Grilling At Its Finest

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bbq 385x2402 Grilling At Its Finest

This weekend most of us will enjoy the afternoon grilling with family and friends.

So dust off the grills, grab the coal, coolers, and drinks and head outside. Here are a few recipes that are sure to be crowd pleasers.

guy fieri1 Grilling At Its Finest

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Guy Fieri’s Pulled Pork Sandwich

Guy Fieri travels the country looking for the best dishes prepared in Diners, Drive-ins, and Dives, but he, too, has some tremendous recipes up his sleeve including his very own recipe for pulled pork sandwiches.

What you’ll need:

  • 8 pound bone-in pork picnic shoulder
  • 1/3 cup freshly cracked black pepper
  • 3 tablespoons paprika
  • 2 tablespoons granulated garlic powder
  • 2 tablespoons granulated onion powder
  • 1/4 cup salt
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1/4 cup dark brown sugar
  • 1/4 cup hot dry mustard
  • 1 teaspoon cayenne
  • 1 cup hickory chips, prepped, method follows
  • Mop Sauce, recipe follows
  • Fo Slaw, recipe follows
  • Ciabatta rolls or other crunchy, chewy rolls

How to prepare:

Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.

Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.

Apply mop sauce every hour throughout the cooking time.

In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.

To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.

Hickory Chip directions:

Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time.

To prepare the Mop Sauce you’ll need:

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons cayenne pepper
  • 1 tablespoon salt
  • 2 tablespoons canola oil

Combine all the ingredients in a medium bowl and reserve.

And Pulled Pork isn’t complete without slaw. Here are the ingredients and steps to follow when making Fo Slaw:

  • 3/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 tablespoons white vinegar
  • 1 head cabbage, cored, tough leaves removed and shredded
  • 2 small carrots, shredded

Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.

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