There’s nothing like a Texas BBQ to make you think of summer. Here, champion pit master Chris Lilly of Big Bob Gibson’s BBQ for Grilling.com shares his delicious beer-based pulled pork sliders and grilled Mexican corn.
Recipe: Beer-based pulled pork sliders (on this page) Recipe: Grilled Mexican corn (on this page)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.
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.
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.
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.
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.
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.
Makes 12 servings; Prep time: 20 minutes, Cook time: 7 hours
In a small bowl combine the yogurt, mayonnaise, and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
Build a charcoal fire for direct grilling using Kingsford charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚ F) for 6-7 minutes, turning every two minutes until kernels start to soften.
Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.
This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese. This recipe decreases the fat and amps up the flavor by cutting the mayonnaise with yogurt and lime juice, and using a seasoning blend of chili powder, cumin and cayenne pepper.
Makes 5-6 main courses or 10-12 side dishes; Prep time: 10 minutes, Cook time: 6-7 minutes
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