Monday, September 21, 2020

Home Eat & Drink Mary's Recipe: Fire Up the Grill

Mary's Recipe: Fire Up the Grill


Hickory Smoked Pulled Pork

Serves 6–8

8 lbs. pork butt roast
Dry rub (recipes follows)
2–3 lbs. hickory chips, soaked several hours in water

1. Prepare grill for indirect heat. Sprinkle handful of soaked wood chips over coals, or place in smoker box of gas grill. Place pork roast on grate over drip pan. Cover grill, and cook pork at least six hours or until internal temperature reaches a minimum of 195 degrees. Check hourly, adding hot coals and hickory chips as necessary to maintain heat and smoke.

2. Remove pork from heat, and place on cutting board. Allow meat to rest about 20 minutes, then shred into bite-sized pieces using two forks.

Texas Brisket

Serves 6–8

8 lbs. beef brisket
Dry rub (recipe follows)
10 cloves garlic, peeled
2–3 lbs. mesquite chips, soaked several hours in water

1. With point of small knife, make slits all over brisket and insert garlic cloves. Rub brisket with dry rub. Follow directions for cooking pulled pork, using mesquite instead of hickory chips.

2. Let meat rest for 20 minutes before slicing. Serve on buns with a slice of onion.

Dry Seasoning Rub

Makes 1/2 cup

1/8 cup paprika
1 Tbsp. dark brown sugar
1 Tbsp. white sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

Mix all ingredients. Use for barbecuing and smoking meats.

-Mary Brown Malouf

Everyone could use a breath of fresh air! 🌞⁠

Be sure to follow social distancing rules on the tails. 🌲 Check the link in bio to read our convo with the Executive director of the @mtntrailspc foundation, Charlie Sturgis, about being part of the covid-19 solution. ⁠

Be gentle with one another, Salt Lake ❤️

Our September-October issue is on stands now! ⁠

Salt Lake magazine has traditionally devoted its September-October issue to travel, describing trips to destinations all over the world. This year, confined by COVID, we’re looking closer to home. ❤️⁠

Stay well and be sure to pick up our latest issue or subscribe to our magazine through the link in bio!


Happy Monday 🏞
Who else is dreaming of the weekend? 😴

“The power of the people is always stronger than the people in power." - Angela Johnson⁠

Check the link in bio to read our Q & A with protest organizers. ⁠

Photo credit: Max Smith @phhhhhhhhhhhotos⁠

It's getting HOT in here! 🌞 Check out our list of the best swimming spots in Utah to cool down at! Link in bio. ⁠

Have a safe and responsible weekend, Utah! Oh and P.S. Wear a mask ❤️⁠

📸: Photo courtesy of Utah Office of Tourism⁠

Something fishy is happening on the eastern edge of the Jordanelle Reservoir... ⁠

A municipality is attempting to annex unincorporated land across a county line without that county’s approval. If this sounds like madness, that’s because it is. Read the full story though the link in bio. ⁠

📸 Photo courtesy of: Utah Office of Tourism

Summertime slush! Soft cold slurpy sweet treats- the classic seasonal delight. 🍧⁠

Here’s where to get the best and how to make them yourself, check the link in bio! 🍭

We're a little red rock crazy this weekend if you couldn't tell. (But how could we not be!)⁠

🏜️ Check out 3 pup friendly hikes in our beautiful Moab 🐶 Link in bio! Happy Hiking! ⁠

📸: Utah Office of Tourism

We ❤️ Red Rocks! 🏜️⁠

Thinking about getting into car camping this summer? 🚘 We've got some tips on how to find the right rig for you! Check the link in bio. ⛺ And keep exploring!

Wondering how to navigate COVID-19 norms while enjoying the outdoors? ⁠

We had a Q & A with Charlie Sturgis, Executive Director of the @mtntrailspc, about being part of the solution. Check it out through the link in bio!