a portion and arse it?
You got a problem with that?
I guess I need to correct it in my copy of your recipe.
Sorry.
You got a problem with that?
I guess I need to correct it in my copy of your recipe.
Sorry.
Posted on 5/18/20 at 8:55 am to MeridianDog
All good.
By the way, if someone wants to use fresh onions in that recipe instead of dried, they can chop up 5 pounds of onions instead.
By the way, if someone wants to use fresh onions in that recipe instead of dried, they can chop up 5 pounds of onions instead.
Posted on 5/18/20 at 9:02 am to Stadium Rat
Fresh onion
Thanks. I made that change, too.
However, I think the dried onion gives a different flavor (that I like) to the sauce than fresh would. As an example, IMO, grilled, reconstituted, dehydrated onions is a big part of the flavor of Krystal hamburgers. I believe the onions used on McDonald's burgers are used for the same reason.
Thanks. I made that change, too.
However, I think the dried onion gives a different flavor (that I like) to the sauce than fresh would. As an example, IMO, grilled, reconstituted, dehydrated onions is a big part of the flavor of Krystal hamburgers. I believe the onions used on McDonald's burgers are used for the same reason.
Posted on 5/18/20 at 9:40 am to MeridianDog
quote:I used the dried onions because I saw a video produced by some state agency where they featured Jack Millers. They showed the ingredients and they were using these huge containers of dried minced onions.
I think the dried onion gives a different flavor (that I like) to the sauce than fresh would. As an example, IMO, grilled, reconstituted, dehydrated onions is a big part of the flavor of Krystal hamburgers. I believe the onions used on McDonald's burgers are used for the same reason.
Part of my knowledge that went into my recipe is how my grandfather made a similar sauce, but one with only 4 ingredients. (His recipe is in the recipe collection and the lagniappe tab of the Jambalaya Calculator.) He used fresh onions sliced, not chopped.
Using the dried definitely matched the Jack Millers texture. Fresh would be different.
As far as McDonalds, there was leaked a McDonalds procedural manual that indicated that they indeed used dried onions that had been reconstituted. (Search for it under "McMenu". If someone wants it and can't find it, I can post a link.) But now, I find fresh onions on McDonalds hamburgers.
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