Main Dishes Archives - Page 28 of 49

Grilled Grilled Cheese

Who doesn’t love a great, gooey grilled cheese sandwich? I’ve been making them for years, just like everyone else. And I really hadn’t thought of doing something different to them. But then, I came across this recipe from Alton Brown.

Not Your Usual Grilled Cheese

Sure, there’s creamy gooey cheese involved. And there’s even a grill involved. You could make these in a skillet on the stove top, they’re extra good cooked on a griddle on a grill. But the real game changers for me were the additions of ground mustard and smoked paprika. Wow.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

This is just an excellent sandwich. Also try my mushroom grilled cheese.

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5 from 1 vote

Grilled Grilled Cheese

Who doesn’t love a great, gooey grilled cheese sandwich? I’ve been making them for years, just like everyone else. And I really hadn’t thought of doing something different to them. Until now.

Course Main

Cuisine American

Keyword grilled, grilled cheese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 655kcal

Author Based on a recipe from Alton Brown

Equipment

Ingredients

4 slices Texas toast
1-2 tablespoons unsalted butter softened
3 ounces extra sharp cheddar cheese shredded
3 ounces butterkäse shredded (or any good soft white cheese)
1 teaspoon dry mustard
½ teaspoon smoked paprika
¼ teaspoon ground black pepper

Instructions

Heat a griddle over a lit grill, or a large skillet (preferably cast iron) on the stove top, over medium-high heat.
Spread the butter on one side of each of the slices of bread.
In a bowl, combine the cheeses, dry mustard, smoked paprika, and black pepper.
Lay the bread butter-side down onto the griddle or skillet.
Top two of the slices of bread with the cheese mixture.
Close the grill (or cover the skillet) and let cook until the bread is golden brown and crispy and the cheese has melted.
Assemble sandwiches by topping cheesy slices with plain slices and serve.

Notes

Also great made using emmental cheese.

Nutrition

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black

Islander Hot Dogs

These Islander hot dogs are another example of a great dog that doesn’t take a lot of work to put together. Think hot dog. Think salad. Put them together. That’s it! My wife proclaimed these to be one of the best dogs I’ve ever made, even though they are definitely one of the easiest. There’s a great contrast between the grilled beefy dogs, crispy cold lettuce, tomato, and pickle, and tartness from the salad dressing.

Salad… On A Hot Dog?

You could add more of your favorite salad toppings to your Islander hot dogs. Like crumbled cooked bacon. Or chopped onions. Or even croutons! But I have to say that the Thousand Island salad dressing is what really makes these hot dogs different. And special. I really liked the flavor of the dressing on them. It’s something I’ll add more often that’s for sure.

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also give my Jersey City dogs a try.

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5 from 1 vote

Islander Hot Dogs

These Islander hot dogs are another example of a great dog that doesn’t take a lot of work to put together. Think hot dog. Think salad. Put them together.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 294kcal

Author Mike

Ingredients

2 hot dog buns
2 hot dogs
¼ cup iceberg lettuce shredded
½ Roma tomato seeded, chopped
2 tablespoons dill pickles chopped
2 tablespoons Thousand Island salad dressing

Instructions

Toast buns as desired.
Cook the dogs (I prefer to grill mine).
Place the dogs in the buns.
Top with lettuce, tomato and pickles.
Drizzle with the salad dressing and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese-steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

I fired up my ancient Weber Silver B gas grill with a griddle insert. If you don’t have a griddle insert for your grill get one. Weber makes them for just about every size grill they sell (and I have one for pretty much every grill I have). Check with your grill manufacturer. Chances are they have a griddle for your grill too. It’s worth every penny for everything from steak sandwiches to smash burgers to pancakes. Everything tastes better when cooked outdoors.

Thin Beef Means Great Results

The key to this great grilled Philly cheese-steak sandwich is the super-thinly sliced ribeye steak. So tender, meaty tasty. It was really perfect. If you want to up your cheese steak even more try my deluxe version, made with beef tenderloin.

