Sunday, May 28, 2006

Southern Pulled-Pork Sandwiches (Oven)

Pork shoulder, a well-marbled cut available at most supermarkets, turns tender after long, slow cooking. Spice rub and vinegar give it that "southern" touch.


1/4 cup packed light brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground black pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)


Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt and 1 teaspoon pepper.

Place pork in a 5-quart dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic and 1/2 cup water; add to pot. Cover and place on oven's lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls and top with barbecue sauce, if desired.

Serves 8.
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Sunday, May 21, 2006

Quick Maple Barbecue Sauce


1/2 cup cider vinegar
1 cup ketchup
1/4 cup brown sugar
2 tablespoons dry mustard
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground pepper
1 teaspoon kosher salt


Combine ingredients in a sauce pan and bring to a boil. Lower heat and simmer for about 15-20 minutes until thickened.
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Brined Grill-Roasted Chicken


1/3 cup brown sugar
2/3 cup kosher salt
3 quarts cold water
1 bay leaf ; torn into pieces
3 sprigs fresh thyme
4 garlic cloves ; peeled
2 allspice berries ; crushed
1 teaspoon peppercorns
3 pound whole chicken
3 tablespoon Butter ; melted


For the brine: In a large bowl or pot, mix the sugar and salt into 1 quart of the water until dissolved. Add the bay leaf, thyme, garlic, allspice and peppercorns and mix well.

For the chicken: Clean the chicken and remove any excess fat. Add the chicken to the bowl, submerging it in the brine, and pour the remaining 2 quarts of water over the top. Make sure the chicken is entirely covered. If it's not, weigh it down with a plate. Cover and refrigerate for 4-6 hours.

Twenty to 30 minutes before you are ready to begin cooking, preheat the grill. If you are using charcoal, spread hot coals onto either side of the grill, leaving the middle empty. If you are using a gas grill, heat one or two sections to medium-high, leaving the third off.

For either type of grill, fill an aluminum pan one-quarter full of water, and place under the grate of the unheated portion of grill to catch drips from the chicken.

Remove the chicken from the brine, drain and dry it completely. Season with a small amount of freshly ground black pepper.

Test the temperature of the grill before beginning. For charcoal, place your hand a few inches over the grate. The grill is ready if you can count to 3 before pulling your hand away; on gas, the temperature should be between 350° and 375°.

Place the chicken breast-side up on the unheated portion of the grill. Cover the grill and cook for 2 hours, or until a thermometer inserted into the thigh reaches 165°. In the last half hour of cooking, baste the bird every 10 minutes with melted butter.

Remove the chicken from the grill, and let rest for 10 minutes before serving.
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Greek Poultry Marinade


1 cup fresh lemon juice
1 shallot, minced ; (about 1/4 cup)
6 garlic cloves ; thinly sliced
1 bunch fresh oregano ; minced
1 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper


Whisk ingredients together until well combined. Pour over chicken, cover and marinate at least 4 hours or overnight.

Remove chicken, and wipe off excess herbs and garlic. Season with additional salt and pepper. Move marinade to a small saucepan, and bring to a vigorous boil over high heat for 5 minutes.

Grill chicken, using boiled marinade to baste it during cooking.

Yields enough for 1 chicken.
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Tequila Citrus Marinade for Poultry


1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup tequila
4 garlic cloves ; sliced
1 jalapeno pepper ; minced
1 teaspoon cumin
1 tablespoon brown sugar
1/4 cup minced cilantro ; (optional)
1 teaspoon kosher salt + salt to taste
1/2 teaspoon pepper + pepper to taste
1 cup olive oil


Whisk all ingredients in a bowl except the olive oil. In a slow stream, whisk in olive oil until well combined. Pour over chicken, cover and marinate at least 4 hours or overnight.

Remove chicken and wipe off excess herbs or peppers. Season with additional salt and pepper.

Move marinade to a small saucepan, and bring to a vigorous boil over high heat for 5 minutes.

Grill according to the recipe, using the boiled marinade to baste chicken during cooking.

Yields enough for 1 chicken
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Spatchcock Chicken


1 whole Chicken


1. Place the chicken breast-side down on a cutting board. Using poultry shears or a very sharp knife, cut from the neck to the tail end along either side of the backbone to remove. You'll be cutting through flesh and small bones, so you'll have to use some force; take special care if using a knife.

2. Once the backbone is out, you'll have a clear view of the interior of the chicken.

3. Make a small slit in the cartilage at the bottom end of the breast bones (it covers the dark keel bone underneath).

4. With both hands placed on the rib cage, crack open the chicken by opening it, like a book, toward the cutting board. This will reveal the keel bone. Run your fingers up along either side of the cartilage in between the breasts to loosen it from the flesh.

5. Grab the keel bone and pull up to remove it, along with the attached cartilage.

6. Flip over and smooth the skin. You've spatchcocked your bird.

7. Cover with marinade (See Tequila Citrus Marinade & Greek Poultry Marinade.) and refrigerate for at least 4 hours or overnight. Thirty minutes before cooking, remove from marinade, shake off excess and season with salt and pepper.

8. Preheat charcoal or gas grill to medium-high heat, or 375°. Place chicken breast-side down, and grill, turning every 15 minutes or so, for about 50-60 minutes, basting with each turn.

9. Remove from grill and let rest 10 minutes before carving.
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Friday, May 12, 2006

Tipton's BBQ Sauce


6 tablespoon salt
6 tablespoon chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 onion
1/2 cup sorghum


Bring all the ingredients to a boil. Reduce to a gentle simmer and cook for 1 1/2 hours. Stir often.
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