Fisher and Fisher: HSFA Eats with Trish Hoffman

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For those of you that follow me on my personal Twitter account (@JeffFisherMedia), you know that I’m well-fed by High School Football America co-founder Trish Hoffman. I’m always tweeting pics of her incredible dishes.

Trish is an incredible cook, who many of our friends believe should have her own restaurant. And, I totally agree!

We mark Championship Sunday with the introduction of a new feature on High School Football America called HSFA Eats that will feature recipes from Trish that will elevate your tailgate or give you ideas for meals for GameDay and beyond.

So without further ado…welcome to HSFA Eats with Trish Hoffman.

Dry-Rub Smoked Hog Butt for Pulled Pork

by Trish Hoffman

You already know we are a high school football family, but today our focus is on the AFC and NFC Championship games.

Today’s game food will be a Dry Rub Smoked Hog Butt for Pulled Pork. The meat was falling-off the bone before the Cincinnati Bengals and Kansas City Chiefs kicked-off at 3 o’clock.

This meal is really a team effort between us.

It all got started Saturday night when we made our special dry rub for pork. The rub is a signature one for Fisher, who rarely measures the amounts. Lately, he’s been adding a bourbon smoked paprika in his mixture that was given to us from a friend.

Bourbon Smoked Paprika

Rub ingredients – Bourbon smoked paprika, paprika, cayenne pepper, black pepper, kosher salt, garlic powder, onion powder

We then rubbed and tied this hog, wrapped it in foil and stored it in the fridge overnight. We usually let the rub set for about 12 hours.

We like the pork to be room temperature before it hits our Weber Grill. Fisher was up at 4 AM to take the five-pound butt from the fridge. 

It was a chilly one this morning, 19-degrees at 7:30 when we started the cooking.

Fisher likes to set-up our Weber using its charcoal trays on the outside of the kettle. He places drip trays in between the charcoal trays.

After searing the pork on all sides over the charcoal trays, we then move the pork to the middle of the grill over the drip trays. After the sear, we never place the pork over the coals again.

We like using Cowboy Lump Charcoal, plus apple wood chunks for the smoking. We soak the wood chunks overnight to enhance the smoke.

Once the butt is seared, we place the apple wood chunks in the coals to start them smoking. Once that happens, we move the wood chunks above the coals on the grate.

AND, now it’s time for patience.

We keep the kettle temperature at about 325-degrees for the first hour and then lower it to 225-degrees for the rest of the cook. We keep the fat side of the meat up…not on the grate.

Once the pork reaches an internal temperature of 175-degrees, we wrap it up in foil for two hours. During this time, we keep the butt on the grill with the temp still at 225-degrees. You’re looking for an internal temperature of 190 for the pork to pull properly.

This one turned-out perfectly moist and ready to eat during halftime of the Bengals and the Chiefs.

Finished butt
All pulled

I served it mustard onions, coleslaw, pickles and pinto beans.

Time to start thinking about the Super Bowl feast!!

Play Football

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About the Author

Jeff Fisher
Jeff is an award-winning journalist and expert in the field of high school sports, underscored with his appearance on CNBC in 2010 to talk about the big business of high school football in America.Jeff turned to his passion for high school football into an entrepreneurial venture called High School Football America, a digital media company focused on producing original high school sports content for radio, television and the internet.Jeff is co-founder and editor-in-chief of High School Football America, a partner with NFL Play Football.