In this episode we chat with Kathy Pullin of Pullin Premium BBQ. Kathy is a great women that loves BBQ and has a passion to help others. She not only cooks great BBQ but she also cooks amazing sides, That totally interest me because is BBQ only about the protein? Hmm

Hailing from legendary BBQ oasis Kansas City, it should not be any surprise Kathy Pullin has a love for BBQ.

However, it wasn’t until Kathy participated with a team at the American Royal Open in 1994 and 1995 that Kathy was truly hooked on the art of creating great BBQ.

Still working full time in the insurance industry, Kathy spent nights and weekends honing her craft by catering private events as Sassy Sauceless BBQ. in 2011, Kathy launched Pullin Premium BBQ and has never looked back. Kathy has retired from the insurance career to focus full-time on BBQ.

Kathy makes regular appearances on SA Living doing live cooking segments, catered several times for KJ97 at the San Antonio BBQ cook-off and has cooked for several musical artists and tv personalities.

In her spare time, Kathy and her husband spend free time at their beach house Texas Coast fishing and BBQing. Kathy is a domestic violence survivor and volunteers at various domestic violence organizations in the area.

Links and resources mentioned in today’s show:

Kathys website: pullinpremiumbbq.com

A gift from Kathy

 

Sassy on a bun!

6 to 8 lb Bone in pork butt

Sassy sauceless rub 

Yellow mustard 

1 small Red cabbage sliced thin

1 meduim Green cabbage sliced thin

2 Carrots shredded

1/2 Red onion thinly sliced

1 Lemon zest and juiced

1/4 cup Olive oil

1/4 cup garlic vinegar 

1/4 teaspoon celery seed

1/2 teaspoon each salt and pepper

Dashes of hot pepper sauce

Place meat in a bowl rub all sides with yellow mustard, rub the exterior generously rub with Sassy sauceless rub. Wrap tightly in plastic wrap and allow to set for minimum 2 hours, maximum of 72 hours. 

Place on smoker indirect heat pit temperature between 200 and 225. Smoke fat side up for approximately 1.5 hours per lb. I personally do not use a thermometer on my pork butts, when that bone releases she is done! I wrap mine halfway through. 

While pork is cooking prep the coleslaw:

Take thinly sliced cabbage, red onion, shredded carrots and combine. In small bowl combine the olive oil, garlic vinegar, juice and zest of 1 lemon, salt, pepper,  celery seeds and hot pepper sauce (I use 4 to 5 dashes for a batch this size) wisk or shake to combine with veggies. 

When pork is done, shred, place on top of a bun, top with the coleslaw and drizzle with BBQ sauce, if you must! I personally like to top mine with mango pico! Enjoy 

Kathy Pullin

PULLIN PREMIUM BBQ

 

Thanks for listening

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