Chris Schlesingers Pulled Pork Food

CHRIS SCHLESINGER'S PULLED PORK

Steps:

• In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
• Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
• When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
• Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
• Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.

ALL AMERICAN BBQ SAUCE

Steps:

• Saute onion in oil until soft and golden.
• Add everything else. Bring to a boil, then reduce heat, cover and simmer for 4 hours on the lowest possible heat.
• Puree sauce in batches when cool.
• Will keep refrigerated for up to 2 weeks, or you may freeze for later use.

BBQ RUB

Steps:

• Mix them all together and rub on whatever you are BBQing.

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM

Steps:

• Brine ham:
• Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
• Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
• Make spice rub and cook ham:
• Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
• Drain ham and pat dry. Rub ground spices all over ham.
• Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
• Make glaze while ham is grilling:
• Heat glaze ingredients over moderate heat, stirring, until butter is melted.
• During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
• Serve ham:
• Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

CHRIS'S RIB RUB

Steps:

• Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.