The Stockyard Smokey Mountain #Recipe
Briony Wilson
26th May 2017
In light of all this beautiful summer weather we can think of a better time to try this recipe out. This recipe has been adapted to suit home cooks. In our restaurant, the pork is smoked in our Industrial smoker, however you can easily replicate this Smokey flavour using ‘liquid smoke’, available from supermarkets or online.
Brioche Buns
Mix the water, yeast. milk and sugar in a bowl. Stand for 5 minutes until frothy. Tip the flour and salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the buttery flour and add the yeast mixture and the egg. Use your hands to mix in to a sticky dough -if mixture feels too wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface. Knead the dough for 10 minutes. It will still be very sticky but don’t be tempted to add to much flour. The dough is ready when soft and bouncy. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hours or until doubled in size.
Once doubled in size, knock the air out and knead for 2 minutes. It won’t be as sticky, but add flour if needed. Divide the dough evenly in 2. Roll into balls and arrange on a lined baking tray. Loosely cover with oiled cling film and leave for about an hour or until doubled in size again. Meanwhile, preheat the oven to 200′ C (180 fan, gas 6) and place a baking tray at the bottom of the oven.
Uncover and brush the buns with the egg glaze. Pour a cup of water into the baking tray at the bottom of the oven to create steam. Place the bun tray on a shelf above. Bake for 20 minutes or until golden, then leave to cool on a wire rack.
Pulled Pork
Pre-heat the oven to 160’C (140’C fan, gas 3). Scatter the onion and bay leaf in the bottom of a large roasting tin. Mix the mustard powder, paprika, black pepper with a good pinch of salt. Rub this all over the pork, making sure you run into all the crevices. Place the pork, rid side up on top of the onions. Pour over 200ml water and the liquid smoke in to the bottom of the tin, wrap well with foil and bake for 2 hours 30 minutes to 3 hours or until you can easily pull apart.
Lift the pork onto a large plate or tray. Remove the string and peel off the skin. Using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp. (or to taste) of your BB q sauce to the meat and toss everything well to coat. This can be done up to 2 days ahead – simply cover the tray in foil and chill until use.
Cajun Slaw;
In a bowl combine all the ingredients together cover and refrigerate until needed.
Building your silver mountain;
Get a Griddle or frying pan on a medium heat ready for the burgers and season the patties with a little salt. Place the burger into the pan for 1-2 minutes each side, depending on how pink you like them. While the burgers are cooking start to assemble your buns. Toast under the grill before adding a little BBQ sauce, to the inside of the top bun, followed by the sliced tomato. On the bottom bun place the lettuce, red onion, dill pickle and a mound of slaw. Once you have turned your burgers add the cheese to the top whilst you allow the other side to cook. Get your pulled pork at the ready 9 if it’s been made in advance add a little BBQ sauce to it and microwave until hot). Place two burgers on each of the preassembled buns then mound the pulled pork on top. Put the top of the bun on ensuring the tomato doesn’t slide off and secure with wooden skewer. Enjoy!
Recipe Info
Serves
2
Serving Suggestions
This is a large burger, but if you hungry will go great with thick cut chips or salad.
Ingredients
Brioche Buns
125ml warm water
1 tsp dried yeast
1.5tbsp warm milk
1tbsp golden caster sugar
225g strong flour, plus extra for dusting
1 large egg, plus 1 beaten egg for glazing
2 tbsp unsalted butter, softened
1/2tsp salt
Pulled Pork
½ onion sliced
1 bay leaf
1/4tbsp mustard powder
1/4tbsp smoked paprika
1tsp ground black pepper
A good pinch of salt
500g pork shoulder, boned with rind attached and tied 9 a butcher will do this)
5ml liquid smoke (hickory)
1 bottle of your favourite BBQ sauce
Cajun Slaw;
1 carrot peeled and grated
1/6 whit cabbage, very finely sliced
1/6red cabbage, very finely sliced (washed and drained well or you get purple slaw)
2ml white wine vinegar.
25ml mayo, or to taste
A pinch of Cajun seasoning
3 drops of tobacco sauce
Building your silver mountain;
4 good quality 80/20 unseasoned chuck steak burger patties
2 slices of beef tomato
2 leaves of cos lettuce, finely sliced
½ red onion, finely sliced
4 slices of American style burger cheese
1 dill pickle finely sliced
Equipment
2 Wooden Skewers
Griddle
Cling Film
Foil
2 Baking Trays
Large Roasting Tin
Mixing Bowl
Large Tray
Wire Rack
Pastry Brush