Traditional recipes

Mr. Gillespie's Neighborhood

Mr. Gillespie's Neighborhood

“Sustainable,” “organic,” “local,” and “fresh” are ubiquitous terms: used a lot in the culinary world, they are bywords for quality, and have become necessarily associated with chefs who really give a hoot about what they make. In any given case, it can be debatable how committed to such qualities a chef is. But take a glance at chef Kevin Gillespie’s pedigree, and you’ll see that his commitment towards quality foods is akin to that of a mother’s love.

Gillespie has been stationed in Atlanta for his entire career, except for a brief stint in Portland, Ore. in 2006. He is a graduate of the Art Institute of Atlanta, and worked part-time at various restaurants in the city while a full-time student there. But one of his most significant qualifications may be the position he held on Bravo’s “Top Chef” series, voted “fan favorite” by viewers and rising to be one of the final three contestants in the show’s sixth season.

The reputations of his restaurants precede them: for one, at the Woodfire Grill, at which he served as executive chef from 2009 to 2012, he earned a hefty load of accolades, and it is generally recognized as one of the finest restaurants in Atlanta. Today, Chef Gillespie is the owner and executive chef of Gunshow, the restaurant that he opened in May 2013. The restaurant features an unconventional dining style in which the chef prepares a selection of dishes that are sent into the dining room to be chosen by guests. According to Gillespie’s bio on his website, Gunshow’s “menu is ever evolving with wonderfully delicious food that is seasonally rooted, locally focused and unlimited in its stylistic boundaries.”

So what else is new for Chef Gillespie, and what’s in his future? Interestingly, in February, he made an appearance on the animated FX series Archer as a cross-dressing truck driver who looked suspiciously like Gillespie himself. He also remains active in a slew of culinary events in Atlanta and elsewhere, such as the Charleston Food and Wine Festival. Finally, to add to his 2012 debut cookbook Fire in My Belly, he’s working again with David Joachim on his next one, due out in 2015. A Georgia guy to the bone, he lives just outside Atlanta with his wife.


Corn Pudding: Fred Rogers’ Family Recipe

That is one of my favorite quotes from Mister Rogers. He said those wise words many years ago, yet they still resonate today. The public’s love, respect and admiration for him is more palpable than ever, too.

March 20 is Fred Roger’s birthday. To celebrate, we are sharing his grandmother’s recipe for corn pudding, one of his favorite dishes. I think of corn pudding as an old-school comfort food that many families serve at special gatherings. There are plenty of variations some use fresh corn, canned corn, sour cream, cream cheese–even jalapeños. This version from Mister Rogers’ grandmother is quite simple. (My kind of recipe!) I tweaked it slightly by reducing the salt, and adding pepper and sugar.

I hope you’ll give this corn pudding recipe a try. It’s a lovely way to bring a little bit of Mister Rogers into your home. From all of us at Kitchen Explorers, Happy Birthday, Mister Rogers!

Thanks to the Fred Rogers Company for sharing this very special recipe with us!


The Meatwave

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Compared to ribs, pulled pork didn't take me long to get it to a place I was happy with. In just about one and half Meatwave seasons, I felt my recipe for a smoked pork butt was pretty top notch. I actually preferred my homemade pork to most I got in restaurants and at the Big Apple BBQ Block Party, with one big exception, Big Bob Gibson's. To this day, I have not eaten a barbecued pork shoulder that is as juicy, tender, and flavorful as the ones that pitmaster Chris Lilly churns out. I figured that I could never match such a seasoned pro, and was perfectly fine with my own pork, so never bothered trying to match it.

Having a chance to sit down and talk swine with Chris Lilly the day prior to this year's Block Party, then getting some pork making tips the following day, and having eaten another one of his fantastic sandwiches, I thought I really should be shooting for the stars and decided to amp up my pulled pork game. After this resolve, was there any place else to start except for the recipe that I aspire to?

Where I start with a molasses-based brine for my pulled pork, Chris Lilly takes to an injection method&mdashhe said to think of it as a "quicky brine." Flavored primarily with apple juice, the liquid gets injected all over the pork butt, filling it with as much juice as it can take. Although I found something satisfying with my original recipe taking nearly two days from start to finish due to the 12 hour brine, there was something even more satisfying about taking a big needle to a massive hunk of meat&mdashlike payback for all those doctors visits.

With the pork thoroughly injected, the rub can be applied right away. I tend to like my rubs on the spicy side, so the recipe for a more sugary one gave me pause. I definitely didn't want a pork that was overly sweet, but I also wanted to follow the recipe as closely as possible. I went with it and prayed for the best in the end, also knowing that the chili powder I make packs way more heat than what you get off the shelf.

Although the original recipe called for the pork going straight onto the smoker, and there's great worth in a pork butt prep that only takes a few minutes, I have not had a piece of rubbed meat that hasn't improved with an overnight stay in the fridge. I foiled up my two beautiful butts and gave them a rest to absorb some of the flavors of the rub.

The next day couldn't have come soon enough&mdashit was finally to cook! Needing the butts done at 2pm for Carne-val, I had to get them into the smoker by 10pm the night before. So a few dozen coals were lit around 9:30pm and, using the minion method on my Weber bullet, I had the pork in right on time. It only took about an hour for the smoker to reach 225, and there it stayed, steady for the entire cook, emitting the sweet smell produced by a combination of oak and apple woods.

In the last few hours of the cook, Chris Lilly applies a vinegar sauce to the pork every hour. This represented a 180 to my usual apple juice spray with a spicy rub, turning it over and using a spicy mop on a sweet rub instead. The mop sauce is a simple mixture of vinegar, cayenne, salt, and lemon slices, and according to his book, was kept a secret until recently.

