Thursday, July 9, 2009

Foodie Friday: Bandwith's BBQ Pork Roast

Bandwith made barbecue for July 4th, and I do believe it was the best-tasting "Q" of all time. The flavor was complex, with layers of texture. If Bandwith cooked this once a week, I'd be in hog heaven.
Cooking "Q" is an all-day affair. Actually, it takes a night and a day. First, you place a Boston butt into a non-reactive pan and cover it with apple cider vinegar. Add 1 chopped onion. Cover and refrigerate overnight.
The next day,
remove the roast and glaze with olive oil. Season the meat with salt, pepper, and Hungarian paprika on all sides. Cover with foil. Next, poke bunches of holes into the foil. Place on a pan and put into a COLD oven.
That's right, cold. You are just letting the meat come to room temperature.
Meanwhile, start the grill.

According to Bandy, you can use a charcoal grill, propane, or a smoker. The important thing is to NOT place the foil-wrapped meat over a burner or coals. If your grill has multiple burners, just light the ones around it (but not underneath).
cook for 6-8 hours, maintaining a temp between 275 and 300 degrees. The holes in the foil allow for juices to drip on the coals. In turn, the drips flavor the meat.
Check every hour--more frequently if your grill is prone to little flash fires. The longer the roast cooks, the better, Bandy says. "Cooking pork over long periods, over low heat,tenderizes the meat by melting the connective tissues." The meat literally falls off the bone, creating a fork-tender "Q" that is out of this world good.

When the meat has finished cooking, glaze it with a sauce. Bandy uses Williamson Brothers Steak Sauce, made in Marietta, Georgia. We found it at Publix (the phone number is 770-971-3201). It is a vinegar-based sauce, with 3 g carbs and 10 calories per 1 Tablespoon. You don't want to use an overly sugary sauce, or you will end up with a carbonized Q.


We fought over the leftovers. This is great served alone, on a bun, or a cornbread "pancake." You can dress it with sauce and slaw.
Bandy also grilled corn.
If you have any questions, I will relay them to Bandwith.

If you are participating in FF, you know the routine--blog name and your permalink.


64 comments:

  1. hey darling, its been ages... coming back to the land of the living, and EATING~ sorta...

    this looks fab, we have not even bbq once this year, yikes my mouth is watering!

    glad life is good at your end, cheers!

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  2. Yummy. My mouth is just watering. Thank you for sharing this wonderful recipe for such a delicious BBQ! Amy :)

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  3. Evening, Dear Gollum! Oh, I want some of this! It looks and sounds delish!! How wonderful to have a cooking Bandy! ;)
    Be a sweetie,
    Shelia :)

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  4. WOW! I'm almost coming into the screen after that beautiful BQ!

    This is my first time to join your food party and I appreciate you having me. Your blog is full of interesting photos and articles! I'll be checking out all the other party goers now.! Happy Friday!

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  5. Oh now! That's one fine looking piece of meat! I'm going to show this one to the b-b-q-er in my family!! Love the big display on your blog and the nice big photos!!

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  6. I'm thinking this might just cause a vegetarian to "fall off the wagon!!!"

    Thanks for hosting FF -- I'm excited to be a first-time participant! Hope it's ok that I combined a Tablescape Thursday with a Foodie -- still learning how this all works. I see that Shelia is here -- so I know I've come to a sweet place!

    I've enjoyed looking at some of your older posts and peeking into your wonderful home -- it's beyond beautiful ... just spectacular!

    Bill @ Affordable Accoutrements

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  7. My family would LOVE this bbq pork. I'm imagining a pile of it on a toasted bun. Slurp.

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  8. Oh, Gollum, this looks delicious! I can just taste that BBQ. Bandwith did well with this. How does he do his corn? Does he do anything special to it before he grills it? Does he soak it or anything?

    Thanks for hosting, Gollum!

    XO,

    Sheila :-)

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  9. Oh my...it's after ten and I want a late dinner of bbq!
    That looks just scrumptious!
    Hugs and thinking of you and that deadline...cheering you on!
    Robin
    All Things Heart and HOme

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  10. Chef Bandwith sure knows his barbecue! Mouth watering and I bet everybody wanted seconds. . . great photos.
    Happy Twirls

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  11. Gollum, I don't know what's going on, but Steph's blog won't let you post on it. A word verification thingy comes up, and it doesn't give you a place to put the word. This happened on someone else's blog today. Not sure what's going on, but if there is any way for you to let her know, maybe she can disable her word verification so we can post to her.

    Thanks...

    XO,

    Sheila :-)

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  12. That looks really yummy. No more salads for me.

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  13. Oh WOW, this looks absolutely FABULOUS!!!!! Will prepare this very soon.

    Carolyn/A Southerners Notebook

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  14. Fabulous pictures! What a great recipe! I will be making this for sure. Love BBQ. Have a great weekend:)

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  15. Oh, my goodness! That looks so good that now I'm craving it! It seems you have two chef sons. Lucky you! My son is vegan, so if he cooked us anything it would be tofu (phlooey!).

    Hope you have a great weekend!

