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Proven to Endure
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The Davis family,
Antioch.IL is still
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made in 1964.
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Summer time is BBQ time. Whether it's family, friends or a big party it's cookout time
and here's a menu idea that will capture the attention and interest of your family or guests
- delicious Memphis Style Pork Shoulder. Without a doubt it will surely satisfy everyone's appetite.
Or, if you prefer to follow the more traditional route, try a different twist on some
hamburgers and hot dogs.
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To compliment the BBQ pork shoulder, coleslaw is a must. Also by adding grilled tomatoes and
onion baked potatoes you'll have a meal combination that can't be beat. By the way,
the tomatoes and potatoes can be done on the grill as well.
For a traditional ending serve generous slices of chilled watermelon
for desert.
Prepare your grill to cook this entire
meal by the indirect cooking method. Remove the cooking grid and place a shallow
aluminum foil pan on the left or right side on the briquettes. Fill the pan with water. Replace cooking grid.
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Memphis style BBQ Pork Shoulder
- 1 whole pork shoulder (about 8 pounds), bone-in
- 2 cups vinegar
- 1/4 cup Louisana Hot Sauce
- 1 tbs. red pepper flakes (optional)
- 5 or 6 handful hickory wood chips, soaked in water overnight
Mix vinegar, hot sauce and red pepper flakes. Place pork shoulder on cooking
grid over the water pan. Insert a meat thermometer in the thickest portion of the
shoulder and cook at low 6 to 8 hours. Basting often and adding wood chips
and/or water as needed. The shoulder should be cooked until it is just about ready
to fall apart (meat thermometer should read 170°). Remove from grill and allow
the meat to cool just long enough to handle. Tear it up into shreds and serve with
barbecue sauce of your choice on hamburger bums or as entree.
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Grilled Tomatoes
Cut tomatoes in half. Brush with bottled Italian salad dressing, sprinkle with salt,
pepper, grated parmesan cheese and dried basil, crushed. Place on grill, cut side up. Cook at low
10 to 15 minutes or hot through. (Don't turn.) Allow one-half tomato per serving.
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Onion-Potato Bake
- 1/2 cup butter or margarine, softened
- 1 envelope onion soup
- 6 baking potatoes, scrubbed
Cut potatoes in 4 lengthwise slices.
Blend butter or margarine with soup mix and spread on slices, then reassemble potato.
Place on sheet of heavy-duty foil and wrap securely. Put on grill and cook at
low 35 to 40 minutes, or until tender. Serve with additional butter or margarine.
Serves 6.
Hamburgers and Hot Dog recipes.
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