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

Make some easy spicy grilled potatoes while you’re at it!

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5 from 2 votes

Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

Course Main

Cuisine American

Keyword grilled, sandwich, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 880kcal

Author Based on a recipe from Killing Thyme

Equipment

Ingredients

1 loaf French bread cut horizontally (don’t cut all the way through the bread)
8-10 ounces ribeye steak
1 tablespoon butter
2 teaspoons dry mustard
½ sweet onion sliced
½ green bell pepper sliced
4 ounces mushrooms sliced
2 teaspoons Montreal Steak seasoning I used our homemade mix
Kosher salt
ground black pepper
Mozzarella cheese

Instructions

Place the steak into the freezer for 30 minutes or so until firm.
Slice super thin (I used a meat slicer on the thinnest setting).
Heat your grill or skillet over medium heat.
Add the butter and melt. Stir in the dry mustard.
Add the onion, pepper and mushrooms.
Saute until tender.
Season the beef well with the steak seasoning and add to the griddle or skillet.
Cook until the desired doneness is achieved (about 1 minute – do not overcook!), tossing once or twice.
Place the French bread onto a large piece of foil.
Layer the sandwich with steak, veggies and as much cheese as you want.
Wrap up the sandwich and place back onto the grill or into the oven under the broiler for 2-3 minutes or until the cheese has melted.
Cut into desired portions and serve.

Notes

You can make these great sandwiches on the grill using a griddle like I did, or just use a skillet on the grill or stovetop.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Grilled Cajun Ribeye

I was watching a new show on the Cooking Channel the other day about steaks. Who can pass up a show on cooking big ole hunks of beef over an open flame? The show, Steak Out with Kix Brooks, is hosted by Kix Brooks (duh!), of Brooks and Dunn country music fame. He travels around the country checking out popular steak joints. Steak after glorious steak. Like this one, from a very popular place, Chicago Cut Steakhouse. This is my take on the Chicago Cut’s grilled Cajun ribeye steak.

Perfect Steak With A Kick

To be fair, they use a massive, 24-ounce dry-aged steak that would put this one to shame, but mine turned out great too. The flavor is fantastic. A little heat (I used a spicy Cajun seasoning), and a whole lot of tender juicy meat.

One Nice Steak

The grilled Cajun ribeye steak looked amazing as it got happy in the marinade. Great color, thanks to the paprika and cayenne in the spice mix. My homemade mix since lets me adjust the flavors (in my case, hotter) to my own tastes.

I fired up my little Weber Smokey Joe using my mini charcoal chimney. In about 45 minutes I was enjoying a tremendous steak with a great open-flame char and flavor.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

I love to grill steaks over a charcoal chimney. Give it a try, you’ll love it.

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5 from 1 vote

Grilled Cajun Ribeye

Course Main

Cuisine American

Keyword Cajun, grilled, steak

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 559kcal

Author Based on a recipe from Chicago Cut

Ingredients

For the steak

1 ribeye steak at least 1 pound
Cajun seasoning Use our homemade mix, or use store-bought
1 sweet onion sliced thin
10 cloves garlic
vegetable oil

Instructions

Lay the steak out on a cutting board.
Take a fork and stab the steak everywhere, all over, on both sides. Don't be shy. Stab it. A lot. Every inch of it.
Sprinkle the steak with the Cajun seasoning and stab some more. Get the seasoning down into every little hole.
Place the steak into a resealable container.
Add the onion and garlic, then add enough oil to just cover the steak.
Seal and let marinate for at least 24 hours.
Fire up your grill for direct cooking. You are going to cook the steak high and fast.
While you are waiting for the grill to warm up, place the steak onto a cookie rack to drain the oil. Flip it at least once to get any oil off that may pool on the top.
Place the steak over the hottest part of the grill and cook it quickly, turning once, to your desired temperature. Keep an eye on it as flare-ups will occur from any remaining oil.
Remove and let rest 5 minutes before serving.

