#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share all his tips as the newly crowned Master of ‘Cue! 🏆

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Pulled Pork Tacos with Red Jalapeno Slaw
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 8 hr 30 min
Active: 30 min
Yield: 12 servings

Who doesn’t love tacos! I have had tacos all over the world, but this recipe was a result of having leftover competition pork at the end of the weekend and my desire to create some fun, fresh dinners. My vegetable garden is full of jalapeños every summer, so there you have my inspiration. Slow-cooked pulled pork with a bright, spicy and tangy slaw? It brings new life to barbecue pork.

Ingredients

Pork:
One 8- to 10-pound bone-in, skin-off pork butt roast
3 tablespoons avocado oil
Pork Rub, recipe follows
1/4 cup apple juice
3 tablespoons unsalted butter

Red Jalapeño Slaw:
1/4 cup avocado oil
Juice of 3 limes
2 tablespoons honey
1 tablespoon ground coriander
2 cloves garlic, minced
1/2 teaspoon kosher salt
15 ounces shredded red cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 thinly sliced red jalapeños

Tacos:
Flour tortillas, warmed
Crumbled queso fresco
Avocado slices

Pork Rub:
4 tablespoons coarse kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons paprika
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon cayenne

Directions
Remove the heavy fat from the pork butt with a flexible boning knife. Score the remaining fat.

Coat the pork all over with the oil to help bind the rub to the pork. Apply enough Pork Rub to the pork to cover it all over, then let it sit at room temperature for 1 hour.

Preheat the oven to 300 degrees F. Place the pork butt on a rack set over a rimmed sheet pan. Place in the oven and roast for 3 hours.

Lay the pork on a piece of thick foil, drizzle on the apple juice and dot with the butter. Wrap the pork securely in foil. Place it back on the rack over the pan and roast until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 4 hours longer.

Remove the pork from the oven and allow to rest, wrapped, for at least 1 hour. Shred the pork.

For the red jalapeño slaw: Mix the oil, lime juice, honey, coriander, garlic and salt together in a small bowl. Combine the cabbage, onion, cilantro and jalapeños together in a large bowl. Toss the cabbage mixture with the dressing.

For the tacos: Place pulled pork onto warm tortillas and top with crumbled queso fresco, red jalapeño slaw and avocado slices. Enjoy!

Pork Rub:
Combine the salt, pepper, granulated garlic, granulated onion, paprika, ginger, cumin and cayenne in a small bowl and whisk to combine.

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Chefs battle it out in the Chopped kitchen in this 1-hour pizza-themed compilation! From dough and sauce to surprise toppings, every round is a slice of chaos as they fight to stay off the chopping block.
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Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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The ULTIMATE Pizza Challenges 🍕 Chopped | Food Network


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Guy Fieri visits Sophia’s Restaurant in Buffalo, NY, a mother-and-son–owned spot serving comforting breakfast and lunch classics with a Greek-inspired twist. #FoodNetwork #GuyFieri
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Sophia’s Restaurant: https://www.foodnetwork.com/restaurants/ny/buffalo/sophia-restaurant-restaurant
Follow them: https://www.facebook.com/SophiasRestaurantBuffalo/Grill

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Greek-Inspired Diner in Buffalo 🔥🍳 Diners, Drive-Ins and Dives | Food Network


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Michael Symon’s fresh shaved zucchini salad is tossed with a lemon vinaigrette, toasted almonds, cannellini beans and basil for an easy summer side.
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Get the recipe ▶ https://foodtv.com/4apTOeR
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Shaved Zucchini Salad
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

1/3 cup sliced almonds
2 tablespoons apple cider vinegar
1/2 tablespoon pure maple syrup
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 zucchini, thinly shaved lengthwise on a mandoline
1 summer squash, thinly shaved lengthwise on a mandoline
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup chopped fresh basil

Directions

Set up a grill for medium-high heat. Place the almonds in a cast-iron pan and toast on the grill, shaking occasionally, until golden and crisp, 3 to 5 minutes. Remove from the heat.

In a large mixing bowl, whisk together the apple cider vinegar, maple syrup and lemon juice. Slowly stream in the olive oil while whisking until combined. Season with salt and pepper.

Add the zucchini, summer squash, toasted almonds and cannellini beans to the bowl and toss to coat with the vinaigrette. Fold in the basil, taste and adjust seasoning if needed. Serve immediately.

Special equipment: grill, mandoline

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Michael Symon’s 5-Star Shaved Zucchini Salad 🌟 Symon’s Dinners Cooking Out | Food Network


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Ree Drummond’s Onion Burger features crispy smashed beef patties cooked with a generous layer of sweet caramelized onions and topped with American cheese for the ultimate at-home burger.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Smashburger
Watch #ThePioneerWoman, Saturdays at 10a|9c!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Onion Burger
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 burger

Ingredients

8 ounces 80/20 ground beef
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1/2 medium white onion, sliced very thin
2 slices American cheese
1 potato bun

To Serve:

Ketchup
Mustard
2 green leaf lettuce leaves
2 tomato slices
4 to 5 pickles

Directions

Heat a large skillet over medium-high heat.

Divide the beef into two 4-ounce balls, then season all over with a pinch of salt and pepper.

Add the butter to the skillet, allow to melt and then add the first ball of beef. With a flat spatula immediately smash the patty as thin as possible while still holding its shape. Repeat with the second ball. Add half of the onions to the top of each patty and smash the onions into the top of the patties, flattening them further. Let cook undisturbed to allow the beef to get a nice crust, 2 minutes.

Flip the patties and onions, so the onions are now under the patties. Cook until the onions brown, 3 to 4 minutes. Add a slice of the American cheese to the top of each patty. Stack the patties and remove them to a plate.

Toast the bun in the skillet until golden, 20 to 30 seconds. Remove, top the bottom bun with the patties and arrange the other half of the bun on top. Serve the burger with the ketchup, mustard, lettuce, tomato and pickles on the side.

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Ree Drummond’s ULTIMATE Smashed Onion Burger 🍔 The Pioneer Woman | Food Network


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