Porky Pie

From leftover Boston Butt to Porky Pie

Mixed Grille

3 sausage patties
1 cup cooked chicken strips in one inch lengths
8-10 large boiled shrimp
1/2 cup sweet peppers diced
1/2 cup chopped onion
1/2 cup other small or chopped beg
2 Tablespoon butter

In a large frying pan brown sausage patties and cut in fourths, add butter, shrimp, chicken and vegetables, stirring and turning until nicely browned. Serve plain or over brown rice.

Boston Butt cooking on a Weber Grille

 

My lovely wife and I enjoy the coastal community of Oak Island. It is a peaceful, and inspiring place!

Today we tried our hands at smoking a Boston Butt on my small Weber charcoal grill. This is the recipe for the tasty meal we enjoyed. Please be sure to try, comment, and share! Peace and good eats be with you!

Overnight Brine 

1/2 cup Kosher salt

8-10 cups of water

2/3 jar of molasses

1/2 cup sugar

Bring to a boil, then cool. Add scoop of ice cubes to hasten cooling.

Dry Rub Layers

1. Chili Powder

2. Paprika

3. Mixture of salt, dried onion, dried garlic. 

Rub each layer on all sides, then each successive layer, one at a time.

Weber Grill

Make a ring of hot charcoal with a disposable pie pan of water in the center.

Around the charcoal ring, sit foil-wrapped packets of apple & cherry wood chips, with holes poked in each to release the smoke, to create a ring of smoking chips.
 Roast at 230-240 degrees Farenheit for 6-10 hours.