Almost like clockwork, the pork hit 195 degrees and was ready to come out of the smoker 16 hours later. Although I had been mopping them, it wasn't until they were done that I took a good long stare and marveled at their beauty. The bark was amazing, nice and thick with cracks exposing the juicy meat below. Despite my best efforts to keep them whole, they were so tender that they started to fall apart during removal.

After a half hours' rest, I couldn't wait any longer and broke into the still pipping hot meat. I pulled as fast as I could, removing any excess fat along the way, until I had filled up an entire pan with luscious meat. The recipe didn't call for it, but I took a cue from the way Chris Lilly prepared his pork at the Block Party and mixed in some of the remaining vinegar mop with the final pulled pork, giving it an extra boost of tangy juice.

Now isn't that a sight for sore eyes? The beauty of it gets me every time, but the flavor put its good looks to shame. Now I won't be saying I've completely matched Big Bob Gibson's pork shoulder, but this came pretty damn close and definitely took my pork sills up a notch or two. Each bite oozes juice that is sweet, spicy, tangy, and, most importantly, porky. Nothing outdoes the natural flavor of the meat, instead the rub, injection, and vinegar mop only seem to enhance it, which is what makes this superior in my mind. It's so good, it needs nothing else, but if you were to add anything to this masterpiece of meat, I'd use nothing other than a NC vinegar sauce&mdashanything else might could have the potential to mask its greatness.

Published on Wed Aug 11, 2010 by Joshua Bousel

Big Bob Gibsons Championship Pork Shoulder

  • Yield 20 servings
  • Prep 30 Minutes
  • Inactive 8 Hours 30 Minutes
  • Cook 14 Hours
  • Total 23 Hours

Ingredients

  • For the Dry Rub
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon dark brown sugar
  • 2 1/4 teaspoons garlic salt
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • For the Injection
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 2 tablespoons Worcestershire sauce
  • For the Vinegar Mop
  • 1 3/4 cup apple cider vinegar
  • 1/8 cup cayenne pepper
  • 1/2 tablespoon kosher salt
  • 2 slices of lemon
  • 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds

Procedure

  1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside.
  2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
  3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside.
  4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour.
  5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.

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Comments

Ben Thanks for posting this. I've been using the Renowned Mr. Brown rub, because it's been one of my favorites, but I think this one has it beat. I'm definitely going to try this my next cook in my WSM, along with your NC vinegar sauce. How could it not come out great! Posted Wed, Aug 11 2010 9:30PM

Mike Look at that bark! I need to try injections next time I do a butt. I've heard good things. I guess I should experience it for myself! Great post! Posted Wed, Aug 11 2010 10:10PM

Josh @Ben I haven't tried the Renowned Mr. Brown, maybe that will have to be next. Have you ever done the mustard slathered one? I always wondered how that turns out.

@Mike Thanks! I would definitely recommend the injection, it's quick and simple and adds a noticeable juiciness in the end. Posted Thu, Aug 12 2010 10:24AM

Ben Josh, I have used a mustard slather, in conjuction with the Renowned Mr. Brown. I cannot tell any difference in the taste, as you don't taste the mustard after it's cooked, but it makes the rub stick much better to the meat. I generally don't use it, since the rub will stick pretty good without it. I find if I inject, then rub the pork butt, wrap and refrigerate it overnight, then re-rub again before smoking works best for me.

Have you tried an automatic temp controller on the WSM? I'm using a BBQ Guru temp controller with the Nu-Temp wireless therms. It's allowed me to remotely monitor my smoker temps and meat temps and still get a normal nights sleep. Best gadgets I've ever bought for the WSM.

Keep up the good work, I've got you bookmarked and I like what you're doing. Posted Thu, Aug 12 2010 11:33AM

Josh @Ben I haven't tried the BBQ Guru. Personally, I don't sweat the temp. I never have a problem with the WSM running hotter than 250 or lower than 200, unless the coals are out. So as long as it's in that range, I'm good. With such a long cook, I can't image some temp variations making much of a difference.

With the Minion method, I feel pretty confident going to bed, getting a full night sleep, and waking to see the smoker still running at a decent temp. For these butts, I went to bed when the smoker hit 225, woke up and it was the same. Don't know what happened in the 7 hours of sleep, but I do know it didn't make this pork taste any less delicious :) Posted Thu, Aug 12 2010 11:45AM

DGB YES
I know what I'm doing this weekend.
Do me like that, cannibals. Posted Thu, Aug 12 2010 2:07PM

Josh @DGB "Do me like that, cannibals." Best comment ever! Posted Thu, Aug 12 2010 2:46PM

Chris I have used Chris' injection for a few years with consistently great results. I have not used his mop sauce (have the book though) so I was interested to hear your thoughts about it. I'll give it a try the next couple of butts I do. Just curious to see what that will do to/for my bark, which is already pretty darn good.

