Eastern NC Porkless BBQ
About three summers ago, we made ourselves a clay pot smoker (pretty much just like this one). Here are some photos of ours in action last year. It's worked really well for us, although we've only used it 3 times.
We got an early jump on things this year, though, so maybe we'll use it more than once this summer. (And I'm sure we"ll look at this post then - note to future selves - smoker temperature between 200 and 210 degrees!)
We used the same pork seitan recipe that we used the first year. Complete with Eastern NC vinegar-based bbq sauce, homemade buns and homemade coleslaw (recipes below). Absolutely delicious!!!
Creamy Coleslaw (based on this recipe)
- 1 small/medium green cabbage (shredded yielded my about 1lb, 12 ounces)
- 2 carrots, shredded
- 1 small yellow onion, finely diced
- 14 tbsp vegan mayonaise (2 tbsp shy of 1 cup - go ahead, use a cup and slightly generous measures of mustard, vinegar and agave - there certainly wasn't an over-abundane of sauce.)
- about 2/3 tbsp spicy mustard
- 1 1/2 tbsp apple cider vinegar
- 1 1/2 tbsp agave
- dash black pepper
- about 1/4 tsp salt
- celery and mustard seeds
Eastern NC Vinegar BBQ Sauce (based on this recipe)
- 1 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp brown sugar
- 1/4 tsp ground black pepper
- 1/2 tsp red pepper
- 1/4 tsp red pepper flakes
- pinch chipolte chili powder
Gently heat on stovetop to dissolve sugar. Best made a day in advance.
Hamburger Buns (based on this recipe)
- 2 1/4 cups warm water plus 1/4 cup Better Than Milk Powder
- 1/4 cup turbinado sugar
- 1/4 cup vegan margarine, melted
- 4 tsp yeast
- 2 tsp salt
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- Proof yeast for about 5 minutes.
- Knead dough in bread mixer for a few minutes, adding flour if needed but leaving slightly wet dough.
- Let dough rest for 5 minutes.
- Dump dough out onto floured surface, kneading in more flour by hand until dough won't stick to fingers. (I work in more whole wheat flour.
- Form rolls (I made about 16?), spacing out in two 9*13 greased pans.
- Let rolls rise for 20 minutes.
- Preheat oven to 400 degrees.
- Put buns in oven, turn temperature down to 375.
- Bake for 15 minutes. Turn off heat and leave buns in oven for another 10 minutes or so.
- Remove pans from oven, flip buns with spatula and cover pans with foil or a towel - the steam will soften the bottoms so they aren't crunchy.