Backyard Barbecue Recipe

Prep and rub

Trim excess fat from pork shoulder leaving a thin fat cap. In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and mustard powder. Rub mixture all over pork, pressing into meat. Refrigerate uncovered for at least 2 hours or overnight for best flavor.

Smoke

Set smoker to 225°F (107°C). Place a pan with 2 cups water under the grate to keep humidity. Place pork on smoker fat-side up. If using wood, choose hickory or apple. Smoke until internal temperature reaches 195–205°F (90–96°C), about 1.5–2 hours per pound (for a 10 lb shoulder about 15–20 hours). Every 2–3 hours, spritz or mop with a mixture of 2 cups apple cider vinegar and 2 cups water to maintain moisture.

Rest and pull

When pork reaches 195–205°F, remove from smoker and tent loosely with foil for 45–60 minutes. Using two forks or bearing-hand-safe gloves, shred pork into bite-size pieces, discarding excess fat and bone. Reserve any juices.

Saucing and finish

Divide pulled pork into two pans. Toss one half with Sweet Georgia Brown sauce and the other with Carolina Fire (or serve sauces on the side). To warm through, bake at 300°F (150°C) covered for 20–30 minutes or heat on low on a steam table. Adjust seasoning with reserved juices, salt or sugar to balance flavors.

Combine apple cider vinegar, light brown sugar, hot sauce, red pepper flakes, Worcestershire, salt and black pepper in a small saucepan. Bring to a low simmer over medium heat, stirring to dissolve sugar. Simmer 3–5 minutes. If desired, whisk in 2 tablespoons butter off heat to round flavors. Taste and adjust heat with more hot sauce or sugar if too sharp. Keep warm or refrigerate until needed (bring back to a simmer before serving).

In a saucepan combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire, mustard and minced garlic. Bring to a low boil, then reduce to a simmer for 10–12 minutes until slightly thickened and glossy. Stir in smoked paprika, taste and adjust sweetness or acidity. Keep warm for tossing with pork or refrigerate and reheat gently.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until 1 minute shy of al dente (about 7–8 minutes). Drain and set aside.

Make béchamel and cheese sauce

In a heavy-bottomed pot over medium heat melt 8 tablespoons butter. Whisk in flour and cook 1–2 minutes until paste is lightly golden. Gradually whisk in milk until smooth. Cook, stirring, until sauce thickens enough to coat the back of a spoon (6–8 minutes). Lower heat and whisk in cream cheese until melted, then add shredded cheddar cheeses a handful at a time, stirring until smooth. Stir in Dijon, salt and pepper. If sauce is too thick, add up to 1 cup extra milk.

Assemble and bake

Combine drained pasta and cheese sauce in a large baking pan. If desired, toss panko with olive oil and parmesan and sprinkle on top. Bake at 350°F (175°C) uncovered for 20–25 minutes until bubbly and top is golden. Serve hot.

Cook potatoes

Place halved potatoes in a large pot, cover with cold water, add 1 tablespoon salt, bring to a boil and simmer until fork-tender, 12–18 minutes depending on size. Drain and cool slightly.

Assemble

In a large bowl combine mayonnaise, Dijon mustard, sweet pickle relish, red onion, celery, apple cider vinegar, salt and pepper. Add warm (not hot) potatoes and chopped hard-boiled eggs. Gently fold to combine so potatoes absorb dressing. Chill at least 2 hours. Garnish with chopped parsley before serving.

In a large bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon, celery seed, salt and pepper. Add shredded cabbages and carrots and toss until evenly coated. Taste and adjust seasoning. Chill at least 1 hour to meld flavors; toss again just before serving.

Make biscuits

Preheat oven to 425°F (220°C). In a large bowl whisk flour, baking powder, baking soda and salt. Cut cold cubed butter into flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Pour in cold buttermilk and fold gently until dough just comes together. Turn onto floured surface, pat to 1-inch thickness and fold once; repeat to create flaky layers. Cut biscuits with a 2.5–3 inch cutter, place on a baking sheet close together for taller sides. Brush tops with a little buttermilk if desired. Bake 12–15 minutes until golden. Makes ~24 biscuits.

Honey Poppy Seed Butter

Beat 1 cup softened butter with 1/2 cup powdered sugar, 1/2 cup honey and 2 teaspoons poppy seeds until smooth and spreadable. Adjust sweetness to taste. Chill slightly to firm before serving.

Serve

Serve warm biscuits with honey poppy seed butter and raspberry jam on the side.

Sweet Tea

Steep 12 tea bags in 2 quarts boiling water for 5–7 minutes depending on desired strength. Remove tea bags, stir in 1.5 cups sugar until dissolved. Add sliced lemons and let cool to room temperature, then refrigerate. Serve over ice.

Strawberry Lemonade

In a blender puree 4 cups hulled strawberries with 1 cup water until smooth. In a pitcher combine strawberry puree, 2 cups fresh lemon juice and 2 cups granulated sugar; stir until sugar dissolves. Add 2 quarts cold water and ice, taste and adjust sweetness or dilution. Chill and serve over ice.

If substituting smoked chicken for pork, pat chickens dry, rub with salt and pepper and a little olive oil. Smoke at 225°F (107°C) until internal temperature reaches 165°F (74°C) in the thickest part, about 3–5 hours depending on size. Rest 15 minutes, then carve or shred. Toss with sauces as with pork.