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Super Bowl Smoker's BBQ Box

Super Bowl Smoker's BBQ Box

Wednesday, 1 February 2017 14:38:54 Europe/London

 
As we wave a fond goodbye to January we look forward to the many exciting things to come in the year ahead.
At Tom Hixson we are keen sports enthusiasts whether it be participating or watching we don't need much of an excuse to cook up a meaty feast to enjoy whilst watching our favourite sports or to eat afterwards!
 
February hosts one of the biggest sporting events of the year the Super Bowl!  On February 5th Houston Texas will see the New England Patriots battle it out with the Atlanta Falcons. 
 
Now we all know how much the Texans love a BBQ (as do we) which has got us all inspired to enjoy our very own Tom Hixson smoker's BBQ box.
 
Containing over 4 different delicious meats

5.2kg Boston Pork Butt
6kg USDA Beef Brisket
1.45kg Iberico Spare Ribs
4.6kg St Louis Ribs

The smoker's box serves approx. 40+ people so you can guarantee that no one will go hungry. They are ideal meats to share, the very best of quality and as always guaranteed taste satisfaction.

 

One of our favourite's to make is Boston pulled pork sandwiches. A simple recipe, that is perfect for sharing and simple to make!

 

INGREDIENTS

  • Tom Hixson Boston pork butt (from the Tom Hixson BBQ Smoker's Box)
  • olive oil
  • 2  teaspoons smoked paprika , plus extra for sprinkling
  • A bunch of fresh mint
  • 2 fresh red chillies
  • olive oil
  • 4 tablespoons red wine vinegar
  • ½ a white cabbage
  • 1 red onion
  • 3 carrots
  • 1spring cabbage
  • 3  eating apples
  • 2 tablespoons of mayonnaise
  • cayenne pepper
  • 5 tablespoons red wine vinegar

METHOD

  1. Preheat the oven to full
  2. Score the pork skin about 1.5cm deep with a sharp knife. Drizzle  olive oil over the pork and season with sea salt, black pepper and paprika.
  3. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and turn the temperature down to 200ºC
  4. Cook for approx. 4 hours, basting from time to time with the juices from the tray, then turn the oven down to 150ºCand continue to cook for another 2 hours, or until you can pull the meat apart really easily.
  5. Remove the crackling and put to one side, then remove any fat from the tray. Pull the pork apart, throw away any bones and fat. Cover with foil until needed.
  6. To make the coleslaw, finely slice all the veg, then very finely slice the apples. Put them into a large bowl and season with salt and pepper.
  7. Add the mayonnaise, extra virgin olive oil, cayenne and red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
  8. Finely chop the mint leaves and chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add pinch of salt. Add this to the tray of pulled pork and mix it all together.
  9. Serve the dressed pork in a pile on to a plate then add some crackling and the coleslaw, Get some fresh hot rolls and put them all together - perfection!
Enjoy the game! Be sure to tag us on Instagram @tomhixsonmeatlondon and Twitter. @tomhixsonmeat with what you have been cooking!
Posted in Foodie News By

Tom Rutherford

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