Jim Burford, Original Rump Roasters
BBQ Team
2nd Place, Shoulder, 1984 Memphis in May
Meat Preparation: 1 (14-16 pound) pork shoulder
Red Seal charcoal
Cooker is made from a 350 gallon tank, approximately 72 x 42 inches. The fire
is 22 inches from the cooking grate. Temperature is kept as close to 200 degrees
as possible for a total of 12 hours. The last 4 hours, baste with sauce.
Sauce
| 6
bottles red wine vinegar 6 (10-ounce) cans Campbell's Tomato Soup ½ (16-ounce) box brown sugar 1 (1 ¼-ounce) box pickling spice; empty box and wrap in cheesecloth 2 hot onions, cut up Equal parts water |
1
(16-ounce) can tomato sauce Equal amount of white vinegar 2 teaspoons dry mustard 1 pod garlic, minced 3 whole lemons, cut up Ground cloves to taste Black pepper to taste Red pepper to taste Salt to taste |
Cook all of above over low heat for 3 to 4 hours. Strain and remove pickling spices, cut-up onions, and lemons.
Land O'Cotton Hawg Cookers
2nd Place, Ribs, 1984 Memphis in May
Meat: Pork Ribs
Rub meat with dry mix; rub in with hands. Juice of meat will absorb dry mix-cook meat bone side down and baste with basting sauce about every 30 minutes for 4 to 6 hours until bone starts to separate from meat. Cook at 190 degrees to 220 degrees; do not cook over charcoal. Build charcoal fire on one end of pit; cook meat on other end away from fire.
Dry Rub:
| 12 parts paprika 4 parts black pepper 2 parts cayenne pepper 2 parts dry mustard |
4 parts seasoned salt 4 parts garlic powder 1 part oregano 1 part chili powder |
Mix well and put on meat.
Basting Sauce
| 1
pint red wine vinegar ½ cup brown sugar 1 teaspoon Louisiana Hot Sauce |
1
(12-ounce) can beer 1 (10-ounce) bottle Worcestershire sauce 1 bay leaf |
Mix and let sit overnight.
Sweet Sauce
| 1
small bottle olive oil or ½ cup butter 1 (12-ounce) can tomato sauce 1(10-ounce) bottle Worcestershire sauce 1 bottle hot sweet mustard |
1
tablespoon brown sugar 2 tablespoons paprika 2 tablespoons seasoned salt 1 pint catsup |
Mix and simmer for 30 minutes. Let mixture sit overnight and taste. Add more of listed spices to taste.
Joe Kilgo Piggyback Pigglets BBQ
Team, Memphis, TN
2nd Place, Whole Hog, 1987 Memphis in May
Meat: 1 whole hog
Dig pit 2 feet deep plus 2 rows high of concrete blocks, 34 inches wide and
64 inches long. This is called the pig cooking pit. Sprinkle dry spices on
the pig before cooking. Cook pig at 190ºF rib side down for 6 hours. Flip
pig and cook at 200 degrees for 6 to 7 hours. Baste each hour after turning
pig. Glaze pig with sweet sauce 1 hour before serving. Cook with hickory wood.
Dry Spices
| 12
parts paprika 4 parts seasoning salt 4 parts black pepper 4 parts garlic powder |
2 parts monosodium
glutamate 2 parts oregano 2 parts dry mustard 1 part chili pepper |
Sift ingredients well. Store in a cool
place in an airtight container.
Basting Sauce
| 1 quart Regina red
wine vinegar ½ cup brown sugar 1 (10-ounce) bottle Worcestershire sauce 3 tablespoons dry spices (above) |
1 quart water 1 teaspoon hot pepper sauce bay leaf |
Mix all ingredients well. Yields 2 quarts.
Sweet Sauce
| 1 cup butter 2 cups catsup 1 (12-ounce) can tomato sauce 1 pint red wine vinegar 1 (10-ounce) bottle hickory smoked Worcestershire sauce 1 bottle Griffin's Hot Sweet Mustard 1 teaspoon lemon juice Dash of chili powder |
Dash of cayenne pepper
1 tablespoon hot pepper sauce 4 tablespoons brown sugar (dark) 2 tablespoons paprika 1 tablespoon garlic powder 2 tablespoons seasoning salt Dash of black pepper |
Melt butter in a saucepan. Add vinegar, tomato sauce, catsup and Worcestershire sauce, stirring constantly. Add remaining ingredients. Simmer for 30 minutes. Yields ½ gallon.
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