Alabama Bacon Wrapped Jalapeños

Alabama Bacon Wrapped Jalapeños:

Alabama White BBQ Sauce:

  • 1 cup mayonnaise
  • 1 Tbsp. creole mustard
  • 1 tsp. prepared horseradish
  • 1 clove garlic, minced
  • 1/2 tsp. ground black pepper
  • 1/4 cup white vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. paprika
  • 1 lime, juiced
  • 1 (7-oz.) can chipotle chiles in adobo
  • 1 cup orange juice
  • ¼ cup brown sugar
  • 2 cups extra virgin olive oil
  • ½ cup fresh cilantro
  • 2 Tbsp. roasted garlic
  • 1 tsp. sea salt
  • 1/2 tsp. cracked black pepper
  • 4 Boneless Pork Chops
  • 2 ¼ lbs. Roasted and Seared Pork Shoulder
  • 2 ½ cups Open Pit BBQ sauce
  • 2 oz. Dijon mustard
  • 1 oz. honey
  • 1 bag coleslaw mix
  • 1 jar coleslaw dressing
  • 6 pretzel buns
  • 2 cups apple juice
  • 2 cups ketchup
  • 1 cup dark molasses
  • 1 cup brown sugar
  • 3/4 cup Worcestershire sauce
  • 2 tablespoons dry mustard powder
  • 1 tablespoon smoked paprika
  • 16 KC Wild Wings

Rub

  • 2 Tbsp. kosher salt
  • 4 Tbsp. dark brown sugar
  • 1 Tbsp. black pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. paprika
  • 1 Tbsp. chili powder
  • 1 case Skinless Pork Belly
  • 2 Pork Tenderloins
  • 2 Tbsp. garlic, minced
  • ½ cup finely chopped fresh basil
  • ½ cup finely chopped fresh oregano
  • 1/3 cup finely chopped fresh Italian parsley
  • ¾ cup Belly Rub (recipe follows)
  • 12 slices prosciutto
  • 4 Tbsp. olive oil

Pork Belly Rub

  • 2 Tbsp. coriander seeds
  • 2 Tbsp. cracked black pepper
  • 1 cup kosher salt
  • ½ cup turbinado sugar
  • ¼ cup paprika
  • ¼ cup coarsely ground black pepper
  • 3 Tbsp. ancho chili powder
  • 2 Tbsp. red pepper flakes
  • 6 lbs. Skin-On Pork Belly
  • ½ cup Korean chili paste “kojujiang”
  • 2 oz. Korean fish extract
  • 1 Tbsp. minced ginger
  • 2 oz. mirin
  • 1 head Napa cabbage, cut into fine chiffonade
  • 1 cup vegetable oil
  • 1 Tbsp. Sichuan pepper
  • 2 Tbsp. Korean ground chiles
  • 2 Tbsp. Sesame Oil
  • 1 cup rice vinegar
  • ½ cup white sugar
  • Salt, as needed
  • 1 bunch slide scallions
  • 36 steamed Chinese clamshell buns “gua bao”
  • Kimchi Mayonnaise (recipe follows)

Kimchi Mayonnaise:

  • 1 cup mayonnaise
  • Napa cabbage
  • 1 Tbsp. mirin
  • 2 Tbsp. sugar

Coffee-Chile Rub

  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup finely ground coffee grinds
  • 3 tablespoons ancho chile powder
  • 3 tablespoons chipotle chile powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoons coarse ground black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin

Mexican Slaw Topping

  • 1/2 fresh pineapple
  • 6 oz. shredded cabbage
  • 8 small radishes, quartered and thinly sliced
  • 2 large jalapeño chiles, seeded and finely minced
  • Juice of 1 lime
  • 1/2 cup diced sweet onion
  • 1/2 cup finely chopped red cabbage
  • 1/4 cup sour cream
  • 20 corn tortillas, warmed
  • Cotija cheese

Latin Rub

  • 1 Tbsp. black pepper
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1 tsp. ground Mexican oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 2, 1-lb. Pork Tenderloins
  • 3 Tbsp. Extra Virgin olive oil

Chimichurri

  • 2 cups finely chopped fresh flat leaf parsley
  • 1 cup finely chopped fresh cilantro
  • ½ cup fresh oregano leaves
  • 6 cloves minced fresh garlic
  • 1 cup extra virgin olive oil
  • 1/3 cup vinegar
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes

Injection

  • 1 part white distilled vinegar
  • 1 part sugar
  • 1 part apple juice
  • ¼ cup kosher salt

Pulled Pork

  • 1 Pork Butt
  • Apple cider, as needed
  • BBQ sauce, to taste
  • 8 soft rolls

BBQ Rub

  • 2 Tbsp. kosher salt
  • 3 Tbsp. dark brown sugar
  • 1 Tbsp. black pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. paprika

Bacon Mac-n-Cheese

  • 1 lb. Bacon
  • 1 lb. cavatappi pasta
  • 4 tsp. butter
  • 1 cup panko breadcrumbs
  • ½ cup butter
  • 2 Tbsp. all-purpose flour
  • 6 cups milk, warmed
  • 4 cups shredded cheddar cheese
  • 1 cup smoked and shredded Gouda cheese