Tall Tales & Falsehoods

Since CREATE South 2009 I have had a few request for my sauce that I used on the BBQ. While some feel as if your sauce is your mark on the BBQ world I feel as if it is just a tool in the genetic make-up of your meat. So here it goes in full glorious detail!

The Mop Bucket Swine Sauce is used as a both a finishing sauce and as a basting sauce for pull pork BBQ (is there any other kind?) This is a pepper/vinegar sauces that has just the right amount of bite. It is best to make the sauce at least one day prior to serving.

Ingredients

• 4 Cups of Apple Cider Vinegar
• 0.25 Cups of Brown Sugar
• 3 Tablespoons of Salt
• 3 Tablespoons of Crushed Red Pepper Flakes
• 1.5 Teaspoons of Cayenne Pepper
• 1 Teaspoon Ground Black Pepper

Directions:

1. Pour vinegar in large sauce pot and bring to boil.
2. Stir in brown sugar. Let it fully dissolve.
3. Next add salt, cayenne and black pepper.
4. Stir.
5. Add red pepper flakes.
6. Let boil for 3-5 minuets.
7. Remove from heat and let cool.
8. Pour into your “mop bucket” sauce container.
9. Let sauce sit for 6-8 hours.
10. Shake and serve.

Sauce will hold for up to six months in controlled temperature.

* Best to make this sauce one day prior to serving.

I am bogged down in chicken. Heidi and I are working on prepping 6lbs of rice, 15lbs of chicken, 6 links of smoked sausage and tons of spices.

It had been pretty fun the past few nights prepping all the food. Tomorrow we will put it all together to have it all in time for the CREATE Conference. The menu looks a little like this:

• 34lbs of pepper vinegar BBQ
• 25lbs of southern chicken bog
• 2 trays of banana pudding
• 2 trays of baked beans

This sounds like a lot but I am actually afraid that it won’t be enough. (I am always afraid of this) We have tried to see how many people are planning on attending and right now we have 56 registered. But who really knows. Some people who have registered won’t show up, while others who haven’t registered will. I guess on Saturday we will find out.

BTW. I haven’t ever cooked for this many people in my life!!!! HAHAHAHA

Funny you should ask.

Right now I am prepping 25 lbs of pork 3 gallons of BBQ sauce, listening to Hot Chip “Made In The Dark,” and getting ready for the CREATE conference. I have to go ahead and prep the food for Sat. cause I am going to slow cook the BBQ and the amount I have to do will take forever if I don’t do some work before hand. My kitchen right now has 5 slow cookers (aka crock pots) set up at each outlet in the kitchen. Its pretty funny.

Wish me luck. Hope to see you on Sat. that way you can tell me if it is any good.