Recipes

Preheat oven to 400 degrees F (use convection if you have it)

Rub pork tenderloin with olive oil, then completely cover with Philly Grit

Place tenderloin in a pan on medium high heat. Sear pork on all sides until browned - about 2 minutes per side.

When all sides of the pork are browned, put the pork tenderloin into the preheated oven. If the pan is oven-safe, you can put the entire pan in. Otherwise transfer to a baking sheet or roasting pan.

Cook in oven until the internal temperature reaches 145 degrees F. Remove from oven and allow pork to rest for 3 minutes before slicing.

Start your smoker and heat to 250 degrees F. When the smoker has reached temperature, add chunks or chips (depending on your smoker type) of the apple wood.

Trim most of the fat cap from the pork shoulder

Completely cover the pork with Philly Grit

Place the pork in the smoker, and insert a probe thermometer to monitor internal temperature.

Smoke until the internal temperature reaches 195 - 205. Test for doneness by pulling on the bone. If it easily slides out of the meat - it is done. Be patient, the pork may take 10 hours or more depending on the size! 

When the pork is cooked, wrap tightly in foil for at least 30 minutes.

When ready to serve, pull the pork apart with two forks and serve as-is with barbecue sauce on the side.

The day before cooking, pat wings dry and toss them with a mixture of kosher salt and baking powder. Let wings sit, uncovered, on a baking rack in the refrigerator at least overnight, up to 24 hours. 

Preheat oven to 450 degrees F. Cook wings for about 40 minutes on baking rack over a baking sheet. 

Put 1 tbsp of the Philly Grit in a large mixing bowl. When wings are cooked to desired crispness, put the wings in the bowl with the Philly Grit. Drizzle the clarified butter over the wings, tossing to coat evenly with butter and Philly Grit. Add the rest of the Philly Grit and toss mixture until well coated.