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"Auburn Taco Plate" (a sample of three tacos: Mexican Street Taco – hickory-smoked angus brisket, grilled corn pico and avocado crema, OG Auburn Taco – smoked pork butt, coleslaw, pickles and BBQ sauce; Korean BBQ Taco – soy-based marinaded grilled flank steak, Asian papaya slaw and sriracha aioli). Tejas Chocolate and Barbecue: Tomball ...
"The Best Cuban Sandwich in Miami" – prepared Tampa-style (with salami), pork butt in an overnight brine of fennel seeds, cumin seeds, black peppercorns, and pork fat, smoked for five hours, sliced, and topped with rillettes (a spread of pulled pork, Dijon mustard, spices, and pork fat), smoked ham, salami, Swiss cheese, mustard aioli, and ...
"Smoked Andouille" – andouille sausage for 24 hours smoked in their backyard smokehouse with a 75-year-old recipe, smoked with local oak wood. "Red Beans and Rice" – (made with a roux of flour and oil, scallions, white onions, andouille, tasso (smoked spicy pork), red beans, water, chicken base, minced garlic, and Worcestershire sauce ...
Smoked pork butt from "Big Moe's Big Book of BBQ," coming out on May 7 by Moe Cason. ... Of course, barbecue plays a huge role here, with looks at pork butts, chicken wings, smoked turkey, grilled ...
Pitmaster Rodney Scott is stopping by the TODAY kitchen to share a few of his favorite signature barbecue recipes.He shows us how to make tender, smoked pulled pork with vinegar sauce and grilled ...
"St. Louis Style Pork Ribs" – a whole 2 + 1 ⁄ 2 pound rack of spare ribs (rubbed with cumin, paprika, sugar, chili powder, black pepper and salt), slow-smoked with cherrywood for 4 hours, sliced and slathered with original barbecue sauce 'sweet n' smoky' (made with ketchup, molasses, brown sugar, onion, garlic powder, cayenne pepper and ...
"Laundromat Style Cuban Sandwich" – (or 'laundry-style', originated in Key West where there was a laundromat that served Cuban sandwiches that were pressed with an iron in the back): sliced smoked ham, smoked pork butt, pepperoni, four slices of Swiss cheese and American cheese, sliced dill pickles, yellow mustard and mayonnaise on pressed ...
Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.
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