This is something I created when I was asked to cook for the Memphis in May BBQ Contest courtesy booth for a wine cooler distributor in Memphis. This received honorable mention from the judges at Memphis in May.
4 Gallons Cider Vinegar
2 Gallons Ketchup
¼ Gallon Yellow Mustard
1 Pound Butter
24 ounces Chili Powder
24 ounces Paprika
½ to 1 pound Dark Brown Sugar
Salt to taste
32 Ounces Pepper (to taste)
32 Ounces Cayenne Pepper (to taste)
½ Cup Angostura Bitters
Tabasco Sauce to taste
Choice of wine coolers, to your liking or your choice of any malt beverage, 6 pack or better
Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot. Add the rest of the ingredients and use as basting for the cooking pork meats.
For this event, feeding a thousand plus at the courtesy booth, I used Boston Butts, about 500 of them and slow cooked with hickory charcoal and wood.
Served with BBQ Baked Beans and Hot Vinegar Mustard Slaw….Yum Yum
BBQ Baked Beans
3 Cans Pork and Beans
2 Cans Red Beans
1 Pound Bacon
2 Cups Molasses or Brown Sugar
2 Cups BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard. I use about a ½ cup of each added in for good measure
2 Diced Onions
3 Diced Green Peppers
Cayenne Pepper to taste
1 Pound BBQ fresh cooked or frozen
Drain the red beans and add to the pork and beans in a large bowl.
Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl.
Mix the wet ingredients together and add to mix.
Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred.
The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening.
Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…