North Carolina-Style Pulled Pork
Ingredients:
- 1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons hot paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 8 pounds pork butt roast
- 2 cups cider vinegar
- 1 1/3 cups water
- 5/8 cup ketchup
- 1/4 cup firmly packed brown sugar
- 5 teaspoons salt
- 4 teaspoons crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 pounds hickory wood chips, soaked
.Procedures:
- Mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt in a small mixing bowl. Rub the mixture into the roast on all the sides then wrap in a plastic warp and refrigerate for 8 hours or overnight.
- Prepare a grill.
- Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool for 15 minutes, then cut the meat into bite-sized pieces using two forks.
- Whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper in a medium bowl. Continue whisking until brown sugar and salt have been dissolved . Place the cut pork and vinegar sauce in a large pan, and stir to coat pork.
Cajun Style Blackened Snapper
Ingredients:
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground white pepper
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 (6 ounce) fillets red snapper
- 1 1/2 cups butter, melted
Procedure:
- Mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano in a small mixing bowl.
- Heat a large cast iron skillet over high heat for 10 minutes.
- Dip fish into melted butter, and sprinkle each fillet with the seasoning mixture. Then place the fillets in a hot frying pan. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Herb Rubbed Sirloin Tip Roast
Ingredients:
- 1 1/4 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (3 pound) sirloin tip roast
Procedure:
- Mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme in a small bowl. Then stir in the olive oil and sit it for 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Put aluminium foil on the tray.
- Place the roast on the prepared baking sheet, and cover on all sides with the mixture.
- Roast 1 hour in the oven, or to a temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.