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North Carolina-Style Pulled Pork Sandwiches
1
Pork Butt, Boston Butt or untrimmed end-cut Pork Shoulder Roast, about
7-9lbs
Hickory wood chips, soaked in water for 30 minutes (approximately 5 to 7
cups)
Kosher salt and freshly ground pepper
Olive oil
3/4 cup Lexington-Style Vinegar Barbecue Sauce (Recipe follows)
18 plain white hamburger buns
Prepare either a charcoal or gas grill for indirect cooking. Do not trim
any excess fat off of the meat; this fat will naturally baste the meat and
keep it moist during the long cooking time. Brush pork with a thin coating
of olive oil. Season with salt and pepper. Set aside on a clean tray until
ready to cook. Before placing meat on the grill, add soaked wood chips.
Place chips directly on white-grey ash briquettes or in the smoking box of
a gas grill. If using a charcoal grill, add charcoal every hour to
maintain heat. Place pork in the center of the cooking grate fat side up.
Cook slowly for 4-5 hours at 325 to 350 degrees Fahrenheit or until an
instant read thermometer inserted into the middle of the pork registers
190-200 degrees Fahrenheit. The meat should be very tender and falling
apart. Let meat rest for 20 minutes or until cool enough to handle. Using
a sturdy fork and knife, pull meat from the skin, bones and fat. Shred the
chunks of meat with two forks by crossing the forks and "pulling" the meat
into small pieces from the roast. While meat is still warm, mix with
enough Lexington-Style Vinegar Barbecue Sauce to moisten and season the
meat, about 3/4 cup. Serve sandwich style on hamburger buns.
Recommended pellets:
Hickory
Lexington-Style Vinegar Barbecue Sauce
2
cups cider vinegar
1 tablespoon kosher salt
1 tablespoon ground white pepper
1/2 to 1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup brown sugar
1/2 teaspoon black pepper
1/2 cup ketchup
Combine all above ingredients and let sit at least 10 minutes.
Bourbonized Beef
1 4-6lb. boneless roast
1 cup soy sauce
1 teaspoon white pepper
½ cup genuine Kentucky Bourbon
½ teaspoon ground ginger
¼ cup Worcestershire sauce
4 cloves garlic
¼ cup olive oil
¼ cup
water
2 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon Traeger Pork & Poultry Shake
Prepare marinade in a
medium glass bowl. Pour into resealable plastic bag, add roast, seal and
refrigerate overnight. Turn beef over at least twice while it is
marinating. The next day, remove roast from the bag, holding back marinade
mixture. Start your Traeger and switch to “Medium”. Combine white pepper
and coat outside of roast. Place roast on grill with meat thermometer
placed in middle of the roast approximately 1 inch deep. Heat marinade in
a sauce pan over low heat and keep warm. Mop the roast every 30 minutes
with the marinade. After 2 ½ hours, switch to smoke and continue to mop
roast for the next 60 minutes. Switch to “Medium” and continue to cook
until internal temperature reaches 145-150 degrees Fahrenheit. Serves 6
people.
Recommended pellets: Maple,
Hickory or Cherry
Barbecued Korean Beef
1-1 ½ lbs, lean sirloin
meat
1 whole green onion, thinly sliced
6 tablespoons soy sauce
2 cloves garlic, minced or pressed
2 tablespoons sesame oil
1 teaspoon Traeger Beef Shake
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1 teaspoon sesame seeds, toasted and crushed
To make toasted sesame
seeds brown seeds slightly in oven, then crush in food processor. Set
aside. In a bowl, stir together soy sauce, sugar, sesame seeds, and
garlic, ginger and green onion. Slice meat into thin strips, approximately
1/8th inch thick. Put meat and marinade into resealable plastic
bag and refrigerate overnight. Start your Traeger, set on “Medium”. Place
meat on grill and cook until slightly crispy. Remove and serve with rice
and vegetables. Serves 4 people.
Recommended pellets:
Mesquite.
Beef Roast
1-1 ½ lbs, lean sirloin
meat
1 whole green onion, thinly sliced
6 tablespoons soy sauce
2 cloves garlic, minced or pressed
Combine all of the
ingredients together. Trim excess fat from roast leaving some on for
flavor. Liberally sprinkle roast with seasoning. Start your Traeger, set
on “Medium”. Place roast on grill and cook for one hour, then reduce to
“Smoke” for 1-1/2 hours. Test for doneness using a meat thermometer: 140
degrees for rare, 150 degrees for medium and 160 degrees for well done.
Allow roast to rest for fifteen minutes before slicing and serving. Serves
4 – 6 people.
Recommended pellets:
Mesquite, Maple.
Beef Tenderloin with
Raspberry Vinegar
1 large red pepper, cut
into 1” chunks
½ cup olive oil
1 lb. mixed fresh mushrooms, quartered
1 teaspoon dried thyme leaves, crushed
2 lbs. beef tenderloin
½ teaspoon garlic, minced
2 large onions
½ teaspoon Traeger Beef Shake
½ cup dry red wine
¼ teaspoon black pepper
In a glass measuring cup,
combine olive oil, thyme, garlic, Traeger Shake and pepper. In a
flameproof baking pan (13x9x2) toss together mushrooms, onions, bell
pepper and ¼ cup olive oil mixture. Put beef tenderloin on baking rack.
