Untapped Grilling and Other Addictions

Archive for the tag “mississippi”

Nice Butt!!

Aha! You thought I was referring to this, didn’t you?

Yoga works wonders?

Wrong ! I was referring to this!

Smoked Pork Butt

I think most of you know how much I love a good Butt. Matter of fact, I don’t think there is anything more juicy, delicious, and succulent, than a well prepared Butt! And oh that smell. I can still smell it on my hands and my clothes from the last time I had great Butt. When is the last time you had really good Butt. Has it been a while? I think for most of us over 50 it has been. But no worries. I am going to reintroduce you to some of the finest Butt in the world. And if you can get the fire real hot, you too can become a true Butt connoisseur.

Millions of people from all over the Deep South think they are experts on good Butt. Here goes my opinion: Start with a good pice of Pork. The Butt is just another word for the Pork Shoulder. It’s a pretty cheap cut of meat and takes some slow,slow, methodical caressing to make it tender as can be.

Raw Pork Butt

You will need a Butt around 12 to 16 pounds. Now most of you think that is one large Butt, but when we are all done it will be the perfect size.

Lets start smoking now:

You will need 2 pork shoulders weighing together about 12 to 16 lbs. Now let’s make the injection liquid.

3/4 cup apple juice. 1/2 cup water, 1/2 cup sugar, 3 tbls salt, and 2 tbls worcestershire sauce.

Next the rub.

1/4 cup brown sugar, 1/2 cup white sugar,1/2 cup parpika, 1/3 cup garlic powder, 2 tbls white salt, 1 tbls chili powder, 1 tsp cayenne pepper, 2tsp black pepper, 1 tsp dried oregano, 1 tsp cumin.

Mix all the spices together. In a bowl mix the injection liquid with the salt and sugar until it has dissolved. Inject the injection liquid into the two cold shoulders all over. Gently pat/coat the meat with the rub to thoroughly cover. I mix up a little mustard and honey first and rub it all over. It helps creates a little paste for the rub to stick to.

Set out at room temerature for 2 hours. Place it on indirect heat at about 185 degrees for around 1 hour per total pound. Have prepared smoke pouches with half soked, half dry hickory, apple , or misquite chips ready to go. I suggest having a 6 made up in the beginning and make 6 more while the Butt is smoking. Now just sit back with a cold one, keep the temperature around 185, and smell the glory of the Butt.

Smokin’ Butts

When it is done you will basically left with two blackended looking

small footballs. Let them rest for 45 minutes. Then pop them open and you will see the most beautiful thing you have ever seen or smelled. It will just fall apart. Take a couple of forks and start pulling it apart and squirt a ton of Barbeyaki Spicy Grilling sauce all over it.  Grab a few warmed up Brioche Buns and slather a little Barbeyaki Original Grilling sauce on the buns. Mix up a little cole slaw with some yellow mustard and mayo in it and a little bit of white sugar and pickle relish. Pile that on top. Close up the buns, and get yourself ready to ecperience  the best, most juiciest Butt you have ever put in your mouth.

Black Football

Pulled and Ready

Smoked Butt


If you like this blog and would like to follow it each time a new entry comes out, just click on the Follow button at the bottom right of the page and enter your email address. It’s that easy! Thanks and tell a friend.




I don’t know what’s wrong with me but I am fascinated by peculiar, ancient, sophisticated types of Sports. Just to name a few that I can spend hours watching on television or actually participating in, they are;  Snooker, Bocce Ball, Lawn Bowling,Darts, and my new favorite…..Croquet!

The Perfect Croquet Abode

If you really want to have some fun, the next time you join your “Social Friends”(not to be mixed up with “Real Friends”), Tap your champagne glass a few times and announce that you will be holding a Croquet outing the following Saturday. Now make sure you time this after a minimum of 2 glasses have been swallowed. First you will notice 3 different types of facial expressions:

1. The “What in the hell did he just say look?”

2. The “I knew he was gay look?”

3. And finally, The “Ok,ok, compose yourself and look interested look”.

The following 3 and 1/2 minutes will be full of social etiquettely correct excuses and previous commitments that will all be accompanied by, “But please make sure to invite us to the next one!”

But oh if they only new what they are missing. How can you not like the Croquet outfit?

So Dandy!

And how can they not like the equipment!

