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After seeing Big Buy's ribs I had to do a little cook myself. Am having some visitors this week from the Carolina's so I figured I'd try out a mustard based sauce I've been studying along with some pulled pork. Also put together some pork skewers and made some franks for the kids.

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt



8 hours later it had a nice tasty bark on it. Really pleased with it.


After pulling it



I also made a mustard sauce that I'm "supposed to" put in the bowl and mix but I'm going to leave it on the side just in case they are from the wrong side of the Carolina's.

Here is the recipe for this sauce. Its great on the sandwich but I really think it would shine better on some chicken.

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

Simmer for a little while to blend flavors.

As for the frankfurters. These were a total disaster. New recipe I had to try. Poached them in water. They are tasteless poor excuses for meat. I'd rank it up there with oatmeal without butter or milk. I'm tempted to feed them to the dogs but I'm thinking a hale Mary save might be to pickle them.

My thoughts are to boil up 75% vinegar and 25% water mixed with habeneros, jalepenos and a few other peppers and can the weiners. Maybe a little garlic too. Any thoughts or suggestions? And will they keep in this mix of vinegar without refrigeration? I have a bunch to do.

Sorry I can't help on the hot dog dilemma but I do have an idea for you on the South Carolina barbecue sauce. Take a nice Vidallia onion, which should be easy to get where you live, cut it from the stem down to the root (but not through) all the way around. Like a blooming you know what. Add sauce between all the wedges, wrap with foil and cook with your beautiful barbecue until just tender. I love it when the bone pulls out clean like that. It always amazes me considering the battle I have when cutting up meat for fresh sausage.

Thanks, I'll have to try that. Haven't seen any vidalias yet but we should be getting the onions in shortly,

I just finished processing the wieners. Hope it saves them. The recipe looked too easy. Should have known better. I guess it goes to show that if it was that easy then everybody would be doing it. Had this been my first attempt at sausage making it would have definitely been my last. So I learned not to take short cuts. Also learned not to wipe your eyes after cutting habenos and jalepenos.

Pickled eggs and weiners are great try this, you can substitute any sausage (cooked) and any hot pepper you like.

Pickled eggs

2 cups vinegar
2 cups water
2 Tbs. salt
3 Tbs. sugar
1 ½ tsp. pickling spice
1 jar pickled Pepperoncini peppers and liquid
½ large onions coarse chopped
3 cloves garlic peeled
3 links Andouile sausage cut into chunks
2 ½ doz. Hard boiled eggs

Pack in layers in a big jar top up with liquid, let rest 1-2 weeks if you can

Big Guy wrote:2 ½ doz. Hard boiled eggs

What's wrong with '30'?

...or a score plus ten!

I'm with the dozens! I've always wondered why even in 'metric countries' eggs come in boxes of six!

Phil

Here you can by them in a box of 6, or 12, or 18, or a flat of 30.

Big Guy wrote:Here you can by them in a box of 6, or 12, or 18, or a flat of 30.

Oh, you mean 1/24, 1/12, 1/8 or 5/24 gross.

No, seriously, they come in the same sizes here. I've never eaten pickled eggs. Sounds peculiar to me. Maybe I'll give it a try sometime.

Thanks for the recipe BigGuy I'll definitely give it a try.

Grisell, if you've never had pickled eggs you are missing out - especially if you enjoy a cold beer from time to time. Here are what I call Dragon's Eggs. No real recipe other than the vinegar mix, pickling spice and lots of hot peppers and a little beet juice for color. During some spring cleaning I found a jar that was 8 years old. They looked like chocalate easter eggs and required a minimum of three swallows of beer for each bite. And they say wine only improves with age.