Stewart Cink Can BBQ, too!
October 4, 2012
Golf can really work up your appetite! Just ask Stewart Cink, champion PGA golfer and extreme BBQ enthusiast. Yesterday we featured him talking about Swine and Dandy, a BBQ competition he is hosting in Duluth, GA in October. Here he shares some of his favorite recipes.
I use injections when I prepare a pork shoulder. You don’t have to, but I like to use them to enhance the flavor of the meat. I like this recipe I learned from Chris Lilly, who’s had plenty of success injecting his pork shoulders and butts with this very simple mixture. It calls for a mix of apple juice, water, salt, sugar, and Worcestershire sauce. This is a simple mixture that uses more apple juice than water by a ratio of about 3:2. Sugar and salt are added at a ratio of about 2:1 sugar to salt. I really think 2-3 tablespoons of Worcestershire is a great kicker!
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
This combination of ingredients adds the right hint of infused flavor to the meat without overpowering the meat’s natural goodness. Because apple juice is such a natural flavor pairing with pork, some cooks inject just apple juice. But to me that produces bites that taste like you’re eating pork and apple juice.
Play around with injection recipes and combinations of ingredients. Enjoy perfecting your own!
Here’s one of our family’s favorite side dishes.
Cink Family Brussels Sprouts Recipe
- Melt a quarter stick of butter on a cookie sheet under broiler until it barely starts to brown. Toss halved Brussels sprouts in butter and place under low/medium broil.
- When they just start to brown, take out of oven and flick drops of water on the sprouts with your hand.
- Replace under broiler for another minute or so.
- Add Kosher salt to taste.
- A light dusting of your favorite BBQ rub is a good way to add an unexpected dimension to the flavor of this versatile side.