Pulled Pork Sandbros

FUCKING BOMB - This is kind of a duplicated post however as the method is pretty similar to my carnitbros recipe

Feeds 8-10

1/2 hour prep time

12 hours cooking time

• Whole bone-in pork butt or pork shoulder (3-5 lbs, don't pay more than $2.99/lb)
• One can of vegetable/beef/chicken BROth
• 2 sweet white onions
• 4 cloves garlic
• 1 package of hamburger buns
• 1 bottle of Sweet Baby Ray's bbq sauce
• Salt
• Pepper
• Chile powder
• Large crock pot or dutch oven

Start this around 6 am

1. Turn your crock pot on low, while heating up, score the fat side of the meat with 1 inch marks, and roughly chop your onion and break up your garlic and feel free to toss the garlic/onion peels into the pot
2. Shake spices over the meat
3. Place the pork fat side up into the crockpot (if using a dutch oven you will need to do some experimentation but you should leave the stove on medium-low) and pour the can of broth/vinegar into the pot
4. Toss all the veggies into the BROth and cover.
5. If possible, turn the meat once half-way through cooking (no biggie if you can't, recipe is best to leave on a weekday)
6. After 10-12 hours, drain all the liquid (has so much flavor if you want to save it for whatever reason) and pull the main bone from the meat, I PROMISE it won't be tough
7. Toss the meat with forks or tongs
8. Mix bbq sauce and meat to taste (I usually do it with small amounts at a time unless I want to do something else with the meat such as put on rice)
9. Plate
10. Buy me a beer for sharing this recipe

Round tip Steak

This is quick and easy - you can do what you want with it. Eat it with some veggies or wrap it in tortillas like I do with pretty much every piece of meat I cook

This is how I did it last:

Feeds 1 bro

5 minute prep time

12 minute cook time

• 1 Round tip steak (likely 3/4 lb.) - don't pay more than 5.99/lb
• 1 pinch of chile powder
• 1 pinch of garlic powder
• 1 pinch of pepper
• 1 pinch of salt
• 1 tsp of olive oil

Turn your skillet to medium high heat

1. Sprinkle your spices over both ends of the steak
2. Pour the oil into the hot skillet
3. Place the steak on the pan and fry for 3-5 minutes or until a slight bark/blackening forms on the side
4. Flip the steak and cook for an additional 3-5 minutes to achieve consistent barking.
5. Turn the heat off and allow the steak to sit in the cooling pan for another 2 minutes.
6. Check for doneness using the method below.

The Finger Test to Check the Doneness of Meat

METHOD:

Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.)

Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

BroBQ Ribs

This shit is my jam. I have been refining this bitch for years and I think i've finally perfected it. However, I suggest to ALWAYS continue to change your recipe because thats how you done get learned how to chef.

This is how I did it last:

Feeds 2-4

1/2 hour prep time

5 hours cook time

• 1 rack of ribs (do baby back, st. louis spare ribs are bigger and cheaper but don't turn out as delicious) 3.99/lb TOPS
• 1 bottle Sweet Baby Ray's bbq sauce (all varieties are the bomb)
• 1 serranbro pepper
• 1 anaheim pepper
• 2 jalepebro pepper
• 1 small onion
• 1 tsp of old bay
• 1 tsp of garlic powder
• 1 tsp of pepper
• 1 tsp of salt

Preheat your oven to 275. That's right, this bitch is low and slow.

1. Remove the membrane from the underside of the rack and place on a foiled baking sheet
2. Sprinkle the spices over the top of the rack
3. Chop the peppers and onions (no need to do anything fancy) and place on the sheet around the ribbies
4. Cover the rack with some tinfoil and place in the oven for 3.5 hours
5. Take those motherfuckers out and let sit for 1/2 hour (make sure the meat has begun to recede along the bones (along the tapered end of the rack)
6. Light up a bbq or smoker
7. Gather the peppers and onions from the rack and throw that all into a food processor and blend with half bottle of sauce
8. Slather that shit on the rack and place on the hot grill
9. Grill on both sides until you get a slight bark from the caramelized sauce on the meat.
10. Let rest for 10 minutes
11. Slice into individual ribs and enjoy my #2 best recipe (Santa Maria tri-tip to come)

Super Bowl Clam Dipski

One of my favorite things to eat while watchin huge dudes in spandex smash each other. This shit's easier than a motherfucker

Feeds 4-6

10 minute prep time

• 1 package of creamy cheesy (8 ounces) - softened
• 1 can of minced clamskis (6.5 ouncers)
• 1/4 cup maybronnaise
• 1 squirt of sriracha
• 3-4 dashes Worcestershire
• Pinch of salt
• Pinch of old bay
• Pinch of pepper
• 1 bag ruffles or kettle chips

Ok you wanna leave the cream cheese out for a few hours so it's soft and malleable.

1. Put the cream cheese into a large bowl
2. Mix in the clams (save the liquid) and mayo - begin to stir
3. Add the clam broth to thin the dip to desire consistency
4. Add the rest of the shit and stir