Notes

I recommend using thicker cuts for this technique. High heat will overcook a thin steak very quickly.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Crispy Shrimp in Tasso Sauce

I have always enjoyed Tasso, but I admit I have never eaten it that often. It’s sometimes hard to find here in Indiana. But after making my own Tasso on my smoker, I have so fallen in love with the spicy Cajun ham. It’s normally used to flavor dishes. Like this one, which combines a simple cream sauce loaded with Tasso with one of my other favorites, crispy quick-fried Louisiana shrimp, all served over fettuccine.

Tasso Brings The Flavor

Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce. That spiciness gets a bit tamed down, but can definitely still be tasted. You can’t beat the flavors in this crispy shrimp in Tasso sauce.

If you can’t find Tasso, you can substitute good smoked ham.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

I use this same cream sauce over biscuits for a twist on the traditional biscuits-and-gravy.

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3 from 2 votes

Crispy Shrimp in Tasso Sauce

Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted.

Course American

Cuisine Main

Keyword crispy, ham, shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 794kcal

Author Mike

Equipment

Ingredients

For the shrimp

1 ½ pounds shrimp large, shelled, deveined
kosher salt freshly ground pepper and all-purpose flour
olive oil

For the Tasso sauce

2 tablespoons unsalted butter
½ cup Tasso diced
2 tablespoons all-purpose flour
1 ½ cups half and half
kosher salt to taste
2 teaspoons lemon juice
2 dashes hot sauce
dash Worcestershire sauce
½ cup Creme Fraiche

For the pasta

1 pound fettuccine
kosher salt
parsley chopped, as a garnish

Instructions

For the shrimp

Place the shrimp into a large bowl.
Sprinkle generously with salt and pepper.
Start adding flour. Toss the shrimp. Keep adding flour a little at a time until the shrimp no longer stick together.
Pour enough oil into a large skillet to lightly coat the bottom.
Heat over medium-high heat.
Add the shrimp.
Arrange in the skillet without overlapping. If you have to, work in batches.
Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust.
Flip and cook the other side until pink and the coating crusts.
Remove to a plate.

For the Tasso sauce

Melt the butter in a large sauce pan over medium-high heat.
Add the Tasso. Saute until the Tasso starts to brown.
Stir in the flour and continue stirring for two minutes.
Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
Stir in the creme fraiche.

For the pasta

Cook according to package instructions.

Bringing it all together

After draining the pasta, return it to the pot you cooked it in.
Add in the Tasso cream sauce and toss to coat.
Serve pasta on plates, topped with the crispy shrimp and garnished with parsley.

Notes

Serve along with warmed French bread for soppin’!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Biscuits and Tasso Gravy

Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast. Well, this biscuits and Tasso gravy isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.

No Creme Fraiche? No Problem.

The original recipe for biscuits and Tasso gravy calls for using creme fraiche, which I could not find the day I went to the market. So, I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.

I made the gravy in my cast iron skillet. I think gravy is always better out of cast iron.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

I made the Tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.

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5 from 1 vote

Biscuits and Tasso Gravy

Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.

Course Breakfast

Cuisine American

Keyword biscuits, gravy, tasso

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 409kcal

Author Based on a recipe from Nola Cuisine

Equipment

Ingredients

For the gravy

4 tablespoons unsalted butter
1 cup Tasso diced
4 tablespoons all-purpose flour
3 cups half and half
Kosher salt to taste
4 teaspoons lemon juice
4 dashes hot sauce
½ teaspoon Worcestershire sauce
1 cup Creme Fraiche

For the biscuits

1 tube biscuits

Instructions

For the gravy

Melt the butter in a large sauce pan over medium-high heat.
Add the Tasso. Saute until the Tasso starts to brown.
Stir in the flour and continue stirring for two minutes.
Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
Stir in the creme fraiche and serve over biscuits.

