Smoked Pulled Pork

Smoked Pulled Pork takes about 6 hours of love to yield a savory, meaty filling for sandwiches. Ample Bites starts this recipe with ten pounds of pork shoulder and about a quart of thoroughly soaked mesquite wood chips. My Weber Genesis grill functions quite well as a smoker and the temperature gauge on the grill allows me to maintain the temperature at a constant 350F.

Smoked Pulled Pork
(Mark Kelly)

Yields about 8 pounds of cooked pork

10 pounds boneless pork shoulder
1/2 cup Kosher salt
1/2 cup sugar
1/2 cup brown sugar (divided)
3 Tbsp Creole Seasoning (such as Emeril’s Essence)
4 bottles of Ale or Lager beer
1/2 cup apple cider vinegar
1 cup barbecue sauce

Mix the salt, sugar, 1/4 cup of the brown sugar and the Creole Seasoning in a small bowl. Rub the spice mixture all over the pork. Place the pork on a baking sheet, cover the meat with foil and refrigerate overnight. Soak mesquite wood chips in water in a covered container overnight.

Heat the grill to 350F. Brush the spice rub off of the meat and place the pork on a meat rack in the bottom of a large, deep roasting pan. Pour two bottles of beer into the bottom of the pan. Cover the meat loosely with foil and cook for two hours.

Add another bottle of beer to the pan and remove the foil. Add a handful of the soaked wood chips to a smoker pan and place the pan on the grill next to the roasting pan. Cook for another two hours. Add the final bottle of beer to the pan and cook for another two hours or until the internal temperature reads 185F on an instant read thermometer inserted into the center of the pork.

Remove the pork from the pan and allow it to cool before shredding it with a pair of forks.

In a medium sauce pan combine the apple cider vinegar, the remaining 1/4 cup of brown sugar and the barbecue sauce. Over medium heat, warm the sauce stirring occasionally until the sauce thickens, about 10 minutes.

After shredding the pork, pour the sauce over the meat. Serve on hamburger buns with a large dollop of coleslaw on top of each.

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Confessions of a Juicer

No, this is not what you think. Ample Bites is a juicer but not like a former athlete who relied upon performance-enhancing drugs to boost performance and build muscle. After using a blender to make healthy and nutritious smoothies for a couple of weeks, I decided to make the leap into world of making and consuming homemade juices. These juices won’t make you “huge” but they are performance enhancers that have been proven to improve health, contribute to longevity, and boost energy levels.

After doing a some research and considering the recommendation of a co-worker of Sandy’s who recently bought a juicer I decided to purchase a fairly basic centrifugal juicer — the Hamilton Beach Big Mouth.

The Hamilton Beach Big Mouth Juicer

This model was inexpensive which allows for a later “upgrade” to another unit, if necessary. The Big Mouth is very simply designed and very easy to use. Because the Big Mouth only has six parts, including the motor base, clean-up only takes a few minutes.

Six, easy to clean parts

The raw fruits and vegetables are fed into an opening on the top of the juicer. Juice is pumped out of the back of the unit into a pint-sized receptacle that can be used as a drinking glass. The pulp is ejected into a large container in the front of the juicer.

Centrifugal juicers like the Big Mouth are good for processing juices from harder fruits and vegetables like apples, celery, carrots. Softer fruits, such as bananas and strawberries, and small-leaved vegetables, like parsley, produce a lot of waste with a lesser percentage of the juice being extracted. There are expensive juicers with slower extraction processes that are more effective with the softer foods but for me the cost premium is difficult to justify.

Most juice recipes are very simple. The recipes typically include four to six fruits and/or vegetables. Certain recipes use water or another liquid to thin the finished juice product. Other recipes include nutritional supplements such as flaxseed.

Juice Ingredients

With the Big Mouth juicer the feeder opening is large enough that very little chopping of the fruits and vegetables is necessary. To operate the Big Mouth there is a simple On-Off switch. Once the ingredients have been processed through the juicer it is usually necessary to stir the juice to thoroughly mix it.

The next step is to drink up and, by all means, share the juice with a friend. Try the two savory juice recipes below

Fresh Peppy Parsley Juice

Peppy Parsley
(Courtesy of The Juice Lady’s Living Food Revolution, Sherrie Calbom)

Serves 1

1 cucumber, peeled
1 carrot, scrubbed well, green tops removed, ends trimmed
1 stalk of celery with leaves
1 handful of parsley
1 kale leaf, with rib removed
1 lemon, peeled

Tomato and Spice
(Courtesy of The Juice Lady’s Living Food Revolution, Sherrie Calbom)

Serves 1

2 medium tomatoes
2 dark green leaves such as kale
2 radishes
1 small handful of parsley
1 lime or lemon peeled
1 jalapeno pepper

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