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In Arkansas, June brings warm weather, summer vacation, and a longing to get outside and explore the great outdoors. But June also brings Father’s Day, a great reason to celebrate all our great Arkansas dads.
If you get a bunch of guys together and ask them what they want to eat, most of the time you are going to hear one word: MEAT! If you ask them how they want it cooked, they will want it smoked or grilled. There’s just something about food that’s cooked outside that gets a guy’s mouth watering!
So this month, in honor of Father’s Day, we are highlighting recipes from our What’s Cookin’ at First Security Cookbook out of our ‘Hot Off The Teal Grill’ Section. We’ve chosen a handful of recipes that will please the guys because they were submitted by guys. The first recipe is Gene’s Pulled Pork: a tender, juicy, big ol’ pork roast slow-smoked to perfection. All of these recipes include a generous portion of meat, cooked outdoors like men like food cooked! So pick one and cook it up for YOUR dad!
Prep Time: 15 minutes
Marinate Time: 10 hours
Smoking Time: 8 – 20 hours, depending on your smoker
Servings: 10 to 12 generous portions
• ¼ cup paprika
• 3 tablespoons dark brown sugar
• 1 tablespoon ground basil
• 1 tablespoon ground oregano
• ½ teaspoon cayenne pepper
• 1 cup yellow mustard
• One (6 to 10 pound) bone-in Boston butt pork roast
• 1 bunch hickory chips
1. Combine paprika, dark brown sugar, basil, oregano, and cayenne pepper to make dry rub.
2. Rinse meat and pat dry with paper towels.
3. Slather with mustard.
4. Coat mustard with dry rub.
5. Cover roast well with plastic wrap.
6. Refrigerate for 10 hours.
7. Smoke meat according to your smoker’s instructions. Add hickory chips and water. Cook at 225 degrees, or until internal temperature reaches 160 degrees. This can take from 8 to 20 hours, depending on your smoker.
8. When cool, pull pork and top with BBQ sauce.
Calories from Fat: 432
Sodium: 472 milligrams
Carbohydrates: 4.8 grams
Prep Time: 2 hours
• 4 steaks, at least 1 inch thick
• 3 tablespoons kosher salt
• Fresh ground pepper to taste
• 1 cup steak sauce
• ½ cup bourbon whiskey
• 3 tablespoons honey
• 2 teaspoons brown sugar
• 3 teaspoons prepared mustard
• ¼ cup Worcestershire sauce
• ¼ teaspoon cayenne pepper
1. Place meat on large plate or baking dish.
2. To tenderize, heavily sprinkle kosher salt on both sides of the steaks.
3. Allow steaks to rest at room temperature for 90 minutes to ensure even cooking.
4. In a small saucepan, mix steak sauce, bourbon whiskey, honey, brown sugar, prepared mustard, Worcestershire sauce, and cayenne pepper to make Ranch Hand Sauce.
5. Simmer over low heat for at least 15 minutes.
6. Pour into jar for serving and storing.
7. Rinse steak with cool water until salt is removed. Pat dry.
8. Sprinkle with fresh ground pepper. (Do not add any seasoning with pepper.)
9. Begin heating the grill: the hotter the better! You want the steaks to sear when placed on the grill.
10. Grill until desired doneness.
11. Remove from grill and allow steak to rest 5 minutes before serving.
12. Serve steak with sauce.
*Sauce will keep in the refrigerator for about 10 days.
*If cooking a steak less that 1 ¼” thick, use slightly less salt. For extremely thick steaks, use more.
*You can use fresh or dried herbs or other seasonings along with the kosher salt to flavor the meat. The meat still needs to be rinsed and dried before cooking to remove salt and excess spices.
Calories from Fat: 129
Sodium: 1270 milligrams
Carbohydrates: 27.7 grams
Prep Time: 2 ½ hours
Servings: 1 Pound or 1 side of ribs per person
• 2 ½ tablespoons dry mustard
• 1/3 cup chili powder
• 2/3 cup paprika
• 2 ½ tablespoons meat tenderizer
• 2 teaspoons garlic powder
• 2 teaspoons celery salt/jalapeno salt
• 2 teaspoons powdered thyme
• 1 teaspoon red pepper
• 4 teaspoons salt
• 1 teaspoon powdered cloves
• 1 tablespoon dark brown sugar
• 1 tablespoon sugar
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon fresh ground pepper
• Baby back loin ribs, 1 pound or 1 side per person
1. Mix all ingredients except ribs together to make dry rub. (A double recipe makes approximately 3 ¼ cups of dry rub.)
2. Preheat grill to 300 to 350 degrees.
3. With ribs at room temperature, wash ribs and pat dry.
4. Liberally coat both sides of ribs with dry rub.
5. Reduce heat to low setting.
6. Place ribs on grill and cook for 2 hours. During second hour, turn every 15 minutes and dust with dry rub mix as needed at each turn.
7. Ribs are done when meat pulls away from the bone easily.
Calories from Fat: 785
Sodium: 5289 milligrams
Carbohydrates: 25.5 grams
Employees and customers of First Security Bank have contributed their favorite recipes to What’s Cookin’ at First Security, a cookbook that benefits Arkansas Foodbank. They feature over 2,000 recipes and are available at any First Security Bank location for $20.
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