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.
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.
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