Indoor Pulled pork

This is yet another America's test kitchen Recipe
IT IS FANTASTIC!! Beware your oven will be on most of the day so it is better for a cool day!
http://www.americastestkitchen.com/recipes/detail.php?docid=21331

INGREDIENTS
Pork
1cup plus 2 teaspoons table salt
1/2cup plus 2 tablespoons sugar
3tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4cup yellow mustard
2tablespoons ground black pepper
2tablespoons smoked paprika (see note)
1teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2cups ketchup
1/4cup light or mild molasses
2tablespoons Worcestershire sauce
1tablespoon hot sauce
1/2teaspoon table salt
1/2teaspoon ground black pepper
INSTRUCTIONS
1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.

2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.

5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.

6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

TECHNIQUE
CUTTING PORK BUTT IN HALF

Halving the pork increases its surface area, which creates more flavorful bark.


Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally

Open-Face-Pesto-Turkey Burger

We tried this recipe for our first BBQ of the season! I'm a lover of pesto/tomato/mozzarella combos... It did not disappoint!

1 lb. uncooked ground chicken or turkey (we used turkey)

4 TBSP. basil pesto

1/4 c. finely shredded parmesan cheese

3 cloves garlic, minced

1/4 tsp kosher salt, or salt

2- 3 inch slices of ciabatta bread (or you can use rustic italian bread)

2 TBSP olive oil

4 slices fresh mozzarella

2 c. fresh basil leaves, arugula, or spring mix (I did a few basil leaves and the rest spring mix)

8 small tomatoe slices

ground black pepper

In a bowl, combine turkey, 1/2 the pesto, the parmesan cheese, garlic and salt. Shape in four 1/2- inch-thick oval patties (to fit bread).

Horizontally halve ciabatta. Brush cut sides of breat with olive oil, set aside.

Preheat grill to MED heat, place patties on grill rack over heat and cook 10-13 min until meat is no longer pink, turning once 1/2 way through grilling.

Top each patty w/ mozzarella cheese. Cover and grill 1-2 more min till cheese is melted.

Also add bread to top grill rack at this time 1-2 minutes till toasted.

Arrange basil (or greens) on toasted bread. Top w/ turkey patties, tomato slices and remaining pesto. Sprinkle coarsely ground black pepper.

We drizzled a tiny bit of balsamic vinegar on as well and it was yummy!

*Makes 4 servings

BBQ Chicken Pizza

This picture was before the pizza was actually cooked....so just picture it warm and delicious with a golden brown crust!

1 pizza crust (homemade is much better than store-bought)

2 c. cooked, shredded chicken

1/2 c. BBQ sauce (I use "Sweet Baby Rays"--delicious)

8 oz. shredded monterey jack cheese

1 large zucchini, thinly sliced

1 small red onion, thinly sliced

mozzaralla (opt.)

Preheat oven to 450 degrees

Grease the baking sheet and set aside (or a pizza stone works wonders)

Combine the chicken and BBQ sauce, spread onto the pizza crust leaving a 1 inch border of crust uncovered

Sprinkle the cheese, then zucchini, then onion

Season generously with salt and pepper. The recipe didn't call for any mozzarella, but I sprinkled some mozzarella on as the last ingredient (maybe 1/2 c. or more)

Bake until golden brown and cheese is melted (about 20 minutes).

Cut and serve immediately!

BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), sliced
Place twenty 8-inch wooden skewers in water to soak.
Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.Meanwhile, grill the corn,(no need to wrap with foil, just watch carefully) turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings