The Alabama Smokehouse Pig Burger With White Barbecue Sauce Recipes

WHITE BARBECUE SAUCE

Steps:

• Add the mayonnaise, vinegar, parsley, sugar, Worcestershire, pepper and salt in a large bowl and whisk until the sauce is combined and homogenous. Taste and season with salt and pepper.

PITMASTER WINGS WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• For the wings: Preheat a grill to 300 degrees F.
• Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
• For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
• Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.

SMOKEHOUSE BURGER

Steps:

• Preheat grill to medium-high; wait until grill reaches 400 degrees F.
• Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
• Cook the patties for 5 minutes, then flip.
• Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
• Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
• Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
• Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
• Preheat a smoker to 240 degrees F.
• Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
• Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
• Rub all sides of the pork belly with the reserved rub.
• Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
• Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
• Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
• Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
• Place aioli back into refrigerator until needed.