Low & Slow: Master the Art of Barbecue in 5 Easy Lessons (39 page)
Read Low & Slow: Master the Art of Barbecue in 5 Easy Lessons Online
Authors: Colleen Rush,Gary Wiviott
BOOK: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
12.44Mb size Format: txt, pdf, ePub
Spread the barbecue sauce on the crust. Top with the pulled pork, the cheese, and the mushroom and onion mixture. Brush the edge of the crust with the remaining oil.
Bake the pizza for 10 minutes, or until the crust is crisped, the pork is heated through, and the cheese is melted.
CREAMED PULLED PORK ON TOASTMy brother-in-law Nick, an avid deer hunter, out-doorsman, and retired Chicago policeman, makes a mean biscuits and gravy, which this recipe is based on. Also known as S.O.S., this take on the dish works equally well with leftover shredded smoked chicken. It may seem counterintuitive to throw the pork in before making the white gravy, but I like to crisp up the meat a little to give it some texture. Just be sure to vigorously whisk the mixture to work out the lumps and get the gravy smooth.
For Nick’s Hunting Camp Biscuits and Gravy, substitute 1 pound crispy, cooked breakfast sausage for the shredded pork or chicken, omit the butter, and double the black pepper.
SERVES 4 TO 6
4 tablespoons butter, divided
1 pound pulled pork, shredded
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon dried crushed red pepper flakes
(optional)
4 cups whole milk
4 tablespoons all-purpose flour
Toast or biscuits, for serving
Texas Pete hot sauce, for serving
1 pound pulled pork, shredded
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon dried crushed red pepper flakes
(optional)
4 cups whole milk
4 tablespoons all-purpose flour
Toast or biscuits, for serving
Texas Pete hot sauce, for serving
Melt 1 tablespoon butter in a large sauté pan. Add the pork, salt, black pepper, and crushed red pepper, if using. Add the remaining 3 tablespoons butter and milk, and stir. When the butter is melted, sprinkle the flour into the pan. Whisk continuously until the flour and liquid combine into a smooth paste. Cook until the sauce is thickened, about 10 minutes. Serve hot, ladled over buttered toast or fresh biscuits, with Texas Pete hot sauce.
PULLED PORK HASHI love a big, belly-warming plate of salty, spicy corned beef hash served with the perfect over-easy egg winking at me. The only thing better is substituting pulled pork, with the added dimension of wood smoke taking it over the top and beyond.
SERVES 4
2 tablespoons butter
½ cup diced onion
¼ cup diced green bell pepper
2 jalapeños, seeded, stemmed, and diced (optional)
2 cups shredded pulled pork
2 cups cubed cooked potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried crushed red pepper flakes
(optional
8 eggs
Hot sauce to taste
½ cup diced onion
¼ cup diced green bell pepper
2 jalapeños, seeded, stemmed, and diced (optional)
2 cups shredded pulled pork
2 cups cubed cooked potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried crushed red pepper flakes
(optional
8 eggs
Hot sauce to taste
Melt the butter in a large skillet over medium heat. Add the onion, green pepper, and jalapeño. Sauté until the onion is translucent, about 5 minutes. Add the pork and potatoes. Season with salt, pepper, and red pepper. Gently fold the hash to mix, but avoid mashing the potatoes.
Cook the hash without disturbing for 10 minutes, or until the bottom crisps. Carefully flip the hash in the skillet and crisp the other side. Serve with eggs over easy and your favorite hot sauce.