(Oh yeah, check out my August giveaway post for a chance to win a Masterbuilt Electric Smoker. They are sponsoring my giveaway this month. Now if I can just get Big Green Egg to sponsor me one month ) ) Posted Sun, Aug 15 2010 12:48PM

JoshGrillsItAll I will have to try this. I have had pork butt on my mind the last week or so. Thanks!! Posted Sun, Aug 22 2010 3:18PM

Chef Jay What an interesting idea. I enjoy reading unique recipes like this one. If you have time, please visit my site as well for more creative barbecue recipes! Posted Mon, Aug 30 2010 4:22PM

woosa42 i have 1 question. after every hr. that i add water or basting the meat i lose my temp. it's a big pain. i use the minion method and this still happens. how do i fix this Posted Sat, May 28 2011 8:33AM

Josh @woosa42 With the Minion Method, I don't have too much of a problem with temperature after it's been going steady for a few hours. I may lose 5-10 degrees when I baste, but it quickly recovers. I come from a mindset that that moderate temperature fluctuations up or down aren't much of a worry when you have something cooking for 16 hours.

How much heat are you losing? Posted Sat, May 28 2011 12:58PM

Michael I also have the Big Bob book. I'm curious about your application of the "sop mop" to the chopped pork. I've seen Chris do that at the Block Party in NYC. I'm interested about the quantity you added though. I'm thinking about 1/4 C vinegar per 4lbs. pork? Anymore than that would overwhelm the pork (keeping in mind that I'll be employing his Memphis-red sauce, and not a Carolina vinegar). Thanks very much Posted Thu, Jun 30 2011 2:02AM

Michael I also see that you used apple cider vinegar where Chris calls for colored vinegar or white vinegar (as a substitute). I find that AC vinegar has a particular mustiness to it. Any info on that in the taste test? Or did the NC sauce you used mask the sop mop altogether? Sorry to bombard you with questions. Posted Thu, Jun 30 2011 4:00AM

Josh @Michael I wouldn't used a tomato sauce as a mop, you need a thin sauce to penetrate the meat instead of sit atop of it. For a Memphis-style sauce, you can add it in the end, after the pork is pulled and I'd start small and then start mixing in more until you're happy with the flavor.

I almost never use white vinegar for my barbecue, I personally like the flavor of apple cider vinegar much better, which is why I used it. I never did a comparison between white and apple cider here, so I can't elaborate on how they differ in this recipe. In the end, I added enough vinegar to just give the pork a little extra juiciness and slight tang, the NC sauce added on the sandwich really provided the strong vinegar flavor and spice. Posted Thu, Jun 30 2011 10:42AM

randall Is the recipe correct for thr mop. 1/8 cup cayenne is hot. Thats 2 TBSP. I mixed 1 tsp (5ml) and its still very hot. I like habaneros so heat is not a problem but the 1/8 tsp in the injection makes more sense. Posted Sun, Jul 10 2011 3:06PM

Josh @Randall 1/8 a cup for the mop is correct. This is mainly used as a baste when cooking, so it's pretty diluted on the pork, and it adds the heat to the fairly sugary rub, so it all evens out. Posted Sun, Jul 10 2011 9:46PM

kyle you only need to use the injection on an average cut of meat, a good pork butt does not need any injection Posted Wed, Sep 28 2011 12:32PM

Ken My little butts (3 1/2) pounds took twelve hours at 215 to reach pork perfection. Seems kinda long but I did calibrate the thermometer. Will probably turn up the heat a bit next time! Posted Tue, Oct 11 2011 8:34PM

Matt Just completed my first attempt doing 2 six lbs. butts using this recipe and method. WOW, they are perfect! It took some time to get the temp to regulate in my Weber grill, not smoker, but they turned out incredible. Thanks for the inspiration, I'm sure that as my knowledge and experience grows in butts and bounds the butts themselves are going to be better and better! Thanks Posted Mon, May 28 2012 12:52PM

Jonathon Trying my first shoulder as we speak using this recipe. I have a side chamber smoker so I am battling temp regulation. Hopefully if I can manage my heat levels it will turn out as great as it sounds! Posted Wed, Sep 19 2012 5:18AM

Jonathon Turned out pretty fantastic if I do say so myself. I did make a few modifications to the recipes, not as much spice because my wife can't eat spicy food. ie even black pepper, also I pulled my shoulder off at 185 degrees instead of the 195 that it recommended. I went through 42 lbs of fuel trying to keep my smoker going last night since it was so cool, but it held up and the shoulder came out moist and tender!! Posted Wed, Sep 19 2012 4:37PM

Josh @Jonathon That's great!

42lbs, damn. You should wrap some insulation around that thing. I usually go through 15-18lbs depending on the weather. Posted Wed, Sep 19 2012 4:39PM

kerry The injection made my 12lb. shoulder way to salty and i like salt! I injected and put it right on the smoker. Posted Sat, Oct 27 2012 12:10PM

Todd the wife purchased an electric wood smoker as a gift to me for Christmas, any advice? Differences? or anything I should be aware of/look out for?

Going to do a 10lb shoulder this weekend for the first time Posted Wed, Apr 10 2013 9:01AM

Bobby Do you out the pork on fat side up or fat side down? Posted Wed, Apr 24 2013 8:16AM

Josh @Bobby I've always done mine fat side up, but I'm under the impression it doesn't make a big difference either way. Posted Wed, Apr 24 2013 8:53AM

Vlperk Kerry says, your BBQ may be too salty because you used table salt rather than kosher salt in the injection solution. You should use only 1/2 as much table salt as kosher salt. Posted Sun, May 26 2013 6:24PM

mike recipe Posted Tue, May 28 2013 7:01AM

Tony I was just wondering if you put water in the pan, or if you just foil it out and cook it dry Posted Thu, May 30 2013 12:16AM

Josh @Tony I put water in the pan. I only foil the pan if I want to cook something at a higher temp, like when I smoke turkeys or chickens. Posted Thu, May 30 2013 6:40PM

Matt I was watching Chris Lilly on Fox News last Sunday morning, and wanted to know how long he cooked this pork butt on the Weber Grill with indirect heat. Posted Thu, Jun 13 2013 12:31PM

Heather Feeling a little out of place being the only girl on here :-) But I need advice! I am hosting a wedding reception for about 100 people (mixed crowd), how much meat should I use? I was thinking 60lbs, but some sites say 1lb per person and some say 1/4 lb per person. Any thoughts? Also, any recommendations for doing it in the oven. I do not have the means to smoke it even though I would love to.

