|JBBQ smoker, wood deliver, and pitshack in the back|
To me, any BBQ smoke house has to cut its teeth on pulled pork. In other words, the pulled pork has to be the center of the menu and done to perfection. If a BBQ joint does not have at least decent Q, then the rest of the menu will probably suffer. My thought at JBBQ was two things, have the best pulled pork that could be found anywhere, and serve ribs that people would stand in line for. We accomplished our goal on both points.
To be fair, there are a lot of different variations in Q. Some like it smothered in brown sauce, others like it not even smoked, and some like huge chunks of fat and gristle in their Q. None of these things are a part of JBBQ. I designed the best recipe and sold it regardless of what people told me they liked. Our customers LOVED JBBQ and many North Carolina fans of the NC Hickory Q would come to our restaurant and fall in love with our recipe. There just is nothing else that has the complexity and layered flavors that JBBQ has.
|The band Rickey Shack at JBBQ enjoying dinner|
Where did the recipe come from? I have been asked that a lot over the years. It is an original recipe that covers a lot of different cooking techniques from all over the world. From California, to North Carolina and even Jamaica. (Notice we skip Memphis and Kansas City.) If you’re a fan of heavy brown thick sauce mixed with non smoked Q, then don’t waste your time with this recipe. Go dine at McDonalds and have their McRib sandwich.
I must give credit to Captain Earl Williams who also owned and ran a great BBQ restaurant in Roanoke Virginia. Captain Earl and I have together been working on the perfect Q recipe for over 30 years. While my recipe is still quite different that his, I did use one key ingredient and technique for cooking Q.—THE PAN TRICK!
|JBBQ at Jim's Bar B Q at "The Big Pink"|
The good news is you can make this Q right at home, you do NOT need anything commercial and you can use the most basic of smokers or grills. The size of the grill is only determined by how much Q you want to make at one time. This is really an EASY recipe however does take three times the amount of time as regular Q and there are some MUST have ingredients that you cannot substitute.
The other thing about this recipe is the finished product is extremely flexible in other dishes. At my restaurant we added an entire Tex Mex menu of burritos, massive nachos, soft tacos, all made with this pulled pork recipe. This Q as in most, does freeze very well and is inexpensive to make.
|Karen Benson to the left, Chris Jacobson to the right and|
center my daughter Casey, my JBBQ partners.
Here we go! First you need to know that if you want your JBBQ pulled pork dinner for Saturday night, you will need to start prepping it on Wednesday.
JBBQ uses very LITTLE sauce, but it is homemade and is a necessary ingredient. For the sauce here is what you do.
1 Gallon of apple cider vinegar. Put it in a large pot on the stove and crank it to medium and add:
8 cups ketchup
3 tbsp coarse black pepper
4 tbsp sea salt
2 tbsp Worchester sauce
3 tbsp cayenne pepper
2 tbsp white pepper
3 cups crushed red pepper flake
2 tbsp white sugar
Heat until all ingredients are dissolved then put in container in the fridge.
|Making JBBQ at home-EASY!!|
Here are the things you will need to make JBBQ.
1 Boston Butt
McCormick Caribbean Jerk Seasoning
Thick sliced bacon
Apple cider vinegar
Thick Bacon slices (4)
Lots of apples (15)
Aluminum large basting pan
Time, as in a lot of it.
First! Marinade the Butt for two days
Take your Boston Butt and wash clean. Place in the basting pan then take about one cup of JBBQ sauce and coat the meat. You should do this first before adding the jerk and pepper.Next, coat liberally the jerk seasoning all over the roast. The jerk is one of those must have ingredients, if you cant get it in a store it is available online along with all other ingredients including the wood blocks or chips.
Lastly coat meat with some coarse black pepper and sea salt. Set the roast in the refrigerator and let sit for two days until your ready to start cooking the butt Friday night.
|This is what it looks like after baking all night before going to smoker|
Friday night slice your apples and place them in the roasting pan around the butt.
Bake uncovered at 225 and let it roast overnight. This may surprise a lot of BBQ chefs, but yes, the first stage is to cook the butt in the oven. The reason is this tenderizes the meat and makes it porous enabling the smoke to better penetrate the meat in less time. This is a very controlled way determining the amount of smoke flavor.
SECOND STAGE COOKING-Smoking
The next morning put the butt on your smoker without the pan. Add four slices of bacon to the top of the roast. You want to have a fire around 200-230 degrees. Be sure to wet your wood and have on standby ready to add when needed. The mix of wood is key, you want a mix of 50% cherry, 25% apple and 25% hickory. Cherry is the dominant flavor that helps set the flavor profile apart from most other Q. The blend of the cherry wood flavor in pork is about the best there is. Do not use too much hickory, because as good as it is, the flavor is strong and can overpower the other fruit woods. By tampering down the percentage of hickory, the end product has a layered flavor profile where you can really savor the different woods.
|Going on smoker after all night roast|
Once your smoker is smoking good with the wood, put the butt on the smoker out of the pan for at least an hour. Why? What this does is cook the bottom of the butt (fat side down) with a nice char. This will be used as a part of the burnt ends for beans and also chopped to go into the finished Q.
While the roast is on the smoker, take your pan and drain off all the drippings from cooking the previous night into a bowl and place in the fridge. Shortly the fat and proteins will separate when chilled. Then with a spoon skim off the fat and place in another bowl. Keep the remaining protein juice and use to go back on the smoker to occasionally baste the roast. The lard you will use to go into the cornbread.
After an hour to two hours of smoking, take the roast off the smoker and place back into the pan with all the apples. Then place back on the smoker. Yes, the apples are in the pan smoking along with the boston butt. The apples are there for two reasons, to add flavor and also to be used in the smoked apple casserole that will be served with dinner.
|Add more apples to pan during smoking.|
Keep a heavy smoke on the grill for four to six hours, making sure the smoker does not go over 230. To high a heat will cause the meat to toughen.
THIRD STAGE- “Cleaning” and finishing in Sham or Crock Pot.
Take the butt off the smoker and then your ready for the last stage. Most homes are not gong to have a sham, so use a crock pot. BUT set it on low and keep aluminum foil over the pot with a lid on top of that. You do not want any moisture burning out of the Q.
JBBQ is not really pulled or chopped Q. I call it “Cleaned” The meat is so tender and juicy is simply falls off the bone. At this point simply take a fork and break apart the meat. If there is any fat it will just fall off. DON’T USE IT. Meat Only!! Take the charred pieces and chopped them up to add to the Q and baked beans.
Once you have “Cleaned” the Q with a fork and put it in the crock pot, for one butt add two cups of JBBQ sauce, cover and let sit in the very well sealed crock pot for 1-2 hours. Then serve.
I serve JBBQ with homemade Baugh Slaw which is made with pineapples and fresh cut granny smith apples. The smoked apples that were smoked with the pork are used to make my “Baughpple” casserole.
Without a doubt, this will be the best Q you ever had. It is the most tender, juicy flavorful Q and does not have any fat or gristle like you would find in some chopped Carolina Q.
NOTE: The bacon that was smoked on top of the roast, is cut and put in the burnt end baked beans
Give it a try, and remember JBBQ make the best filling for Tex Mex dishes you will ever have.
You can read all about the hilarious story of how I got into the BBQ Business in my latest book “AFTERMATH”. All other recipes will be featured in my next cookbook\novel, “COOKED” the stories behind the recipes.
|JBBQ with "Baugh Slaw" & "Baughpple Smoked Casserole"|
Now, the JBBQ secret recipe is out!
Chow and Godspeed.
HOOKED & AFTERMATH
Read all about JBBQ in"AFTERMATH"