INDEX
Achiote
Achiote Marinade
Acids
Alcohol
Alder
Allspice
Jerk Wet Rub
Almonds
Escalonets (Bacon-Wrapped Dates)
Aluminum loaf pans
Anderson, Kit
Appetizers and snacks
Black Bean Salsa
Dragon Turds
Escalonets (Bacon-Wrapped Dates)
Kit Anderson’s Chicken Dip
Pimento Cheese
Smoked Salsa
Smoked Tomato Bruschetta
Spicy Smoked Nuts
Texas Caviar
Apple juice
Rosemary-Sage Wash
Apples
Apple Crisp
Candy Weaver’s Mustard Barbecue Sauce
Apple wood
Arnold, Bill
Arthur Bryant’s Barbecue, Not
Artichoke hearts
Kit Anderson’s Chicken Dip
Baby back ribs
buying guide
characteristics of
cooking time
doneness test
lesson rules
marinades for
membrane removal
number to cook
rubs for
sauces for
vinegar rinse
weight of racks
Backyard spaces
Bacon
Baked Beans
Dragon Turds
Escalonets (Bacon-Wrapped Dates)
German Potato Salad
Banana Pudding
Barbecue
definition
engineer approach to
instinctive skills for
lesson quizzes
lesson rules
practicing
regional
simplicity of
techniques, mixing and matching
Beans
Baked Beans
Black Bean Salsa
cannellini beans
Tuscan White Bean Salad
Beer
Achiote Marinade
Southwest Wash
Spicy Smoked Chili
Big Bob Gibson’s Barbecue
Black-eyed peas
Texas Caviar
Bloom, Andy
Bloom, Jan
Blueberries
Louisa Chu’s White Peach, Blueberry, and Lavender Cobbler
Blues Hog Barbecue Sauce
Bourbon
Bourbon and Honey Brine
Bourbon-Cue Sauce
Candy Weaver’s Mustard Barbecue Sauce
Breads
Barbecue Garlic Bread
Jalapeño-Cheddar Skillet Corn Bread
Skillet Corn Bread
Brines
Basic Brine
Bourbon and Honey Brine
Brined Chicken
Build-Your-Own Template
Buttermilk Brine
Lemongrass Brine
Orange-Rosemary Brine
Quick Brines
rubs and
Soy-Ginger Brine
Tequila Lime Brine
time recommendation
tips
Bryant, Arthur
Bryant, Charlie
Bucket, five-gallon
Búfalo Chipotle Mexican Hot Sauce
Buttermilk
Buttermilk Brine
Buttermilk-Brined Hot Wings
Skillet Corn Bread
Tennessee Highlands Buttermilk Pie
Butters, compound
Jalapeño-Orange Compound Butter
Cabbage
Garlic Slaw
Lexington Red Slaw
Smoked Cabbage
Calumet Fisheries
Campfire Girl training
Cannellini beans
Tuscan White Bean Salad
Canola oil
Caul fat
Charcoal
amount to use
briquettes
burning up at end of a cook
cooking time from
hardwood lump
problems lighting
reading temperature and
restocking
reusing coals
safety issues
starting chimney full
Charcoal chimney starter
Charcoal grate
Charlie Vergos’ Rendezvous restaurant
Cheese
blue cheese dressing
Crunchy Crust Mac and Cheese
Funeral Potatoes
Jalapeño-Cheddar Skillet Corn Bread
Pimento Cheese
queso añejo
Trixie P’s Mac and Cheese
Cherry wood
Chicken
arranging on grate
Brined Chicken
brines for
Buttermilk-Brined Hot Wings
Chicken Mojo Criollo
compound butters for
crispy skin
herb pastes for
marinades for
reason to start with
rubs for
sauces for
splitting
Swim Cap Chicken
Chicken leftovers
Asian Chicken Wrap
Chicken Enchiladas
Chicken Tortilla Soup
Cold Sesame Chicken Noodles
Ellen’s Chicken Sandwich
Jerk Chicken
Kit Anderson’s Chicken Dip
Pulled Jerk Chicken Sandwich
Rita’s Smoked Chicken Won Ton Salad
Smoked Chicken and Corn Chowder
Smoky Chicken and Sausage Gumbo
Chile-garlic sauce
Chile peppers
Caribbean Marinade
Jerk Wet Rub
Southwest Marinade
Thai Chile Dipping Sauce
Thai Sweet and Spicy Garlic Sauce
Other books
The Irish Village Murder by Dicey Deere
Run Rosie Run by MacKenzie, C. C.
Dante's Ultimate Gamble by Day Leclaire
American Dervish: A Novel by Ayad Akhtar
Lone Lake Killer by Maxwell, Ian
The Weight of the Dead by Brian Hodge
TogetherinCyn by Jennifer Kacey
Dark Melody: A Vampire Romance (Immortal Legacy Book 1) by Lorraine Kennedy
Gataca by Franck Thilliez
Out of Place by Scollins, Shane
