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 book. He recommends using a scale to weight
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the dry ingredients for consistency so I'm giving both the volume and dry weight of
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them. He figures the yield of a Boston butt to be 60%
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to 65% of the original weight. This is for 6 pounds of
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finished meat. Put the dry ingredients in a pot and as you add
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the vinegar a little at a time. Do not let it come to a boil. Slowly add in the
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vinegar and stir to dissolve the solids as best you can. All you should see is some
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black pepper if it is well mixed. Vinegar has a lower boiling point than water and if you boil some
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of it off the ratios will change. This should be ready when you take the meat off the
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fire to process it. The secret is to process the meat while it is hot.
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The hotter the meat is, the easier it is for the seasonings to
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penetrate it. This allows the seasonings to penetrate better. The meat should be chopped and all the
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fat that is left on is, including any fat that is running
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out while processing. The skin should be chopped by hand until it
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is a mush consistency. The skin is full of flavor and smoke. Scrape all the
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fat off of it and start chopping. After mixing the meat and seasonings, put it in the refrigerator for about
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24 hours. Then gently heat it in a double boiler. Overheating will vaporize
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the vinegar. Cooking the meat: Most BBQers here cook a picnic with the skin up
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so the fat will render and baste the meat. Ryland does his skin down so the skin is crisped up
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a bit and has a better flavor. Hope this helps some. It is not easy to
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condense a dozen pages to a few paragraphs and maintain the authenticity of the author.
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Posted to the BBQ List by Ed Pawlowski. Preparation Time: 0:00
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