MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Expatriate Eastern North Carolina Bbq
Categories: Meats
Yield: 8 Servings

1 (5-8 pound) Boston butt pork
-roast; smoked
1 Mason jar apple cider
-vinegar
4 tb Cayenne pepper flakes
4 Bulbs garlic

MMMMM-------------------------PAN SAUCE------------------------------
12 oz Apple cider vinegar
2 tb Cayenne pepper flakes

MMMMM-----------------------HEATING SAUCE----------------------------
1 tb Salt
2 c Water

While nothing can duplicate the sweet ambrosia of slow, pit-cooked,
whole hog Eastern North Carolina barbeque, this is a right close
backyard approximation for those of us who find themselves exiled in
distant, heathen regions of barbeque heresy. You will need a water
smoker (I use a Brinkmann), plenty of hickory wood, and several hours
of free time. Prepare your mopping sauce (apple cider vinegar and
cayenne pepper flakes). Bring your pork roast to room temperature and
make several deep incisions all along it. Start your fire, using
plenty of charcoal. Soak half your hickory wood, leave the other half
dry. When the fire dies down, put your pork roast in the smoker,
cover, and start adding hickory wood to your fire pan. The object is
to maintain a heavy smoke, combined with a temperature on the cusp
between warm and ideal, for about six hours. Every twenty minutes mop
(baste) the roast liberally with your mopping sauce. I generally
throw three or four garlic bulbs into the fire over the course of the
smoking, but that's optional. Now, take the pork roast, put it in a
covered dutch oven, pour the rest of your mopping sauce over it, and
bake it for one or two hours at 275 degrees, or until the meat is
falling apart. Remove, let it cool, then pull the meat into thumb
sized or smaller chunks, discarding as much fat as you can. Pack the
pulled pork into a 12 1/2 inch skillet, turn the heat to medium, and
apply a liberal dose of your pan sauce. Dissolve the salt in water
and dump that into the mix. Stir frequently, adding more pan sauce as
desired (I end up using about eight ounces per skillet of barbeque).
Cook the liquid down until the barbeque is only slightly moist,
remove from heat, and serve.

Suggested Wine: Dixie Beer, Serving Ideas : French Fries, Hush
Puppies, Coleslaw, Camp Beans.

LLINTON@LEO.VSLA.EDU

(LIZ LINTON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Swordfish and Bbq Shrimp with Honey Mustard Vin
Categories: Seafood
Yield: 1 Servings

1 ts Dijon mustard
1 ts Corn oil
1 ts Rice wine
1 ts Honey
1 6-ounce swordfish filet; 1
-in thick
1 oz Olive oil
Salt and pepper to taste
3 Shrimp; (15 count)
1 1/2 oz Barbecue sauce
1 sm Sweet onion; sliced 1/2 in
-thick
Parsley sprigs

Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub
swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp
with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler
pan;

arrange shrimp in other end of broiler pan. Place sliced onion between
seafood. Place on top rack of broiler preheated to 450 degrees. Broil
for 4 minutes on each side. Spoon honey-mustard on I side of serving
plate; place onions on other side of plate. Arrange swordfish in
honey-mustard; arrange shrimp on onions. Drizzle shrimp with
remaining 1/2 ounce barbecue sauce. Garnish with parsley sprigs.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the
Mirage. He has been assigned to head all the kitchens at Treasure
Island in Las Vegas. He is a wonderfully creative chef who has
prepared

glorious feasts for our family.

NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's
Restaurant (see JoAnn's note at end) Las Vegas Cooking published by
Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best
Bets/The Mirage

Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com>
on May 19, 1998

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xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)