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Your BTSC Chef

Hello everyone.  Chef PCI Steeler here to bring you a couple recipes.  I will be doing theme recipes throughout the season, as it relates to the team we are playing.  If anyone has any recipe suggestions, poast them up.

Recipes after the jump


 My first crack at this will be recipes for my current home state North Carolina. 

Carolina BBQ claims to be the center of American barbecue.  It's how its prepared that matters here.  Usually for family reunions or get togethers locals like to have a "pig pick'n".  They roast and smoke a whole hog.  They are usually cooked in an old oil barrel or a dug up pit.  The hog is slow roasted, usually over 4 hours, and smoked.  There is a vinegar mop that is used to baste the hog.  The sides are the best.  They range from tangy cole slaw, hush puppies, baked beans, fresh corn on the cob and potato salad.

Here is this weeks menu:      

BBQ Pulled Pork, and Cole Slaw.

  • I large head of cabbage
  • 1 carrots
  • 1 1/2 cups of mayonnaise
  • 1/2 cups of cider vinegar
  • 1 tblsp of sugar
  • 1 tsp of celery seed
  • Salt and Pepper to taste

Shred cabbage and carrots into fine pieces.  You can use a shredder or a food processor.  You can use a chefs knife but it'll take a little longer.  Mix mayo, vinegar, celery seed, and sugar.  Add more mayo if too thin or add more vinegar if its too thick.  Add S and P to taste.  Mix cabbage mix with cole slaw dressing and refrigerate for 2 hours.  Serve with BBQ Pork. 

 

  • 3 tablespoons coarsely ground black pepper
  • 3 tablespoons (packed) dark brown sugar
  • 3 tablespoons paprika
  • 2 tablespoons coarse salt
  • 1 teaspoon cayenne pepper
  • 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
  • Mix all ingredients together.  Sprinkle dry rub all over pork, and work it in well.  Cover in plastic and refrigerate for at least 2 hours
    For mop
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon coarse salt
  • 2 teaspoons vegetable oil
  • Mix all ingredients together and refrigerate.  Here you can use your favorite BBQ sauce recipe as well, but it wont be NC BBQ.
    Heat up your smoker or charcoal grill following the manufacturers instructions.  Add your charcoal and damp wood chips.  Any preference can be used.  Local BBQ pits around where I live use peach wood. Bring the temperature to 225 degrees to 250 degrees. Cook the pork until it reads 165 degrees.  Make sure to mop the pork every 30 to 45 minutes.  Add more charcoal and wood chips to mantain the smoke levels as well.  This part takes over 4 hours so its best to start early in the morning.
    Transfer pork to rimmed baking sheets as it will get juicy.  Shred or pull the pork into bite sized pieces. Drizzle BBQ sauce over it and serve on buns or by itself.  I have a link to this recipe if i sounded confusing.

http://www.epicurious.com/recipes/food/views/Carolina-Pulled-Pork-Sandwiches-101803

There it is guys I cheated a bit  with the pork recipe.  Obviously there is more than can be served with this meal, but that is for you guys, and girls to check out.  Enjoy the recipes and if you have any recipes make sure to poast it in this thread.  GOOO Steelers!

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