August 11, 2016 Page 5 VALENTINO S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1549 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 8/25/16. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 8/25/16. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Ancho Chile Rubbed Smoked Pork Butt Ingredients • 1 Omaha Steaks Whole Pork Butt • 2 cups white vinegar • 1/2 cup yellow mustard • 1/2 cup Omaha Steak Ancho Chile Rub • 4 cups Ancho Chile Smoking Spritzer • 8 cups apple or cherry wood chips, soaked in water ancho chile smoking spritzer • 2 cups apple juice • 1 cup cranberry juice • 1 cup canola oil • 2 tablespoons red hot pepper sauce • 1/2 cup Omaha Steaks Ancho Chile Rub Preparation 1. Score top fat so it will melt into pork while smoking and allow more rub to get into meat. Rub pork with white vinegar then rinse with water. Pat dry with clean paper towels. 2. Rub pork butt with yellow mustard. Rub pork butt with ancho chile rub. Inject pork with 10-12 ounces of Ancho Chile Smoking Spritzer. 3. Set up smoker with 1 chimney using unlit lump charcoal and 2 chimneys using lit lump charcoal. 4. Adjust vents in smoker until temperature settles between 225 and 250 F. 5. Place pork butt fat side up and add a lot of wood chips. Every half hour, add more wood chips and spritz pork with smoking spritzer. 6. After 2 hours, insert remote thermometer probes. Be careful not to let thermometer touch bone to prevent false readings. 7. After 5 hours, place pork in foil pan and liberally coat with spritzer. Wrap pan tightly with foil. 8. Continue cooking without adding wood chips or opening smoker until thermometer hits 190 F (for sliced meat) or 200 F (for pulled meat), about 8-10 hours total. Let rest 1 hour before serving. ancho chile smoking spritzer 1. Combine all ingredients (listed above) and mix well. Recipe by Omaha Steaks, provided by BPT Prep time: 1 hour, Cook time: 8-10 hours, Rest time: 1 hour
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