BBQ Sauces

Cut chicken into pieces. Grill skin side down 20 minutes. Turn and coat grilled side with sauce and grill another 20 minutes. Turn again, and coat grilled side with sauce and grill until done (170 degrees F, internal temperature)

Greenbrier Red
(for Pulled Pork, Chicken, etc.)
Makes 1 Pint

2 teaspoons crushed hot red pepper flakes (optional as, if to be used, might block squeeze bottle spout so increase other peppers)

In a glass jar combine all the ingredients and shake to mix. You can adjust the various peppers to taste (i.e., replace the crushed red pepper (pepper flakes tend to stop the spout if sauce is in a squeeze bottle) with more cayenne, etc.) . Let stand as long as possible, at least ½ a day, but the longer the better. The sauce keeps indefinitely and does not need refrigeration.

Ingredients

Dry Rub:

3 tablespoons smoked paprika (or Ground Chipotle Pepper for smokiness and more heat)
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
1 tablespoon chili powder
3 tablespoons kosher salt (or 1½ tablespoons table salt)
1 (5 to 7 pound) bone in pork roast, preferably shoulder or Boston butt

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Smear pork with prepared yellow mustard (i.e., French's) to help rub stick. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 190 to 200 degrees F, but basically, what you want to do is to roast it until it's falling apart. If under 190 you will have difficulty pulling the pork

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 - 20 minutes. If let it cool too much, you will have difficulty pulling the pork. While the pork is still hot, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl. Optional: Pour a cup of Carolina Red over the meat and toss so that the pork is coated with the sauce.

Freezes well.

Vicki’s BBQ Sauce

Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Use with poultry, beef, or pork.

Greenbrier Red (for Pulled Pork, Chicken, etc.) Makes 1 Pint

Pulled Pork Barbecue Recipe courtesy Tyler Florence

Ingredients

Dry Rub:

Directions

Vicki’s BBQ Sauce

Greenbrier Red
(for Pulled Pork, Chicken, etc.)
Makes 1 Pint

Pulled Pork Barbecue
Recipe courtesy Tyler Florence