15
Aug 11

Hanging with Mr. Brown: Pulled Pork

My hubby, AKA MK, loves to BBQ whether it’s for a big group of friends or for just the two of us…like all the time.  I know…I’m so lucky! So since we got a smoker a couple of months ago, we’ve been carnivores!  MK still has his heart set on the BGE (Big Green Egg), but I had to put my foot down for now.  So, we got the next best option.  Meet R2-D2!  Haha…it’s really called the Weber Smokey Mountain Cooker AKA the Weber Bullet. This bad boy is a champ too!  All the competitions use this guy.  $1000 for BGE vs. $350 for R2-D2…I think this is more than excellent for our first smoker.  Sorry, honey…BGE will have to wait.

We went to Costco on Saturday and picked up a giant pork shoulder. We had to save the other half for later. But here he is (half of what we bought).  Say ‘hi’ to Wilbur.  (Sorry.)

MK’s directions for smoked pulled pork (courtesy of the Weber Bullet Forum)…which we smoked for about 16 hours this time!  It was smoking away overnight and until the next day after church and a trip to the market!  We got home and finally ate around 1 or 2 PM after all the other prep.  Can you imagine how tender it was??

Summary

  1. Purchase boneless or bone-in pork butts.
  2. Trim excess fat.
  3. Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
  4. Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
  5. Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
  6. Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
  7. Pull meat and serve with barbecue sauce on the side.

Here’s the recipe for ‘Mr. Brown’ (spice medley) that turns into that beautiful, dark, crispy outer crust bark.

Mr. Brown

  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • 1/4 cup Turbinado sugar (aka suger in the raw)
  • 2 Tablespoons table salt
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper

It’s in a baggie, because we had some left over from another BBQ.  Do you like my “Mr. Brown” label?

Finally!!  Look at that beast beauty!  Now, time to shred the bad boy!  I left that to MK.  He seems to have fun doing it.  Wait, actually, he did everything.  I prepped other stuff.

Is he making a heart with this hands?  I just saw that now.  I heart you, too.

Go ahead…take a bite.  I know you want to.  Now, you can slather with any BBQ sauce you want, but we have to do it the right way. No, we didn’t make BBQ sauce from scratch.  Try this…you’ll like it.

MK’s BBQ “Secret” Recipe

KC Masterpiece Private Stock Reserve (real sugar)
Honey
5 parts BBQ sauce to 1 part honey

He uses KC Masterpiece.  BUT, please note the following (from another forum member):

This contains HFCS (high fructose corn syrup). KC Masterpiece finally came out with a pure cane sugar version (much better for grilling/carmelizes better on meats). It’s only available at Costco, sold as KC Masterpiece Private Reserve. YUM!

Sam’s Club sells KC Masterpiece Private Stock with HFCS.

Yay for Costco!  We picked that up too.  Boo for Sam’s Club.

Mr. Honey Bear meet Mr. KC made with real sugar.  Reserve, baby.

Pour…

Mix…

Drool…

It was the…best…pulled pork…EVER!!!  I’ve never had pulled pork so juicy and tender.  I wanted to post what we did with the pulled pork, but I’m getting tired.  It’s going to have to wait until later.  Trust me…you’ll want to check back.

Stay tuned…

Hanging with Mr. Brown: Pulled Pork

Ingredients

Mr. Brown
◦ 1/4 cup ground black pepper
◦ 1/4 cup paprika
◦ 1/4 cup Turbinado sugar (aka suger in the raw)
◦ 2 Tablespoons table salt
◦ 2 teaspoons dry mustard
◦ 1 teaspoon cayenne pepper

Instructions

Pulled Pork
1. Purchase boneless or bone-in pork butts.
2. Trim excess fat.
3. Apply half of the Mr. Brown Rub and refrigerate overnight, then apply more rub just before cooking.
4. Cook at 225-250°F to an internal temperature of 190°F in smoker with any fruit wood (we use chunk apple wood).
5. Baste with Southern Sop during cooking (Mr. Brown rub leftover plus apple juice).
6. Wrap in aluminum foil and hold in an empty ice chest until ready to serve.
7. Pull meat and serve with barbecue sauce on the side.
http://cynthiakim.com/2011/08/15/hanging-with-mr-brown/


