Read Low & Slow: Master the Art of Barbecue in 5 Easy Lessons Online

Authors: Colleen Rush,Gary Wiviott

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons (39 page)

BOOK: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
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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 TOAST
 
My 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
 
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 HASH
 
I 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
 
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
 
A
 
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
 
B
 
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
 
C
 
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
 
BOOK: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
8.62Mb size Format: txt, pdf, ePub
ads

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