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  16. Wow, does that look good...We try to grill out at least 5 times a week....I know we are going to try this one.

    Thanks again for taking the time to have Foodie Friday.

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  17. Looks fabulous and I can almost smell it. One of my favorite things about a road trip to the South is taste testing all of the barbeque. I have found that the higher the pig is flying (on the sign) the better the barbeque. One of my favs is Jack's off of Trinity in Nashville. Tell Bandy that I think his Pig has wings all the way to Heaven. Looks soooo good. Question: Is that a log on the back of the grill rack?

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  18. What a gorgeous meal! I can't wait to start using my barbecue again. YUM!

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  19. That looks fabulous. Boston Butt is a favorite of ours -- we smoke it slowly -- . Yours looks so pretty -- Bandwith's pork is worthy of competition!

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  20. Bandwith says:
    To Carol, re the log: "Because I was using a gas grill, which won't create smoke, I added a log. This isn't necessary, just trying to up the flavor.

    To Magpie: I soaked the corn in water and removed the silk. Replaced the leaves and grilled the corn for 20 minutes, roating every 5.

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  21. omigosh...this looks and sounds so so delicious. I just have to try it. And, boy, do we love corn on the grill.
    Thanks so much for hosting this fun and delicious day....

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  22. How did I know even your barbecues would be beautiful? It all looks so good that I can imagine the aromas coming from that grill. Your pictures are terrific. Thanks for hosting. Have a wonderful weekend.

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  23. This sounds so delicious! I really think my hubby would like to try this for a military party. Thanks for sharing this one Michael.

    Have you seen Donnie Darko?
    I noticed you are playing Mad World. We just saw it recently and loved it. It's different for sure.

    Have a wonderful weekend.
    ~Melissa :)

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  24. I could almost taste it! There is absolutely nothing better and your pictures show it! You and Dr. G. had better keep Bandwith around! Do you rent him out? :)

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  25. Your BBQ looks fabulous!! Not a better summer dish than this one. Thanks for hosting Foodie Friday, I really do enjoy it.

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  26. From Bandwith: I soaked the corn in water and removed the silk. Replaced the leaves and grilled the corn for 20 minutes, roating every 5.


    To Bandwith: Thank you so much! I love grilled corn, but didn't have the foggiest idea about how to achieve it. Now, thanks to you, I will give it a try (or Mr. Magpie will)!

    XO,

    Sheila :-)

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  27. BBQ is such a fave and this looks scrumptious!
    My post this week is NOT carb friendly, but is positively sinful! Thanks for hosting another GREAT week!

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  28. OH MY YUMMY YUM!!!! Those pictures make my mouth water! They're almost edible! :0) Smiles! Thanks for sharing! :0)

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  29. You don't think you are hungry because you just stuffed two pieces of blueberry toast down...and yet...I see this...and I honestly think I could do that delicious piece of meat justice! Good heavens!

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  30. This recipe makes me want to buy another BBQ. We had to leave the one we had in Australia and haven’t replaced it since moving to Guernsey. Mmmm, that pork looks sooo tasty!

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  31. Yum! Yum! I roasted and barbecued pork for the Fourth, too. Yours looks delish.

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  32. Bandy needs to hitch up a grill and head on over to TN for the World Championship Barbecue Contest! That's a good lookin Butt! I could just smell it through the screen. I saw where a few had asked about smoke flavor.. I have a small cast iron box that I bought for my gas grill. We add water soaked wood chips to it to give our grilled meat a smoke flavor. Found it and the wood chips at Lowes.
    Have a great weekend.
    Hugs,
    Debbie

    ps. We have discussed a Mini Donkey.. but would still be too large for our small area. Another option we've considered was an offer from a friend who does have a large farm. He has offered to let her claim one of his new arrivals as hers.. he'd keep it in the fields close by the stables and give it it's own stall just for her to do this 7 month project. This option rates very high up on the list and would smell so much better than a fainting goat lol.

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  33. Man, does that BBQ ever look delicious! And I love, love, love grilled corn!

    It's been a while since I attended any blog parties...thnaks for being our wonderful hostess!

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  34. I just learned to make bbq this year (slow learner LOL!) But this BBQ takes on a whole new level -- looks like Bandwith should be working on a cookbook of his own!

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  35. Oh the glaze looks so sticky and good! I have got to try this. My thanks to Bandy and to you for hosting this event.
    ~ ~Ahrisha~ ~

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  36. Holy COW, that looks GOOD!!!!!!!!! How has bandwidth learned all of this cooking stuff?

    Justine :o )

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  37. That looks so delicious, too bad for me that I'm on a diet! This is fun - it's my first time to participate - thanks for hosting!
    Andrea

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  38. Morning girl....My family loves this! I will have to try it this way..the Burlys could eat their weight in this kind of stuff! lol Hope all is well with you and yours and I am gonna try to add my FRIED GREEN TOMATOES to your linky today...thanks for hosting such a great spot for some fantastic recipes girl! Have a great weekend!

