Griff's Kitchen

Finally remembered to take a few pictures of my BBQ sandwich at The Pit in Raleigh NC.  This is an excellent example of NC smoked pork.  The vinegar is strong, but the smoke is noticeable.

 

 

Ingredients:

• 3/4 cup melted butter
• 1 ½ tablespoons Dijon mustard
• 1 ½ teaspoons Worcestershire sauce
• 1 ½ tablespoons poppy seeds
• 1 tablespoon dried minced onion
• 24 mini sandwich rolls
• 1 pound thinly sliced cooked deli ham
• 1 pound thinly sliced Swiss cheese

Procedure:

• Preheat oven to 350 degrees F°
• Grease a 9×13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion.
• Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
• Layer about half the ham onto the rolls.
• Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer.
• Place the tops of the rolls onto the sandwiches.
• Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.
• Slice into individual rolls through the ham and cheese layers to serve.

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!

 

 

Source: http://en.petitchef.com/recipes/rising-stars-vinny-dotolo-and-jon-shook-fid-758148

For anyone who doesn’t know, poutine is like the national dish of Quebec, if it were a nation (and don’t you dare tell them they aren’t). Cheese curds and gravy on fries – the quintessential drunk dish. It’s one of those things that can be made really, really badly and often is. It is an eye-rolling joke to the rest of Canada, but I will go to the mat for poutine now that Animal has elevated it to heavenly status.

The gravy was so rich — first they made a veal stock, then used that to make a Bordelaise, then used that to make a foie sauce. All that hard work definitely showed. The meat, which braised for hours and hours, was flavorful and falling apart. The minor change to a quality cheddar cheese made all the difference. And it almost seemed like they magically worked out a formula so that every single fry had the perfect bite of cheese and meat instead of falling all over the place in a big mess. Let’s give these boys a “Hell, yeah!”

Pictured:

The grilled corn has cojita cheese as a topping.

The “salad” is watermelon, radish, tomato, basil, and pickle juice.

 

Ingredients:

1 Ham Bone or 3 Ham Hocks

1 lb Andouille Sausage

1 quart Water

3 cups Chicken Stock

3 tbsp Olive Oil

1 medium Onion [diced]

1 cup Celery [chopped]

2 Garlic Cloves

1 tsp Tobasco Sauce

1 tbsp Worcestershire Sauce

2 tsp Garlic Salt

2 Bay Leaves

1/2 tsp Black Pepper

1 tbsp Parsley

1 tbsp  Brown Sugar

Long Grain White Rice

Source: Patsy Fesperman

 

Ingredients

2 cups Bisquick

2 cups Sharp Cheddar Cheese [grated]

1 lbs Pork Sausage [uncooked]

 

Procedure

Blend all ingredients in a mixer or a food processor until homogeneous

Portion into 1.5 inch balls and place on non-greased baking sheet

Bake at 375 for 18 minutes

Ingredients

7-9 lb Pork Shoulder Roast (Boston Butt) with intact “fat-cap”

Dry Rub

Sauce

Hardwood Chips (pre-soaked) – e.g. Hickory, Mesquite, Apple Wood, etc.

Mop Sauce

Spray Bottle or Basting Brush

Charcoal

Drip-Pan

Water

Procedure

1. Coat the pork shoulder generously with the dry rub and wrap tightly with plastic film.  Refrigerate overnight.

2. Soak hardwood chips over night

3. Set grill up for smoking and fill the water pan with water (see below)

4. When grill is hot, place a few pieces of hardwood on the coals

5. Place the pork shoulder (fat-cap facing up) over the drip-pan

6. Insert a thermometer into the center of the pork shoulder and set to 190°F

7. As the coals burn down, continue to add fresh charcoal.

8. Add wood chunks as needed to maintain a light smoke

9. Mist the pork shoulder with the mop sauce to add flavor and to facilitate the formation of a dark colored “bark”

10. When the pork shoulder reaches 190°F, remove it from the grill and place it on a cooling rack.  Cover with foil and allow to cool.

11. Place the pork shoulder in the refrigerator and allow the fat to congeal

12. Remove from refrigerator and begin removing all visible fat.

13. Shred the pork to the desired consistency

14. Serve with red sauce, by itself or on sandwiches