9 minute read
Food
BATTLE OF THE
4X4 Uditatem pelicaerspe, voluptae. Ut ius. Experiae volores sinto mi, quis sime dent, acit fuga. Piet, testios as alit rem que a conse quodi officia seris et prat.et harciendis dolendi dolut derovid ex estio. Molorum ea alitio conem paSam volupta turectas lignat. Ber 4X4 Uditatem pelicaerspe, voluptae. Ut ius. Experiae volores sinto mi, quis sime dent, acit fuga. Piet, testios as alit rem que a conse quodi officia seris et prat.et harciendis dolendi dolut derovid ex estio. Molorum ea alitio conem paSam volupta turectas lignat. Ber epudit, sitibus eicatiumque a qui comnihi ligendaerum non pratis sequia aut et eatem. Soloris inet facias iligent BARBECUES Four U.S. places think they’re tops in this meaty magic. Let these recipes duke it out—which gets your vote? There’s a good reason apple pie is so widely used as a metaphor for Americanness—because “barbecue” would stir up too much debate. Styles of this rugged culinary art vary widely by region, and hot disputes over which region does it best have been known to trigger harsh words, fisticuffs and torrential overpours of barbecue epudit, sitibus eicatiumque a qui comnihi ligendaerum non pratis sequia aut et eatem. Soloris inet facias iligent By Whomever sauce. There’s a risk of making sworn enemies in merely limiting the free-for-all to famous styles from four proud places: Memphis, the Carolinas, St. Louis and the Texas Hill Country. Each of these flavorful contenders has its boasts—and that’s as far as we’ll go. Poultry or pork, white or dark, wet or dry, smoked or grilled, it By Whomever all looks good to us. So you’ll have to try these recipes and decide for yourself which one’s the winner.
Memphis Chicken
The epicenter for Tennessee barbecue is Memphis. Here, meats are prepped in both wet and dry methods, with the sauce of the former comprised of tomato and vinegar. Pulled meats such as chicken are sought after as a solo dish or on top of easy-to-pick-at pizza and nachos.
INGREDIENTS
n 1 chicken, cut up pieces or an equal amount of your preferred pieces n ¼ cup Memphis meat rub n ¼ cup Memphis barbecue sauce n ¼ cup white vinegar n vegetable oil n about 1 cup each of hickory and apple smoking chips (soaked in water for 30 minutes)
DIRECTIONS
n Trim chicken pieces of any excess skin and fat. Pat dry with paper towels. n Brush all sides of the chicken with the vegetable oil and generously sprinkle Memphis rub, coating all sides and even under the skin where possible. Slightly pat chicken to assure a good rub adhesion. Place in refrigerator for 30 minutes. n Preheat a grill to mediumlow heat (250°F) and set up for two-zone cooking. n Prepare the mop sauce by combining the barbecue sauce and vinegar in a mixing bowl. Whisk until well blended. n Place chicken on the cooler side of the grill, skin side up. Arrange chicken so that breasts and wings are furthest from the fire, followed by legs with the thighs being closest to the flames. n Place smoking chips on the coals. If using a gas grill, wrap them in foil with several pierced holes and place on top of the burners. Cover and allow to cook, while maintaining (250°F). n After an hour brush all sides of the chicken with the basting sauce, but return chicken to the skin side up position. Rearrange chicken pieces if it seems any are in danger of burning or under cooking. Cover grill and continue cooking. n After 15 minutes, check chicken with an instant read meat thermometer. You’re going to shoot for 160°F for the breasts and 180°F for the other pieces. Rearrange chicken and replenish charcoal as needed. Continue to cook until desired temperature is reached. Total cook time is usually about two hours. n Prior to removing chicken from the grill, place directly over the fire for about five minutes per side or until slightly seared and grill marks are prevalent. n Brush again with the mop and dust with remaining Memphis rub. Remove from grill and cover with aluminum foil. Allow to rest for 10 minutes. Brush again with and remaining mop sauce, if desired. n Serve it “dry” with Memphis barbecue sauce on the side or brush it on to serve it “wet.”
