Meat Lover’s Superbowl XLV

I’ve got some delicious meat ideas to make you the king or queen of the day for your big Superbowl party! Anthony Fuller is quite the meat (and everything else) connoisseur. Enjoy these often-tested delightful recipes to keep you on track while at social gatherings.
BRISKET
NIGHT BEFORE: Coat it liberally with a dry rub, and you can use anything you like.  I like sea salt, black pepper, smoked paprika (or regular), garlic powder, etc…(I used to use a liberal amount of brown sugar in this rub, but not anymore!).  Two parts salt to one part each of the other items
OVEN: To cook, wrap in heavy foil and put it in a pan in the oven at 225 for about 10 hours.  Remove from the oven and let it rest for 1/2 hour.  Slice across the grain in thin strips.
SMOKER: Remove from refrigerator about an hour before you start cooking.  Smoke for 6 hours at 225, then remove from smoker, wrap in heavy foil and place in the oven for another 4 hours.  Remove from the oven and let it rest for 1/2 hour.  Slice across the grain in thin strips.
Enjoy!
PORK TENDERLOIN

¼ cup soy sauce (now I use coconut aminos…no more soy for me.  I bought fish sauce for this purpose one time but couldn’t get past the odor, so I didn’t use it!) OR Wheat-Free Tamari

¼ cup Worcestershire (wish I had a soy-free idea for this…maybe just more coconut aminos or plain water)

¼ cup olive oil

1 teaspoon each:

thyme

marjoram

sage

garlic powder

onion powder

ground ginger

salt

pepper

Combine and marinate for a day.

Remove from marinade and bake at 375 just until it reaches 160 degrees.  Remove from oven and let it rest for about 20 minutes before slicing into medallions.

PORK LOIN

Use same marinade as above.

Slice the loin into 1” thick pieces and place in bowl or bag with marinade.  Marinate overnight.

Remove from marinade and cook on the charcoal or gas grill just until done, 160 degrees.

PULLED PORK BARBEQUE

Using the dry rub above, generously rub a pork shoulder or boston butt, wrap it and refrigerate it overnight.

When ready to cook, sprinkle it with a little liquid smoke and cook in a crock pot on low for about 8-10 hours, or until it easily pulls apart with a fork.

OR

Cook it in a smoker at 225 for 6 hours, remove, wrap in heavy foil, and finish it in the oven at 225 for another 2-4 hours.

Remove from oven and let it cool for about 30 minutes, then pull it apart with two forks.

Thanks Anthony!

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