I made this for dinner last night and Matt told me it was so good I had to post. I got the recipe from the Splendid Table Radio Show, Lynn Rosetto Casper was interviewing a man who is a serious barbecue cook and he had just released a cookbook about easy fast barbecue.
Cheater Pulled Pork Barbecue
Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
I like to make my own rolls to eat it on. This is the recipe that I use.
French Bread 3-4 Loaves
This recipe from Everydayfoodstorage.net
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
I stolen this from my favorite food network guy Alton Brown. If you want more I'm sure it is on the food network.
Software: Brine:1 1/2 cups kosher salt 1/2 cups dark brown sugar One 6-ounce container of frozen OJ concentrate1 gallon water One 16-18 pound turkey (thawed)1 gallon of ice cubes Canola Oil Hard ware 1 large pot 1 large cooler with lid Paper towels Roasting rack 2 disposable aluminum roasting pans heavy-duty aluminum foilprobe thermometer
Recipe: To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water. Remove the giblets (and any ofter foreign matter) from the turkey interior and place in cooler (Breast down). Pour in the brine mixture to cover. If the bird is not completely submerged. add more liquid. (Since I don't want to weaken the solution, I use canned chicken broth.) Cover with ice, close the lid, and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to later birds.) When the bird has about 30 mins left to soak move the oven rack to the lowest level and preheat the oven to 500 F. Remove the turkey from brine and pat dry with paper towels. Rub the turkey liberally with canola oil. Discard the brine and thoroughly wash the cooler. Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans. Roast at 500 F for 1/2 hour. Remove the bird from the oven and reduce the oven temperature to 350 F. Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-18 pound bird should arrive at the target temperature in 2 to 2 1/2 hours. Remove the turkey from the over, cover the bird and pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
Oven Roasted Potatoes We really like these potatoes!
Ingredients: Potatoes Red, white or what ever you have Olive oil Salt & Pepper
Directions Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little. Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.
As I was looking through my recipes, all the quick and easy ones stood out. This is a definite favorite. It is great just served with rice or in fajitas or something like that.
½ c. chicken broth ¼ c. soy sauce 2 T. sugar 1 T. oil 2 t. minced garlic 1/8 t. ginger
Combine in a ziplock bag and marinade chicken for at least 3 hours. Grill and serve.
When it's hot, we like to eat cool, light suppers. But I get tired of salads pretty fast. I stumbled on this unbaked cheese filling in a grilled eggplant recipe a few years ago. While, the egg plant didn't do much for me, I really liked the filling, since then we have used it as to stuff big shells. (I think they are officially called "jumbo shells".) The fresh basil in this really makes it, so I wouldn't recommend trying it with dried.
Big Shells with Basil-Cheese Filling
1/2 package of big shell pasta (about 20 shells), cooked and cooled (a wire rack works well)
12 1/2 oz. (1 1/2 cups) cottage cheese (or ricotta) 1 1/2 oz. (1/2 cup) Parmigiano-Reggiano cheese 2 Tbsp Basil, finely chopped 1/2 tsp. salt 1/4 tsp black pepper 3 oz mozzarella (optional)
Cook and cool the shells. A wire rack works well. Stir together the filling ingredients. Fill the shells with the filling. Serve with tomato sauce.
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