Sizzling Texas BBQ Festival Classic Dinner

Discover this easy-to-make Sizzling Texas BBQ Festival Classic Dinner recipe that brings the mouthwatering flavors of a famous Texas BBQ fest to your own backyard.

🕒 Prep: 10 minutes (plus at least 4 hours marinating) - Cook: 2 hours (grilling vegetables) + 2 hours (BBQ pork) - Total: 3 hours, plus marinating time

🍽 Servings: 6

🔥 Difficulty: Easy

🌎 Cuisine: American

Allergens

This recipe may contain allergens such as soy or gluten, depending on the ingredients used in the BBQ rub and sauce.

Ingredients

2 lbs boneless pork shoulder
1 cup BBQ rub (store
bought or homemade)
1 cup your favorite BBQ sauce
6 ears fresh corn, shucked and cleaned
3 large red bell peppers, seeded and cut into quarters
2 large yellow onions, peeled and sliced into wedges
Wood chips for grilling (e.g., hickory or mesquite)
Olive oil, for brushing

Instructions

Season the pork shoulder generously with the BBQ rub, massaging it into the meat. Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat your grill to medium high heat (350°F). Soak wood chips in water for 30 minutes before placing them on the grill to create a smoky atmosphere.
Remove the pork from the refrigerator and let it sit at room temperature while the grill heats up.
Grill the corn, bell peppers, and onions, turning occasionally, until tender with visible grill marks. This should take about 10 15 minutes for the vegetables. Remove them from the grill and set aside.
Place the pork directly on the grill grate and cook for about 2 hours or until the internal temperature reaches 195°F, basting occasionally with your favorite BBQ sauce. Allow the meat to rest for 10 minutes before slicing.
Serve the BBQ pork, fresh off the grill, alongside the grilled corn, bell peppers, and onions, accompanied by additional BBQ sauce for dipping. Enjoy the sizzling, smoky, loud, and unforgettable flavors of this festival classic dinner!

Chef’s Insight

To amplify the sizzling effect, prepare the pork just before serving to ensure maximum heat and aroma when it's brought to the table.

Notes

For an even smokier taste, soak wooden skewers in water for 30 minutes before threading vegetables onto them. Grill the skewered vegetables alongside the pork for added convenience and flavor.

Substitutions

If you're concerned about allergens, you can create your own BBQ rub and sauce from scratch using your preferred allergen-friendly ingredients.

Alternative Preparations

This recipe can be prepared on a charcoal grill or in an oven broiler for indoor cooking.

Alternative Methods

The vegetables can also be cooked in the oven at 400°F, and the pork can be slow-cooked in the oven or prepared using a slow cooker.

Best Storage Practice

Store any leftover BBQ rub in an airtight container for future use. Leftover BBQ sauce can be refrigerated in an airtight container and used within 2 weeks.

Shelf Life

The shelf life of the BBQ rub depends on the ingredients and storage conditions, but it generally lasts up to 6 months.

Plating Tips

Arrange the sliced BBQ pork prominently on a large platter with the grilled vegetables fanned around it. Drizzle additional BBQ sauce over the top for an extra burst of flavor and color.

Nutrition Facts

This recipe is high in protein, but also includes essential vitamins and minerals from the vegetables. Please consult a nutritionist or dietitian for more detailed nutritional information based on your specific BBQ rub and sauce ingredients.