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Samaritan Counseling Center
412.741.7430
50 Fabulous Men Who Cook
Grant Saylor

Grant Saylor

Starbucks Coffee Co. TIPS $925

District Manager

TIPS TOTAL: $925

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A lifelong resident of Bellevue, Grant enjoys being active in his community. He serves on the Bellevue Council, the Board of Directors of the North Borough YMCA, Community at Holy Family Manor and the Bellevue Initiative for Growth and Revitalization (BIGR).

Grant's career took off in the Corporate Food Service world where he managed contract food service accounts across the northeast for many years. He has been with Starbucks for the past 10, managing accounts across West Virginia, Pennsylvania and Ohio.

Grant shares that he has been married for 25 years, has three fantastic children and 4 grandchildren. He is an avid Home Brewer and loves to spend his days off in the kitchen or on the grill cooking for his family.

Menu

SMOKED BBQ PORK & JALAPENO CORNBREAD SLIDERS
(CATEGORY: Appetizers)

Recipe - Serves 12

6 lb. Pork Butt

Rub: Makes more than you'll need but also great on grilled chicken or steaks.
Mix all of the following ingredients together:

1/2 cup paprika
1 tbsp black pepper
1/2 cup chili powder
2 tsp cayenne pepper
1/3 cup dark brown sugar
2 tsp dry mustard
1/4 cup sugar
1tbsp granulated garlic
1 tsp celery seed
1 tsp cumin

Rub Pork butt at least 8 hours prior to smoking. I smoke mine for 10-12 hours using either Mesquite or Hickory wood in a vertical smoker. You can achieve the same thing on a traditional gas grill with a little ingenuity (and YouTube videos). Once pork reaches an internal temperature of 165-170 degrees, remove from smoker and let rest for 60-90 minutes wrapped in brown paper bag or foil. At this point, it should pretty much fall apart.

BBQ Sauce: If you are going to the trouble of smoking your own pork, don't use store bought BBQ sauce. This recipe is super easy to make and WAY better! Combine the following ingredients, bring to a boil and reduce to simmer for 75-90 minutes, stirring frequently...

2 cups ketchup
2 tsp black pepper
1 cup water
2 tsp onion powder
1/2 cup cider vinegar
2 tsp dry mustard
5 tbsp brown sugar
1 tbsp fresh lemon juice
5 tbsp sugar
1 tbsp Worcestershire sauce

Take your favorite cornbread recipe and add a can of sweet corn, some sharp cheddar cheese and a couple of fresh diced Jalapeno peppers (more is better).

Toss the pork with the BBQ Sauce. Drop between a couple of hunks of the cornbread with a dollop of Creme Fraiche or Sour Cream and some fresh Cilantro. Top with a fresh or candied jalapeno slice. Dig in!!



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