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This is my take on North Carolina style bbq. This is the eastern style, but a little sweeter and hotter.
2 cups of vinegar. Mix of white and cider if on hand.
1/4 cup brown sugar
2tsp red pepper flakes
1tsp black pepper
1-2 tsp cayanne pepper
1tsp salt (pickling or sea)
1tsp franks or basic hot sauce
1tsp chalula hot sauce
Put the ingredients into a sauce pan, add vinegar last. Heat to simmer.
Let sauce cool and store it in a mason jar.
Brine the pork butt in a mixture of salt and sugar.
(I used about a cup of sugar and maybe 1/2 cup pickling salt)
Allow the pork to brine for a day or so in the fridge. My first time only had 1 hour.
Smoke the pork for around 5-6 hours at 215.
Place pork in corningware with glass lid and cook at 200 for around 7-8 hours.
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