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The

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bbQ

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

  • 1.

    Place oil in a deep fryer or in a large, heavy-bottomed dutch oven. heat oil to 325 degrees.

  • 2.

    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.

  • 3.

    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

  • 1.

    Preheat a charcoal grill for indirect cooking to 225 to 250 degrees.

  • 2.

    inject the meat with wash. Alternatively, you can also marinate the pork in hog Wash overnight in the refrigerator.

  • 3.

    season pork generously with dry rub.

  • 4.

    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.

  • 5.

    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

kosher salt

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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