Smoked Pulled Pork excerpted from Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel “Gator” Guilbeau by Gabriel “Gator” Guilbeau. Food photography by Waterbury Publications Inc.
Re-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.”
Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs and Bacon (his favourite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s “Two Scoops of Ice Cream, Three Shots of Vodka” Smoothie, Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series.
Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favourite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly smoked pulled pork (a ranch hand staple), an authentic gumbo, and flawlessly fluffy biscuits. Whether you’re hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen.
55 + RECIPES BY REAL-LIFE CHEF AND CHARACTER “GATOR”: Includes more than 55 simple and delicious recipes by real-life chef and beloved character “Gator” of the hit series Yellowstone, compiled into one faux leather-bound edition.
GEARED FOR ALL OCCASIONS AND SKILLS: Easy-to-follow recipes and everyday ingredients make Yellowstone: The Official Dutton Ranch Family Cookbook perfect for any occasion and skill level—whether a themed dinner party, viewing party, or weeknight meal.
FULL-COLOUR IMAGES THROUGHOUT: Beautiful, full-colour photographs of the cast and Montana landscape complement the recipes, making it the perfect gift for every Yellowstone fan.
Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel “Gator” Guilbeau by Gabriel “Gator” Guilbeau is available at Amazon.com, Amazon.co.uk and Indigo.ca.
Smoked Pulled Pork
M A K E S 8–12 S E RV I N G S
Barbecue . . . what can I say? It’s part of what has gotten me here, as the head of craft services on Yellowstone. I have a big smoker, and if you’re gonna use it, you best fill it up. Pulled pork is one of the most quintessential dishes of Southern barbecue, and it’s an easy dish to succeed at because it can withstand a bit of overcooking. And when you bite into that smoky flavour, it’s just so good. Everyone on the crew—all the ranch hands—run over the second I open the smoker. Instead of the spice rub, use a mixture of salt, pepper, and chilli powder.
I N G R E D I E N T S
One 4–5 lb (1.8–2.3 kg) boneless pork butt roast
3–4 handfuls of applewood or cherrywood chips, soaked in water for 30 minutes
2 tablespoons favourite barbecue
spice rub
Kosher salt and freshly ground black pepper
Olive oil for drizzling
I N S T RU C T I O N S
Remove the roast from the refrigerator about 1 hour before cooking so it comes to room temperature. Drain the wood chips.
Prepare a gas or charcoal grill for indirect cooking over low heat (250°–300°F /120°–150°C). Brush the grill grates clean. Place a small aluminium foil pan half full of water off to one side of the grill grate.
Season the pork roast all over with the spice rub, salt, and pepper, and then rub with oil to coat. Add the drained wood chips directly to the coals, or place in a smoker box, if using a gas grill.
Place a cast-iron pan large enough to hold the roast and about 1 inch (2.5 cm) of fat (from the drippings) in the centre of the grill grate. Place the roast in the pan, fat side up. Close the lid and cook for 41/2–5 hours, checking the roast every so often and spooning the rendered fat over the top.
After 4½–5 hours, cover the cast-iron pan tightly with aluminium foil. Continue to roast for 2 hours longer, or until the roast is fork-tender. Total cooking time is about 7 hours.
Transfer the roast to a cutting board and let rest for 15 minutes. Cut away any excess fat and, using your hands or 2 forks, pull the meat into shreds.
G A T O R ‘ S T I P
For pulled pork sandwiches, drizzle the meat with Maw Maw’s Honey Bourbon Barbecued Ribs sauce (page 64), stuff it into toasted burger buns, and top it with Crunchy Coleslaw (page 119), if you like.
Recipe published with permission from Insight Editions.
