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BBQ Chef Troy Black Live on Fox Morning Edge

He's hosting the Sam's Club National BBQ Tour Championship in Bentonville, along with the stars of "Duck Dynasty"!
Award-winning BBQ Chef Troy Black is in Northwest Arkansas this weekend, to host the Sam's Club National BBQ Tour Championship! The cook-off is Saturday, October 19th at the Sam's Club Home Office in Bentonville from 11am-4pm, and is free and open to the public. "Duck Dynasty" stars Willie Robertson and "Mrs. Kay" Robertson will also be there to help cheer on the teams.

Chef Black also has a new cookbook out, called "All Fired Up:  Smokin' Hot Secrets for the South's Best BBQ."  He made a 'Boston' butt on the Fox Morning Edge Friday, the recipe is listed below.

Smoked Pork Butt
Makes: 6-8 servings
Hands-on time: 30 min.
Total Time: 9 hours

· 1 (4-5 lb. bone-in pork shoulder roast (Boston Butt)
· ¼ cup Smoky-Sweet BBQ Rub
· Hickory Wood Chips

1. Trim pork roast, rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand for 30 minutes. While roast stands, soak wood chips in water. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225° - 250°; maintain temperature for 15 to 20 minutes
2. Drain wood chips, and place on coals. Place port, fattier side up, on cooking grate. Cover with smoker lid, maintaining temperature inside smoker between 225° and 250° for five hours; turn pork, fattier side down, and smoke 2-3 more hours or until a meat thermometer inserted into the thickest portion registers 195°Add additional water, charcoal, and wood chips as needed. Remove roast from smoker. Let stand 15 minutes. Shred pork.

Smoky-Sweet BBQ Rub
Makes: 1 cup
Hands-on time: 5 mins.
Total Time: 5 mins.

· ¾ cup kosher salt
· ¾ cup firmly packed dark brown sugar
· 2 Tbsp. plus 2 tsp. smoked paprika
· 2Tbsp. granulated sugar
· 2 tsp. garlic powder
· 2 tsp. freshly ground pepper
· 1 tsp. dry mustard
· 1 tsp. ground cumin
· 1 tsp. ground ginger

1. Stir together all ingredients, store in an airtight container up to one month.

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