BBQ Hash
An old slave recipe from uncle Junius Flythe himself. Made from plantation BBQ leftovers.
3 Lbs. cooked bbq pork, 1/2-3/4" dice
1/2 lb. cooked pork liver, 1/2" dice * an original ingredient, but optional. 1 28 Oz. can whole tomatoes with juice, crushed by hand 1 large yellow onion, 3/4" dice 1 14Oz can yellow corn, drained 1/3 cup Uncle June's bbq sauce, or more to taste 1 tsp. salt, or to taste Simmer all over low heat, un-covered for 45 minutes, stiring as needed. Add a little water if hash becomes dry to prevent scorching. Serve over white rice |
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BBQ Pork
Use large, well marbled pork shoulders, bone in, skin on. Rub with ground red pepper, black pepper, salt and sugar. Smoke and/or bake using INDIRECT heat ( NO radiant heat should contact ANY part of the roast or the metal it is being cooked on or in.) Roast should be fat side down, in a shallow foil pan with a piece of foil placed lightly on top, NOT sealed. Cook 20 hrs.(+/-) at 220 Degrees F. Let rest 1-2 hrs. Bones should lift out easily, and you should be able to wipe away internal fat with your fingers. Pull apart by hand while wearing rubber gloves. Remove skin, bones, and most fat. Do not discard bark. Break up to desired consistency. Add a cup or so of stock if necessary to de-glaze pan. Skim juices and re-introduce to pork. You may add a tablespoon or two of Uncle June's to the drippings but do not sauce the meat. Serve with Uncle June's.
BBQ Spareribs
Use good meaty ribs that aren't too lean. (Costco are pretty good). Rub with ground red pepper, black pepper, salt and sugar. Smoke and/or bake using INDIRECT heat ( NO radiant heat should contact the ribs or the grate they are being cooked on) for approximately 5 hrs. at 235 degrees F. When done, the bones should extend about 1/2" out from the meat as in the photo at the top of this page. Baste or mop every hr. or so using a mixture of half Uncle June's and half water. In the last hour, use straight Uncle June's. Remove ribs from heat and allow to cool to room temp. Slice ribs and re-heat quickly on grill or in oven. Serve with Uncle June's.
Delmarva Roadside BBQ Chicken
This barbecued chicken is still served by various volunteer fire departments and fraternal organizations on the eastern shore of the Chesapeake bay to raise funds.
Use chicken halves that weigh about 1 1/2 lbs. each, preferably from the eastern shore. Barbecue approximately 2 feet above medium coals, for one to two hrs. turning frequently until done. Joint juices should run clear, but breast shouldn't be dry. Mop often with the following mixture, stirring frequently to suspend oil and spices:
1/2 Gallon apple cider vinegar
1 Quart Vegetable Oil
5 eggs well beaten
1 1/2 Cups Salt
1/2 Cup Poultry Seasoning
1/8 Cup Black Pepper
Traditionally served with a bag of potato chips and a Coke.
1/2 Gallon apple cider vinegar
1 Quart Vegetable Oil
5 eggs well beaten
1 1/2 Cups Salt
1/2 Cup Poultry Seasoning
1/8 Cup Black Pepper
Traditionally served with a bag of potato chips and a Coke.
To Cook Smithfield Ham
Soak a 12-16 lb. Smithfield ham in cold water overnite (12-14 hrs.). Scrub ham with a brush under cold running water to remove mold and residual cure. Place ham in a ham boiler or large pot fat side down, and cover with cold water. Add 2 cans thawed apple juice concentrate to water. Bring ham to a simmer and then cook simmering gently for 2 hours. Turn off burners and allow ham to cool to room temperature in cooking water. Remove skin leaving 3/8" fat. Score fat and mop ham with Uncle June's. Place ham in hot oven just long enough to brown fat, about 15 minutes. Remove ham from oven and mop once more with Uncle June's. Serve room temperature or cold.
To Carve
With dressed side up, begin about 2" from the hock. make first cut strait through to the bone. Slant knife slightly for each succeeding cut. Use a very sharp knife, and cut slices very thin.