The South-East Michigan Gluttony Society
Friends, Conversation, and Stupid Amounts of Food
Recipes
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