Tuesday, March 20, 2012

Beer BBQ





I love good barbecue and have been experimenting with different variations. I have made a vinegar, chipotle, and even a cola variations to the mixture. This weekend, I decided I wanted to experiment with a dark beer in the cooking process. What resulted was a tender, rich, saucy meat perfect for platters or sandwiches. The process was easy enough and a great recipe for a Sunday afternoon. So here's how to do it....


Ingredients:                                          Preheat Oven Temperature: 500 degrees, 325 degrees
2 Tablespoons Salt
1 Tablespoon Ground Black Pepper
2 teaspoons Chili Powder
1 Tablespoon Granulated Garlic
2 Tablespoons Yellow Mustard
5 Pound Pork Butt
1 Bottle Room Temperature Yuengling Black and Tan Beer
4 Cloves Minced Garlic
1/8 Cup Ketchup
3/8 Cup Budweiser Sweet Barbecue Sauce
3 Tablespoons Worcestershire Sauce
1/3 Cup Light Brown Sugar


In a small bowl, combine salt, pepper, chili powder, and granulated garlic.

Cover pork butt in yellow mustard. Make sure to cover thoroughly.

Thoroughly spread the dry rub over the meat.
Tightly wrap in plastic wrap and place in refrigerator for 1 hour.

After 1 hour, remove the meat from the refrigerator and place in a 2 inch baking dish.
Place the meat in a 500 degree oven and cook for 30 minutes or until dark brown and blackened in some places. 
When darkened, remove from oven and pour the room temperature beer over the meat. Reduce the oven to 325 degrees. Mix 4 crushed garlic cloves into beer. Tightly cover with heavy duty aluminum foil. Poke 10 holes in the foil and place back in a 325 degree oven for 2.5 hours.

When the meat is pull-apart tender, remove from oven. Pour the pan drippings into a saucepan.

Combine ketchup, sauce, Worcestershire, and brown sugar with pan drippings and simmer until reduced by half. 

While the sauce is cooking, use 2 forks to pull the meat into shreds.
When reduced, pour the sauce over the meat and fluff to cover completely.
Store left-overs in the refrigerator.
I prefer to make the meal a day ahead and allow to absorb the sauce overnight.


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