The Unforgettable Southern Smoky Grill Feast

Allergens

Wheat (cornbread), Dairy (butter)

Ingredients

• 1 lb boneless pork shoulder 2 cups peachwood smoking chips 1 cup house barbecue sauce 4 large southern cornbread muffins 3 cups creamy coleslaw 2 ears fresh grilled corn on the cob 1 batch smoky BBQ
• seasoned fries

Instructions

1. Soak peachwood smoking chips in water for 30 minutes.
2. Prepare a charcoal grill with a heat zone and place wood chips directly onto hot coals. Let smoke develop.
3. Season pork shoulder generously with BBQ seasoning and place on the cooler side of the grill, fat side up. Cover with a drip pan. Close the lid and smoke for 4 hours, adding more coals and wood chips as needed.
4. Brush pork with house barbecue sauce during the last hour of cooking, until it reaches an internal temperature of 190°F. Rest for 15 minutes before slicing.
5. Grill cornbread muffins on the hot side of the grill for 2 3 minutes per side. Serve with butter and honey.
6. Grill corn on the cob for 3 4 minutes per side, then slather with butter and season with salt and pepper.
7. Prepare smoky BBQ seasoned fries according to package instructions or from scratch.
8. Arrange all components on a platter and serve immediately.

Chef’s Insight

Smoke the pork for longer if you prefer it more tender and falling apart.

Notes

Pair with a refreshing Southern sweet tea or iced lemonade.