3 (4 to 5 pound) pork butts |
essence, recipe follows |
homemade barbecue sauce, recipe follows |
8 cups vegetable oil, for frying |
10 large baking potatoes, like russets, peeled and cut into thin sticks |
salt |
1 (6-foot) long loaf french bread |
1 1/2 cups mayonnaise |
1 1/2 cups creole mustard |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
4 cups ketchup |
1 cup finely chopped yellow onions |
1/2 cup steen's cane syrup |
1/2 cup dry red wine |
2 tablespoons fresh lemon juice |
2 tablespoons creole or other spicy whole-grain mustard |
2 tablespoons dark brown sugar |
1 tablespoon minced garlic |
1 tablespoon minced jalapeno peppers |
1 tablespoon worcestershire sauce |
1 teaspoon emeril's red pepper sauce, or other hot pepper sauce |
1 teaspoon salt |
1/2 teaspoon cayenne |