Thanks in advance! Posted Fri, Jun 14 2013 12:32AM

Gabe Interesting Kris the recipe is similar to the chris lily's on http://www.virtualweberbullet.com/pork4.html except that recipe has quite a bit more rub ingredients and no basting. I am doing pork bytts this wknd and confused which one to use. Were you really only using those measurements you provided? Seems like you would need more rub Posted Fri, Jun 14 2013 10:15AM

Josh @Gabe The recipe here should be enough for 2 pork butts. The one on VWB will make more than you need. I personally always make more than I need and save the leftovers to use again. So you can go with either recipe and be fine. Posted Fri, Jun 14 2013 1:17PM

Josh @Heather If you're serving this as sandwiches, figure around 1/2lb or a little more of pre-cooked meat per person. For 100 people, I'd probably do 9 (maybe 10 to be safe) butts.

You could do this in the oven, but you can't get the smoke, which is a huge part of the overall flavor of the pork. Posted Fri, Jun 14 2013 1:22PM

Heather @Josh Thanks! I know I am bummed about not being able to smoke it, but was thinking maybe I could use a liquid smoke to get a similar flavor. I would like to freeze the meat for the event in 3 weeks, because I will have 1 million other things to do that week, I just won't have a whole lot of time to do it up right the week of. Have you tried freezing this recipe? Would the NC Vinegar sauce freeze OK? I'm thinking if I really lather it on, it should keep the meat nice and tender during the thawing and reheating process. Posted Sat, Jun 15 2013 1:41AM

Josh @Heather I avoid liquid smoke at all costs, I hate that stuff. It's overpowering and acrid in my opinion, so I'd rather have the pork sans smoke than with liquid smoke.

The pulled pork freezes well, but it will certainly be drier after reheating and the texture of the meat is never as luscious as it is after being freshly pulled. I like to reheat mine with vinegar sauce added in to give it extra moisture.

Also, there's no need to freeze the vinegar sauce, it should keep in the fridge for a long time. Posted Sun, Jun 16 2013 8:28PM

John Are you using bone-in butts? And why did you use two butts instead of one whole shoulder?--Just because of the added marbling? Thoughts on differences between the two, or on bone-in vs. de-boned? Thanks for your help can't wait to do this this weekend! Posted Sat, Jun 22 2013 12:36PM

Josh @John I use bone-in butts. I use them rather than whole shoulder because they're much more readily available in my neighborhood--I think I'd have to special order a whole shoulder. Posted Thu, Jul 4 2013 12:44PM

Jeff zorich Thank you for making me look like a hero in front of a party I had to cook for.No left overs on a 12lbs pork butt.Thank you again Jeff from buffalo ny Posted Mon, Jul 15 2013 1:10PM

denise how do you join

I am trying to find a place to sign up via email

Posted Sun, Jul 21 2013 4:58PM

Alisha Okay Another Lady here, and I am diving into this big time. I have a family reunion I am cooking for 80-100 ppl high %kids too. I have 10 7 lbs pork butts I am going to cook up in a Traeger, well actually going to have to also cook two of them in a stand up propane because they wont all fit into the traeger. I will start them the night before and let them go though the night. I have a wireless thermometer that I will set up and I imagine it will be like sleeping with a newborn baby every peep that thing makes will wake me up. I have settled on your recipe here and I will let you know how this turns out.. Standing confident and praying it all turns out! Posted Fri, Aug 2 2013 12:46PM

Jason 16 hours for 7lb butts. I am doing two 6 pounders tomorrow and was planning on about 9 hours (1.5 hours per pound). Will probably wrap it when it reaches 160 degrees to speed things up. Is my math totally off here? Posted Fri, Aug 9 2013 9:31PM

Josh @Jason Mine did take 16 hours at 225 to reach 195 degrees. If you wrap, it'll take significantly less time. Posted Mon, Aug 12 2013 10:01AM

Hippiedave Great recipe. I made a fantastic Brisket last weekend
and then read this for Pork Shoulder which I have never tried to make.
I did the injection method and the rub and have it on my Brinkman charcoal smoker.
I cut some 2" thick apple branches out of the orchard behind the house and then used a miter saw to make applewood disks.
I am also trying the minion method with the charcoal and the injections for the first time. I cannot wait until this is done for the Buckeyes football game tomorrow.
Thanks again for the great recipes and comments from the other grill masters out there. Time for a little Guinness Beer and watch the smoker haha. Posted Fri, Sep 6 2013 4:22PM

Troy This was the first major smoking project for me. I have a lot of friends who smoke meals. Most of them offered to come over and help but I declined. We had about 15 people over most of the guys considered themselves expert smokers.

Every person said this was the great pork they have ever ate before. It was amazing. Thanks so much. Posted Wed, Dec 11 2013 2:09PM

Joe Gill I made this recipe up yesterday on my old school dump rescued grill and smoke. The propane attachment doesn't work so I just load it up with coals and use the minion method. The temps yesterday here in Montana were only a high of 9 above. I started at 5 and ended up moving the pork to the oven after 6 hours of smoke, just because I had some fish to do and it was too cold for my Little Chief. That said, I was able to keep my smoker temps between 200 - 300 without a blanket in that extreme cold. I smoked from 5 AM till 630 PM and didn't even use an entire bag of Kingsford.

