Tag Archives: Tyler Florence

Carolina BBQ Pulled Pork Sandwiches

Carolina BBQ Pulled Pork Sandwiches

  • Servings: 8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Jill and I went to Prague a few decades ago. My brother was working there so we took a trip to check it out along with touring Germany and Austria. We started our trip in Prague for a few days and then took off for a week and came back to spend our remaining time in Prague. I don’t mean to offend German’s or Austrians but they clearly eat to live and live to drink. For an over-saturated American palate the food is often just bland and uneventful.

So when we made it back to Prague we saw a “Red Hot and Blue”. So we decided to we needed some American food but didn’t want to do the cliche McDonalds hamburger. Frankly the idea of a BBQ joint in Prague in the 90’s was pretty bizarre. So we ordered pulled pork sandwiches and slathered them in BBQ sauce. It was heavenly…real potato salad and ice tea…. ahhhh.

Growing up in Texas pulled pork isn’t on many BBQ menus. Texas is all about the beef. In fact I would say that the yard bird makes it on the menu before the pig. So when we had the sandwich topped with slaw it was something completely unique to us at that time. Today Jill pretty much always prefers the pig if she is having a BBQ sandwich. It’s tender and doesn’t have those “mystery bits” you can find in chicken and beef.

This turned out to be an amazing recipe. You must try it. Instead of using a roasting pan I wrapped the dry rubbed shoulder in tin foil and I didn’t check on it until 6hrs elapsed. When I opened it up I was sad to see the bottom black as coal but it turned out to be a happy accident. The black didn’t taste burnt but instead created burnt ends. When I folded them into the pulled pork it created a great change in taste and texture. That said, when I do it again, I will check it at 4hrs and maybe add a little water or beer.

The buns were broiled to give it an internal crunch and also lent a sturdy surface to support the pulled pork, slaw and sauce. The pork was perfectly flavored and the tangy vinegar mustard sauce set off an explosion of flavor. The creamy, yet spicy slaw, melded everything together and balanced it out. Top 5 best BBQ sandwich I have ever had.

This recipe is adapted from Tyler Florence.
Ingredients:
1 Pork shoulder or “butt” 5-7 lbs (bone in)

Dry Rub:
3 tbs of Paprika
1 tbs of garlic powder
1 tbs of dry mustard
1.5 tbs of brown sugar
2.5 tbs of Kosher Salt

Sauce:
Pain drippings if you have them
1 1/2 cups of Apple Cider Vinegar
1/2 cup brown grainy mustard
1/2 cup French’s yellow mustard
1/2 cup of ketchup
1/2 cup of brown sugar
3-4 garlic cloves minced
1 tsp of Kosher Salt
1 tsp of Cayenne pepper
1 tsp of Black Pepper

Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
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Directions:
1. Mix the dry rub together and massage it into the pork roast and let it sit over night wrapped up.

2. Preheat oven to 300 degrees and place the dry rubbed pork roast into a roasting pan and cook for 6 hours until the internal temperature is 170 degrees.
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3. Make your sauce by pouring some of the pan drippings into the a small pot on medium low heat. Add your garlic and cook for 1-2 mins. Add everything else and let it simmer and meld together.

4. Shred your pork and remove some of the fat. Pour in some of the sauce to coat your pulled pork and reserve some for people who want more.

5. Two hours before serving make you slaw by cutting all your veggies and then mixing in the sauce and spices. Combine well and place into refrigerator covered for 2 hours to let everything meld properly.

6. Toast your buns with a little butter and then add your pulled pork, additional sauce if you want and top with spicy slaw.

I made a simple potato salad by boiling two cubed Idaho potatoes in salted water. Once fork tender, I cooled them and added Dukes Mayo, jalapenos, Pepper, Kosher Salt and Green onions. Didn’t measure anything so I don’t have a recipe for you.
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Thin Crust Homemade Pizza #7

  • Difficulty: medium
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Thin Crust Homemade Pizza #7
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I have mentioned earlier that I was working on my pizza making process. I have had several “at bats” and pop flied, fouled or even struck out several times. As I mentioned early on, I would only post a recipe that you can make with some level of success. I have tried dough recipes from Bobby Flay, Jamie Oliver, several online but I had decent success with Tyler Florence’s recipe.

If any readers want to share your secrets I am open to them. As I mentioned on my Sourdough pizza recipe I posted a few months ago, my oven and grill tap out at 500 degrees. Pizza temps prefer 700-1000 degrees. At least the ones I like. So I bought a little Pronto Pizza oven that is an outdoor gas oven that can get me to 900 degrees. Works great.

My favorite crusts are thin but not cracker crunch but instead have a little chew or “tooth” to them. In the Dallas area Campisis and il Fratellis are the ones I strive to replicate. I think somehow they are getting more fat into their dough.

My areas of improvement are getting my dough to stretch evenly without holes and then getting the damn dough off the pizza peel. I have tried corn meal and flour but seems like there is always a sticky area that clings onto my metal peel. So last night I decided I am going to go with a non-stick pizza pan covered in olive oil to impart more fat.

It was chilly outside which created an cooler spot at the mouth of my oven. I turned it about 1min late and burned an area but I like mine well done anyways.

Ingredients:
Dough (adapted from Tyler Florence)
1 package of active dry yeast
3 cups of 00 flour
1 cup of warm water
1 tsp of Sugar
1 tbs of Kosher Salt
2 tsp of Dough flavoring
Olive oil

Amazon link to 00 Flour http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=00+flour
Amazon link to King Arthur’ Dough flavoring http://www.amazon.com/King-Arthur-Flour-Pizza-Flavor/dp/B00GCDPLC6/ref=sr_1_2?ie=UTF8&qid=1419874435&sr=8-2&keywords=dough+flavoring

Sauce:
I 15oz can of Tomato sauce
1 tbs of minced garlic
1 tbs of Penzey’s Pizza Herbs
2 tsp of sugar
1 tbs of red wine
3 tbs of tomato paste

Toppings:
low moisture Mozzarella cheese (shredded from block)
Fresh grated Parmesan cheese and or Goat cheese
Fresh uncured salami cut thinly
torn basil
Tomato (sliced, salted and moisture removed)

Before putting it in the oven
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Directions:
1. Make the Dough by getting your yeast started. Warm 1 cup of water to about 100 degrees and stir in the sugar and yeast and pour it into the mixer bowl. Let it sit for about 10mins. The yeast will activate and get frothy.

Turn your oven on to 150 and after a minute shut it off. Creating a warm sealed place for the dough to proof. Put your proofing bowl in the oven to warm it as well.

Add your flour and salt and a glug of olive oil and mix for about 10mins. It should be tacky but not sticky. Make into a ball, cover with olive oil and then plastic wrap and a towel. Put into the oven and let it proof for 50 mins.

Punch it down and divide into two balls. Turn the balls for a few minutes with olive oil on you hands. Cover both with plastic and a towel and let it rest and relax for 10mins before making your pie. We froze one ball for later use and split the 14-15inch pizza made tonight.

2. Sauce: Olive oil and minced garlic in a small sauce pot on medium low heat. Cook for a minute or two and then add the rest of the ingredients. Simmer and stir while the dough is proofing.

3. Tonight I oiled a non stick 15inch pizza pan and tried to spread my dough out. then sauced it, topped it and stuck it into my pizza oven for 6mins. and turn another 6mins or until you get it to the “doneness” of your liking.

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