11
Aug 11

Fresh Spring Rolls

One of my besties, Hannah, gave the girls this simple and yummy idea during our recent girls’ trip to Warner Springs.  I don’t know why we never thought of doing this before!  It’s so fresh, tasty, and fun!  It does take some prep time, but what doesn’t, right?

Here is her recipe…literally cut and pasted from her iPhone.

Recipe……..

Viet rice wrap (use large bowl of cool water at the table to dip dry rice discs through before adding fillings)
Vermicelli noodles (boiled and cooled)
Fish sauce (dilute w water, lime juice, touch of minced garlic)
Garlic chili sauce

Meats u can use any or all of the following:
Shrimp (just got frozen packs at hk mart)
Bulgogi
Spicy dweji bulgogi
Chicken bulgogi

Produce (pick n choose what u like) or use all for a fancy feast:

Sliced Bell pepper
Sliced White onion
Sliced jalapeño
Mint
Cilantro
Sliced gehnip
Sliced napa cabbage
Spinach
Avocado
Sook joo namool (bean sprout)

Prepped produce looks great arranged around a circular platter with noodles piled in the middle.

Here we go!

I only got the essential veggies.  And by “essential,” I mean the ones that I can’t live without.  First, rinse the easy ones (no knife necessary): sook joo namool AKA mung bean sprouts, cilantro, and mint.  No, I’m not at a pho restaurant.

Chop, chop, chop…OK, so carrots aren’t really one of my essentials, but I just added them for color since I had some sliced up anyways. But the rest are absolutely necessary (again, for me).

Next, the stars of the show: the rice noodles and rice paper wraps.  Zion market in SD didn’t have rice papers…bummer!  So I went to 99 Ranch which is, thankfully, not too far.  I’m glad though, because the selection was way better than what the Korean market here would have carried.  I forgot to snap a shot of the noodles before I tore open the bag.  Oops.

Boil and cool the noodles.  I usually limit my carb intake, but I couldn’t resist for this meal.

Next, prepare the fish sauce.  I don’t like to buy fish sauce that’s been flavored, because you end up buying a bottle that’s 75% water, vinegar and sugar.  So, I bought a bottle of straight fish sauce (be careful…it’s a stinker), and I added a lot of vinegar, some water, brown sugar, chili sauce, and…a…whole…lotta…garlic.  Oh, and I stole some carrots from the veggie prep to make it look like how it comes out at Vietnamese restaurants…except the carrots are thinly shredded at the restaurants.  But whatever.  I’m still fancy.

Now, on to the meats.  You can use any kind of meat, or if you want to keep it veggie-style, you can do that too!  But I’m a meat girl, so I got two kinds.  I normally don’t buy pre-marinated meats at the markets, because I’m pretty sure they use a ton of sugar and other stuff I don’t care for.  But I knew the prep would take too long, so I had to give in to pre-marinated Korean short ribs and spicy pork shoulder. Besides, you’re not eating much meat in quantity, if you think about it.

And there you go!  Oh, forgot to mention…the rice papers are really stiff out of the bag.  You have to dip it in a bowl of water, hence the silver pan of water. But only dip for a couple of seconds, as it’ll continue to soften on your plate!

Gettin’ my first roll on!  Looks like it’s a gonna be a fatty.  I was warned of being greedy and stuffing too much in one roll.  But I’m an overdoer when it comes to food.  Please excuse the ugly disposable plates.

Not bad for my first roll.  It looks kind of messy, since it’s see-though.  At least I garnished it with some mint!  Hubby thought it was the best meal we ever had at home.  Really??  I don’t know how I feel about that comment.

What do you think?  Would you try this at home?