The pork turned out awesome. I ended up using 2 7 LB Boston butts. I followed the recipe only I put everything in a food saver bag sealed over night. I also spaced re-rubbing the pork before smoking. I also reduced the hot pepper to 1 teaspoon for the mop.

Thanks for posting this! I'll be making it again sometime. :)

Joe Posted Mon, Jan 6 2014 11:02AM

Corey Not sure how many people are still around as I see the last comment made was in January, but I have a question for anyone who might be around. This recipe is great! Made it a couple weekends ago for some friends, and they loved it. I, however, had a really hard time with the mop. Couldn't find anything to spray it with because I think the cayenne kept plugging up everything I used for a sprayer. Does anyone have any suggestions for sprayers for the mop? Posted Fri, May 16 2014 11:31AM

Corey Does anyone have any suggestions for sprayers to use for the mop? I am having trouble because I believe that the cayenne has clogged up every sprayer I've tried. Any suggestions would be appreciated.

Love this recipe. Posted Fri, May 16 2014 11:44AM

Joel @Corey- I hate mops as well. Sloppy, and the hunting dogs refuse to obey when they get on those drippings. I fill a larger bore squeeze ketchup bottle with my mop and just center the spray, following with a silicone brush. It's about moisture, from my limited understanding, and as long as the meat gets it, you're good to go. Posted Mon, May 26 2014 2:24AM

ADAM I smoke a 6 lb bone in butt on my weber kettle for the first time indirect at 220 for 8hrs and at 160 placed in pan with some mop in it and foiled on direct heat at 300 and was at 195 in 2 more hrs. I subed the kosher for smoked seasalt in the brine and helps get the smoked flavor deep in the center and i used mesquite briquetts and pecan chips soaked in hot water was awesome. the non smokers loved it and the avid smokers were jealous. i used a commercial rub that i like alot but the injection and mop were spot on if you eat a pices from the top it is spicy but once you pull it amd mix in some mop the flavor is milder. i am doing 10 buts in june for my daughters b-day and cant wait Posted Tue, May 27 2014 5:42PM

Mary Beth Any idea how many people this recipe would feed? I am making this for my daughter's graduation party and there will be about 100 people. Thanks Posted Thu, Jul 10 2014 10:41AM

Josh @Mary Beth 2 normal sized pork butts (about 8lbs each) will feed around 25 people. You'd probably want to go for 8 butts for 100 people. That's factoring for somewhat generous portions, but better too much than too little. Posted Sat, Jul 12 2014 9:34PM

Dave Dickinson I just hooked up this rub and marinade. Injection and rub is on a 10 lb bone in pork butt. Cooking it on my Smokin Tex at 5am tomorrow 7/2/15.. My question is regarding the marinade. 1/4 cup of kosher salt? I used 1/4 cup of Morton's Coarse Kosher Salt and my marinade tasted a bit salty but I rolled with it. I'm suspecting some is loss to run off during the injection phase. I used about 3/4's of the marinade in by 10 lb butt. Any comments regarding the correct salt measurement/flavor would be appreciated.

Dave - Retired Navy Posted Wed, Jul 1 2015 8:22PM

Dave Dickinson Well I'm pleased to report back to my own post that indeed this recipe and shoulder came out awesome. The injection was not salted once it was cooked and pulled and mixed. I did add quite a bit more rub that this recipe called for. My best shoulder to date. Took about 10 hours on the Smokin Tex but I did crutch it at 170 and pulled and vented it at 195. Pulled about an hour later and it was still hot. Great recipe. Posted Fri, Jul 3 2015 9:43AM

KARL ANDREWS I refrigerated my 14.5 hour Smoked 6 lb. Boston Butt wrapped in foil last night around midnight. I am reheating the Boston Butt at 225 degrees in the oven to pull the pork when the Butt reaches above 140 degrees. I am using a wireless thermometer to watch the heating process. The butt is wrapped in foil with more apple juice added to keep the butt from drying out. I would appreciate any advice if this procedure is not correct. Posted Sun, Jul 26 2015 1:58PM

Dave Dickinson @ Karl, I've never held overnight as I typically pull after it comes off the smoker and rests. With that said, I do think your process of leaving the butt wrapped in foil and reheated in the oven will work fine. What was the temp in the butt when you took if off the smoker after 14.5 hours? For a 6 pounder that seems almost double the time needed. Posted Mon, Jul 27 2015 7:14AM

KARL ANDREWS I was using a Weber charcoal 22 inch Grill with a thermometer on the cover. I had a wireless probe in the butt to measure the meat temperature. The meat temperature was 196 degrees when I took the meat off. The reason I believe that it took so long is that I was using one (1) Char-Basket filled with charcoal briqs which at first I was able to maintain a 250 degree heat in the grille however after about 2 hours I added more charcoals to the basket and the temperature dropped below 200 degrees. I also added chips about every 45 minutes. It never did go any higher 210 degrees in the grille until about 4 hours later I added more charcoal to the grille in addition to the Char-basket . I got the temperature around the 300 degree range. I am still learning how to manage the charcoal in the grille. This was my first attempt at smoking a butt and using the Weber grille. I am trying to learn how to cook on it. Incidentally, the Boston Butt turned out very good and I was pleasantly surprised that it was very moist and tender. I used Hickory chips for the smoke. I feel that once I have learn to manage the charcoal and temperature in the grille my cook time will be shorter.
Posted Mon, Jul 27 2015 9:12AM

