EVO GRILL RECIPES RECIPES

Steps:

• Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry.
• Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above.
• (Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically.
• Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours.
• Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F.
• Set kamado up for low and slow cooking with a water pan, pre-heated to 225°F, with the cooking grid on top. Set 4 large wood chunks to soak. In a water pan, add any aromatics or herbs you prefer, then pour in apple cider and apple cider vinegar. Fill the water pan 3/4 full, the rest of the way with water.
• Place pork shoulder inside of kamado, directly on the cooking grids, fat side down.
• Cook the shoulder until it reaches an internal temperature of 155 to 160°F. Remove from the kamado, double wrap with foil and set it back in the kamado (still 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
• Remove from the kamado and allow the shoulder to rest for 30 to 45 minutes. Pull into shreds; using two forks or one of the grilling accessories made for shredding large cuts of meat (they look like claws).
• Serve with a side of your favorite BBQ sauce, with or without buns, and some crunchy vinegar coleslaw which goes really well with it too. ENJOY!

Steps:

• Cut eggplant into 1/4-1/2 inch slices. 1/4 inch for super thin eggplant slices or 1/2 for slightly thicker slices perfect for eggplant parmigiana.
• OPTIONAL STEP: Some report a creamy richer tasting eggplant when salting eggplant before cooking. Lay the eggplant on a rack over a baking sheet. Sprinkle salt on the cut sides. This will draw water out of the eggplant and reduce bitterness. After 30 minutes rinse the eggplant slices and then pat completely dry.
• In a flat bowl or large dish mix together your Italian seasoned breadcrumb, panko, Parmesan cheese, parsley, pepper and garlic powder (optional). Set next to your flour and beaten egg bowls. The dredging station order should be flour, then egg then breadcrumb.
• Dip eggplant slices into flour, shaking off excess. Then dip into egg, coating both sides allowing excess to drip off. Then press the eggplant slices into the breadcrumb mixture, coating both sides. Set on a plate or rack and repeat until all the slices are coated.
• Cooking in batches, spray or drizzle olive oil on both sides of the eggplant slices before adding to the air-fryer basket. Cook for 5 minutes, flip and then cook another 5 minutes until golden on both sides. Set on a baking sheet or rack and continue cooking the rest. You may keep them in a warm oven if you like.NOTE: All Air-Fryers cook differently. You may want to adjust your cooking time or temperature after the first batch.
• Season with a little salt if desired. Serve alongside your favorite dipping sauce like marinara, tzatziki or serve over salad or pasta. These eggplant slices can also be used to for eggplant parmigiana. Enjoy!