Ryland Motleys Eastern North Carolina Bbq Sauce
Serving Size : 1
Ingredients for prepare Ryland Motleys Eastern North Carolina Bbq Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 15 3/8 | ounces | cider vinegar |
| 4 1/3 | teaspoons | black pepper |
| 2 1/8 | teaspoons | cayenne pepper |
| 1 1/2 | ounces | salt |
recipe Ryland Motleys Eastern North Carolina Bbq Sauce
First off, the secrets are not mine. I owe Mr. Motley a debt
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of gratitude for sharing them, even if it was in a purchased
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book. He recommends using a scale to weight the dry ingredients for consistency so I'm
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giving both the volume and dry weight of them. He figures the yield of a Boston
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butt to be 60% to 65% of the original weight. This is for
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6 pounds of finished meat. Put the dry ingredients in a pot and as you
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add the vinegar a little at a time. Do not let it come to a boil.
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Slowly add in the vinegar and stir to dissolve the solids as
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best you can. All you should see is some black pepper if it is well mixed. Vinegar has a
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lower boiling point than water and if you boil some of it off the ratios will
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change. This should be ready when you take the meat off the fire
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to process it. The secret is to process the meat while it is
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hot. The hotter the meat is, the easier it is for the seasonings to penetrate it. This
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allows the seasonings to penetrate better. The meat should be chopped and all the fat that is left
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on is, including any fat that is running out while processing. The skin should be chopped by
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hand until it is a mush consistency. The skin is full of flavor and smoke. Scrape all
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the fat off of it and start chopping. After mixing the meat and seasonings, put
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it in the refrigerator for about 24 hours. Then gently heat it
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in a double boiler. Overheating will vaporize the vinegar. Cooking the meat: Most BBQers here cook a picnic
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with the skin up so the fat will render and baste the meat.
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Ryland does his skin down so the skin is crisped up a bit and has a better flavor.
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Hope this helps some. It is not easy to condense a dozen pages to a few paragraphs
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and maintain the authenticity of the author. Posted to the BBQ List by Ed Pawlowski.
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