Steve’s own Pulled Pork
|This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast.|
This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast. These come in 8-10 lb. hunks with a blade bone. I usually do two of them at a time and freeze a lot of meat for the future for family, friends, and visiting dignitaries. This is truly pork we can believe in. The butt shoulder roast is a very inexpensive cut of meat and will yield over 80% of its original weight in edible meat. Generally, people use it to make sandwiches, but nothing prevents you from stuffing it in a flour tortilla or a casserole with corn and mashed potatoes. Let’s get started.
- Wash the roast thoroughly with cold water and then pat dry.
- Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
- Wrap or cover and refrigerate overnight.
- Remove from the refrigerator and let stand about an hour to bring it to room temperature.
- Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down.
- Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil.
- Turn the grill down to 215°. When the grill reaches this temp, remove the foil.
- Barbecue the roast(s) for 6 hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle available at most dollar stores or super centers.
- Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
- Total cooking time will usually run about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.
- Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp.
- Let the roast(s) cool for about an hour.
- Now just start shredding – pulling apart – the pork.
You can eat this as is, but many people like to add a favorite barbecue sauce. Either way, with or without barbecue sauce, or with or without cheese and lettuce, this will set you free. Or, you can make it a Carolina pulled pork sandwich by adding cole slaw to the pile.
Note: When you reheat this for sandwiches, just add a small amount of water in a saucepan and cook on low/simmer for long enough warm it thoroughly.
Prologue: The culinary delight factor of pulled pork lies in the different textures and different tastes we find in a single bite. We sear this at 380° initially, not to seal in the juices (a huge myth!) but rather to caramelize the sugars in the meat’s surface for a sweet/pungent flavor and a crunchy texture (called “bark”). We also get the sponge cake-like texture of the meat that comes from close to the bone, as well as the pleasantly chewy texture of the meat between the surface and the bone. Additionally, we see three different colors – dark brown crunch, white, and red. All in all, this rather simple dish has complex tastes which appeal to several of the taste buds that comprise our palates. Enjoy!
Dynamite Baby Back Ribs
|Our Dynamite Baby Back Ribs are the perfect choice for your next big event. A pellet grill keeps your ribs moist and your guests close!|
Use “baby back” ribs for best results.
Peel membrane from shiny side of baby back rib rack.
Prepare marinade as follows (this makes enough for two racks):
- 1 cup soy sauce
- 2 tablespoons red wine vinegar
- 1/4 cup wine (red or white) optional
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 5 cloves (use garlic press) or 2 tablespoons (from jar) minced garlic
- 2 teaspoons black pepper
- 1/2 teaspoon Tabasco (or other red pepper) sauce
Stir until frothy.
Marinade the ribs in this sauce for NO LONGER than 4 hours. Turn racks occasionally.
Smoke at about 165° for 4-6 hours, turning racks occasionally. Then, turn temperature up to 225° and finish for another 2-4 hours until you are happy with the texture.
If you wish, baste with GMG Cherry Chipotle or Cattle Drive BBQ Sauce for the last hour.
A pellet grill keeps your ribs moist and your guests close!
Iowa Pork Chops
|Here in Iowa, we take two things very seriously: eating and football. Go Hawkeyes!|
Buy thick “bone-in” pork chops (1″ or thicker). Season with GMG Pork Rub. Marinate for at least 4 hours in either Stubb’s Pork Marinade or Allegro in a Zip-Loc baggie.
Grill at 400°F (204°C) to an interior temperature of 165° (74°C). This makes a great summer meal with corn on the cob, baked potatoes, and a garden salad.
|Seldom can you cook something that tastes this great that has attendant health benefits.|
Seldom can you cook something that tastes this great that has attendant health benefits. This cut of pork is lean and has a multitude of vitamins – B! (thiamin), B2 (riboflavin), B3 (niacin), and B6. It also contains an abundance of important minerals -phosphorous, magnesium, iron, and zinc.
Start with a pork tenderloin or two. These usually get packaged in pairs, so if you plan to use only one of them at a time, freeze them separately when you buy them since you will find it almost impossible to split the pair after they’re frozen.
Rub generously with Green Mountain Pork Rub and let stand for 4-24 hours.
Set your grill at about 320° (convenient temperature since the grill defaults there when you turn it on!). When the grill reaches temperature, put the tenderloin in and baste both sides with a sweet marinade such as Yoshida’s or perhaps a teriyaki sauce.
Cook for about 1 – 1 1/4 hours, turning frequently, until the internal temperature is at least 165°. A slightly pink middle is okay as long as it reaches 165°. You should not overcook this as it will tend to dry out due to its leanness.
|Great recipe for any party, picnic, lunch or for a quick great dinner.|
These German sausages are made from pork, beef, or veal. They make a terrific snack on a lonely afternoon or at a gathering. Grill at 400-450°F (204-232°C) for 5-10 minutes per side. Serve them with your favorite mustard or dip in GMG Cattle Drive BBQ Sauce.