KARL ANDREWS I forgot to add in my previous post that i used, Bad Byron's BUTT RUB also the Weber Charcoal Grill is a 15501001 Performer Deluxe Charcoal Grill, 22-Inch. It is new to me the design of the grille and how it works is a learning process. It is like I am having to learn how to charcoal cook again. Posted Mon, Jul 27 2015 9:43AM

Dave Dickinson Karl - that's good to hear your butt came out moist and tender. I too have a 22" Weber kettle, two of them in fact. I mainly use mine for two zone cooking/smoking, ribs, steaks and chicken. I have a Smokin Tex 1400 for smoking big meat / overnight cooks. Glad you had success. If you haven't heard of the Minion Method you may want to look it up and that may save you some effort on your Weber smokes. Posted Mon, Jul 27 2015 1:27PM

Abhi Hi, your article is highly instructive. Sure would be helpful for me to review this article, today I actually smoked these Pork Shoulder using electric smoker. Electric Smoker usually saves time in smoked Pork Shoulder and does retain the nutritive value of Pork. It is guaranteed method of fast smoking in Pork Shoulder. Posted Wed, Sep 23 2015 2:58PM

john What injector is being used in the picture above? I'm looking for a finer needle injector but most seem to be cheaply made. Any advice? Posted Sun, Jun 25 2017 8:38AM

George Dougherty @John, I'm getting ready to do this recipe for the umpteenth time in several years. I have one I picked up at Wally World that's plastic, was clear tube and red plastic a few years ago with a stainless needle about 1/8in diameter. Works great compared to the fine needle one that had been laying around for years at the house. Old injector was prone to clogging with the Simply Apple juice I use and it seems the sugar and salt don't always disolve perfectly after heating on the stovetop.

I do mine in an electric smoker and don't bother with the mop, preferring to sprinkle and add after I shred it. Posted Mon, Jul 3 2017 6:28PM

Dean Charlier I am making three large butts this weekend for a 50th Birthday party with 25-30 people, probably too much but it taste amazing even after being frozen! I have used this recipe a few times already and it is by far my favorite. It is clearly better than all the others I have tried, I highly recommend it!

Using a Primo XL 400 with Grove Lump and apple wood & bourbon barrel wood chunks. Posted Fri, Jul 14 2017 11:34AM

Chase Vincent Vollhaber Ive done this recipe once came out amazing. So im doing another today Posted Sun, Jan 24 2021 8:00AM


My View: Remembering Chris Gillespie

Chris Gillespie, pianist extraordinaire who was a mainstay at Bemelmans Bar at The Carlyle Hotel left us much too soon this past year. Here is a VIDEO interview Jamie and I did with him at the hotel in 2014.

A jazz pianist of unique style who performed regularly at The Carlyle Hotel’s Bemelmans Bar, died on December 15, 2017 in New York City. He was 52. Born in Munich, Germany to a Dutch father and Tanzanian mother, Mr. Gillespie grew up in a foster family that loved music. After displaying a gift for music and vocals as a child, Mr. Gillespie was awarded a full scholarship at age 16 to a music academy for organ and sacred music. His early love of songs from American films and musical theatre inspired him to become a pianist and singer despite his considerable accomplishments at organ. After joining the German Air Force, he began performing in popular restaurants and clubs in Munich to supplement his income. Chasing his love of American music, Mr. Gillespie arrived in New York City in the late 1980s and worked in construction while he found his footing in the New York City musical scene. His freelance work in the New York music community led to a regular spot at The Carlyle in 2002. With influences such as George Gershwin, Bill Evans and Frank Sinatra, Mr. Gillespie’s smooth, expressive voice and fluid piano stylings combined classical riffs with traditional jazz standards and helped coined the term “jazzical.” In addition to his year-round residency at Bemelmans Bar, Mr. Gillespie was a highly sought performer for weddings, tributes and other special events in New York, around the nation and internationally in locations ranging from Europe to Colombia and the Philippines. He was well known in the music world as a composer and performer, entertaining both his regular audience and a wide range of celebrities and dignitaries. Mr. Gillespie was a generous contributor as a performer at school functions and charity fundraisers, as well as a youth educator and choral director. For many years, Mr. Gillespie served as Director of Liturgical Music Education and the Children’s Choir at Our Lady of Good Counsel, and as the Musical Director for the Steuben Day (German-American) Parade. Mr. Gillespie recorded and released several jazz albums, most notably “Chris Gillespie Live at the Carlyle” and “Portraits of Porter,” a 14-song tribute to Cole Porter. Mr. Gillespie was an enthusiastic runner, having completed four consecutive New York City marathons, and was frequently seen jogging near the Reservoir in Central Park. He was also an accomplished tennis player and skier. Mr. Gillespie is survived by his wife and son.


SARASOTA HISTORY

Some question seems to exist as to a definite origin of the name “Sarasota”. Legend connects it with Sara, reputedly the daughter of the conquistador, DeSoto. Some have wondered if the name may have originated with an Indian word “sara-se-cota”, meaning a landfall easily observed. Maps in the 1700’s showed the area as “Porte Sarasote” and “Sarazota”. It is also said a fishing camp and Indian trading post at the end of Longboat Key was called “Saraxota”.