For the biscuits

Bake the biscuits per package instructions.

Notes

Use homemade biscuits for the best results.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Louisiana Burgers

These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had. Wonderful grilled seasoned beef, kick’n pepper jack cheese, a creamy remoulade, crunchy red onion and my favorite, spicy homemade Tasso that just melts in your mouth. All on homemade buns. Without the tasso these are great burgers. With it, they are amazing.

Every bite of these Louisiana burgers is fully of fantastic flavor. If you don’t want to go through the ‘trouble’ of making tasso, I strongly encourage you to find some. Even if you have to drive to Louisiana. It’s special. The flavors are very concentrated so you won’t need much. It’s salty, spicy and lightly smoky. Perfect on a grilled burger.

I could’ve used some Kaw-Cajun Comeback sauce on these burgers, but I went with a bottle of Louisiana Fish Fry Product’s remoulade sauce instead. It has a nice zesty taste that is also great on po boy sandwiches. You can find it in your grocer’s southern foods section.

Weber Original Burger Press, Black

If you love big flavors, you’ll love these burgers. Also try my spicy bacon burgers.

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5 from 1 vote

Louisiana Burgers

These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had.

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 725kcal

Author Based on a recipe from Bobby Flay

Equipment

Mixing Bowl

Ingredients

2 teaspoons ground black pepper
2 teaspoons kosher salt
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
1 ½ pounds ground chuck
8 slices pepper jack cheese
4 hamburger buns split
Remoulade sauce homemade or use Louisiana Fish Fry’s bottled sauce
8 slices Tasso ham thinly sliced
1 red onion peeled, cut into 1/4-inch thick slices, soaked in cold water for 15 minutes then drained

Instructions

Fire up your grill.
Combine the spices and mix into the meat in a large bowl.
Form the meat into 4 patties.
Grill the burgers as desired.
Toast the buns.
Slather the buns with the remoulade sauce.
Top with the burgers, Tasso, red onion, and cheese.

Notes

Also great with Swiss or Monterey jack cheese.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Copycat Famous Dave’s Country-Roasted Chicken

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’m a big fan of Famous Dave’s. I didn’t think I would be. I love my local BBQ joints, so I was skeptical of a big national chain, no matter how much I think Dave is a nice guy. Well, I’m not skeptical any more. Everything I’ve ever ordered there has been fantastic and the service has always been friendly. I highly recommend you stop in and get you some ribs (or pulled pork, or brisket, or country-roasted chicken) and don’t pass up on the wonderful sides. They have some of the best sides I’ve ever had at a BBQ joint. And, since I’m also a big fan of my Char-Broil Big Easy, I could not pass up making a copycat version of Famous Dave’s country-roasted chicken.

Copycat Famous Dave's Country-Roasted Chicken

It Couldn’t Get Any Easier

I took bone-in split chicken breasts, marinated them overnight and then tossed them into a lit Big Easy until done. The result was tender, juicy, and oh so very flavorful. And nothing could be easier to make than this copycat Famous Dave’s Country-Roasted chicken. I left the skin on the chicken. You can remove it before marinating and applying the rub if you wish.

Char-Broil The Big Easy Bunk Bed Basket

You can’t go wrong with poultry on the Big Easy. Also try my copycat of Kentucky Fried Chicken’s roasted chicken. And for an even easier, Famous Dave’s copycat, just grab some of the chain’s seasonings and make chicken in no time with no fuss!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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4.50 from 2 votes

Copycat Famous Dave’s Country-Roasted Chicken on the Char-Broil Big Easy

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken, roasted

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings servings

Calories 399kcal

Author Mike

Equipment

Ingredients

For the overnight marinade

8 ounces Italian salad dressing

For the pre-cook marinade

2 tablespoons lemon juice

For the spice rub

2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons lemon pepper seasoning
2 teaspoons Mrs. Dash Original Blend seasoning

For the chicken

4 chicken breasts large bone-in

Instructions

For the overnight marinade

Place the chicken in a large resealable bag or container.
Add the Italian dressing and toss to coat.
Refrigerate overnight, turning occasionally.

