Hello, foodies…
Portland, check. Chesapeake City, check. Where are we headed next on our In the Kitchen with David virtual road trip? Memphis! Now, you might remember I was in Memphis not two weeks ago. Corky’s Jimmy Stovall (who just so happens to be joining us this Sunday with a brand-new pulled chicken & wings assortment!) invited me down for the Memphis BBQ Festival and I was NOT about to miss that.
So, foodies, how can you make award-winning, Southern-style barbecue at home? Here’s 2013 Grand Champion, Chris Lilly, from Big Bob Gibson's Bar-B-Q of Decatur, Alabama.
Of course, you can also pick up Corky’s pulled pork here at QVC and try Sunday’s recipe…my Pulled Pork Melt!
Pulled Pork Melt
This recipe is prepared with the Corky’s BBQ (5) 1-lb Rib Racks w/1-lb Pulled Pork & Bonus 1-lb Pork (M26474).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
8 slices Texas-style toast
4 Tbsp butter, softened
1 lb pulled pork
1 cup barbecue sauce
2 cups prepared coleslaw
16 slices Colby Jack cheese
Directions:
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning.
Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/2 cup pulled pork. Top the pulled pork with a 1/2 cup of coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly.
Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4–5 minutes, or until a toasty, golden brown. Then, place the sandwiches on a cookie sheet and bake for about 10 minutes.
Foodies, I can’t WAIT for Sunday when I get to eat another one of these sandwiches. When Chef Lynn and I tried the “test” recipe last week, I thought I died and went to barbecue heaven. I know you’ll agree.
Time for your blog question. What’s the best barbecue you’ve ever had? Ribs? Chicken? Brisket? And, who made it? You? A local restaurant? I think the best barbecue I’ve ever eaten was the pork I roasted for some 250 people back in college. I went out and bought a pig from a local farmer, took it home in my car, and then cooked it on a spit for hours. After that mountain of effort, it was the best thing I’ve ever eaten…and I think it always will be. “See you in Memphis” this Sunday at Noon ET.
Keep it flavorful!
—David