f o o d
HOMETOWN
g r ill
-
o f f
: > / r e A 7°
*
• O o o |% e
FIVE-ALARM
FLAVOR!
Off.
Nominate the best cook at your local
firehouse for
LIVE! with Regis and
Kelly’s Coast to Coast Firehouse
Cook-Off.
This time we're giving
firefighters from around the country
a chance to share their crowd-pleasing
summer dishes. Both you and
the firefighter have a chance to win.
The winning chef takes home a cash
prize and will be featured in a future
issue of
Better Homes and Gardens.
Go to
LiveRegisandKelly.com
for
complete rules.
BRAD ORRISON’S DOWN-HOME
BARBECUED PORK SANDWICH
W hen deciding on w hat w eight o f shoulder
to buy, here’s w hat to keep in m ind.
A 5-lb. shoulder yields 10 sandwiches; an
8-lb. shoulder yields about 16 sandwiches.
PREP: 40 MIN. GRILL: 4 HRS. CHILL: 90 MIN.
DRY RUB
8
oz. packed dark brown sugar
2
Tbsp. paprika
1
Tbsp. ground black pepper
2
tsp. chili powder
2
tsp. garlic salt
i
tsp. ground white pepper
i
tsp. onion salt
1
tsp. ground cumin
SANDWICHES
5
to 8 lb. pork shoulder butt (also
called a Boston butt)
6
cups pecan wood chips
i
recipe Shed Grill-Off Sauce
10 buns, split and toasted if desired
1
.
In a large pan stir together dry rub
ingredients. Trim excess fat from pork
shoulder. Add shoulder to pan and cover
with rub. Cover and refrigerate 90 min-
utes. Meanwhile, soak wood chips for
1
hour in enough water to cover; drain.
2
.
For a charcoal grill: Prepare grill for
indirect grilling with coals arranged
around a foil drip pan. Add wood chips to
coals. Add grill rack. Test for medium-
low heat above the drip pan. Place meat
over drip pan. Cover and cook 4 to 5
hours, until a meat thermometer
inserted in deepest part of the meat
registers 180°F, adding additional coals
as needed to maintain temperature.
3
.
For gas grill: Start with a full propane
tank. Adjust heat for indirect cooking
over medium-low heat. (Check manufac-
turer’s directions for your specific grill.)
Add soaked wood chips according to
manufacturer’s directions. Or wrap chips
in foil, poke several holes in foil, and add
to grill. Place pork on a rack in a roasting
pan; set pan on grill rack over the unlit
burner. Cover and cook as above.
4
.
Meanwhile, prepare Shed Grill-Off
Sauce, recipe
right.
5
.
Transfer shoulder directly to baking
dish to capture juices. With two forks, pull
meat into shreds. Remove bone, discard.
6
.
To serve, pile 4 oz. meat onto bun. Drizzle
with 3 to 4 tablespoons sauce. Pass
remaining sauce.
MAKES ABOUT 10 SERVINGS.
EACH SANDWICH, WITH 2 TBSP. SAUCE:
686 cal,
27 gfat, 140 mgchol, 1,223 m g sodium,
67gcarbo, 2 gfiber, 44 gpro.
THE SHED GRILL-OFF SAUCE
PREP: 20 MIN. COOK: 1 HR
2 /3 cups packed dark brown sugar
1
15-oz. can tomato sauce
/2
cup tomato puree
/
cup Worcestershire sauce
2
Tbsp. ketchup
2
Tbsp. Cajun seasoning blend, Brad
prefers Tony Chachere brand
2
Tbsp. beer
1
Tbsp. cane syrup, or dark corn syrup
1
Tbsp. soy sauce
1
Tbsp. yellow mustard
1
Tbsp. hot pepper sauce,
Brad
prefers Crystal brand
Juice of half a lemon
1
tsp. garlic salt
1
tsp. cayenne pepper
1
tsp. ground black pepper
1
.
In a large saucepan stir together all
ingredients, bring to boiling. Reduce heat
and keep at a very low simmer for
1
hour,
stirring occasionally.
MAKES 3 CUPS.
EACH SERVING
88 cal, 0 gfat, 0 mgchol, 301 m g
sodium, 22 g carbo, 1 gfiber, 1 gpro.
®
Learn even more from Brad!
go
online
to
B H G .c o m /p o rk s h o u ld e r
where hell walk you through
all the details of his award-winning barbecue, share his
recipe for coleslaw, and provide a list of his favorite blues
CDs to play while you’re tending the grill.
170
JUNE 2010
BETTER HOMES AND GARDENS
