MILLIE'S CAFE
The Harley Davidson Cafe
Harley Hog Sandwich
by Todd Wilbur
6 to 8 lb. boneless
pork butt, tied
Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper
12 large round rolls
1. Combine all of the rub ingredients. Coat the pork butt
evenly with mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt
in a smoker on rack at 220 degrees for 8 hours, with
smoke going for 2 hours. Let it cool slightly. Break the
meat apart with your hands.
3. Sauté' onions in oil in heavy saucepan until
translucent. Add the remaining ingredients and cook until
mixture is thick and coats the back of a spoon. Puree the
sauce and let it cool. (Sauce can be made 2 to 3 days in
advance and refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy
saucepan. Cook until it is heated through.
5. To serve: Pile the pork on the rolls. Serve with
french fries and cole slaw if desired.
Exported from MasterCook
Long John Silver's Batter Dipped Fish
3 Cups Soybean oil
2 Pounds Fresh cod fillets
1 Cups Self-rising flour
1/3 Cup Dry Mustard
1 Cup Water
1 Egg
2 Teaspoons Granulated sugar
2 Teaspoons Salt
Sift together mustard and flour.
Heat oil to 400. Cut the fish into approximately 7x2" wedges.
With a mixer blend the flour mixture, water, egg, sugar, and salt.
Dip each fillet into the batter coating generously and quickly drop in the oil.
Fry each fillet until dark golden brown about 5 minutes.
Remove and drain. Soybean oil and mustard flour are the secrets here.
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