Chef Bill Fuller Recipes: Wings 3 Ways & Pulled Pork
Chef Bill Fuller is a big Pittsburgh Steelers fan and he stopped by Pittsburgh Today Live to show off his Super Bowl recipes for Wings Three Ways and Pulled Pork!
Wings Three Ways
9 pounds of chicken wings, the largest you can buy
3 ea. large Ziploc bags
Classic Marinade
Thai Marinade
Basque Marinade
Your favorite blue cheese and ranch dressings
Celery sticks
1) At least tree hours before cooking (and preferably the day before, prepare the marinades and marinate the wings.
2) Marinate wings by placing 3 pounds of each in three large Ziploc baggies. Add marinade and squish around with vigor and joy.
3) Allow to marinate quietly.
4) Fire up the grill. If charcoal, allow to burn down past super hot. If gas, heat to medium.
5) Pull wings out of bags and place on grill. Be prepared for flare-ups and sticking. Close cover so the wings roast.
6) Cook wings on one side. Turn. Pour remaining marinade over wings. Close grill again.
7) When wings are done, dip and eat. If desired, a second recipe of the marinades can be made and reserved for pouring over the finished wings. I, however, prefer a drier wing, so I don't do this.
Classic Marinade
1 C. Franks Red Hot
½ C. Honey
¼ C. Olive oil
3 Tbsp. Salt
2 Tbsp. Black pepper
1) Combine all ingredients
Thai Marinade
¼ C. Thai red curry paste
¼ C. Peanut or soy oil
3 ea. whole limes, sliced into thin rings
3 Tbsp. Thai fish sauce (I prefer Squid brand)
3 Tbsp. Brown sugar
1 tsp. Ground coriander seed
1) Combine all ingredients.
Basque Marinade
2 Tbsp. Smoked paprika (pimento)
2 Tbsp. Espalette pepper (can substitute 1 Tbsp. cayenne)
3 ea. Meyer lemons, sliced into rings
¼ C. Extra virgin olive oil
1 Tbsp. Whole fennel seed
2 Tbsp. Honey
3 Tbsp. Salt
2 Tbsp. Pepper
1) Combine all ingredients.
Pulled Pork
1 ea. Whole pork butt (about 7 pounds, bone in)
Dried thyme
Smoked paprika
Salt
Black pepper
1 C. Cider vinegar
2 C. Apple Cider
Slaw (see below)
2 doz. Soft rolls (this is NOT the place for crusty artisanal bread)
1) Start this in the morning, as it needs to cook all day. I dare you to resist pulling pieces off the edges as it cooks throughout the day.
2) Heavily season pork butt on all sides with thyme, paprika, salt and pepper. Don't worry, you won't overdo it.
3) Place in a roasting pan with the fat side up. Place into pre-heated 325° oven.
4) Prepare Slaw. Reserve.
5) Allow the pork to cook for about four hours. Add cider and vinegar to pan.
6) Check at this point. The pork must cook until the boned pull gently out of the meat, completely clean. Remember, the pulled pork holds when done MUCH better than if you try to push it at the end of the cooking.
7) Return pork to the oven.
8) When done, remove bones. If you are very fat sensitive, you can pour off the rendered fat floating on the juices in the pan. I don't, but if you do, save it for making fried eggs.
9) Using two forks, pull the pork into classic pulled pork format. Mix well with the pan juices.
10) Put on a bun, top with slaw, chow down.
|Slaw
1 hd Cabbage
1 ea. Red bell pepper
1 ea. Small yellow onion
1 tsp. finely grated fresh ginger
1 tsp. finely grated fresh horseradish
1 ea. Medium carrot
¼ C. White sugar
¼ C. Kosher salt
½ C. White vinegar
½ C. freshly squeezed orange juice
¼ C. Freshly squeezed lime juice
Ground black pepper to taste
1) Julienne cabbage, peppers, and onions.
2) Grate the carrots on a box grater.
3) Combine ingredients and dress with sugar, salt, pepper, red wine and white vinegar, and citrus juice.
4) Allow to stand for at least 1 hour before serving.
