Monday, May 28, 2012

Grilled Pork Butt and Savory Grits

I was feeling like a little southern food this Memorial Day instead of just plain old burgers and dogs. I decided to grill a pork butt long and slow on my gas grill all I did was dry rubbed it with a combo of adobo, cumim, paprika, smoked paprika, cayenne pepper, 1 packet of sazon, brown sugar, salt and pepper. I just eyeball the amounts according to how big my piece of meat is. You can rub it with anything you like, to your own taste, play around you can't make a mistake. I scored the skin and grill on 250-300 for 8-10 hours (the butt weighted 6lbs).

Next I made a savory grits casserole, I cooked one cup of grits in 4 1/2 cups water, 1/2 cup of light cream and a tablespoon of butter. Make sure to add plenty of salt and pepper or they will be bland, then I added:
1 cup diced roasted poblano peppers
1 seeded tomato diced
2 green onions sliced
3 strips of cooked bacon diced
2 cups grated muenster cheese
mix all except the cheese (let it cool down a bit before you add the cheese) place in a casserole and bake at 350 about 40-45 min. You can add more shredded cheese to the top right at the end if you like.

I also made a Carolina vinegar based BBQ sauce:
1 cup white vinegar
1 cup of red wine vinegar (I didn't have any cider vinegar on hand)
1/2 cup brown sugar
1-2 tablespoons hot pepper flakes 
1-2 tablespoons hot sauce (I used Trapey's Red Devil)
salt and pepper
Just bring to a quick boil.
* You can use any kind of cheese in the grits it you want a sharper taste.
** Make sure to taste as you go for example I added more brown sugar to the BBQ sauce because of my vinegar substitution.
*** And I really mean it the grits need lots of salt...taste, taste, taste!!

No comments:

Post a Comment