Smoked Pork Butt by Kyle

Smoked Pork Butt by Kyle

Ingredients

Marinade:
2 cups cider vinegar
1 cup corn oil
1 can pineapple concentrate
1/4 cup salt (non-iodized)
1/8 cup paprika
1/8 cup Worcestershire sauce
1/8 cup white pepper
1 chicken bouillon cube (dissolved in 2 tablespoons water)

Rub:
3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper

Glue:
2 tablespoons yellow mustard
1 tablespoon honey

1 pork butt (approximately 5 pounds)
Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking
Charcoal, for smoker

Directions


Marinade:

Place all ingredients in a non-reactive bowl and whisk together.

Rub: Place all ingredients in a container with a lid and shake well.

Glue: Whisk ingredients together and place in a squeeze bottle.

Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.

Remove the pork from the marinade and pat dry with paper towels.

Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.

Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.

Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.




This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Mexican Goulash

You can make the recipe as hot or mild as your taste buds require by the taco sauces you use.

1 pound cubed chicken (you can also use ground meat..chicken, beef or pork)
1 medium onion diced
1/2 cup diced green pepper (any color will work)
1 jalapeno pepper, seeded, veined and diced
3 tablespoons butter or oil
1 heaping teaspoon chili powder

Melt 2 tablespoons butter in heavy pan, add peppers and onion sautee until they start to color and soften.   Remove from pan, add remaining butter and sautee chicken until it starts to get some color.  Add peppers and onion back to pan and sprinkle with chili powder.  Cook until chili starts to release its flavor.  You'll be able to smell it.

Add the following to the meat mixture:

1 ea.  14.5 oz. can diced tomatoes w/juice

1 ea.  14 oz, can black beans rinsed and drained

1 ea.  16 oz. jar taco sauce (you can also use 1 pkg, taco seasoning + 1- 15 oz can of tomato sauce)

1 cup frozen or canned corn drained

1 cup uncooked elbow macaroni

As mixture absorbs the juices add either chicken or beef broth to keep it from drying out too much.  I ended up using about 1-1/2 cups.

Bring mixture to a boil and give it a stir once in a while.  Cover and reduce heat to a simmer.  Cook until macaroni is tender. 

Optional:  I added 3 oz. of cream cheese and about 3 oz of grated pepper jack cheese.  Turn off heat and let the cheeses melt stirring.

Eat and enjoy.  

CHESTNUT-STUFFED ACORN SQUASH

This recipe is from Craig Cyr, executive chef and co-owner of The Wine Cellar & Bistro. In the past, Cyr has prepared recipes to demonstrate at the Chestnut Roast. Here is one for an autumn meal.


2 acorn squash in halves, seeded
1 pound ground pork sausage
1 bulb of fennel
4 cloves of garlic
2 tablespoons honey
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Granny Smith apple, diced
2 cups roasted chestnuts (see note)
1 tablespoon fresh thyme
1 tablespoon fresh sage
Salt and pepper to taste

Bring melted butter, honey and baking spices in small sauté pan to a boil. Pour into squash on a baking sheet. Roast at 400 degrees until squash is tender. In a sauté pan, add sliced fennel, onion and garlic with roasted chestnuts and 1 teaspoon butter until caramelized. Brown sausage with onion, fennel, apple and garlic mixture. Finally, add chopped herbs and salt and pepper. Stuff the squash and cook an additional 15 minutes. Serve warm.

Next, to oven roast the chestnut meat, spread it on a cookie sheet in a preheated 250-degree oven. Drizzle on olive oil if desired. Bake 15 to 25 minutes, or until slightly crunchy.

Note: To remove from shells, Cyr likes to cut raw chestnuts in half with a clean hand pruner, then steam them briefly in a colander over boiling water. Remove from heat, cool slightly and remove from shell while still warm.


Servings: 4 to 6

http://www.columbiatribune.com/arts_life/food/slowly-the-chestnuts-are-rising-falling-in-missouri/article_d36748a6-854c-5ca9-bf91-c1d3fe3a456d.html#.UReTUqXomCk

Cantonese Meatballs

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

http://www.argostarch.com/recipe_details.asp?id=458

2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup Argo® or Kingsford’s® Corn Starch
3 to 4 cups Mazola® Corn Oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon Argo® or Kingsford’s® Corn Starch mixed with 1/4 cup water

Combine broth, sherry, light and dark soy sauces in a small bowl; set aside.
Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.
Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.
Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.
Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens.
Copyright © 2008. ACH Food Companies, Inc. All rights reserved