Ok, I’m not bragging……but…………

We got together with family and friends at our house for July 4th


Romeo and I make some BBQ… the south it is pronounced as….BAW-BEEEE-CUE

And here is where the NOT bragging part comes in.

We have to be ready, when the party is over, with little to-go boxes full of BBQ for our guests.

It is always a crowd pleaser.

And people are ALWAYS impressed by our culinary skills.


But this is where I need you to keep something secret.

Just between us.


Ridiculously easy.

And can feed a ton of people… can freeze leftovers…..pretty affordably.

BUT most importantly…..

It’s dang easy people!

Wanna know the secret recipe?

Ok, but please try it…..I don’t want you to think this is sooooo easy that it can’t be that good.

You won’t even need paper and pencil.

I swear.

Buy a Boston Butt. (I used three for our party….we had a lot of people and with giving so much away, I would prob use four next time)

Put them in a FOIL WRAPPED roasting pan. Trust me on this one. (the secret ingredient will make your pan awful without foil)

Got your butts in the pan… season your butts. (hee hee)

I use: Lawrys seasoned salt, garlic and onion powder. Mostly Lawrys….second most garlic….leastly onion powder. Apparently this blend of seasonings is part of the process because in using others….just not the same.

No salt and pepper….shocker……but for real…this blend works out well.

But here is the super secret part. The one that will make your BUTTS stand out to America! (hee hee again!)

Karo Syrup.

Do you even know what it is?

Do you use it?

It is corn syrup. It is found where pancake syrup is found.

And for three butts…..I poured 1 3/4 bottles on my BUTTS. (hoo hoo, hee hee, ha ha)

I promise….this is what makes it so good. AND so EASY!

Wrap it tightly in foil……and I put mine in the oven OVERNIGHT! (Just added this note: Michelle spoke up in the comment section that I didn’t really say how long to cook this….good point!!! I put mine on about 12 hours. She loved it….you will too!!!)

I use the temp 200 to 225 degrees and “SET IT AND FORGET IT“! (name that infomercial)

This is what I love about this recipe. It cooks while you are sleeping…….it will be done when guest arrive…..SO EASY!

You wake up to a delicious smell.

Warning: Your family will expect something for breakfast because it smells so yummy in the mornings.

And this is where it takes a teeny bit of effort and one more SECRET ingredient.

I use throwaway foil pans for my final BBQ step. (this is NOT the secret ingredient but you will love using these pans….your main pan will already be cleaned up when guest arrive and foil pans can just be chunked when guest leave)

Start peeling the fat of your butt, one butt at a time. (ON a side-note…..wouldn’t it be nice if we could just peel the fat of our butts, for real?)

Back to the recipe.

Take hunks of meat and transfer to your foil pan.

It will shred so easily.

I used 1 1/2 butts per pan.

Take a cup and get the good stuff from your pan where your butts cooked overnight.

Pour it over your shredded meat…….I do it until it looks a little juicy on bottom. (ignore fuzzy shot…sticky one handed shot)


Don’t be ashamed of me.

I promise…..the “Karo” has done the fancy stuff……

I literally use a Honey BBQ of any brand that is on sale. I used Kraft this time because of a deal on Roll back prices at Walmart.

I used about 1 big bottle per 1 1/2 butts.

Pour it over your meat………mix it up a bit with a fork………..wrap in foil and put it back in the oven to warm up good…..warm up real good.

That is how easy.

For real. The Karo…… it so long…………easy seasonings….your friends will request it…….talk about it…..



You may want to pretend you slaved over it. It will taste like it.

I promise.

Tomorrow I will tell you how I make a super, tasty, always requested, cole-slaw….

That you put on the sandwich.

Then the cooking channel will be over on this blog for a bit.

I’m pretty limited.

; )



ps. If you are coming here for a first time. You have some catching up to do! We have a blast. Sign up for emails or Like us on facebook. I do post some extra stuff of facebook, so check it out! I can’t wait to meet you all! Love, Me

I’m linking up to: linky party) (Wed. linky party)  (Wed. linky party)  (Saturday) (Monday Party) (Monday party) (Monday party) (SNS)
The DIY Show Off


  • July 6, 2011 at 3:04 pm

    Can’t wait to try it sounds so easy… my kind of meal.  You asked me about the color glaze I used on my green desk.  Its General Finishes Van Dyke Brown (and I thin it down A LOT with water).  I got it at Woodcrafters.  The color is very much like raw umber paint. 

