Griff’s Pulled Pork

Pulled Pork


  • 1/4 cup Dry Rub
  • 6-9 lb Pork Shoulder
  • Hardwood chunks or chips
  • Mop Sauce
  • Glazing Sauce



  • Trim excess fat and score the fat-cap in a cross hatch pattern.  Make sure to score down to the muscle.
  • Apply rub to all exposed surface areas.
  • Wrap in cling film and place in refrigerator overnight.


  • Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
  • Continue to smoke until internal temperature reaches 150°F
  • Remove from smoker and place in a foil pan (fat cap facing downward).  Cover with heavy duty aluminum foil and seal tightly.
  • Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
  • Uncover and allow bark to firm up.  Do not remove the meat from the pan.
  • When bark is firm, remove from smoker
  • Take the meat out of the pan and wrap it in heavy duty foil and a few towels.  Allow the meat to rest for a few hours.
  • Strain the drippings from the foil pan and allow the oils and fats to separate.
  • Discard the fatty/oily layer
  • Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
  • When the pork has rested, process it to the desired consistency or texture and ENJOY!



Dave’s Meat Rub

Dave's Rub


  • 2 tbsp Paprika
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper


  • Combine all ingredients and mix well



David Fesperman’s BBQ Sauce



  • Kraft Original BBQ Sauce – [40 oz.]
  • 1 Onion – [ large, chopped ]
  • 1.5 tbsp Worcestershire Sauce
  • 1/2 cup Molasses
  • 1 cup Brown Sugar
  • Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]



  • Sweat the onions in a small pan.  Spray with water to create steam.
  • When the onions are softened, stir in the remaining ingredients
  • Simmer the mixture for a few hours before using as a BBQ glaze.

Classic Italian

quiznos classic italian



  • Capicola
  • Genoa Salami
  • Ham
  • Pepperoni
  • All-Natural Mozzarella
  • Black Olives
  • Iceberg Lettuce
  • Tomatoes
  • Onions
  • Red Wine Vinaigrette
  • Bread


  • Apply dressing to both sides of opened bread loaf
  • Place onions and olives on the two halves of the sandwich in open-face style
  • Arrange the meats and cheese on the sandwich in an open-face style
  • Toast the sandwich until the edges of the bread just slightly char (cheese should be melted)
  • Remove sandwich from oven and finish with lettuce and tomato

BBQ Brisket – Weatherly Edition

BBQ Brisket


1 Beef Brisket [whole ‘packer’]

4 cups Beef Broth [2.5 cups for injection, .5 cups for foiling/crutch, 1 cup for Mop Sauce]

1/2 cup Texas Brisket Rub [equal parts salt & pepper]

2 cups Chipotle BBQ sauce

1/2 cup finely chopped onion


Prep / Trim

Inject the beef broth parallel to the grain.  Imagine a grid of 1″ squares across the surface of the meat and inject in the center of each square.


BBQ Brisket – Myron Mixon Method

Myron Mixon

Myron Mixon did an “AMA” on Reddit on July 8, 2014 and was asked about his brisket recipe. This was his reply…

I’m going to give you my process.

My process for cooking brisket; I’m cooking at 300 degrees pit temp, using all wood, hickory and oak. After 1.5 hours, we do a panning, basically where we pan it and cover it tight, and we put it back on the smoker at 300 degrees, and we cook it until we get an internal temp at the point of 205. And I let this meat rest, either wrapped on an old blanket or in a holding box for at least 4 hours before we slice. And i get a great smoke ring from this process. I get 1/4-1/2 inch smoke ring. So try this, and let me know how this works for you.


Custard Pie II or Cream Pie (Joy of Cooking)

Coconut Cream Pie



  • 3 Egg Yolks
  • 3 Egg Whites
  • 2 cups Milk
  • 1/3 cup Sugar
  • 1/4 tsp Salt
  • 2.5 tbsp Cornstarch
  • 1 tbsp Butter
  • 1 tsp Vanilla
  • 3/4 cup Coconut (shredded/grated)
  • Meringue




French’s Crunchy Onion Chicken

Crunchy onion chicken


2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten


Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Domino Potatoes


Chocolate Spa Truffles


Holiday Chocolate Spa Truffles, from The Oaks at Ojai


1 cup graham cracker crumbs
2 tablespoons apple juice, frozen concentrate
1/2 teaspoon vanilla extract
1 tablespoon carob powder (or 2 teaspoons carob and 1 teaspoon cocoa)
1 teaspoon cinnamon or nutmeg
2 teaspoons honey or concentrated apple juice
1/2 tablespoon vanilla


Place crumbs in food processor and process, slowly adding apple juice and vanilla. The mixture should be something you can pick up and roll into balls. Adjust liquid accordingly.

Combine carob powder and cinnamon and spread in a pie tin.

Form Truffles and roll in the carob mixture. Each Truffle will be about one tablespoon of the mixture.

After rolling each Truffle in the carob mixture, place on a plate to dry.

Measure the remaining mixture and add enough carob powder to make one tablespoon of the mixture.

Combine the carob mixture with honey and vanilla.

Drizzle a little sauce on each Truffle or place two Truffles on a plate with a quarter-cup of mixed berries and drizzle a teaspoon of sauce overall. The dessert can be topped with a dash of yogurt.

Note: Spread a dessert plate with the nonfat yogurt and proceed as above.