Fattie (Warning! Hazardous to your girth!)
|Okay, so health experts will throw shoes at you for eating this one. And I believe a regular diet of this will lead to undesirable results. I mean, this thing has more cholesterol than, well . . ., than cholesterol. That being said, this is a real once-per-decade treat which you will enjoy.|
1 lb. breakfast sausage
1-11/2 cups shredded potatoes
About 3/4 lb. bacon (not thick-sliced)
Start with a pound of your favorite breakfast sausage – here, I used Jimmy Dean Regular, but any former country singer turned businessman’s product will do.
Knead the sausage a bit and make a small loaf out of it. Form a trough in the middle. Lightly salt the hash browns and insert them into the trough in the sausage. Close up the trough, encircling the potatoes. (You can enhance the stuffing by adding sauteed onions, green peppers, and cheese.)
Make a mesh out of the bacon as shown. Those of you who took a basket-weaving class will find this rather easy – I had a little trouble with it at first until I realized that it was just like threading a worm on a fishhook, only different.
Lay the sausage roll in the middle of the bacon-weave and the wrap the bacon around the roll.
Place “fattie” on a foil-lined shallow pan (one with 1/2” sides) and grill at 325° for 90 minutes. You may wish to turn the heat up to 350 ° for the last 15 minutes to brown the bacon a little more. If you cook eggs with this monster, be sure to baste them in butter! I mean, what do you have left to lose? Seriously, though, this is pretty darn good fixins.
Ham It Up!
|Pellet-roasted ham tastes delicious. Remember, though, that what some sellers call a “picnic ham” does not qualify as ham at all: true ham comes from the hind leg of the pig, while a “picnic ham” comes from the front shoulder.|
Pellet-roasted ham tastes delicious. Remember, though, that what some sellers call a “picnic ham” does not qualify as ham at all: true ham comes from the hind leg of the pig, while a “picnic ham” comes from the front shoulder. If you buy a fresh ham, be aware that it will not have the pink color you are used to, nor will it taste the same. And the cooking method is entirely different: with a cured ham, you are merely re-heating, while you must fully cook a fresh ham. Do not use this method for a fresh ham. Ham technology can get a little confusing, with dry-cure, wet-cure, country, or city, but you will likely find wet-cured city hams at your grocery.
Wash the ham thoroughly. Make shallow scores about ¾” apart with a sharp knife on all sides of the meat in both directions in a checkerboard pattern.
Melt a cube of butter in the microwave and stir in 2 tablespoons of honey, 1 tablespoon of brown sugar, and 2 tablespoons of orange juice. Mix well. Use this mixture to glaze the entire ham.
Smoke this in a shallow pan for 3-5 hours at 165°F (74°C). Splash with orange juice several times during the process.
Scalloped potatoes and a green vegetable like broccoli accompany this very well.
Kicked-up Garlic Smoked Baby Back Ribs
|These ribs will fall off of the bone, and your guests will be asking for more!|
2 racks of baby back pork ribs (white membrane removed)
The Dry Rub
- 2.5 tablespoons Garlic powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon cumin
- 1 teaspoon Cayenne pepper powder
- 1/2 teaspoon dry Mustard powder
- 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
- 1/4 teaspoon Nutmeg
- 1 tablespoon fresh cracked Black Pepper
- 1/4 cup Franks Red Hot or similar
- 3/4 cup your favorite BBQ sauce
- Wash and pat dry the Ribs.
- Mix all the dry rub ingredients together.
- Rub the Ribs with the dry rub 2 hours before or the night before.
- Combine the ingredients for the sauce, refrigerate and set aside.
- Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.
- Smoke the ribs for 5 hours (depending on outside temperature). During the last hour apply the sauce to the ribs.
Pellet Dogs in a Blanket (Le Chien-chaud du Pelléts en Croûte)
|You laugh, but kids love these, and so do a lot of adults. I grew up on these! Heck, a world-famous restaurant in New York City – the Hideaway – has pigs in a blanket on the menu for eight bucks, and it can’t be a lot of them if french fries cost $7! Here, for eight bucks you can have a couple of dozen!|
You laugh, but kids love these, and so do a lot of adults. I grew up on these! Heck, a world-famous restaurant in New York City – the Hideaway – has pigs in a blanket on the menu for eight bucks, and it can’t be a lot of them if french fries cost $7! Here, for eight bucks you can have a couple of dozen!
So get your favorite pre-made crescent rolls (croissants) in the cardboard tube that explodes when you open it and scares your dog halfway across the room. Sprinkle one side of the dough with Green Mountain Pork Rub or Beef Rub. Use quality hot dogs (oxymoron?) and wrap them up inside the seasoned triangles.
Set on an ungreased cookie sheet. By now you have already turned your grill on to 375 and got it up to temperature. Neighborhood kids are pestering you to hurry. Friends and neighbors you haven’t seen in years stop by to watch you deftly cook these and to taste this delicacy when you finish.
It will take about 20-25 minutes or so to get the rolls golden brown like a Kansas wheat field.
As my buddy Robert says, “Use lots of ketchup (or mustard if you prefer) and just wait for the extra fat to appear on your belly.”
Seriously, though, these really taste good, and they are almost always what you’re hungry for when you don’t know what you’re hungry for.