Join Kimmie Caruba as she hosts an exclusive cooking demonstration and discussion with Windy City Smokeout celebrity pitmaster Myron Mixon! Then, stay for a performance by vocal powerhouse Jackie Lee in the BlueCross BlueShield Performance Stage!
Recipe provided by Myron Mixon
1 18- to 20-pound pork shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets the cuts are prepared)
1 recipe Hog Injection
3 cups Jack’s Old South Original Rub, or 1 Basic Barbecue Rub
1 cup apple juice
1 recipe Hog Glaze
Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.
Place the pork shoulder in a large aluminum pan. (There’s no skin to hold the liquid in, as is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.
Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes.
In the meantime, heat a smoker to 250 degrees F.
Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.
Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum foil and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205 degrees F.
Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.
Remove the pan from the smoker, and serve. Where I’m from, a pork shoulder is not sliced — it’s pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best — and easiest — is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you’ve pulled it, if you like.
Makes 5 quarts
4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate such as Ac’cent brand flavor enhancer
In a large stockpot, combine the apple juice and vinegar over medium heat. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Stir until the seasonings are completely dissolved. Do not boil. Remove from the heat.
If reserving for later use, let the liquid cool; then pour it into a large bottle or container. Store refrigerated for up to 1 year.
Basic Barbecue Rub
Makes 3 cups
1 cup (packed) light brown sugar
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely grounded black pepper
In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.
Makes 8 cups
2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
2 18-ounce jars apple jelly
2 cups light corn syrup
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.
Windy City Smokeout: Windy City Smokeout, the premier BBQ, craft beer and country music festival, hosted by popular Chicago restaurant, Bub City, and ACM award-winning, Joe’s Bar, will return to Chicago on July 14 – 16 for the fifth consecutive year. More than 45,000 guests are expected to descend upon Grand Avenue near the Chicago River for a weekend-long event where attendees will savor some of the best BBQ and craft beers from around the nation while listening to many of country music’s biggest names and up-and-coming talent.
Jackie Lee: When confronted with the crucible of tragedy, some will melt down and others emerge stronger than ever. The latter was the case for promising young artist Jackie Lee.
Following the heartbreaking death of his mother in June 2016, the 25-year-old vocal powerhouse has undergone a complete transformation – personally and musically – rededicating himself to a whole new attitude and poised for a breakthrough with the romantically-charged single, “Getting Over You.”
Myron Mixon: As a four-time world barbecue champion, Myron Mixon is the winningest man in barbecue. The chief cook of the Jack’s Old South Competition Bar-B-Que Team; the Executive Producer and host of “BBQ Rules” and star of two other hit television shows “BBQ Pitmasters” (which will air its eighth season in 2016) and “BBQ Pitwars”(a competition show that Mixon has won in each of its two seasons) on Discovery’s Destination America. Mixon is the author of the hugely successful The New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011), Everyday Barbeque (Random House, May 2013), and Myron Mixon’s BBQ Rules (Abrams, 2016).
In addition to his books, Myron’s products can be found in retail stores across the country, and in a growing number of international locations. He has two different lines of smokers/grills: the professional-grade line of custom Myron Mixon Smokers and the consumer-level line of Myron Mixon Pitmaster Q3 smokers. His line of cooked meats (Myron Mixon Barbecue) was introduced to Costco customers last summer and is being rolled out nationally now. He has a line of sauces and barbecue rubs. And the Myron Mixon Pitmaster Grill Tool—a combination chef knife, food flipper and bottle opener—has just been launched.
Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world. He’s won over 200 grand championships resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. Myron’s team has taken three first place whole hogs at the Jack Daniels World Championship Invitational Barbeque Competition; has been the Grand Champion at the World Championship in Memphis four times: 2001, 2004, 2007 and 2016; and, has also taken first place in the Whole Hog category at the World Championship in: 2001, 2003, 2004 and 2007. And, his team is the only team to win Grand Championships in Memphis in May, Kansas City BBQ Society, and Florida BBQ Association in the same year. In 2013, he was inducted into the Barbecue Hall Fame in Kansas City. 2016 will also see the opening of two restaurants from Myron: Myron Mixon’s Pitmaster Barbeque in Old Town Alexandria, VA, and Myron Mixon’s Smoke Show in Chicago.