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Great Offseason Performances, pt. viii

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OK, this one's not a musical performance.  It's a recipe.  In fact, it's one of my own recipes and while I'm normally a mild-mannered fellow who doesn't like to brag, I fancy myself as quite the BBQ master...hence the great performances tag.  Anywho, here is my best recipe, the Yellow Pig:


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  • 1 part Fancy Yellow Mustard
  • 1 part honey (I buy from a local place in Madelia, MN)
  • 1/2 part brown sugar
  • 1/2 part vinegar (I use cider or plain white)
  • small pinch of paprika
  • s&p to taste
  • a dab of burbon

Mix all of the ingredients together in a saucepan and simmer for 6-8 minutes.  Do not bring it to a rolling boil.  Continue to stir the sauce with a wooden spoon while cooking. 

The sauce is best served over a slow cooked chopped (bone-in) pork butt (shoulder) on a slice of white bread with a side of slaw, baked beans, and potato salad.  It is also a wonderful topping for grilled pastrami sandwiches, chicken and rice, and (surprisingly) eggs and toast. 

It keeps in the fridge for about 2 weeks (I think; it never lasts that long) and should ideally be served at room temperature. 

Yellow BBQ sauce is a staple in South Carolina and once you have a chopped/pulled pork sandwich with a good vinegar-based yellow sauce, you'll never want to eat a pork sandwich with a ketchup-based sauce again.  If you really get tricky, you'll find a way to work the yellow sauce into your slaw. 

Anywho, I hope you enjoy it.  This one is going to be handed down as a family recipe (along with the rub...which I'm going to keep to myself ;)). 

PS: As always, you should serve your BBQ with a nip of Irish Whiskey (or bourbon) and a tall glass of iced South Indian Iyerpadi tea from the TeaSource.  You will never have a finer glass of iced tea. 

PPS: I cook my bone-in pork shoulder in a enamel-covered cast iron dutch oven at 300 degrees for 3 hours (when in a hurry) and...well, you'll have to fiddle with your own time and temps but I when I have a whole day to prepare for a good BBQ, I cook it slow and low.  BTW: one of the best investments you will ever make in your kitchen is a good enamel-covered cast iron dutch/French oven.  I recommend La Creuset but if you don't want to spring for that much, Lodge will do just fine.  Other than a very good knife set, I've never made a better kitchen purchase than a solid enamel-covered cast iron oven.  Both will last you a life time and make your time in the kitchen a pleasure. They're everyday workhorses.