Ultimate Pulled Pork BBQ Sandwich
Chef Frank shows you step by step how to make the ultimate pulled pork BBQ sandwich.
Bonus recipe for Nat King Cole Slaw.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
INGREDIENTS
3-5 pound piece of pork shoulder
1/4c bbq sauce
2 TBSP extra virgin olive oil
Brioche bun
1 Tbsp butter
Nat King Cole Slaw
1 cup mayonnaise
1 TBSP honey
1/2 tsp celery seed
1 tsp white vinegar
Combine all above ingredients to make dressing.
2 cups shredded green cabbage
3/4 cups shredded red cabbage
2 TBSP shredded peeled carrot
Combine all above, add dressing a little at a one til slaw is coated to your liking.
DRY RUB
2 tsp garlic powder
2 tsp onion powder
I tsp salt
1tsp Black pepper
1 tsp cumin powder
1 tsp chili powder
1/2 tsp cayenne powder
Combine all above.
RECIPE
1. Coat pork shoulder with olive oil
2. Coat with rub and rest for 1 hour prior to placing in oven
3. Put pork in Dutch oven. 1 hour at 400, then 4 hours at 300...or until ended (Approximately 1 hr. Per pound)
4. Shredded pork with tongs or fork.
5. Return pork to Dutch oven and coat in drippings. If you end up with a lot of fat in pan try to drain most of it before return pork.
6. Heat 1/3 BBQ sauce with 2 TBSP water.
7. Heat pork in sauce.
8. Toast and butter Brioche bun.
9. Put a layer of slaw on the bun, then the meat.
10. EAT THAT THING.
Giant BBQ Rib Sandwich to Feed a Crowd
An entire slab of bbq ribs in a sandwich!
Here is what you'll need!
Giant BBQ Rib Sandwich (To Feed A Crowd)
Servings: 8
INGREDIENTS
1 rack baby back ribs, membrane removed (this is essential for de-boning)
Dry Rub
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons cumin
1 teaspoons chili powder
Glaze
1 cup barbecue sauce
¼ cup honey
1 large loaf bread
¼ cup melted butter
1 tablespoon sesame seeds
2 large onions, sautéed or caramelized
2 tablespoons parsley, chopped
Pickles
White onion slices
PREPARATION
Preheat oven to 300°F/150°C.
Lay the ribs on a long sheet of aluminum foil.
Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.
Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.
Bake the ribs for 3 to 3½ hours, until tender.
Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.
Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.
Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.
Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.
With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.
Slice into about 2-inch sandwiches, and serve!
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Gordon Ramsay Makes an All American Burger
Gordon is cooking up the perfect burger for the 4th of July! Even at the home, you can make the perfect burger!
Made with Hexclad - Get Cookin' with HexClad today: hexclad.com
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The All American Burger (Absolutely Money ????)
Check the full recipe out on my website
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| PRODUCT USED FOR THIS RECIPE |
Napoleon Pro Kettle:
Anvil & Hammer | Professional Damascus Chef Knife:
| MY KNIFE COLLECTION |
Chef Knife with Sheath - 8” German Stainless Steel:
Chef Knife 9.5” Phantom Series (DALSTRONG):
Gladiator Series R-Obliterator Meat Cleaver 9”:
Dalstrong Kiritsuke Chef Knife 8.5”:
Dalstrong Slicing Carving Knife 12’ Slicing & Carving Knifed:
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MEATERMADE MEATER + :
MEATERMADE BLOCK:
| FUEL |
Charcoals I use:
Fogo Super Premium All-Natural Hardwood Lump Charcoal 17.6 LBS:
Fogo Super Premium All-Natural Hardwood Large Lump Charcoal 35 Pounds:
| Pellets I Use |
Bear Mountain BBQ Oak Pellets:
Bear Mountain BBQ Craft Blends All Natural Smoky Gourmet Blend:
| CHARCOAL GRILLS I USE |
Napoleon Grills Charcoal Kettle Grill:
Weber 18501001 Summit:
Kamado Joe KJ15041021 Big Joe inch Charcoal Grill 24 inch:
Kamado Joe KJ23RHC Classic II Charcoal Grill, 18 inch:
Masterbuilt Gravity Series 560 Digital Charcoal Grill:
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CUISINART 360 XL 22-Inch Round Flat Top: MLB C t
Cuisinart 360 see XL 30 Inch Round Flat Top:
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Marquette Castings Flat top:
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Super Skewer Forked Brazilian:
Goutime Kabob Skewers 23 Inch Long,1 Inch Wide:
Cuisinart Deluxe Grill Set:
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Meater Block:
Hexclad 12 frying pan:
AMMEX GlovePlus Black:
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Better Than Fast Food! Classic Smash Burger Recipe
Get THE SMASH tool to make the perfect smash burgers:
Craving that fast food or diner-style burger? The Classic Smashed Burger fits the bill. Ooey gooey cheese is practically dripping off this smashed burger with toasted bun. Make this special sauce or top it with anything you like!
