This was some KILLER smoked/pulled pork, dressed with a lil' my homemade *bastardized* Piedmont style mustard sauce.
Couple butts and a slab of ribs smoked by Cowboyup Eric ~ dat boy sure knows his way around a smoker, ah garrontee ~ this lil' piggie done gone to Heaven ... doin' the *wobba wobba* all da way, yeh.
Here's one them butts off the bone, before I further pulled & sauced it. That sauce in the pic is not what I sauced the pulled pork with ~ I sauced them ribs wit dat sauce (Smoky Mountain Smokers) ... and by the by, you don't see them ribs in this pic ~ why? Because I ate them already, dat's why!!~~~**~~~**~~~
Wesley Jefferson Blues Band ~ The Wolves Are Howlin'
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6 comments:
Chez,
You say that you used a mustard version of your Bastardized Piedmont sauce. I have your recipe that calls for Sweet Baby Ray's. How does your mustard version differ other than the obvious. What other changes have you made? Are you using mustard in place of the Baby Ray's? Is that the only difference?
Really enjoy your blog!
Thanks -- Len
i make 2 versions ~ one with a sweet tomato-based sauce (like sweet baby rays) and another version with a mustard-based sauce (like dumplin' valley or poboy's)
Chez,
Have you posted it somewhere on a forum before, so that I can look at it?
What have you titled it?
Thanks for your help.
Len
sub the dv for the sbr - easy peasy
I see that you quote that Great American philosopher, Salmon, when you say, "easy peasy".
However, the "dv" I am not catching. Understand "sbr", but am not sure about "dv".
My apologies for having to ask, but for us former Kansans, whose withered minds are the result of being under the hot Texas sun too long, things are not as "easy peasy," as we would like.
Thanks -- Len
dumplin' valley
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