Griff's Kitchen

Ingredients:

• 1 large cabbage
• 1 large jar pimentos
• 1 bell pepper
• 1 cup apple cider vinegar
• ¾ c. sugar
• 1 teaspoon Salt
• 1 cans petit diced tomatoes
• 1 can Rotel diced tomatoes and green
• chili peppers (original)
• ¼ teaspoon ground black pepper or to taste

Procedure:

Chop cabbage, pimentos, and green pepper. Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to serve.

Source: David Fesperman 1998

Ingredients:

• 1/4 cup Dry Rub
• 6-9 lb Pork Shoulder
• Hardwood chunks or chips
• Mop Sauce
• Glazing Sauce

Procedure

Prep

• Trim excess fat and score the fat-cap in a cross hatch pattern.  Make sure to score down to the muscle.
• Apply rub to all exposed surface areas.
• Wrap in cling film and place in refrigerator overnight.

Cook

• Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
• Continue to smoke until internal temperature reaches 150°F
• Remove from smoker and place in a foil pan (fat cap facing downward).  Cover with heavy duty aluminum foil and seal tightly.
• Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
• Uncover and allow bark to firm up.  Do not remove the meat from the pan.
• When bark is firm, remove from smoker
• Take the meat out of the pan and wrap it in heavy duty foil and a few towels.  Allow the meat to rest for a few hours.
• Strain the drippings from the foil pan and allow the oils and fats to separate.
• Discard the fatty/oily layer
• Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
• When the pork has rested, process it to the desired consistency or texture and ENJOY!

Ingredients:

• 2 tbsp Paprika
• 2 tbsp Salt
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Black Pepper

Procedure:

• Combine all ingredients and mix well

Ingredients:

• Kraft Original BBQ Sauce – [40 oz.]
• 1 Onion – [ large, chopped ]
• 1.5 tbsp Worcestershire Sauce
• 1/2 cup Molasses
• 1 cup Brown Sugar
• Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]

Procedure:

• Sweat the onions in a small pan.  Spray with water to create steam.
• When the onions are softened, stir in the remaining ingredients
• Simmer the mixture for a few hours before using as a BBQ glaze.

Ingredients:

• Capicola
• Genoa Salami
• Ham
• Pepperoni
• All-Natural Mozzarella
• Black Olives
• Iceberg Lettuce
• Tomatoes
• Onions
• Red Wine Vinaigrette
• Bread

 Procedure:

• Apply dressing to both sides of opened bread loaf
• Place onions and olives on the two halves of the sandwich in open-face style
• Arrange the meats and cheese on the sandwich in an open-face style
• Toast the sandwich until the edges of the bread just slightly char (cheese should be melted)
• Remove sandwich from oven and finish with lettuce and tomato