/>Use of the name “Sarasota” appears on the first complete maps of Florida printed by the government in 1839, 18 years after the Floridas passed to the United States following ownership by both the Spanish and the British. Long before the name came into question, Indians had discovered the lush area and knew the bounty of the abundant wild fruits and game in the vicinity. Fishermen and traders were not infrequent visitors to the area. Clashes between the whites and Indians in Florida eventually led to the ruinous seven-year Seminole War. It was at the conclusion of the hostilities that Congress adopted the Armed Occupation Act – deeding 160 acres and six months provisions to any person who agreed to carry arms and protect the land for five years. Additional land was available at $1.25 per acre.

The first permanent white settler in the Sarasota area was William H. Whitaker, who was deeded 144.81 acres on September 1,1851, on Sarasota Bay. Mr. Whitaker, for whom the Whitaker Bayou is named, built his log cabin at “Yellow Bluffs”, so named because of its outcroppings of yellow limestone. The Whitaker cabin was burned to the ground by Seminole raiders in 1865. During the Civil War, raids made life too hazardous and the Whitakers moved northward to Manatee where they stayed until the war ended. The decade and a half between 1868 and 1883, resulted in the initial “large scale” discovery by outsiders of the richness of the Sarasota area. Acreage was cleared by early settlers, orange groves and gardens planted, and herds of cattle joined the Whitaker herd on the rich grazing plains.

John Webb moved to the area during this period and opened the first “manufacturing plant” to refine sugar and to produce syrup. Webb also built the first Winter resort with individual guest cottages – advertised in northern newspapers as a special paradise – Webb’s Winter Resort on Little Sarasota Bay. (Today’s Historic Spanish Point.) A small community grew up in Webb’s neighborhood and in 1884, he applied for a post office. The community was named Osprey in accordance with his wishes. The Jesse Knight family settled further down the bay in the area that eventually became the sister communities of Venice and Nokomis. Isaac A. Redd, who had lived in the area in 1857 prior to the war, returned 10 years later to become the founder of Bee Ridge. In 1876, Redd led a movement to establish a missionary Baptist church, which became the first church built in what was to become Sarasota County.

Early in the 1870’s, a community began to take shape on the mainland between Hudson Bayou and Phillippi Creek. A post office was established in 1878, and operated under the community named “Sara Sota”. It was in this new community that Miss Caroline Abbe established the first school with an initial enrollment of a dozen students, all taught in private homes prior to a school building being built.
In the late 1870’s, the orange industry began to attract attention and the citrus industry established a community called “Fruitville”, with Charles L. Reeves as the first homesteading settler in 1876. The Swampland Act, through a loophole, reduced drastically the effectiveness of the Homestead Act and practically halted the influx of settlers. By the end of 1883, nearly 700,000 acres had been deeded to land speculators for as little as 25 cents an acre. But with the halt of the rugged pioneers, a new type of colonization was attempted.
The Florida Mortgage and Investment Company of Edinburgh purchased 60,000 acres and selected Sara Sota as the key point for its development. Scottish colonists arrived in December of 1885, but sorrow and hardships left them disenchanted with their new land. In 1886, the colony had dwindled to only three families, plus a few individuals.

In that same year, John W. Gillespie arrived, and his company, Florida Mortgage and Investment Co., Ltd., would make an attempt to revive the colony. Steamship connections were established with Tampa. Mr. Gillespie built the De Soto Hotel, and he laid out what was perhaps the first practice golf course in America.
Fishing as an industry began to flourish. Channels were dredged in a move to improve water commerce and shipping. The Spanish-American War in 1898 added to the prosperity, as cattleman drove herds to slaughter to supply meat for the hungry soldiers.
Sarasota got its first newspaper in 1899. In November of that same year, telephone service arrived. A line from Manatee to Sarasota was installed by the Gulf Coast Telephone Company. A year later the line was extended to Fruitville and then Myakka.
The Seaboard Railroad extended its line from Tampa to Sarasota at least five years earlier than it had planned, motivated by the news that Ralph Caples, a well-known railroad entrepreneur, indicated that he planned to build the line himself following his honeymoon vacation to Sarasota in 1899.
Sarasota was incorporated as a town on October 14, 1902, and Mr. Gillespie served as the Town’s first Mayor. He was subsequently elected to five additional one year terms. In addition to the railroad connection, the town boasted a yacht club, a new school, and ice plant, a cemetery, theater, municipal water works, electric plant, a second newspaper, and a sanitarium opened by John Halton in 1908.


Sarasota Key was changed to Siesta Key in 1907, but it wasn’t until 10 years later that the new Siesta Bridge opened up the island to any significant development.
Mrs. Potter Palmer and her family visited Sarasota in 1910. They liked the location so much they decided to purchase some 80,000 acres in the area which was at that time part of south Manatee County. She established her cattle ranch called “Meadow Sweet Pastures” after building her home named “The Oaks” on the old Webb property on Little Sarasota Bay in Osprey.


John and Charles Ringling, of the famous circus family, invested in Sarasota property two years later, just a year before Sarasota was incorporated as a city on May 13, 1913.
Tourists were now coming in a steady stream. This new influx of tourism, and the extensive Palmer and Ringling investments, stirred new interests among the residents and thus began the drive to separate from Manatee County and establish a distinct identity as a whole new county. Sarasota County was established in 1921.

When the Florida land boom ended, Sarasota had three large modern hotels, a high class business district, scores of apartment houses, hundreds of fine new homes, 77 miles of paved streets, a municipal golf course, a hospital, a good school system, bridges running from the keys to the mainland, and improved rail and boat transportation systems.
In the tough years of the Great Depression, Sarasota received its first Works Progress Administration (WPA) project in 1935, which funded a drainage project for the city golf course. Two years later, in 1937, came the an even more valuable WPA project – development of Bayfront Park and construction of the Municipal Auditorium, and later, the Lido Beach Casino was opened.

