Labor Day Weekend Cookout Guide
Labor Day is summer's last hurrah, and on this episode of Meat & Greet, Myke Stittsworth puts together the ultimate cookout guide for the long weekend. This is your chance to go big before the grill goes into semi-retirement.
Myke covers everything from what to buy to how to time your cook so everything comes off the grill hot at the same time. Whether you're feeding four or forty, this episode has the plan.
Labor Day Cookout Plan
- Must-have meats: brats, burgers, ribs, and something smoked
- How to time multiple items on the grill
- Sides that pair with everything
- Shopping list tips so you don't over-buy (or under-buy)
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Stittsworth Smoked Pulled Pork Sandwiches
Tender, smoky pulled pork that's perfect for feeding a crowd on Labor Day weekend. Serve on soft buns with your favorite coleslaw.
Ingredients
- 6--8 lb Stittsworth Pork Shoulder
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and black pepper to taste
- 1 cup apple cider vinegar
- 1 cup barbecue sauce
- Soft hamburger buns
Instructions
- Mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper to form a dry rub.
- Pat the Stittsworth Pork Shoulder dry and rub generously with the spice mixture.
- Set up your smoker for low and slow cooking at 225--250°F, using your preferred wood.
- Smoke the pork shoulder for 8--10 hours, spritzing with apple cider vinegar every 2 hours.
- The pork is ready when it reaches 190°F internal temperature and shreds easily with a fork.
- Remove from the smoker and let rest for 20 minutes, then shred using two forks.
- Mix shredded pork with barbecue sauce and serve on soft buns.
Pro Tip: Stittsworth pork shoulder is perfectly marbled for smoking. Don't skip the spritz -- misting with vinegar throughout cooking keeps the meat moist and adds subtle tang that complements the smoke.