Madhive

Big Green Egg “Pulled Pork Sliders with Broccoli Slaw”

Broccoli Slaw:

Ingredients;

  • 8 ounces Broccoli Slaw
  • 1 Tbsp Cumin
  • 2 Tbsp Honey
  • 2 Limes- juice only

Directions:
In a bowl place broccoli slaw, cumin, honey and lime juice, stir and refrigerate (best if made
the day before)

Pork Marinade

Ingredients;

  • 1 cup of Apple cider vinegar
  • 4 tbsp Worchester sauce
  • 2 cups Chicken Stock – low Sodium
  • 4 ounces Smoked Fresno Chili Hot Sauce

Directions;
In a jar put all ingredients, and stir until mixed.

Pork Roast

Ingredients;

  • 7-10 lb. Boneless pork shoulder
  • 3- 4 ounces Big Green Egg Sweet & Smoky Seasoning

Directions;

  1. Trim loose fat off pork shoulder, leaving heavy fat cap.
  2. Inject pork with marinade
  3. Rub Seasoning all over the pork, and massage into the small areas.
  4. Place on rack in pan and refrigerate overnight – uncovered.
  5. 2 hours before cooking pull pork out of refrigerator and come up to room temp.
  6. Heat Green Egg to 275 with hickory chunks. Maintain this temperature through cooking
    process.
  7. Place pork on rack and cook until internal temp of 200 degrees, about 10 hours (Note
    ate 170, can remove, spray with apple cider vinegar, wrap in butcher paper, and place
    back on the grill until internal is 200 in the center).
  8. Remove and let rest for 30 minutes.
  9. With meat claws or forks, pull the pork apart, (shred), and add your favorite BBQ sauce as you
    pull apart, thoroughly incorporating the sauce.
  10. Place slider buns on Big Green Egg, and lightly toast.
  11. Place the bottom of the bun on the serving tray, add pulled pork, and broccoli slaw, topped with BBQ
    sauce and a hot sauce (optional).
  12. Place tops on sliders and serve.

“California Brine with Duxelles Under Skin Turkey Recipe”

BRINE:

Ingredients;

  • 1 gallon water
  • 2 cups kosher salt
  • 1 ½ cups dark brown sugar
  • 3 large bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 ½ teaspoons Coriander
  • 2 teaspoons Mundo Mix
  • 2 whole cloves

Directions:

  1. Bring water to boil in large stock pot
  2. Add Sugar and Salt, stir until dissolved, return to boil
  3. Add remaining ingredients, reduce heat to simmer (lo-med) 15-20 minutes
  4. Remove from heat and cool – completely

How to Use Brine;

  1. In non-reactive container place thawed turkey, neck down (food safe plastic bucket is ideal)
  2. Pour chilled brine to completely cover turkey, if not enough add cold water or apple juice to ensure coverage
  3. Refrigerate for minimum 12 hours up to 24 hours
  4. When ready to cook, remove turkey from brine and set at room temperature for at least 2 hours.

DUXELLES:

Ingredients;

  • 1 pound fresh mushrooms, such as white button, cremini, lions mane, oyster or a mixture
  • 2 small shallots finely diced
  • 2 oz finely chopped Italian fresh parsley
  • 2 oz finely chopped rosemary
  • 4 tablespoons (1/2 stick) Kerrygold Butter
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup dry white wine

Directions;

  1. Finely chop all mushrooms
  2. Heat saucepan, reduce heat to medium, add chopped mushrooms to pan stirring until slightly brown and dry
  3. Melt 1 tablespoons butter in saucepan over medium heat. Add the shallots and cook, stirring occasionally until softened, 2 to 3 minutes. Add all the mushrooms, 1/2 teaspoon kosher salt, freshly ground black pepper, rosemary and white wine.
  4. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan 5-10 minutes. Remove from the heat and stir in the parsley and remaining butter
  5. Set aside to cool. Can be made ahead of time and kept covered in refrigerator for about 14 days

TURKEY:

Directions;

  1. Remove turkey from brine, drain thoroughly, pat breast dry with paper towel.
  2. Let sit at room temperature for approximately 2 hours
  3. Starting at bottom of breast slide fingers inside between skin and breast. Move fingers slowly side to side and forward until all skin is separated from breast.
  4. Place small amounts of duxelles between skin and breast pushing towards the top, use all remaining duxelles until all of breast has duxelles on it. (you can add vegetables or fruits to cavity if you wish)
  5. When temperature has reached 400’ place convection plate and cooking rack in Egg. (if smoking add chips prior to this)
  6. Place turkey on cooking rack, close lid
  7. Cook until instant read thermometer reads 165’ center of thigh meat.
  8. Remove from egg and let rest at least 20 minutes before carving.

“Citrus Dry Rub, Smoked Turkey””

BRINE:

Ingredients:

  • 1/4 cup grapeseed oil
  • 1 gal water, room temp
  • 1 gal water, refrigerated
  • 3 lemons, zest, and reserve juice
  • ¼ cup Tajin
  • 1 ½ cup kosher salt
  • 1 ¼ cup dark brown sugar
  • 1 tsp Sichuan peppercorns
  • 16-10 dried chilies
  • 2-4 sprigs fresh rosemary
  • I onion, roughly cut
  • 5 cloves garlic
  • ¼ cup water

Directions:

  1. Add oil to large sauce pot, med-high
  2. Add onions, garlic, chilies, peppercorns, sauté until onions are soft approx. 2-3 min
  3. Add rosemary, brown sugar, stir, mix thoroughly. Allow brown sugar to melt it will start
    to caramelize onions.
  4. Add ¼ cup water, stir, continue to caramelize onions.
  5. Add salt, room temp water, tajin, parsley, lemon juice and zest.
  6. Bring water to boil, stir to ensure salt and sugar is dissolved.
  7. Reduce heat to simmer (lo-med) 15-20 minutes
  8. Remove from heat and cool – completely

How to Use Brine

  1. In non-reactive container place thawed turkey, neck down (food safe plastic bucket is ideal)
  2. Pour chilled brine to completely cover turkey, including in cavity, if not enough add refrigerated cold water
  3. Refrigerate for minimum 12 hours up to 48 hours
  4. When ready to cook, remove turkey from brine and set at room temperature for at least 2 hours.
  5. Pat dry with cloth, including cavity.

Rub:

Ingredients:

  • 1 Tbsp Coriander seeds
  • 1 Tbsp Mustard Seeds
  • 8 Indian Long Peppers
  • Tbsp chopped, fresh rosemary
  • 1/2 tsp kosher salt
  • Freshly ground black pepper

Finishing:

  • ¼ cup honey
  • 3 oranges halved
  • 3 limes halved

Directions:

  1. Grind coriander, mustard, and peppers in spice blender, remove to bowl
  2. Add rosemary, salt, mix and set aside

Turkey:

Directions

  1. Remove turkey from brine, drain thoroughly, pat breast dry with paper towel.
  2. Let sit at room temperature for approximately 2 hours
  3. Stuff cavity with halved lemons, limes, oranges, carrots, and onions, ensure to do neck cavity as well
  4. Set smoking drawer and rotisserie burner to high
  5. Tie wings, neck skin in place with butchers’ twine, secure turkey on spit
  6. Turn both burners to low, place turkey on rotisserie
  7. Start motor, squeeze oranges over turkey and generously apply rub to all the turkey
  8. Add wood chips (pecan) to drawer. Ensure chips do not catch on fire, smoke for 20 minutes.