One of the most recent additions to the ever-growing Tulsa State Fair food scene is the barbecue sundae.
Layer pulled pork, barbecue sauce and mashed potatoes in a clear cup for easy eating. October is still prime time for barbecue and cookouts and football tailgating.
You can make the sundaes using the recipes below, or purchase the components individually from your favorite barbecue restaurant or market and assemble the sundaes at home. The recipes below will make more than enough for a dozen or so sundaes – the pulled pork freezes nicely and the other recipes can be easily halved.
For an easy to-go treat, layer in a generously sized Mason jar and screw on the lid.
Makes up to a dozen
2 15-ounce cans Ranch Style Beans, or your favorite baked beans
Mashed potatoes, recipe follows
Pulled pork, recipe follows
BBQ sauce, recipe follows
Coleslaw, recipe follows
Pickled jalapeno slices, if desired
Layer the sundaes in clean glass canning jars, starting with the baked beans on the bottom, a layer of mashed potatoes in the middle and a layer of pulled pork and barbecue sauce. Top off with coleslaw and a few pickled jalapenos, if desired. Serve immediately.
To pack ahead of time, layer everything but the coleslaw and jalapeno and keep jars warm in a 200° oven, layering with coleslaw and jalapenos just before serving. For tailgating, I plan to keep the beans, potatoes and pork in individual foil pans, heat them on the grill and layer the sundaes to serve – this plan would work well at home as well.
Perfect Mashed Potatoes
Serves 6 to 8
You can make these mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Cut 3 pounds Yukon Gold potatoes (peeled if desired) into 1-inch chunks and place in a large saucepan. Add enough cold water to cover by 2 inches. Season generously with kosher salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 12 minutes. Drain potatoes thoroughly and return to pot. Over low heat, mash potatoes, using a fork or potato masher, until potatoes reach your desired texture. Over low heat, add 6 tablespoons unsalted butter and 1 to 1 1/2 cups warm milk to the potatoes and continue to stir until melted. Season with salt and freshly ground black pepper and serve.
Serve this tart, sweet and spice meat scooped over hamburger buns or thick slices of white bread. I like mine topped with dill pickles and sliced onion, but crisp cole slaw suffices nicely as well. Arm yourself with a pile of napkins and go to town!
Serves 8 to 10
1 can (11-ounce) chipotle peppers in adobo sauce
2 cans cola (Dr. Pepper, Coke or something similar)
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1 tablespoon ground cumin
1 teaspoon ground cayenne pepper
6 pounds pork shoulder, trimmed of excess fat and skin
Your favorite barbecue sauce, for serving
Heat oven to 300°. Combine chipotle peppers, cola, brown sugar, pepper, paprika, salt, garlic powder, oregano, mustard, cumin and cayenne. Set pork in a large roasting pan and rub with the spice mixture. Cover pork with foil and bake for 4 hours. Continue to bake, uncovered, until the meat is very tender and pulls apart easily with a fork, about 2 hours longer, basting with any pan juices. Shred the pork into bite-sized pieces and toss with a bit of your favorite barbecue sauce and any remaining pan juices.
Hasty Bake BBQ Sauce
Makes about 1 quart
Hasty Bake, one of the most popular charcoal grills available, is made right here in Oklahoma! Here is a recipe for their award-winning sauce, perfect for your summer cookout.
Combine 2 tablespoons chili powder, 2 tablespoons black pepper, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon salt, and 1/2 teaspoon cayenne in a nonreactive saucepan.
Stir in 1 32-ounce bottle ketchup, 1/2 cup yellow mustard, 1/2 cup cider vinegar, 1 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, and 1 tablespoon liquid smoke, until well combined.
Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally. This sauce will keep for several weeks in an airtight jar in the refrigerator
Serves 6 to 8
This slaw is inspired by a recipe from Ree Drummond, The Pioneer Woman, who loves to entertain from the grill!
1/2 head cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
whole jalapeño pepper, halved lengthwise and thinly sliced
2 cups picked cilantro leaves
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar or honey
1/2 teaspoon kosher salt
1 teaspoon cayenne pepper
Toss to combine. Cover and refrigerate at least two hours before serving.