BBQ Recipes

Beer-Basted Pulled Pork Sliders

Yields: 12 Servings
Cook time: 7 h
Prep time: 20 minutes

Ingredients
Baste1 bottle (12-ounce) dark beer
1 cup (2 sticks) butter
1 tablespoon sugar
1 teaspoon ground cumin
1¼ cup cider vinegar
1¼ cup distilled white vinegar
1½ tablespoon fresh lemon juice
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
3 tablespoons chili powder
¼ cup soy sauce
½ cup Worcestershire sauce
Ingredients1 bottle KC Masterpiece® Original Barbecue Sauce

1 pork butt (7–8 pound)
24 slider buns
1 bag Kingsford® Charcoal with Applewood
Dry Rub1 tablespoon dark brown sugar
1 tablespoon paprika
2 tablespoons granulated sugar
3½ teaspoons garlic salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon oregano
¾ teaspoon chili powder
¼ cup soy sauce
½ cup Worcestershire sauce
4 teaspoons kosher salt

Instructions

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the grill reaches 250°F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.

While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.

Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.

Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

Read more at https://www.kingsford.com/recipe/beer-basted-pulled-pork-sliders

How to Grill Vegetables

The Key to Grilling Vegetables.

The key to cooking most vegetables on the grill is to lightly coat them in vegetable or olive oil. It prevents them from sticking on the grill and drying out, enhances grill marks, and allows seasonings to adhere better. Unless otherwise noted below, coat all vegetables in oil before grilling and season with salt and pepper. When the coals are ready, clean, preheat, and oil your grill grates. Grill the vegetables directly over the coals on a medium-hot [two-zone fire], moving the cooked vegetables to the cooler side of the grill as the others finish.

Corn

In the husk or out? Everyone has an opinion on this popular grill favorite. Both work, but removing the husks and silk is the way to get grill marks, caramelization and smoky flavor — all the things you love about grilled food, right on the cob. Set up a medium hot two-zone fire. Remove the husks and silk from the corn, brush the corn with vegetable oil, season as you like and place it directly over the coals, turning often to cook it evenly and prevent burning (about 10 to 13 minutes total).

Grilling the corn in the husk provides more of a steam cooking.

Artichokes
Slice off the artichoke top (about ¾ of an inch) and steam in a pot until tender but not overly soft. Then, using a large knife,

slice it in half from top to bottom, place it over the coals, and grill until the inner side of the leaves are tender and the outer part of the artichoke is lightly charred.

Eggplant, Onions, Squash, Bell Peppers, and Zucchini
The easiest way to grill rounded vegetables such as onions and eggplants is to slice them into ¼- to ½-inch disks to increase the surface area (for elongated vegetables such as squash, bell peppers, and zucchini, slice them lengthwise). Turn two or three times while grilling, and remove when tender and lightly charred.

Mushrooms
The most common method of grilling small mushrooms is to skewer them or place them in a grilling basket. Large mushrooms such as Portobello mushrooms can be grilled directly on the grate. Remove the stem, place the cap over the coals, and flip it two or three times until tender and charred—about five minutes for smaller caps and eight minutes for very large ones.

Asparagus
First, trim the woody bottoms from the stalks. Place the stalks directly on the grill (perpendicular to the grate) and cook until just tender but not mushy. Asparagus cooks quicker than most other grilled vegetables, so be sure not to overcook them.

Tomatoes
Small tomatoes such as cherry tomatoes are best grilled on a skewer. For larger tomatoes, trim the ends off, slice the tomato in half, and grill with the flat side down. Grill tomatoes briefly so they don't get too soft.

Read more at https://www.kingsford.com/how-to/grilled-vegetables/#2xCKyS8gBZLoAt0a.99

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