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  39. My recipe is also from a trip. We tried making Soft Shell Crabs while at the beach this week. Here's my link for Friday's Feast.

    http://momtrends.blogspot.com/2009/07/friday-feasts-soft-shell-crab.html

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  40. What a scrumptious BBQ! I'd love to make it, but don't know if I have the patience to go through all of those steps! I'd be eating pork tar tar !!!

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  41. What can I say that hasn't been said already? So if you don't mind I'll just sit here drooling.

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  42. Oh My! What a wonderful fourth! No left overs for me! Tell Bandy I going to have hubby to give this a try. I can just taste it! I do love pork! I have a hubby that loves to grill, this is just perfect! I can't wait. Thanks so much for sharing the recipe!

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  43. Great looking Barbecue!!!! Thanks for hosting this great event :-)

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  44. Wow! Your son certainly knows what he is doing when it comes to BBQ! Great job, Sir Bandwith, great job!

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  45. This would be really high on our list of favorite barbecue foods. I know it would be especially appreciated by the guys that go up to our cabin.

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  46. When I said your blog was delectable, I wasn't kidding! This looks absolutely scrumptious! I can almost taste the savory flavors now.
    Thank You for hosting this event and thanks to Bandwith for the grilling corn info!

    Beth~♥

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  47. Now that is a gorgeous looking hunk of pork! It must have been fabulous... yum!
    Cass

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  48. This sounds out of this world. We just got a smoker grill that uses charcoal instead of gas. We have had fun experimenting with different woods and charcoal. Love that this recipe can be used on charcoal as well as gas. Thanks for the great recipe and pics!

    Christi

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  49. There are several past Foodie Friday posts that feature roasted corn, some with a water-pre-soak and some parboiled.
    What a GREAT FF, yall.

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  50. This is my first time participating in Foodie Friday - wow! What a great event. I also have peeked at your blog and it's wonderful. Thanks for hosting!

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  51. We LOVE Bar-B-Q here!!!
    I will definitely be showing this to the BBQ man. Looks so AWESOME!!!!!!!!!!!!!!
    Thanks! I love getting new food to try for my family... but they are lovin' it MUCH more!

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  52. That looks delicious, Michael..And wonderful to have someone make it for you!
    We had it too..served with slaw...in homage to all my Southern friends..:)..but I had to serve Northern Clam Chowder too, the white kind..have to be fair!
    Hope all is well there!
    Thanks for hosting...I made peach ice cream...

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  53. That BBQ sounds wonderful and so perfect for the 4th. Thank you for another great Bandwidth contribution!

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  54. Oh my, that just looks scrumptious!! I have to go have something to eat!

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  55. This looks really delicious. I just had lunch at Williamson Brothers yesterday...it's about 2 miles from my house and backs up to A Classy Flea...the are in parking lots that connect to each other. :-) Perfect Saturday...hit the Flea and then lunch at Williamson Brothers. :-) Thanks for sharing the "how to" for the Barbeque...that Bandwith is handy to have around! Susan

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  56. I have to add that I scrolled down and read your post about your adorable, hilarious critters. I absolutely love them. Gotta have one one day...just gotta!!! Dreams for country life are hangin' on....
    At almost 49, I'm beginning to wonder, but still...ponder the wonder of it all. I agree that being in the country would/could put everything else into perspective. Hurrah for your Marine Dad!!!!!!!!!!!!!!!!
    ooo-rah.
    Enjoying your blog.

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  57. Thanks, Gollum! :-) I will be sure and check back through and find the ones for par-boiling and see how they did their roasted corn. When I tell you I'm the Auto Chef, I'm not kidding. Hey, but I'm trying. LOL! Still, you would think with a family of people (my BIL included) who were famed for various dishes, I would have picked up something through osmosis. Mr. Magpie says that he should sue my mother posthumously (sp) for false adversiting. ;-)

    XO,

    Sheila... who wonders often if it's normal to have a big stash of cookbooks, love to read them, and not cook??? ;-/

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  58. Shelia, lol, let's just throw "normal" out the window and wallow in our foodiness. When I moved the Ironstone to the pantry, I moved my cookbooks to the bedroom. Just last night I was looking at a book devoted to corn.
    More later, I'm just getting over a horrible asthma attack that was brought on by a skunk. Details to follow.

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  59. Boston Butt is one of my all time favorites no matter how it is cooked but this looked so delish I can't wait to try it... Also roasting corn on the BBQ is wonderful... Thanks

    (((HUGS)))
    Donna

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  60. Skunk??? Oh, this ought to be a good story, but I'm sorry about the asthma attack! Is it tomato juice that's supposed to help if something gets sprayed? Our dog got it once years ago when I was a child, and he was so depressed because he was banished to the Colony of the Unclean for weeks.

    I'm off to see the Wizard at Cecelia's birthday party... actually to stuff my face with chicken and yellow rice. I will try to get pictures (and maybe a recipe) for a FF post. They tolerate my blog photo nutiness. ;-)

    Hope your sinuses are better...

    XO,

    Sheila

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  61. Thanks for keeping updates..

    -------------------------------------------------------------------------------------------------------------------------
    scratch and dent appliances | craftsman sears | scratch and dent | craftsman parts | charcoal grill

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  62. I enjoyed reading your blog. Keep it that way.

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