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BBQ Tacos Two Ways Recipe from Ryan Cuber of Savory Smoke Catering

17 Jul
Ryan grills up some corn to put into his corn salsa

Ryan grills up some corn to put into his corn salsa

Ryan Cuber of Savory Smoke Catering took the OmNomCT cooking demo stage this past Sunday at Pork in the Park and rocked it.  While at first there were 10 people, as he began to put together his corn salsa and the yogurt slaw to go on top of his BBQ tacos, more and more people crowded in, producing a gentle food mob.  They listened intently, asking questions, and waited in anticipation for the tacos.  And, let’s just say it was so worth the wait in the hot sun…the tacos were amazing!

If you’d like to replicate the recipe, Ryan was kind enough to have us share it with you!  This is great for a family meal, a BBQ get together, or just any old plain day.  Enjoy the recipe and check out Savory Smoke Catering at Michelina’s Pizza (see FB page for days available) and their Summer BBQ Bash on August 4.

Tips for pulled pork:

Ryan Cuber's Mexican Inspired Pulled Pork

Tequila in the pork (and some in the shot glass) make up a perfect taco

1. If no smoker, slow roast, for a true BBQ experience.
2. If no smoker, Rub the meat with liquid smoke, before you dry rub.
3. Lower the temp, the better the meat, between 200-225 is perfect.
4. Mop your meat every four hours, fruit juices work nicely, or be creative.
5. Allow meat to reach upwards of 200 before pulling.

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