Want to tantalize your taste buds and fill your neighborhood with the irresistible aromas of sweet and smoky meats? Try out these amazing, exclusive recipes from Susie Bulloch of heygrillhey.com.
Cherry Cola Smoked Pork Butt
Prep Time: 10 min. | Cook Time: 12 hrs.
·1 (8–10 lb.) bone-in pork butt (pork shoulder)
· ¼ cup Hey Grill, Hey Sweet BBQ Rub (available at patio-provisions.com)
· 3 cups cherry cola, divided
Cherry Cola BBQ Sauce
· 1 cup ketchup
· 1 cup cherry cola
· ½ cup pitted sweet cherries
· ½ cup brown sugar
· ¼ cup apple cider vinegar
· 2 Tbsp. molasses
· 2 Tbsp. sweet BBQ rub
1. Preheat smoker to 225° F with cherry wood smoke.
2. Inject bone-in pork butt all around with 1 cup cherry cola. Season on all sides with sweet BBQ rub.
3. Smoke pork butt until internal temperature reaches 165° F, spritzing with cherry cola every hour. This typically takes around 8 hours.
4. Transfer pork butt to aluminum pan. Pour 1 cup cherry cola over pork butt in pan and then cover tightly with foil. Return covered pork butt to smoker and cook at 225° F until internal temperature of pork butt reaches 200° F. This usually takes anywhere between 3–4 hours.
5. Prepare cherry cola BBQ sauce by combining all ingredients in medium saucepan. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes. Cool sauce slightly and then transfer to blender. Put lid on blender and then blend until fully combined and smooth.
6. Remove smoked pork butt from smoker and allow to rest for at least 30 minutes before shredding. Remove bone and any gristle or excess fat. Moisten pulled pork with braising liquid from pan before serving with cherry cola BBQ sauce.
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Dry Rubbed Grilled Pork Chops
Prep Time: 10 min. | Cook Time: 14 min.
· 4 bone-in pork loin chops (at least 1 inch thick) Pork Chop Dry Rub
· 2 Tbsp. smoked paprika
· 1 Tbsp. Kosher salt
· 1 Tbsp. black pepper
· 1 Tbsp. brown sugar
· 1 tsp. garlic powder
· 1 tsp. onion powder
· ½ tsp. ground mustard
· ½ tsp. cayenne pepper
1. Combine all ingredients for rub in small bowl and set aside.
2. Prepare grill for two-zone cooking. Allow one half of grill to preheat on medium-high at 400° F for 10 minutes.
3. Sprinkle pork loin chops with rub and massage into meat.
4. Place chops on hottest part of grill and sear for 2–3 minutes on each side.
5. Move chops off direct heat and continue cooking for an additional 5–6 minutes per side until internal temperature of pork chops reaches 145° F.
6. Remove chops from grill and allow to rest for 5–6 minutes before serving.
Crispy Smoked Chicken Wings
Prep Time: 10 min. | Cook Time: 75 min.
· 5 lb. chicken wing flats and drumettes
· 2½ Tbsp. baking powder
· 1 tsp. salt
1. Dry chicken wings thoroughly on all sides with paper towel. Place in zip-top bag.
2. Add baking powder and salt to wings, close bag, and toss to coat evenly.
3. Preheat smoker to 250° F using your favorite wood. Place wings directly on grill grates, close lid, and smoke for 30 minutes.
4. Increase heat in smoker to 425° F and continue cooking for 45 more minutes or until internal temperature of wings reads 175° F. Rotate or flip wings as needed to maintain even cooking and avoid any hot spots on grill.
5. Remove wings from the grill and serve. You can serve plain, tossed in your favorite BBQ seasoning, or with hot sauce.
Himalayan Salted Flank Steak with Grilled Pineapple Salsa
Prep Time: 5 min. | Cook Time: 10 min.
· 1 (1.5–2 lb.) flank steak
· 2 Tbsp. Himalayan salt, coarse
· 1 small pineapple skinned, cored, and cut into spears
· ¼ cup brown sugar
· 1 red bell pepper cut into rings
· 1 orange bell pepper cut into rings
· ½ cup cilantro, chopped
· 1 clove garlic, minced
· Salt to taste
· Juice of 1 lime
1. Preheat grill to 450° F.
2. Season flank steak on both sides with Himalayan salt. Don’t rub in. Set aside while preparing the rest of your ingredients.
3. Place pineapple skewers in gallon bag with brown sugar and gently massage to coat all sides of pineapple with sugar.
4. Open grill and place flank steak, pineapple skewers, and pepper rings directly on grill grates. Close lid and cook for 5 minutes. Open lid and turn over steak, peppers, and pineapple. Close lid and cook for an additional 5 minutes.
5. Remove pineapple and bell peppers to cutting board. Roughly chop together and transfer to medium bowl. Gently stir in cilantro, garlic, lime juice, and salt. Set aside until ready to serve.
6. Test steak for correct internal temperature using a meat thermometer. Temperature should read 125° F for rare, 135° F for medium rare, 145° F for medium, 155° F for medium well, or 165° F for well done. Pick up steak and smack lightly with back side of your knife to shake off any excess salt. Transfer to cutting board. Let steak rest for 4–5 minutes before slicing thinly against the grain.
7. Transfer steak to serving platter (or serve directly from cutting board) and top liberally with grilled pineapple salsa.
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Sweet and Smoky Salmon Seasoning
Prep Time: 5 minutes
· 2 Tbsp. brown sugar
· 2 tsp. black pepper
· 1 tsp. coarse ground sea salt
· ½ tsp. dried basil
· ½ tsp. garlic powder
· ½ tsp. smoked paprika
· 1 lime, zested
1. Combine all ingredients in bowl using a fork or whisk to break up any clumps from brown sugar. Sprinkle liberally on salmon. One batch will season an entire two-pound salmon filet. Use immediately.
2. Bonus: Reserve zested lime and squeeze juice over seasoned salmon while grilling or roasting salmon.
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