The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes will be added as they come in
Recipes will be added as they come in
Master Recipe for Pulled Pork (From A. Cort Sinnes, author of The Gas Grill Gourmet) Preparing pulled pork requires little effort, but lots of time. Plan on nine hours from start to finish: three hours with the spice rub, three hours on the grill, two hours in the oven, and one hour to rest. To give the meat its characteristic smoky flavor, use either hickory chips that you've wrapped in foil pouches or add one medium to large chunk of hickory. We prefer the chunk, even though it has to be soaked in water for at least one hour whereas the chips do not require soaking. If you go with the chip pouches, the number will determine how strong a smoky flavor you get: One pouch is detectable, two notice- able, and three assertive. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. 6-8 lbs. bone-in pork roast (preferably shoulder or Boston butt roast) 1 recipe Spicy Chili Rub (see seasonings below) 1 recipe Carolina-Style Barbecue Sauce (see seasonings below) If using a fresh ham, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3, but no longer than 72, hours. At 1 hour prior to cooking, remove roast from refrigerator to stand at room temperature. Soak hickory chunk or assemble hickory chip pouches by wrapping a large handful of wood chips in each of one to three 12-inch squares of tin foil (see note above). Prick each foil pack with fork tines to allow smoke to es- cape. Meanwhile, ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Open bottom grill vents and arrange hot coals into two equal piles on opposite sides of grill, place chunk or pouch(es) directly on one pile of coal, and set grill rack in place. Set un- wrapped roast in disposable pan and place on rack between two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunk or pouch(es) to draw smoke through and around roast. Cook, adding fifteen to twenty briquettes every 30 to 40 minutes or seven to ten pieces lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke flavor has fully permeated meat, about 3 hours. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with foil to cover completely. Place pan in oven and bake until meat is fork- tender, about 2 hours. Put foil-wrapped roast in pan into doubled grocery bag. Crimp top shut; rest roast 1 hour. Transfer roast to cut- ting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately. Serves 8.
Recipes will be added if they come in
Bread Pudding 4 T. butter (1/2 stick) 2 c. milk 1 qt. cubed day old French Bread 1/2 c. cubed pineapple 1/2 c. rasins 2 eggs, beaten 1/4 t. salt 1/2 c. sugar 1/2 t. cinnamon 1/2 t. nutmeg 1 t. vanilla Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl, combine bread, pineapple and rasins. Add milk and butter. Mix and let stand to let bread absorb liquid. Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well. Pour over bread and milk mixture and stir well until mixed. Pour into a well greased 1 1/2 qt. baking dish or black iron skillet. Bake at 350 degrees for 40 minutes. Serve warm with a whiskey sauce. Whiskey Sauce 4 T. butter (1/2 stick) 2 c. powdered sugar 1/4 c. burbon Cream together butter and powdered sugar. Slowly beat in burbon. Bread Pudding 2 c. dry bread cubes 4 c. milk, scalded 3/4 c. sugar 1 T. margarine 1/4 t. salt 2 whole eggs, slightly beaten 2 egg whites 1 t. vanilla 1/2 c. raisins Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs; add vanilla and raisins and mix well. Pour into greased 1 1/2 quart baking dish. Bake in pan of hot water in moderate oven at 350 degrees Fahrenheit until firm, about 1 hour. Serve warm. Makes 8 servings. Bread Pudding Surprise Patience and hard work come before great project results. I love this bread pudding recipe because it makes me feel connected to my grandmother and to my father. My father learned the bread pudding recipe from his mother, then gave it to me and my brothers and sister. It is a recipe that will be passed to my children and, hopefully, to their children, Consequently, the bread pudding recipe will be perpetual. -- Camille O. Cosby, Ed. D., from Our Family Table: Recipes & Food Memories from African-American Life Models by Thelma Williams (Copyright 1993 by Tradery House) 4 c. of day-old French bread (torn into one-inch pieces) 2 c. milk 1 c. apple juice 1 whole egg plus 4 egg whites 1/3 c. sugar 1 t. vanilla 1/2 t. nutmeg 1/8 t. cinnamon 1/2 to 3/4 c. raisins 1 T. margarine 6 T. fresh bread crumbs 1 T. brown sugar You will need: o absolutely one adult o measuring cup o 2-qt. saucepan o 2 qt. mixing bowl o egg beater or whisk o measuring spoons o small frying pan o 4x8-inch bread pan o large mixing spoon o baking pan (larger than bread pan) o oven mitts Preheat oven to 350 degrees. Warm the milk and apple juice in saucepan. Beat egg and egg whites in bowl; add 1/3 cup sugar, vanilla, nutmeg, and cinnamon; add bread, warm milk, and juice. Let mixture sit 20 minutes. Grease the bread pan with 1/2 of the margarine. Layer the bottom of the pan with 1/3 of the mixture; sprinkle with 1/2 of the raisins, repeat procedure for next layer, then end with bread mixture on top layer. In frying pan melt remaining margarine; add fresh bread crumbs until golden; add brown sugar, then sprinkle the mixture over layered bread pudding. Place bread pan into larger pan, which contains enough hot water to come half way up the side of the bread pan. Bake until knife inserted into pudding comes out clean (approximately 45 to 60 minutes). Remove from oven with mitts, cool, then refrigerate. Serves 12.
Spicy Chili Rub 1 T. ground black pepper 2 t. cayenne pepper 2 T. chili powder 2 T. ground cumin 2 T. dark brown sugar 1 T. ground oregano 4 T. paprika 2 T. salt 1 T. granulated sugar 1 T. ground white pepper Mix all ingredients in small bowl. Makes 1 cup Eastern North Carolina-style Barbecue Sauce (Adapted from a recipe in Chris Schlesinger and John Willoughby's The Thrill of the Grill (Morrow, 1990), this is a classic pepper-spiked vinegar sauce.) 1 c. distilled white vinegar 1 c. cider vinegar 1 T. sugar 1 T. crushed red pepper flakes 1 T. hot red pepper sauce Salt and ground black pepper Mix all ingredients, including salt and pepper to taste, in medium bowl. Makes 2 cups Mid-South Carolina Mustard Sauce The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste. 1 c. Cider vinegar 6 T. Dijon mustard 2 T. Maple syrup or honey 4 t. Worcestershire sauce 1 t. Hot red pepper sauce 1 c. Vegetable oil 2 t. Salt Ground black pepper Mix all ingredients, including pepper to taste, in medium bowl. Makes 2-l/2 cups Western South Carolina-style Barbecue Sauce Served originally at Mama Rosa's, a long- time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book Marinades (Crossing Press, 1992). 1 T. vegetable oil 1/2 medium onion, minced 2 medium garlic cloves, minced 1/2 c. cider vinegar 1/2 c. Worcestershire sauce 1 T. dry mustard 1 T. dark brown sugar 1 T. paprika 1 t. salt 1 t. cayenne pepper 1 c. ketchup Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; saute until soft- ened, 4 to 5 minutes. Stir in all the remaining ingredients except ketchup; bring to boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes. Makes 2 cups.
"One cannot think well, love well, sleep well, if one has not dined well."
-- Virginia Woolf