COOKING BROOK TROUT

Beer-Basted Pulled Pork Sliders

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 7 hours

YOU’LL NEED
1 7 to 8 pound pork butt
24 slider buns
1bottle KC Masterpiece® Original Barbecue Sauce

Dry rub
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3? teaspoons garlic salt
? teaspoons chili powder
? teaspoon oregano
? teaspoon cayenne pepper
? teaspoon ground cumin
? teaspoon black pepper

Baste
1 bottle (12-ounce) dark beer
1? cup cider vinegar
1? cup distilled white vinegar
1 cup (2 sticks) butter
? cup Worcestershire
? cup soy sauce
1? tablespoon fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoons sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2teaspoons paprika
1 teaspoon ground cumin

INSTRUCTIONS
1.Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

2.In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

3.When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.

4.While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.

5.Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.

6.Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

I couldn't justify buying a whole bottle of Marsala wine just to make zabaglione, so I made this dish as well. It's simple, delicious, and rich, thanks to the inordinate amount of butter stealthily melted into the sauce.

Ingredients:
New York Strip, halved horizontally (preferably marinated to your tastes as well)
1/2 lg onion, chopped
4 cloves garlic
1 cup mushrooms, halved
1 cup marsala wine
3 tbsp butter

Heat 1/2 tbsp butter in skillet until melted. Add beef. Wait until browning, 2-3 minutes, then flip. Cook an additional 2-3 minutes. Flip again. Continue this until juice starts to run from the steak. Cook 1 extra minute. Remove from skillet.

You should have a nice collection of what modern celebrity cooks eloquently refer to as "brown bits" in the skillet. If you want to speak like a civilized cook, this is called "fond." The term was good enough for Julia, it's damn sure good enough for me.

Add onion and use it to scrape up the fond. This is called "deglazing." Saute until onion browns on the edges. Reduce heat and add Marsala and mushrooms. Simmer until reduced by 1/2. Remove from heat and add remaining butter, swirling constantly to incorporate.

Put steak on plate. Put tastiness on steak. Oh, and pasta if you have it. The package has some killer instructions on how to cook it.