Down Home with The Neelys

They are the incredible duo that heats things up in the kitchen and in their romance. They are the husband and wife team that didn't go looking for TV, but was discovered by another famous southern cooking family. Food Network stars Patrick and Gina Neely visits with Good Day.

Sweet and Spicy Slaw

1 small head green cabbage
1 small head red cabbage
4 carrots
1 medium yellow onion
1⁄2 cup mayonnaise
1⁄4 cup prepared yellow mustard
2 teaspoons apple- cider vinegar
1 cup sugar
1 teaspoon freshly ground black
pepper
1⁄2 teaspoon cayenne pepper
Kosher salt

Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large- holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.
SERVES 6 TO 8

Pulled Pork Sandwiches with Slaw

One 10- to 12- pound pork shoulder
or Boston butt
3 tablespoons Neely’s Barbecue
Seasoning (page 22)
3 tablespoons coarsely ground black
pepper
2 tablespoons kosher salt
12 soft hamburger buns, split
Neely’s Barbecue Sauce (page 25)
3 cups Sweet and Spicy Slaw, about
1⁄2 recipe (page90)

Mix together the Neely’s Barbecue Seasoning, pepper, and salt. Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hoursor up to 1 day in advance. Following the manufacturer’s instructions, and using lump charcoal and 1⁄2 cup of soaked wood chips for the smoker (or 1 cup for a kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill to 275°F. Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165°F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level. Transfer the pork to a rimmed baking sheet (this is important— you’ll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bitesized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point, the pork can be served immediately, or covered with foil and refrigerated for a day. If you chill the pork, rewarm it, covered, in a in 350°F oven for about 30 minutes. To assemble the sandwiches, mound the pork on the buns, paint a little Neely’s Barbecue Sauce on the pork, top with
coleslaw, and cover with bun top. Insert into mouth, taste. See what I mean? The best sandwich ever! SERVES 12