Happy Memorial Day! Perhaps the long weekend will offer you more time to relax and fire up the grill, and the following recipe for Hot Slaw and Shoulder Sliders has been a family favorite for generations. My millennial son, Zan, is getting married to Lucy in 4 weeks, I’m hosting a party the night before the wedding, the boy wants mama’s down-home barbecue, and it better be good. Damn good.
Frozen smoked, pulled and sauced pork.
Serving pork, fresh from the smoke, is BQ done right, but that special evening I want to be apart of the revelry–not an ember-scented mama, eyes watering from smoke, fingers sticky with sauce.
So I quadrupled the barbecue portion of the recipe below to feed sixty, and for the past two days, I’ve smoked 4 shoulders in my Big Green Egg; the large Egg accommodates 2 shoulders but it takes 6-7 hours to smoke them. Then, I froze the pulled, sauced pork, which I plan to thaw the night before the party. I’ll serve it from a sterno-lit chafing dish next to the slaw and buns. Heresy, perhaps, but I’ve frozen freshly smoked pork before with excellent results.
And they’ve only been open 10 months. I’ve license to brag, right? Dang.
Family recipes are what will lend sentiment to the occasion; food from Zan’s side of the family honoring family present and those who’ve
Pork should smoke at a constant temperature.
“moved on”: my Alabama mother’s recipe be for smoked pulled pork shoulder (a.k.a. Boston butt); his uncle Allen’s recipe for Hot Slaw; his German grandmother’s recipe for potato salad; his stepmother’s recipe for carrot cake, which she (praise God) will be making. Strategically placed bowls of my own riff on Pimento Cheese, gussied up with bacon and creme fraiche, will be served with pumpernickel bread and celery sticks. Peanuts in the shell at the bar–easy-peasie. Deviled Eggs may make a showing, if I’ve the time. For libation I’m making a whiskey punch, and for fun I’ve hired a fiddler to work the crowd.
Barbecue is, more than likely, the oldest form of cooking in our part of the world; whether its genesis be African slaves, Pilgrims or native Hawaiians; whoever had the great idea of devising that first pit of burning embers, and placing a pig within it to roast. The art of the pit is in it’s golden age with nationwide beloved pit masters and their BQ joints enjoying more local notoriety than their representatives at the White House.
For me, the key to making the best smoked pork is keeping my fire at a constant temperature (250-300 degrees), selecting my favorites woods for smoking pork (hickory and a fruity wood such as apple or cherry) and removing the pork when it temps at 190-200 degrees.
The following recipe is for the typical, popular kettle grill. A couple of years ago, I sprung for a Big Green Egg, which has made smoking infinitely easier, once you get the hang of it. I’m able to skip the drip pan step in the recipe below, regulating heat and keeping a constant heat is a breeze, and one kettle filled with their organic charcoal is enough fuel for 7 hours+ of smoking time.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
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