None — Brad Nitz's Favorite BBQ Recipe
Here is one of my favorite BBQ recipes. In fact, I made this just a few days ago. It's from Weber's Big Book of Grilling.
Pulled Pork Sandwiches
For the sauce:
3 tablespoons unsalted butter
¼ cup minced yellow onion
2 cups ketchup
2/3 cup firmly packed light brown sugar
½ cup yellow mustard
½ cup cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
Kosher salt
Freshly ground black pepper
Hamburger buns
To make the sauce: In a small saucepan over medium-high heat, melt the butter and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.
Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill the roast, fat side up, over indirect medium heat (325–350 degrees) until the internal temperature reaches between 185 and 190 degrees, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.
Thinly slice, chop or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over direct medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Makes 12 to 15 servings.
Jeff Dore's Chicken Stuffed With Really Good Stuff Recipe That Jeff Got From a Grilling Book
Channel 2 Action News reporter Jeff Dore came up with a (slightly long) name for his favorite July 4th food!
This recipe usually makes dinner guests moan…no, not that "my stomach is killing me" moan I sometimes get, but moans of pure pleasure. I got this one out of a grilling book and I've put stars and sticky notes on the page so I'll keep going back to it. I would tell you the name of the book and what the book calls this dish, but I'm writing this on my laptop waiting to do a live report, so I don't have the book with me. But I've done it enough times…and it's simple enough, which is really the key.
Start with boneless, skinless chicken breasts and slice them like you're making a pita-pocket out of them. Don't cut all the way through to the other side.
Open up your pocket (chicken; not your pants) and put in a ¼ inch layer of soft goat cheese (slice it with a piece of dental floss; no kidding!).
On top of that put a layer of fresh basil leaves, and on top of that put a layer of sun-dried tomatoes. (If you buy dry sun-drieds, soak them in hot water for about an hour to soften them).
Now put a couple of toothpicks at angles through your chicken to hold it closed and put a good shaking of coarse salt and pepper on it.
Fire up your grill, and while it's warming up, put the breasts in a dish and pour over it an equal mixture of olive oil and fresh lemon juice. Not a lot, maybe a third of a cup total.
After a few minutes turn them.
These will cook pretty quickly on the grill. Be sure when you flip them to do it so the open, tooth-picked side flips over the top, so you don't dump all your good stuff down in your coals!
I recommend sharing this with people you really, really like. It's a definite crowd pleaser. Brace yourself for moans. Make enough for left-overs.
Linda Stouffer's Colorful Fruit Tart
A colorful, sweet treat that is easy to prepare ahead of time, and simple to serve.
Ingredients:
1 roll refrigerated sugar cookies
8 ounces Cream Cheese
1/3 cup Sugar
1/2 tsp. vanilla
Fruits: your choice of seasonal fruit anytime. For summer, I like Blueberries, Strawberries, and Raspberries.
Directions:
Spread cookie dough onto greased, round pizza pan.
Bake at 350 until lightly browned, 9-11 minutes.
Cool.
Mix together softened cream cheese, sugar and vanilla until creamy.
Spread onto cookie crust.
Decorate with fruit... you can use a circular pattern (rings of berries) or do something different.
Refrigerate until ready to serve. Slice and serve.
Happy 4th!