Pulled Pork:
Rub
2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
The night before bbqing the bone-in pork shoulder was trimmed and rubbed and left overnight in the fridge. Be sure to leave some of the fat on the shoulder for basting.
Ribs:
Rub
Mop Sauce for pulled pork and ribs:
2 cups distilled white vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper
Raichlen Nashville Sweet and Lemony BBQ Sauce:
Nashville Sweet Barbecue Sauce
Yield: 3 cups
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.
Collard Greens
1 1/4 pounds collard greens
1 tablespoon water
2 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 teaspoon hot red pepper flakes
3/4 cup low-sodium chicken broth
Salt
Directions
Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.
Beans
Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003) Method: Indirect grilling Serves: 12 to 16 as a side dish 1 pound smoked bacon cut into 1/4 inch slivers 1 can (15 ounces) black beans 1 can (15 ounces) dark red kidney beans 3 cans (each 15 ounces) baked beans or pork and beans 1 large sweet onion, finely chopped 1 red bell pepper, cored, seeded, and finely chopped 1 poblano pepper or green bell pepper, seeded and finely chopped 4 cloves garlic, minced 3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave the seeds in) 2 cups sweet red barbecue sauce (your favorite commercial brand) 1-1/2 cups firmly packed light brown sugar, or more to taste 1/2 cup Dijon mustard, or more to taste 2 teaspoons liquid smoke (optional; see Note) Coarse salt (kosher or sea) and freshly ground black pepper You’ll also need: 1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in water to cover then drained Place the bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste. The beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (You can drizzle a few tablespoons of bacon fat over the beans for extra flavor.) Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve. Potato Salad Cole Slaw Jalapeno Cornbread | |
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