Consulted with my BBQ guru, aka The Bottomless Pit, shortened to BP. This is my photog buddy who took me on a four-state, one-day epic BBQ tour a few years ago. (Missouri, Arkansas, Tennessee, Mississippi.) He gave me the in-a-pinch scenerio, which calls for covering the meat in a thinner-style sauce and cooking it at 250 degrees forever and ever. Low and slow and all day long.
Did that on Sunday. Pulled it after it cooled. Beauty chunks. Then, fired up the charcoal to finish it off. Kind of like they do on the flat-top at Big Abe's in Clarksdale, Mississip, at that famous crossroads where bluesman Robert Johnson sold his soul to the devil. Not really, but it makes for a heckuva story.
Had the pork sammies tonight and, gotta say, it was some mighty fine swine. Even if I didn't have the right sauce. (Only a thin sauce from Coopers in Texas, which I mixed with ketchup. Desparate times, desparate measures.)
At the dinner table, we talked about our favorite sauce. Mine's a toss-up between The Bar-B-Q Shop and Rendezvous. Claire loves Central. Ditto for Johnny. Course, those aren't available in Seattle. But I'm gonna try and get some sent. Any others to add to that list? Anything local?