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n Ac h o s
For the Hog Wild Style Flour tortilla Chips: 1 gallon vegetable or canola oil 2 tablespoons kosher salt
2 tablespoons of your favorite dry rub (recommended: hog WilD special Dry sauce)
24 (10-inch) flour tortillas
Place oil in a deep fryer or in a large, heavy-bottomed dutch oven. heat oil to 325 degrees.
meanwhile, combine salt and dry rub in a small bowl. cut tortillas into chip-sized triangles. When oil is 325 degrees, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown.
remove chips from oil and dust with salt-dry rub mixture.
For the real Memphis BBQ-pulled Pork Shoulder (or Boston butt):
1 (8-pound) boston butt pork roast
16 ounces your favorite wash (recommended: hog WilD hog Wash)
5 ounces your favorite dry rub (recommended: hog WilD special Dry sauce)
For the Nacho Cheese/Queso Sauce: 1 pound pasteurized cheese (recommended: velveeta) 8 ounces shredded cheddar 8 ounces shredded monterey Jack cheese
Preheat a charcoal grill for indirect cooking to 225 to 250 degrees.
inject the meat with wash. Alternatively, you can also marinate the pork in hog Wash overnight in the refrigerator.
season pork generously with dry rub.
Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. remove meat from grill and let rest for at least 15 minutes.
Pull the meat with your hands and remove any fat or gristle. gently sprinkle pulled meat with dry rub and then toss like a salad.
1. combine all ingredients in a double boiler and stir until melted. season with salt, to taste.
1 14-ounce can tomatoes with green chilies (recommended: ro-tel)
1 tomato, diced 1/2 jalapeno pepper, finely diced 1/2 red onion, finely diced 2 green onions, chopped 1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Ernie Mellor is the pitmaster and owner of HOG WILD-Real Memphis Barbeque and A Moveable Feast, a gourmet catering service. With 20-plus years of catering under his belt, Ernie has also made a name for himself on the barbeque competition circuit. He was a finalist at the 1993, 1998, and 2001 Memphis in May World Championship BBQ Cooking Contest and a finalist at the 1994 Kansas City Barbeque Society, BBQ Sauce Contest.
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