Prescott's Pulled Pork
Ingredients:
- 1 whole bone in pork butt, roughly 7-9 pounds
- Yellow mustard
- Your favorite BBQ seasoning (Meat Church Holy VooDoo)
- Apple Cider Vinegar
- BBQ sauce
Directions:
Set your smoker at 250-275°F using lump charcoal and cherry wood chunks.
Trim loose fat from the pork butt but leave the heavy fat cap on. Generously rub the pork butt with yellow mustard and a binder then season the butt liberally with your favorite BBQ seasoning.
Place the butt on the smoker fat side down. Cook for roughly 8 hours until it reaches an internal temperature of 165°. Using a meat injector, inject the meat in several spots with apple cider vinegar. Remove the pork butt from the smoker and wrap with heavy-duty aluminum foil. Place the pork butt back in the smoker and cook until it reaches an internal temperature of 200° in the center of the meat. This should take another 2-3 hours.
When the pork butt reaches 200F remove from the smoker and let it rest in the aluminum foil for about 30 minutes. Remove the bone and pull the pork apart discarding any unnecessary fat. Mix in your favorite BBQ sauce or serve with sauce on the side.
This will make 10-12 servings.
Marolina Lowcountry Boil
Ingredients:
- 4 Tsp Old Bay Seasoning per quart of water
- 12 ears of sweet or yellow corn, cut into 3 sections
- 6 lbs red potatoes, cut into quarters
- 5-6 lbs fresh shrimp with head off in the shell
- 3-4 lbs smoked sausage
Directions:
- Fill up a large stock pot with removable strainer with water until half full
- Bring water to a boil and add in Old Bay seasoning
- Once the water is boiling, add in red potatoes and cook for approx. 15-20 minutes
- Add smoked sausage and corn and cook for another 10 minutes
- Add in fresh shrimp and cook for 2-3 minutes
- Turn off your burner and allow the water to cool for 15-20 minutes
- Remove strainer with ingredients and pour onto a platter or directly onto a table wrapped with brown paper or newspaper
- Enjoy with friends and family
Smash Burgers on the Blackstone
Ingredients:
- Ground beef patties
- Your favorite seasoning
- Sliced onions
- Mustard
- Mayo
- Pickles
- Hamburger Bun
- Cheese
Directions:
- Prep the Blackstone. First, fire up the griddle to get it nice and hot.
- Start cooking the onion. Once the Blackstone is ready, lay the shaved onion down in several piles, one for each burger.
- Add the burger patties. Then place a burger patty on each onion pile.
- Season the meat. Then hit the burgers with a hefty sprinkle of seasoning of your choice.
- Smash the burgers. Place parchment paper over each patty and smash it down using a spatula. To make the burgers thin, you can also use a press, which is a favorite tool on to use on the Blackstone.
- Add more rub and cook. Add another generous sprinkle of my BBQ Beef Rub to the smashed burgers. Then, go over each burger with a squirt of French’s mustard. This creates a good crust on the meat and gives it a little zest. Toast the buns. Now that the meat is starting to cook, focus on the burger buns. Separate the buns and lay them facedown on the Blackstone.
- Flip the burgers and top them with cheese. When the burgers start to sweat, then know it’s time to flip them. Keep the onions with the burger patty, flip them over, and then add a cheese slice.
- Assemble the burgers. When the buns are golden brown, add a dollop of mayo. At this point, add a little water around the patties to help them steam up. Once the cheese is melted, place a burger patty (or two!) on your bun, and top with your favorite fixins. Enjoy.