For the pre-cook marinade

Three hours before you are ready to cook, add the lemon juice to the marinating chicken and toss to coat.

For the spice rub

Combine the ingredients.

For the chicken

Fire up your Big Easy. You’ll need a Bunk Bed basket (see below) to keep from overcrowding the chicken.
Shake any excess marinade from the chicken.
Dust with the rub. Use a little or a lot.
Place chicken in the Big Easy basket and lower into the cooker.
Cook until done and golden brown, about 10 minutes per pound.
Remove and let rest 10 minutes before serving.

Notes

You can skip the overnight marinade and just combine the Italian dressing and lemon and marinate for 3 hours just before cooking.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Charlie Mac Hot Dog

This is another (fantastic) copycat of a hot dog that you can grab from the Dougie Dog food truck in Vancouver, Canada. Nope, I’ve never been there. But, I saw the Dougie Dog truck on a recent episode of Eat Street on the Cooking Channel and fell in love with their menu. They have some crazy great dogs. Like this Charlie Mac hot dog. This is one creative delicious idea for a hot dog.

My Goodness This Is One Great Dog

Everything about this Charlie Mac hot dog screams yummy. And I didn’t skimp on the buns, either. I picked up some fresh-baked hot dog buns from my local bakery, Taylor’s Bakery. All I have to do is call the day ahead and place my order. The next morning I’m picking up the most soft and fantastic smelling buns ever.

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Ooey gooey cheese belongs on a hot dog. Also give my Wiz dog a try. It’s loaded with cheese.

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5 from 1 vote

Charlie Mac Dog

Everything about this dog screams yummy.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 519kcal

Ingredients

4 hot dogs
4 hot dog buns
1 cup macaroni and cheese I made a batch of our favorite All-American Mac-and-Cheese
Nacho cheese sauce warmed (optional)
4 slices bacon cooked, crumbled

Instructions

Cook your dogs and warm your buns.
Place dogs in buns and top with plenty of the mac-and-cheese.
Add cheese sauce if using.
Sprinkle with bacon and serve.

Notes

If you cut a shallow slit down the length of your hot dog before cooking it will open up slightly, giving the toppings a wonderful place to go!

Nutrition

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker. Such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.

I Love My Smoker

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up. It’s easy to keep running at a steady temperature. And it comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

Pecan Wood Chunks 4lb

You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Print Pin

5 from 1 vote

Pulled Pork BBQ

I cook my pulled pork BBQ on my smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Course Main

Cuisine American

Keyword barbecue, BBQ, pulled pork, smoked

Prep Time 10

Cook Time 12

Total Time 12 10

Servings pounds

Calories 1218kcal

Author Mike

Equipment

Ingredients

7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

¼ cup ground black pepper
½ cup paprika
½ cup turbinado sugar I used Sugar in the Raw
¼ cup kosher salt
4 teaspoons dry mustard
2-3 teaspoons cayenne

For the Southern sop (modified only slightly from Smoke & Spice)

1 cup apple cider vinegar
½ cup water
½ tablespoon Worcestershire sauce
1 ½ – 2 tablespoons Southern Succor rub from above

Instructions

Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
Trim any large pieces of fat off the pork. You don’t have to be real picky about it, just get any large chunks.
Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
Place the pork onto the smoker and cook until the meat reaches 185 F.
Combine the sop ingredients in a small saucepan over medium heat. Stir until dissolved.
Keep warm until ready to use.
Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker.
Wrap it in foil and let it rest at least 30 minutes before shredding.

Notes

Leftover pork freezes well too.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush