Da Butt

There are cooking smells that I find intoxicating. The smell of trinity. The smell of crawfish boil. And the smell of a butt.

I am making bbq this evening. And the smell of the spices on the pork are just about to drive me crazy.

I use the bbq dry rub in the Joy of Cooking (as a side note, I also like to use this seasoning blend when making chex mix in the winter . . . for butt chex). I generously coat the butt with the seasoning and about a tablespoon of liquid smoke. I then wrap it in saran for 24 hours. I sear it on all sides in just a little veg oil and then top the dutch oven and stick in a 325 oven for 3-4 hours.

I let it sit for 30 minutes to an hour before I pull it apart and dress with a vinegary sauce. Oh, I also pour off all the cooking liquid, skim off the fat and add what's left back into the meat. VERY TASTY indeed.