Thursday, October 4, 2012

Tantalizing Thursday-Alabama Again

Welcome to Tantalizing Thursday on Chief 187™Chatter.

The fourth Chase Race brings the NASCAR Sprint Cup drivers back to the Talladega Superspeedway to compete in the Good Sam Roadside Assistance 500.

Alabama, where the track is located, has a lot to offer in terms of cuisine. Like last time, pork is the star of the menu. Talladega is a long track and this is a long process! Although this recipe has more steps than I normally would tackle, it seems well worth the effort for the output.

Alabama Pulled Pig
Recipe found on
"Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings." - Robert McWilliams


Original recipe makes 16 servings

3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast


In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

A side-dish that has a stellar reputation is always a good recipe to have. There are as many variations on this dish as there are Southerners, but marshmallows are a consistent ingredient. Some use this for holiday entertaining. Here is one version.

Ambrosia Salad II
Recipe found on
"This is my mom's favorite salad. My grandmother always made it during the holidays in Alabama." - MARGIESAULS2001

Original recipe makes 12 servings

1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries


In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.

A cocktail is sometimes a delightful alternative to dessert. This one is sure to please those who love the taste of the tropics. It was developed to mimic one from a famous Alabama eatery.

Next Best Thing to Lulu's Pina Colada
Recipe found on
"Jimmy Buffett's sister, Lulu, owns a very popular restaurant in Gulf Shores, Alabama. Lulu's serves the ABSOLUTE best Pina Colada in the world there! Here is the next best thing to one of hers! If you can't find the frozen mixer, 1/2 can coconut cream and enough pineapple juice to create a simulated 'can's worth' will work." - Simon's Mom

Original recipe makes 4 servings

1 (10 ounce) can frozen pina colada mix
1 cup crushed pineapple in juice, undrained
1 cup vanilla ice cream
1 (750 milliliter) bottle mango flavored rum
8 cubes ice
1/4 cup whipping cream
4 cherries with stems


Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.

There is so much to enjoy for this weekend’s racing from Alabama in terms of food and drink. This along with the last culinary “visit” to Alabama should make for some interesting meals. Enjoy the racing and the food!

Please join me tomorrow for the week ending, interactive, and always popular Friday Music Blog on Chief 187™Chatter.

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