Smokey Bones Restaurant Recipes

SMOKEY BONES PORK SHOULDER RECIPE

Steps:

• Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
• Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
• Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.
• Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
• Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
• Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.

HEARTY SOUTHERN "SMOKEY BONE'S BRUNSWICK STEW

Steps:

• 1. Place diced onions & garlic in pan with olive oil and 1 Tbsp butter, soften onions to almost clear, put in dutch oven or slow cooker, add the rest of the ingrdients. Be sure to taste as you go. I used 2 Tbsp red pepper flakes but I like it alittle spicey. If using a slow cooker, place on high for 1 hr, then reduce to low for 4-6 hrs. If using a dutch oven, place on med high for 1 hr stirring often, then put on low for 3-4 hrs. This is an amazing southern tasty stew, great for gatherings.

SMOKEY BONES BRUNSWICK STEW

Steps:

• • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• • Remove chicken and pour stock into a bowl or large measuring cup.
• • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• • In a large skillet, cook beef over medium heat until about half done.
• • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• • Stir occasionally, adding stock if needed.
• Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

SMOKEY BONES HONEY PECAN BUTTER

Steps:

• Preheat oven to 350°F
• Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
• Chop cooled pecans.
• Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
• Blend on low speed adding honey and continue until all ingredients are well mixed.
• Place in serving dish or bowl and refrigerate until ready for use.
• Serve with warm cornbread.