  • July 6, 2011 at 8:08 pm

    I have NEVER, in my entire loooong life of 73 1/2 years, heard of a BOSTON BUTT. Do you think we have them in Texas? I’ll ask our groc store if they have them…If not, do you think a RUMP ROAST would work??
    It all sounds so good and I just know my family will love it…
    xoxo bj

  • July 6, 2011 at 8:33 pm

    It sounds WONDERFUL ……and easy! You’re my kind of cook! I will try it soon, hubby says it sounds good too! Anxious for the slaw recipe, love good Cole slaw!
    Take care, hugs, VBg

  • July 6, 2011 at 8:49 pm

    I have to try this  BUuuuTTTTTT… No more Butt jokes   PLEASE  

  • July 6, 2011 at 9:38 pm

    ask for a pork shoulder it’s one and the same, the butt is not really a butt

  • July 10, 2011 at 12:50 pm

    Well as soon as I saw the recipe I had to try it. You didn’t really mention how many hours to cook it.. so I cooked my about 12 and MMM MMM MMM so good. Your right I woke up the next morning to a delightful smell. It shredded so easily and the taste was great. Thanks for the recipe.

  • July 10, 2011 at 4:31 pm

    I made your BBQ last night, too.  I was in Ace yesterday looking at spray paint, thinking that I needed to email you with some questions, and at that moment, I passed a little bowl with small packets of “Butt Rub” seasoning….high-tailed it out of there & straight to Bi-Lo to buy my butt. It was sooooo good.  We made 2 separate pans….one with the honey BBQ and the other with mustard based sauce.  OH.MY.GOSH. I am not a morning person, but the yummy-ness wafting upstairs had my tummy growling & in the kitchen at 6:30 am.  Thanks for the recipe. BTW-Hello from Greenville, SC.

  • July 11, 2011 at 12:26 pm

    Whoa! Thank you SO MUCH for sharing your butt recipe…and YES I do wish I could just peel the fat off my own butt.  It sounds so much easier (and cooler) than slaving over a grill all day. 

  • July 11, 2011 at 8:48 pm

    My butt might get bigger but I’m going to make this soon! Saw your cole slaw recipe, too. It all sounds amazing!

  • July 22, 2011 at 3:14 am

    This might be TMI, but the only reason I know about the Karo you used for your butts, is because I’ve bought it in the past to help potty-training toddlers with their butts.  Perhaps I’ll just feed them your bbq from now on, and we won’t have such problems to begin with.

  • July 22, 2011 at 3:18 am

    @5f741eb1f2ccc9996c3f8b0b0965c322  HILARIOUS! Maybe I can promote my BBQ as a natural De-toxer? ; ) Love you stopping by! Don’t be a stranger! You are cracking me up. I think we will get along too well! Love, Me

  • July 22, 2011 at 3:19 am

    Thank you Connie! I am just catching up on comments since Romeo’s surgery. I am copying and pasting your glaze into my email, so I have when I run errands! Thank you! Love, Me

  • July 24, 2011 at 4:42 pm

    Not sure about the names in Texas, but in my Midwest area a Rump Roast is a cut of BEEF.  Boston Butt is a PORK roast, also known as a Pork Shoulder Roast.  Hope this helps.  I know names vary… the other day my Kroger had “Pork Chops, American cut”…????  Never heard of this one before, it looked and tasted like a regular loin cut pork chop.  🙂

  • September 3, 2011 at 4:56 pm

    OMG Chick, I LOVE your butt!!!!!!  Finally tried it and I was made Queen around here and I own it all to you!!!!

  • June 13, 2012 at 9:28 pm

    I just want you to know that I’ve made your recipe at least a half a dozen times. My family of 6 absolutely loves it and it has become a family favorite. Thank you so much for posting this recipe and instructions. Perfect!

  • July 8, 2012 at 4:18 pm

    Is it sweet? I’m so anxious to try your recipe but I’m not particularly fond of sweet barbeque…the Karo syrup is scarin’ me Ãœ

  • January 19, 2014 at 2:35 pm

    Putting a 10lb boston butt in the oven now!…I wasn’t sure of how much karo syrup…so I just used the whole bottle!

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