Anthony Anderson, Cedric the Entertainer share recipes from new grilling cookbook
Two legends of comedy have combined forces to bring their hosting talents from the stage to the kitchen with a new cookbook.
Anthony Anderson and Cedric the Entertainer teamed up to create "The Husky and Handsome Guide to Grilling," which is full of their favorite recipes and shares their mutual passion for barbecue.
The founders of the AC Barbeque brand and hosts of A&E's "Kings of BBQ" joined "Good Morning America" on Tuesday to share a first taste of their dishes.
Check out the full recipes below.
Pulled Pork
Ingredients
8-pound bone-in pork shoulder roast
1 quart apple cider
Memphis dry rub
1 yellow onion, chopped
Hamburger buns, for serving
Memphis barbecue sauce, for serving
Directions
Place the pork shoulder in a large pot. In a bowl, combine the apple cider with 1/4 cup of the dry rub, then pour the mixture over the pork, making sure it is fully submerged. Cover and refrigerate overnight.
After about 12 hours, remove the pork from the cider and pat dry. Reserve some of the cider and pour it into the smoker's water pan. Add the chopped onion and a sprinkle of dry rub to the water pan.
Preheat the smoker to 210 F and add soaked hickory chips. Generously coat the pork with the remaining dry rub. Place the pork above the water pan and smoke for about 8 hours, or until the internal temperature reaches 200 F, monitoring the smoker and adding wood chips or liquid as needed.
Transfer the pork to a large platter and let it rest for 30 minutes. Shred the pork with forks and serve on hamburger buns with Memphis barbecue sauce.
Cali Love Slaw
Ingredients
1 cup sour cream
1 cup chopped fresh cilantro leaves
1 tablespoon lime juice
1 tablespoon canned chipotle en adobo, minced (optional)
Kosher salt
Freshly ground black pepper
1 small purple cabbage
1 small green cabbage
Directions
Whisk together the sour cream, cilantro, lime juice, chipotle if using, salt and pepper in a bowl. Cover and refrigerate until ready to use.
Prepare a grill with direct high heat on one side and a cooler zone on the other. Place the whole cabbages directly over the heat, turning every few minutes and moving to the cooler zone as needed, until the outsides are charred and the cabbages have softened slightly, about 30 to 45 minutes.
Remove the cabbages from the grill and let cool slightly. Peel away most of the blackened outer leaves, then cut the cabbages in half, remove the cores and thinly slice.
Transfer the cabbage to a large bowl and toss with about 1/2 cup of the dressing, adding more as needed to coat evenly. Adjust seasoning to taste and serve.
Anthony's Sweet Potato Pie
Ingredients
3 medium sweet potatoes, peeled
5 tablespoons unsalted butter, at room temperature
3/4 cup white sugar
1 1/4 teaspoons freshly ground nutmeg
1 large egg
1/2 teaspoon vanilla extract
2 1/4 teaspoons baking powder
3 tablespoons evaporated milk
1 frozen pie crust
Directions
Place the sweet potatoes in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until very tender, about 45 minutes. Drain well and mash until smooth, yielding about 2 3/4 cups.
Preheat the oven to 350 F. While the potatoes are still hot, mash in the butter until smooth, then mix in the sugar, nutmeg, egg and vanilla.
In a separate bowl, combine the baking powder with the evaporated milk, then add the mixture to the sweet potatoes and whisk until smooth. Pour the filling into the pie crust and smooth the top.
Bake until set and lightly browned on top, about 1 hour. Let cool to room temperature before serving.
'GMA' kitchen picks
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AC Barbeque: The Husky and Handsome Guide to Grilling by Anthony Anderson and Cedric The Entertainer
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- $30
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