kencooking

Ingredients:

• 1/2 cup Kaydub’s Forked Pork
• 1/2 cup Cole Slaw
• 1/2 oz cheddar cheese, shredded
• 1/2 oz jalapenos, sliced
• 2 Tbsp Kaydubs BBQ Sauce
• 2 slices of your favorite bread, roll, or bun

Directions:

Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts. Add Jalapenos and cole slaw. Enjoy!

A work-in-progress. At this point, just keeping track of the evolving experiments.

• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 1T brown sugar
• 1T salt
• 1T onion powder
• 1T garlic powder
• 2T red wine vinegar
• 1T habanero hot sauce
• 1T dry mustard
• 1/2 cup pale ale

Recipe by Ken Wallich

Difficulty: Trivial
Cook time: 10 minutes

Ingredients:

1 hotdog
1 hotdog bun
1/8 Cup Hot Guac
1 Tbsp mustard

Heat/cook hotdog using your favorite method. I like to grill them, and if that’s not possible, I’ll heat it up in a pan with some water, when water has boiled off, add a little oil, and brown.

Steam the bun (or toast). A hint, if you don’t have a steamer, take a pot, add some water, bring to a boil, put a couple chopsticks on top of the pot, and set the bun on top. Take care not to burn yourself on the steam!

Put mustard on bun, add hotdog, top with Hot Guac, and enjoy!

Recipe by Ken Wallich

Active prep time: 30 mins
Inactive prep time: 1 hours
Active cooking time: 30 minutes per pound

Ingredients

3-6 lbs Beef rib roast, beef butt roast.
1/2 cup Kaydub Rub
6 cloves of garlic, pealed

Directions

Step 1: Insert garlic cloves into roast by first pushing a small-bladed sharp knife into the roast, then push the garlic clove into the hole. Try to get the garlic distributed well throughout the roast.

Step 2: Cover roast on all sides with Kaydub Rub

Step 3: Put roast on the rotisserie, and use a drip pan to catch the juice. If your BBQ also has a smoker, turn that on with some woodchips as well. Keep the temperature of the BBQ interior at around 350.

Step 4: Cook for about 30 minutes per pound, check the temperature in a thick part of the roast, but make sure not to take the reading too close to the metal bars. A center temp of 145 will produce a nice medium-rare, but not bloody, roast beef.

Step 5: Remove the roast from the rotisserie, cover in aluminum foil for 15 minutes to rest.

Step 6: Remove foil, slice as thick or thin as desired.

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Recipe by Ken Wallich

Active prep time: 15 minutes, and a day of monitoring / basting
Inactive prep time: 12 hours
Active cooking time: 12 hours

Ingredients

3-6 lbs Boston Butt or Picnic Pork Roast
1/2 cup Kaydub Rub
1 cup Kaydub BBQ Baste
2 cups Salt
2 cups Sugar
2-3 Quarts water

Directions

Step 1: Brining – Put roast in a stainless steel or glass container, large enough to immerse it in water. Add water until roast is immersed, remove roast add salt and sugar, stir until dissolved. Return roast to container, refrigerate for 12 hours.

Step 2: Remove roast from Brine, pat dry. Cover on all sides with Kaydub Rub.

Step 3: Pre-heat smoker to 210-225 degrees. If using a grill without a smoker box, use a cast iron pan over the lit burner, and add moistened smoking chips to pan. Put the roast farthest from the heat source.

Step 4: Put roast on BBQ, cook for 2 hours at 210-225, adding wood as necessary.

Step 5: Start basting roast once an hour with Kaydub BBQ Baste.

Step 6: Cook for 10-12 hours until 1) Internal temperature hits 195-200 degrees and/or 2) meat can easily be pulled off with a fork. In any case, make sure internal temperature has reached at least 170. The fat will break down better if you wait until it gets to 200 degrees.

Step 7: Wrap meat in two layers of aluminum foil, let sit off heat for 1 hour.

Step 8: Remove foil, pull roast apart with two forks into shredded deliciousness

Pulled pork is excellent on it’s own, on sandwiches with your favorite BBQ sauce and cole slaw, and in Chili Verde.

Note: I tried this same process with a pork loin, but it didn’t turn out. There wasn’t enough marbling, and the result wasn’t tender or pullable. It made for an OK sliceable roast, but not pulled pork. If you can’t find pork shoulder, I’d try a crockpot pulled pork recipe.

Pulled Pork
Recipe courtesy Alton Brown

Prep Time: 20 min
Inactive Prep Time: 13 hr 0 min
Cook Time: 11 hr 0 min
Level: Easy
Serves: 8 to 10 servings

Ingredients

Brine:
• 8 ounces or 3/4 cup molasses
• 12 ounces pickling salt
• 2 quarts bottled water
• 6 to 8 pound Boston butt

Rub:
• 1 teaspoon whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon whole coriander
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon paprika

Directions
Video: Watch Alton make this recipe
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.