Work on the Manatee-Sarasota Airport was started in 1938. The airport became a military airfield during World War II, with 3,000 servicemen stationed there. The end of the war served to open the area even further through an ever expanding tourism industry.
Spectacular growth during the “Stunning Sixties” carried through well into the seventies. The recession in the late 󈨊s resulted in tough times for some area businesses. Sarasota’s Downtown was hit hardest with many of the existing stores closing their doors. However, in the late 󈨔s and especially the early 󈨞s the economy shifted and the Downtown began to prosper again. Sarasota now boasts one the finest downtowns in the State of Florida.

CHAIR
Harry Klinkhamer
VICE CHAIR
Dr. Frank Cassell
TREASURER
Dorothy Korwek
RECORDING SECRETARY
Betty Intagliata
COMMUNICATIONS MANAGER
Laura Dean


Public Art

Baseball great Ernie Banks, a player that broke barriers with that signature smile on his face, died at the age of 83.

The Hall of Famer spent all 19 seasons with the Chicago Cubs. It was a career made in Illinois, but it started in Dallas. Banks graduated from Booker T. Washington High School.

DART, MLK Jr.

The station’s artwork communicates a theme of passing ideas from one generation to the next, it connects you to the ideas and legacy of Martin Luther King, Jr..

Bexar Sculpture/ Raketabe

The sculpture symbolizes the unique stories of a community. The South Dallas neighborhood and the African heritage claimed by most of its residents.


Tommy the doll

Mister Rogers enters with a tape recorder. He sweeps the carpet and explains that the sweeper can’t suck people up. He plays a tape of wolves howling and says it sounds like singing. Mr. Aber brings Kent Weber to visit with two live wolves, Shaman and Little Dancing Bear. They discuss the habits and characteristics of wolves: weight, size, their shyness, and how they communicate. In the Neighborhood of Make-Believe, Prince Tuesday tells Lady Aberlin that Tommy the doll came to life. Mr. Aber is wearing a wolf costume for Wolf Week in Westwood. He has a small wolf costume and is looking for a small good wolf. Tuesday is afraid to wear the costume, thinking he might become a wolf. Tommy comes back to life and dances with Chuck. Lady Aberlin and Chuck discuss who else might look good in the wolf costume. Henrietta, who is vacuuming, is frightened. Ana Platypus recognizes Chuck in the costume. Daniel Tiger tries on the costume and agrees to wear it. When they all go to the castle, the king says Tom and Tuesday have gone to wait in the “W” room. Mister Rogers uses a towel to pretend he is a wolf. His son Jim brings Alexander, Mister Rogers’ grandson, for a visit. They sit at the piano for a while, then go to see the trolley and play peek-a-boo. Mr. Rogers says it’s a good feeling to help someone else grow.


Country Captain Chicken Recipe

This gorgeous chicken dish is one of those regional classics that many natives either grew up eating all the time or have never heard of before&mdashbut no one should miss out. It originated in the Lowcountry, that sunny area around Charleston and Savannah known for deep ports, salt marshes, and excellent cuisine. Country Captain Chicken has been a staple of Junior League cookbooks in the Southeast since at least the 1950s and is found in various forms in cookbooks from as far back as the 19th century. Chicken pieces are browned in butter or bacon fat and then braised in tomato sauce redolent with aromatic spices such as curry powder, nutmeg, and plenty of pepper. Lowcountry cooking often makes brilliant use of the spices that arrived aboard ships that sailed into the local harbors, perhaps with a country captain at the helm. This recipe was originally prepared with drumsticks, but we prefer using chicken thighs. The key to creating a depth of flavor in this dish is to use high-quality curry powder. It should be so fresh that opening the jar perfumes the kitchen.


Recipe Summary

  • 1 pound dry great Northern beans
  • 8 cups water
  • ½ teaspoon salt
  • 1 ham hock
  • 1 cup chopped carrots
  • ½ stalk celery, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups chopped ham
  • ½ teaspoon ground white pepper

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.


20 Mr. Rogers Quotes to Make It a Beautiful Day in the Neighborhood

Would you be mine? Could you be mine? These Fred Rogers quotes will make everyone feel more neighborly.

Mr. Rogers' Neighborhood first made its way to television sets on February 19, 1968. And ever since then, host and namesake Fred Rogers charmed millions of kids (and parents too!) with his songs, puppets, factory tours, fish tank, and that very specific sweater- and shoe-changing ritual. Mr. Rogers filmed 31 seasons&mdashthat's 895 episodes!&mdashand in his spare time, he was a major advocate for children and education. His compassion and empathy taught many of us that we are special and meaningful just for being ourselves. And his sense of curiosity and play inspired many of us to see the world not as a scary place, but as a place that held an enormous amount of potential to invent, experience, and love.

The documentary Won't You Be My Neighbor showcases the impact Mr. Rogers had on generations of kids, parents, educators, politicians, and even his own co-workers when it comes to living a more positive and meaningful life. And now, Tom Hanks will play Mr. Rogers in the upcoming film, A Beautiful Day in the Neighborhood. So when things look bleak, let his wise words inspire you to reach out to a neighbor you've never met before or spend some extra time with your kiddo playing make-believe. Need a little extra hit of kindness? Pile on with an extra helping of inspirational quotes, quotes about families, and friendship quotes.


Watch the video: Open House Mr. Gillespie Three Oaks Middle (December 2021).