Carolina Pulled Pork
Vinegar and pepper sauce are the marks of North Carolina’s famed Eastern Style barbecue, and pulled pork sandwiches like the one pictured here are a classic example of this brand. Pitmasters cooking in Lexington Style use a tomato-based barbecue sauce.
INGREDIENTS
n 1 (5 lbs.) bone-in pork shoulder roast n 1 Tbs. salt n ground black pepper n 1½ cups apple cider vinegar n 2 Tbs. brown sugar n 1½ Tbs. hot pepper sauce n 2 tsp. cayenne pepper n 2 tsp. crushed red pepper flakes
DIRECTIONS
n Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover and cook on low for 12 hours. Pork should easily pull apart into strands. n Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save two cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving. n Scoop pork onto a white bun and garnish liberally with your favorite coleslaw.
St. Louis Ribs
Rectangular-cut St. Louis-style ribs have more meat and fat than baby backs, making them more flavorful. A tomato- and vinegar-based sauce gives these ribs an even bigger boost in the taste department.
INGREDIENTS
n 3 lbs. spareribs n 2 Tbs. brown sugar n 2 tsp. kosher salt n 1 tsp. garlic powder n 1 tsp. onion powder n 1 tsp. oregano n ½ tsp. freshly ground black pepper n ½ tsp. chili powder n ½ tsp. mustard powder n ¼ tsp. cayenne pepper n 4 Tbs. butter, cut into cubes n 1 cup barbecue sauce
DIRECTIONS
n Preheat oven to 300°F and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away. n In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated. n Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2½ hours. n Switch oven to broil, unwrap ribs and brush all over with barbecue sauce. n Place back on baking sheet and broil until sauce starts to caramelize, five minutes.
Texas Brisket
The secret to Texas brisket is simplicity: no messy sauces—just a full brisket cut, basic dry ingredients and plenty of patience to allow the meat to smoke to perfection.
INGREDIENTS
n 6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained n 1 beef brisket (5 to 6 lbs.), with a layer of fat at least ¼-inch thick, preferably ½-inch thick n 1 Tbs. coarse salt (kosher or sea) n 1 Tbs. chili powder n 2 tsp. sugar n 1 tsp. freshly ground black pepper n 1 tsp. ground cumin
DIRECTIONS
n Rinse the brisket under cold running water and blot it dry with paper towels. n Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for four to eight hours (or even overnight), but don’t worry if you don’t have time for this—it will be plenty flavorful, even if you cook it right away. n Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe. n When ready to cook, toss 1½ cups of the wood chips on the coals (¾ cup per side). Place the brisket, fat side up, in an foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill. n Smoke cook the brisket until tender enough to shred with your fingers; six hours will likely do it, but it may take as long as eight (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You’ll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about ¾ cup chips per side every time you replenish the coals during the first three hours. n Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
SPECIAL NOTES
n Grilling method: indirect grilling n Advance preparation: four to eight hours for curing the meat (optional); also, allow yourself about six hours cooking time
Why not see a specialist when it comes to your teeth?
When it comes to having your teeth replaced with dental implants, consider specialists who have the expertise. Drs. Anthony Sallustio and Ashley Azizian have completed a combined 6 post graduate accredited specialty programs, have 25 years of experience and continually educate dentists on implant dentistry. Dr. Sallustio is one of the first specialists in central NJ to perform the All-on-4 procedure, completing hundreds of cases over the past 10 years. This treatment allows patients to replace teeth with dental implants in one visit.
Drs. Sallustio and Azizian practice a full scope of prosthetic and cosmetic dentistry. They are highly skilled in ceramic veneers, crowns, bridges, and dental implants. They use digital technology and premier technicians to plan a patient’s new smile. Consider a consultation with Drs. Sallustio and Azizian to analyze your smile.
• Please visit us online at Drasallustio.com • Follow us in Instagram @smilesbyspecialists
