Subj : BH&G 2236
To   : ALL
From : DAVE DRUM
Date : Sun Mar 28 2021 12:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Cornbread Pulled-Pork Sandwiches
 Categories: Pork, Breads, Sauces, Chilies, Bbq
      Yield: 11 Servings
 
      5 lb Boston butt
      1 tb (ea) kosher salt & coarse
           - ground black pepper
      1 tb Mesquite seasoning
           Pickles; garnish

MMMMM---------------------GRILLED CORNBREAD--------------------------
    1/2 c  Butter; divided
      2 c  Self-rising yellow cornmeal
           - mix *
      2 tb Chopped fresh parsley
      2 tb Chopped fresh chives
      2 tb Chopped green onion
      2 ts Minced roasted garlic
  1 3/4 c  Buttermilk
      1 lg Egg; lightly beaten

MMMMM----------------WHITE HORSERADISH BARBECUE S---------------------
  1 1/2 c  Mayonnaise
    1/4 c  Apple-cider vinegar
    1/4 c  Prepared horseradish sauce
      1 tb Coarsely ground black
           - pepper
      1 ts (ea) sugar & salt
      1 ts Minced roasted garlic
    1/2 ts Ground cayenne
 
  WHITE HORSERADISH BARBECUE SAUCE: Combine all ingredients
  in a small bowl, whisking well. Sauce will keep, stored in
  the refrigerator, for approximately 1 week.
  
  Place Boston butt in a slow cooker. Sprinkle with salt,
  pepper, and mesquite seasoning. Cover and cook on Low
  until tender, 6 to 8 hours.
  
  Pull meat from bone, discarding fat, skin, and bone. Use
  reserved juices to keep meat moist.
  
  Serve on Grilled Cornbread and with White Horseradish
  Barbecue Sauce. Garnish with pickles, if desired.
  
  GRILLED CORNBREAD: Set oven @ 450ºF/232ºC.
  
  Place 1/4 cup butter in a 10" cast-iron skillet; place
  skillet in oven to melt butter.
  
  Meanwhile, in a medium bowl, combine cornmeal mix,
  parsley, chives, onion, and garlic. Add buttermilk and
  egg, stirring to combine.
  
  Pour melted butter from cast-iron skillet into cornmeal
  mixture, stirring to combine. Pour cornmeal mixture back
  into skillet.
  
  Bake until golden brown, 25 to 30 minutes. Remove from
  oven and let cool in pan for 15 minutes. Remove from pan
  to a wire rack to cool completely.
  
  Preheat grill to Medium (300 degrees to 350 degrees).
  
  Cut cornbread into desired serving pieces. Slice each
  piece in half horizontally. Melt remaining butter. Brush
  cut sides of bread with melted butter.
  
  Grill cornbread, cut side down, until golden brown, 1 to 2
  minutes.
  
  * If you do not have self-rising cornmeal mix, just add 2
  teaspoons baking powder and 1/2 teaspoon salt for 1 cup
  cornmeal.
  
  Taste | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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rasmus
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