Tuesday, May 29, 2012

Pulled Pork & Hushpuppies with Sweet and Spicy Chili Sauce

You can never go wrong with pulled pork and who doesn't love hushpuppies

Pulled Pork

Ingredients:
Bone-In Boston Butt - I typically cook a couple (it freezes very well)

Rub:
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

Place the spice on the butts the night before the cook and cover and place in the refrigerator.

Preheat the BGE to 250 and set the butts out for around 45 minutes.

Cook the butts indirect, uncovered for 4 hours.  Wrap in heavy duty aluminum foil and cook until internal temperature reaches 195-200 (about 4 more hours).


Let the butts set for 20 minutes and then pull using forks or the brand new bear paws my Father bought me for my Birthday.  These are awesome and make the process a lot easier.  We have another casserole dish also full.


Hushpuppies

Ingredients:
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. 

Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. 

Fry until golden brown, turning the hushpuppies during the cooking process.

Sweet & Spicy Chili Sauce

Ingredients:
1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce
1/8 teaspoon red pepper flakes

In a small bowl, combine the mayonnaise, sweet chili sauce, garlic-chili sauce, and red pepper flakes. Stir well, then cover, and refrigerate until ready to serve. This is perfect with homemade hushpuppies.

And the finished product
at

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