Get the Classic Smashed Burger recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® ground beef, 80/20 lean
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon grated yellow onion
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
4 white hamburger buns
2 tablespoons butter, room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 slices American cheese
2 cups shredded iceburg lettuce
8 slices vine-ripe tomatoes
Learn more about ground beef here:
~~ If it's not CERTIFIED, it's not the best. ~~
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All American Grilled Cheeseburger
Hamburger grilled on a charcoal grill with cheese and bacon makes for an All American Grilled Cheeseburger
#grilledburger #allamericanburger #howtobbqright
All American Grilled Cheeseburger Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Killer Hogs AP Seasoning
- Burger Press
- Killer Hogs Steak Rub
- Tumbleweed Fire Starters
Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American style cheeseburger. There’s nothing fancy here - I use 80/20 ground chuck, a good fire, some seasoning, and my favorite burger toppings to create this master piece.
I’m not sure what grill I used to cook my first burger but if I was a betting man, I’d say that it was a Weber grill. I would guess the classic 22” Weber kettle has cooked more burgers than any other grill in America, but you don’t have to own a Weber to cook a good burger. Any grill will do the job but I do recommend setting it up for a 2 zone fire. That way you have a hot zone and a cool zone just incase those burgers start flaring up.
Once you have the grill ready the burger cooking part is easy. Divide 1lb of ground chuck into four portions and patty it out. I do like to season the meat before forming the patty to add flavor to the inside of the meat with KillerHogs AP Seasoning ; and I also season the outside with a corse seasoning like my Killer Hogs Steak Rub . You can use any burger seasoning or simply go with salt and pepper.
To grill the burgers place each patty on the cool side of the grill first - here’s a little tip - use your thumb to make an indention in the center of each burger and place a pat of burger in the thumb print (it’ll make them juicy).
Set a timer for 6 minutes on the first side (after 3 minutes I move them closer to the direct heat side). Flip the burgers over and repeat -starting them a little away from the coals and then moving them closer so you get some flame action. After 12 total minutes the burgers should be about medium internally (you can cook them as long or as little as you desire). Right before taking them off the grill - like 30 seconds - add a slice of American Cheese to each burger.
To build my classic American Burger I start with a toasted sesame seed bun. Slather it with mayo then a squeeze or two of mustard; layer on green leaf lettuce, sliced ripe tomato, and dill pickles; add the burger and top it with 2 strips of crispy bacon followed by the top bun slathered with more mayo of course. There you have it - my all time favorite - All American Grilled Cheeseburger Recipe
All American Grilled Cheeseburger Recipe Ingredients:
- 1lb 80/20 ground chuck
- 1 teaspoon Killer Hogs AP Seasoning
- 1 Tablespoon Killer Hogs Steak Rub
- 4 pats of salted butter
- 8 strips of bacon cooked
- 4 sesame seed hamburger buns - toasted
- Lettuce, sliced tomatoes, Pickles, Mayo, and Mustard
Directions:
1. Prepare Weber kettle style grill for 2 zone cooking - hot coals on one side and cool zone on the opposite side.
2. Season the ground chuck with AP Seasoning and divide into 4 portions forming each into a ball. Place each ball of ground chuck on a burger press (or form into a patty by hand)
3. Season each burger patty with steak seasoning on both sides. Make an indention in the center of each patty and place a pat of butter in the depressions.
4. Place the burgers on the grill grate on the cool side at first. After 3 minutes move them a little closer to the fire but not directly over. Flip each patty after 6 minutes and repeat the process until the reach your desired doneness (mine is medium which is about 12 total min cook time)
5. Place a slice of cheese over each burger right at the end and let it melt for 30 seconds before removing the burgers from the grill.
6. To build the burgers start with a toasted sesame see bun slathered with mayo and a little mustard on the bottom bun. Add your favorite burger toppings mine are: lettuce, sliced tomato, and hamburger style dill pickle slices. Place the burger patty on top and finally the top half of the bun slathered with a little extra mayo.
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