First Responders’ BBQ Banquet

PREPARE THE DRY RUB

• Mix all of the ingredients together. Set aside.

FOR THE BRINE

• In a large container, add the soda, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
• Rinse off the pork and add to container. Add just enough water to ensure it is completely covered in brine. Cover. Refrigerate for 24 hours.

FOR THE SAUCE

• Add ingredients; shake to combine. Set aside.

SLOW ROAST

• Heat the oven to 225 degrees.
• Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
• Pat very dry with paper towels.
• Reserve 2 tablespoons of the dry rub.
• Rub the remaining seasoning all over the pork and in any cracks or flaps.
• With the fat facing up, place the pork in the oven with a meat thermometer.
• Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer.

Assembly

• Rest for two hours, remove the fat from the top and using two forks, shred the meat into chunks; remove bone and pockets of fat or gristle.
• Defat and strain the roasting juices.
• Add all meat to stand mixer fitted with paddle attachment. Start on low. Machine will shred pork quickly – so do not allow it to get overworked.
• Drizzle roasting juices over pulled pork until meat stops absorbing liquid. Drizzle with vinegar sauce to taste.

• In a saucepan over low heat, mix all ingredients. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

• Very finely shred the cabbage to make about 8 cups and place it in a large bowl.
• Halve the celery stalks lengthwise and paysanne.
• Without mixing together, pile the celery on top of the cabbage and follow with the carrots, bell peppers, and red onions.
• In a small bowl or a cup, whisk together the vinegar, sugar, and salt until clear. Add the black pepper, mustard, and hot sauce to taste and pour the mixture on the vegetables.
• In a small pan, heat the oil to just smoking: you should see a few ripples in the oil and some heat waves.
• Pour the hot oil over the vegetables, aiming especially for the onions and peppers.
• Let sit for 4 minutes.
• Toss and allow the flavors to come together for at least 30 minutes prior to serving.

• Brown bacon, remove from pan, reserving fat. Add butter and carmelize onions
• Drain excess fat and set aside.
• Blend all ingredients together and season to taste.
• Bake uncovered at 350°F for 1 hour and 30 minutes or until bubbling around the outside edges OR store tightly wrapped and refrigerated in plastic until ready to bake. If baking from cold, add an additional 30-45 minutes to the cook time

• Cook macaroni in large pot of boiling, salted water. Drain when al dente. Chill pasta by running cool water over pasta in colander.

Make sauce:

• In medium saucepan, melt butter over medium heat.
• Saute onions until translucent.
• Stir in flour, and cook for 3-5 minutes to form a thick, blond roux – pale brown with an aroma of toasted nuts
• Add seasonings: salt, pepper, red pepper, nutmeg, and dried mustard; Whisk till smooth
• Slowly add milk, stirring well after each addition. Add heavy cream.
• Continue to cook, stirring constantly, until bechamel is bubbly and thick.
• Temper in egg.
• Stir in cheese a small amount at a time until fully melted. Remove from heat
• Mix cooled pasta and sauce until well coated. Place in baking dish. Garnish with additional cheese and paprika.
• Chill tightly wrapped OR bake for thirty minutes, uncovered, until cheese is bubbly and golden brown.
• CCP: Bring to 165℉ for 15 seconds.

• Brown and crisp bacon in a large pot. Remove bacon and reserve.
• Saute onion in bacon fat until lightly caramelized. Reserve both onions and bacon fat.
• Add green beans to pot along with remaining ingredients.
• Bring to a boil and then turn heat to medium-low. Cover and simmer for 30-45 minutes, stirring occasionally.
• Drain beans almost completely. Check for seasoning and add additional salt, black pepper, and red pepper to taste. Add reserved onion/bacon/ bacon fat mixture and toss to distribute.

• Add warm water to mixer bowl.
• Sprinkle in the yeast and 1 tablespoon of sugar.
• Stir gently until combined.
• Proof until foamy.
• Add remaining sugar, warm milk, salt, and butter.
• Using a hand whisk, blend until well combined. Add half the flour, the dough hook attachment, and knead for 5 minutes on low.
• Add the eggs in three batches, mixing after each until incorporated.
• Add the rest of the flour in three batches. The dough should be soft and elastic, but not sticky. Knead for 5 minutes. Add additional flour VERY cautiously. It should clean the bowl (but still be sticking to the bottom).
• Transfer to a large, greased container.
• Cover with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
• After rising time has passed, divide the dough into equal pieces. Roll each piece into a ball, and place it on a half sheet pan covered with parchment paper, sprayed lightly with nonstick spray.
• Brush rolls with eggwash and sprinkle with sesame seeds.
• Loosely cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
• Preheat oven to 375.
• Remove plastic wrap and bake for 14-20 minutes or until golden.