Start your Traeger, set on “High”. Put baking pan and meat on grill, cook
until internal meat temperature reaches 150 degrees. Remove meat from
grill and begin slicing. Switch to “Medium” and add wine to mushroom
mixture, stirring frequently for approximately 2 minutes. Remove pan and
add mixture to tenderloin slices and serve. Serves 6 people.
Recommended pellets:
Cherry, Maple.
Marinated BBQ Tri-Tips
1 to 3 lbs. beef tri-tip
roast
3 tablespoons vegetable oil
½ cup Traeger BBQ Rub
1 medium onion, minced
2 cups water
4 cloves garlic
In a medium sauce pan,
sauté onions and garlic in vegetable oil until soft. Add water and
barbecue rub. Let marinade, cool. Pour into a resealable freezer bag, add
uncooked tri-tip roast. Refrigerate marinade and tri-tip overnight,
turning occasionally. Start your Traeger, set on “High”, allow to warm up
for 10 minutes, and then put tri-tip on the grill. Switch setting to
“Medium” for 60 minutes, then “Smoke” for 30 minutes. Finish on “High” for
45 to 60 minutes. Once finished, allow roast to rest for 10 to 15 minutes,
then slice into thin strips, cutting against the grain of the meat. Serves
4 people.
Recommended pellets: Mesquite.
Meat Loaf
3 lbs. lean ground beef
1 tablespoon black pepper
½ cup onion, finely chopped
1 teaspoon Traeger Beef Shake
½ cup green pepper, finely chopped
In a large bowl, mix meat
and ingredients together, forming a large loaf approximately 3 ½ inches
high and 4 ½ inches wide. Start your Traeger, set on “High”. After 10
minutes switch to “Medium”. Place meat loaf directly onto grill, using no
pans or cookie sheet. Close lid and let meat loaf cook for 30-45 minutes,
or until done. Internal temperature should read between 155 -160 degrees.
Remove from grill, slice and serve with baked potatoes and garlic bread.
Serves 6 people.
Recommended pellets:
Mesquite or Maple.
Corned Beef Hash
5 cups shredded, cooked
corned beef
1 ½ tablespoons prepared mustard
3 cups potatoes, unpeeled, diced
1 tablespoon ketchup
1 ½ cups onions, diced
1 tablespoon butter
¾ cup beef broth
Optional: bell peppers, jalapeños
Start your Traeger on
“Medium”. In a heavy skillet, add butter, oil, then potatoes, onions,
sauté until onions and potatoes are softened. Mix in remaining
ingredients. Simmer covered for 10 minutes. After 10 minutes, stir mixture
up from the bottom and then press down. Continue to cook uncovered until
the moisture is absorbed by the ingredients. Switch to “Smoke” and cook
for 10 to 15 minutes, being careful not to burn hash. Carefully remove
skillet from grill and serve with poached eggs. Serves 5 people.
Recommended pellets: Oak.
Beef Brisket
1 10 lb. USDA choice
whole brisket
1 16 oz. jar Traeger BBQ or Beef Rub
1 cup olive oil
Trim brisket fat, cap to
approximately ¼ inch thick. Trim down any fat pockets. Leave the brisket
whole. Take olive oil and give the brisket a light coating. Then, apply a
fairly heavy layer of either Traeger BBQ Rub or Beef Rub. Start your
Traeger on “Medium”. Place brisket fat side up on the grill and cook for
approximately 5 hours on “Medium”. Switch to “Smoke” and cook brisket for
approximately 3 hours on smoke. (Alternative method: cook 16 hours on the
“Smoke” setting.) Remove brisket from grill, allow to set for 15 minutes,
and then cut against the grain of the meat. Serves 12 or more people.
Recommended pellets: Oak
Beef Brisket
3 - 4 lb. Brisket
Marinate fat side up in pan lined with heavy Alum. Foil
8 oz. Italian Dressing
1 Pkg. Lipton Onion Soup Mix
Seal tight and Refrig. Min. 12 Hrs
Light smoke, or no smoke, at 225 - 250 for approx. 6 hrs.
Smoky Southern
Steak
3/4 cup Hickory
Smoke BBQ Sauce
1/2 cup Worcestershire Sauce
1/2 cup Honey or Packed Brown Sugar
1/3 cup Mustard
3 Tbsp. Louisiana Hot Sauce
2 lbs. Boneless Beef Sirloin, Top Round, or Flank Steak
Combine ALL ingredients, except the steak. Reserve 1 cup of
sauce. Pour
remainder over steak in deep dish or ziplok plastic bag. Refrigerate
for 30 Min.
to 1 hour. Grill and then let stand for 15 minutes. Slice and serve.
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