So “Old World” and “Organic”

But for me it is the Croquet Gastronomics. Check out a sample menu from some of the greatest chefs around:

Bruschetta with Greens

Italian Country Bread, Mustard Greens, Garlic, and Virgin Olive Oil


Focaccia Bread, Sun-Dried Tomatoes,Sherry Vinegar,Mortadella,Prosciutto,Coppa,Provolone Cheese, and a beautiful home-made Aioli

Lemoncello Spritzers

Seltzer Water, Lemoncello, Lemon Slices

A Mushroom Tart

Pastry Dough, Mixed Mushrooms, Butter, Cream,Shallots, Garlic,Thyme,lemon Juice, and Crumbled Blue Cheese

Now, you tell me how anyone could pass up on such a sophisticated sport, with great fashion, beautiful local,and tremendous food. Y’all know I am proud to be a Mississippian, and I am proud to tell you that in the midst of some wonderful red-necked people, there are three phenomenal Croquet Clubs in the State, The Highland Mallet Club in Flora, MS, The Long Beach Yacht Club in Long Beach, MS, and the Pocahontas Mallet Club in Pocahontas, MS. Cheers to you all!

Who Needs Golf!

If you like this blog and would like to follow it each time a new entry comes out, just click on the Follow button at the bottom right of the page and enter your email address. It’s that easy! Thanks and tell a friend.

Once You Make Something You Love……

You have to let it grow!

Let It Grow

You probably think I am referring to the world’s best yeast roll recipe. I will never forget coming home from high school back in the 70’s and starting to catch the scent of my Moma Dolly’s yeast rolls. It was the absolute best smell in the universe to me. I suppose the yeast strain she had, must have come from Robert E. Lee’s family a long time ago. It was so delightful. I watched her over a hundred times take a little bit of that yeast out of the jar and add it to her flour to make the stickiest dough you have ever seen. I swear you could throw that stuff up against the window and it would stick there for a year or two. Then she would take a couple of the oldest looking rags we had in the kitchen and carefully drape them over the stainless still bowl that still exist in the family. There wasn’t any concern for heat and humidity in the Mississippi Delta, it just seemed it was always 90 degrees and 100% humidity. I would bug Moma Dolly to death, beggin’ her to put that dough in the oven so we could have some of those rolls for dinner. But no matter how persistent I was, she would look right up into my eyes with a very serious look on her face and say, “Boy, If you make something you love, you have to let it grow.”

You Have To

Let It Grow

Read more…

Disneyland of the South

“Hotty Toddy”

I love Disneyland! And for that matter Disneyworld. It is one of those rare places that no matter how depressed, how poor, how lonely, and how angry with the world you are, if you can get there, all the bad stuff goes away. It can’t be real. It is just too wonderful to be true. But did you have any idea that over 150 years ago Walt Disney dreamed about a “Disneyland of the deep South?” One hour south of Memphis, Mickey and Donald are best friends with a dude named “Colonel Reb” in Oxford, Mississippi and The University of Mississippi, better known as “OLE MISS.

“The Grove” on game day

I grew up in the Mississippi Delta, probably the poorest county in America. Mississippi itself, is one of the poorest, most underprivileged states with the highest rate of  diabetes and heart disease rates in the country. But out of nowhere, in this tiny town in Northwest Mississippi, you will find the wealthy and privileged, the fit and beautiful, and truly, “The Happiest Place On Earth.” Ole Miss has about 20,000 students from all over the country. They come from California to Georgia, and Texas to Minnesota to participate in what has to be the greatest 4 year party, some call an education, in the United States. At Ole Miss they say, “We may not win the football game, but we have never lost a party!”

“The Square”

Now I know this is hard to believe, but the Downtown Square of Oxford is home to some of the top restaurants in the country. And  side-walks are surrounded by fashion forward couture apparel shops. You could be shopping on 5th Avenue or  Paris and you would never know it. Except for the fact that the service and kindness exhibited by shop owners and chefs is overwhelming.

My top pics for cuisine are: 1. City Grocery 2. Ravine 3. Boure 4. Ajax 5. Honey Bee Bakery (best breakfast to me). The nationally renowned John Currance is the purveyor of several of the finer establishments in Oxford and brings a fantastic fare of Southern/French/Indian melange to his dishes. For those of you Yankees visiting, that are dreaming of some good ‘ole Mississippi Catfish, try The Taylor Grocery just outside of town.

City Grocery

Taylor Grocery

Necessary Vernacular While Visiting Ole Miss and Oxford:

  1. “Hotty Toddy” (Greeting to fellow Rebels)
  2. ” You got some Jack” (hand me that brown bag full of bourbon)
  3. “Ain’t that gorgeous” ( female expression while looking at a Torrey Birch Purse)
  4. ” I gotta pee real bad” (male expression when you have to pee real bad)
  5. ” Y’all come back now” (We love your money..come back and spend more)

See Y’all

Post Navigation

%d bloggers like this: