Butchs Bbq Sauce Recipes

Steps:

• Do not mistake this may have a LOT of in ingredients but it is actually simple to make.
• Remember this takes a PREPARED CREAMY Horseradish sauce not the grated kind.
• Heat oil in large saucepan over med high heat until hot then add chopped onion and garlic and cook about a minute.
• Add the rest [now that isn't hard is it?] and boil. Stir to dissolve that sugar. Simmer and stir occasionally for 20 minutes. Remove bay leaf and let cool.
• This will keep for 2 months covered in the refrigerator.

Steps:

• Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
• With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
• Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.

Steps:

• Combine the first group of ingredients in saucepan and stir together. Use a wire whisk to blend in the second group of ingredients, simmer just below boiling to achieve desired consistency, 1 to 1 1/2 hours, usually. Add ketchup to thicken or more wine to thin. It will thicken as it cools.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp