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Ralph Bushey's Hand-Pulled Pork BBQ Sandwiches
Items required:
- Hamburger rolls
- Aluminum or stainless steel steam table pan
- 8 oz. water
- 2 whole pork shoulder butts
- Aluminum foil
- Hickory chips or chunks (soaked in cold water for at least 1 hour)
- Charcoal or charcoal briquettes
- Two 20 oz. bottles of Uncle Ralph's Magic Sauce™
- Weber grill or any indirect heat smoker
Directions:
- Place pork butts, fat side up, into steam table pan.
- Add the water and seal with aluminum foil.
- Cook in 250° pre-heated over for 4 hours, or until tender.
- Remove pork butts from pan, saving liquid.
- Place meat in pre-lit smoker (do not place meat directly over hot coals).
- Add hickory chunks to fire and baste meat with saved liquid every 30 minutes for 3 hours.
- When meat is completely golden brown, remove from smoker and cool in refrigerator for approximately 1 hour. Meat will have a pink color inside from the smoke.
- Remove from refrigerator and tear apart by hand, removing all fat, gristle, and bone.
- Pour in sauce and mix thoroughly.
- Heat in covered pan in 250° oven for 30-40 minutes or in large frying pan on top of stove over low heat.
- Serve on hamburger rolls.
Uncle Ralph's Magic Macaroni Salad
- Boil desired quantity of elbow macaroni, rinse, and drain.
- Add the following to taste:
- Mayonnaise
- Finely-chopped celery
- Finely-chopped red onion
- Diced tomatoes (optional)
- Sweet relish
- Yellow mustard
- Diced hard-boiled eggs
- Equal amounts of seasoning salt and black pepper
- Add approximately ½ c white sugar per pound of macaroni (optional).
- Pour in generous amounts of Uncle Ralph's Magic Sauce™ and mix thoroughly.
- Place slices of hard-boiled egg over smoothed surface of salad and sprinkle paprika over all.
- Chill thoroughly before serving.
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