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.
How lucky am I? ?? @TrishaHoffmanLA can throw down! What are you cooking, America? ?? pic.twitter.com/Q8DfwTCnmi
— Jeff Fisher (@JeffFisherMedia) April 10, 2020
Happy Cinco de Mayo! @TrishaHoffmanLA made halibut fish tacos with an outstanding sauce, plus saffron rice and beans. We’re one day closer to celebrating #CincoDeMayo2021 out and about. Stay safe, Stay healthy ?? pic.twitter.com/zdNIUiqzAn
— Jeff Fisher (@JeffFisherMedia) May 5, 2020
Ahhhhh, me lucky charm (@TrishaHoffmanLA) from County Cork knows how to cook a #StPatricksDay feast? pic.twitter.com/YAOJAW4HvM
— Jeff Fisher (@JeffFisherMedia) March 17, 2021
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.
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.
I served it mustard onions, coleslaw, pickles and pinto beans.
Time to start thinking about the Super Bowl feast!!
