Guy Fieri’s award-winning pork butt barbecue recipe just entered Memorial Day cruise

This is an archived article and the information in the article may be out of date. Please look at the history’s timestamp to see when it was last updated.

NEW ORLEANS – May is barbecue month.

There is no better buffet than aboard the Carnival Dream.

The cruise ship offers an extensive menu for barbecue enthusiasts.

Here is Guy Fieri’s recipe for the star of his Guy’s Pig & Anchor menu

Championship pork butt recipe
Spec Size: 8 – 9 lbs / butt
Smoke temperature: 240 F
Marinating time: 8 hours or overnight
Cooking time: 1st. 9 Hours 2nd. 1 hour
INGREDIENTS:
Boston Butt Pork Shoulder 4 ch
8 oz yellow mustard
* Que pork marinade (with meat injector) 64 oz (2 qt)
* 32 oz (2 lb) pork butt rub
* Guy Fiery Carolina # 6 Mop n Slop Sauce 64 oz (2 qt)
METHOD:
1. Clean, dry pork butts.
2. Fill the meat injector with the pork marinade. Inject the pork butts into a 1.5-inch grid; inject as much as
pork marinade that the pork butt will take.
3. Brush the pork butts with a light coating of yellow mustard.
4. Generously sprinkle the pork butts to rub the pork butts. Wrap each pork butt in plastic wrap. To delete
all air, and seal tightly. Place in the walk-in in the fridge for 8 hours or overnight.
5. Remove the pork butts from the cold room 1 hour before smoking. Remove the plastic wrap.
6. Load the smoke box with 3 hardwood logs, close the latch door and secure it.
7. Select COOKING TIME (9 HOURS) and select COOKING TEMPERATURE (240 F), select HOLDING TEMPERATURE
SETTING.
8. Place the pork butts in the smoker on the grease cap on the grates. Smoke the pork butts for 9 hours and cook
at an internal temperature of 170 F.
9. Remove the pork butts from the smoker with thick rubber gloves, place them on strong aluminum foil
(2x pork butt size) fold foil around pork butt and pour in 16 oz Guy Fiery Carolina # 6 Mop
n Pour on top of each pork butt, fold and hermetically seal the pork butt with aluminum foil, return to
The smoker.
10. Cook pork butts, 1 hour longer, to an internal temperature of 195 – 200 F. Remove from the pan.
smoker with thick rubber gloves. Place on baking sheets and open foil to ventilate and
costs.
11. Remove the pork butts from the foil. Reserve cooking liquids aside. Place the pork butts
in a Lexan. Pull the pork into pieces, removing any connective tissue, veins or tendons. Once the
the pork is pulled add the cooking liquid reserved for the pork and mix well.

Marinade That Pork
Carolina Sauce # 6 Mop n Slop
Rub the pork shoulder
Yield: 64 oz / 4 pork butts
Duration: 20 minutes
Yield: 64 oz / 4 pork butts
Duration: 1 hour
Yield: 64 oz / 4 pork butts
Duration: 10 minutes
INGREDIENTS:
16 oz (0.5 pint) water
4 oz fine sugar
2.5 oz Kosher Salt
8 oz white vinegar
Onion powder 1 teaspoon
Garlic powder 1 teaspoon
Cayenne pepper 1 teaspoon
Worcestershire sauce 1 teaspoon
40 oz (1.25 pint) unsweetened apple juice
Pork shoulder rubs 4 oz
8 oz unsalted butter
METHOD:
1.
In a 12 Qt. Pot, bring all the ingredients to a boil, turn off and let stand for 20 minutes. Filter using a Chinese.
2.
Place the hot stirred marinade in the injector.
INGREDIENTS:
32 oz (1 pint) water
Apple cider vinegar 9.6 oz
0.8 oz crushed red pepper flakes
4.8 oz granulated sugar
0.5 oz Worcestershire Sauce
Kosher salt 0.8 oz Fresh ground black pepper 0.2 oz
16 oz Bulk Ketchup
METHOD:
1.
Combine all the ingredients together in a large pot. Whisk to incorporate.
2.
Bring to a boil. Remove from heat, pour into 5 gallon bucket. Let cool.
3.
Cover, label and date, and refrigerate.
INGREDIENTS:
Garlic granulated 15 oz
Onion granulated 15 oz
7.5 oz dry mustard
15 oz Kosher Salt
Fresh ground black pepper 7.5 oz
METHOD:

Add all the ingredients and mix them well.

Store in an airtight container.

Cover label and date.

Source link

Leave a Reply

Your email address will not be published.