butt rub
Posted by Sherry on September 19, 2009
When a Boston butt roast goes into our cart at Cash & Carry, something good is ahead for us at the Macy house. If you’ve ever watched a cooking show that features smoke cooking, you know that the first step toward pulled pork BBQ is the rub.
Mauri tries to be aware of who’s within ear shot when he tells someone he has to go home to rub his butt. Yes, he’s been known to say this in public. Shocking.
Once his butt is rubbed (if he can say it, so can I), he slathers it with mustard of the normal yellow variety and wraps it in Saran. This rests in the fridge overnight.
Mauri’s up early (5:30) the next morning to get the smoker going. I think the neighbors are finally used to seeing plumes of smoke fill our backyard; the knocks on our door have ceased. Throughout the day, Mauri tends his butt (had to say it), spraying it with apple juice.
Mmmm. Coming along nicely.
By suppertime, the roast is ready to “pull,” butt (oops) this time, at the advice of Sam the local BBQ guy, he cut it up. Looks good enough to eat, huh?
My job is to make the coleslaw. If you’ve ever lived south of the Mason-Dixon Line, you know the only way to eat a pulled pork sandwich is with a nice thick layer of slaw on the bun.
Sweet!
I still wouldn’t eat it, but that pig sure looks tasty – much more so than the dead pig you showed us recently
Mmmmmmmmmm. So creative! You folks know how to live!
I must time my visits differently!!!!!!!!!!
You two are so shocking! Between butt rubs and soiling yourselves, I am getting quite a different view…
Sherry & Mauri…you’re making me hunger! Loved the story, pictures, and the final product! Does Mauri name his “butt” before he puts it on the grill? Just had to ask!
ooo i want the recipe for that coleslaw.
ooo i want the recipe for that coleslaw. because i know i am going to rub my butt that way too.