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| | Wednesday, September 29 Brad Marsh's Bar-B-Q pork on a bun | |||||
| If you listen to ESPN Radio's Bob Valvano on GameNight's Clubhouse Cuisine segment, you know he likes to collect recipes. This comes from Brad Marsh's Bar-B-Q Grill, located at the Corel Centre, home of the Ottawa Senators.
Brad is a former NHL standout with the Flyers (he played in two Stanley Cup finals with them), with Toronto, Calgary and ultimately with Ottawa where he finished his career.
Brad's Bar-B-Q pulled pork on a bun 1. Score through the fat cap of the pig leg with a sharp knife. Repeat this process along the entire leg, spacing cuts one inch apart. 2. Rub leg with gry rub. Ensure that rub gets into scored cuts. 3. Marinate for 12 hours. 4. Place leg into deep roasting pan, uncovered. Pour apple juice and half barbecue sauce over pork leg. 5. Cook for 10-12 hours at 200 degrees F. Turn and baste every hour. Once the leg is cooked, the bone and fat cap will fall away from the meat. Shred meat by pulling it apart. Simmer together with remaining bar-b-q sauce. Pile it high on a bun or enjoy with barbecued beans. Dry rub recipe:5 cups yellow sugar 5 cups white sugar 1 cup seasoned salt 1 cup celery salt 1 cup onion salt 2 cups paprika 1/2 cup chili powder 1/3 cup black pepper 1/4 cup lemon pepper 1/3 cup dry mustard 1/4 cup cayenne pepper | ||||||
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