Jeremiah Doughty | From Field to Plate
A soul bowl is a BBQ bowl that is said to lift the food soul. This bowl is backed full of rich and creamy mac-n-cheese, black-eyed peas, slow-smoked boar, fried onions, green onions, and BBQ sauce. It’s one of those dishes that makes you feel good with every bite of food. The bowl can be done with homemade mac-n-cheese or store bought, whatever you love or have time for. I’ll add my favorite mac-n-cheese recipe below just in case you want to try your hand to something new.
- 4 cups mac-n-cheese
- 4 cups pulled wild pig
- 2 cups BBQ sauce
- 2 cans black-eyed peas or ranch beans
- 2 cups fried onions
- 2 green onions
Wild boar is harder to cook than domestic pig, because it lacks the fat content and can tend to dry out more. Smoking it can be a little more difficult, so if you don’t want to try smoking it, you will find the crockpot option below as well.
- Wild boar shoulder or roasts
- 1 cup rib rub*
- ½ cup mustard
1. Rub your roasts or shoulders down with mustard and cover with rib rub.
2. Place in a shallow aluminum pan. Add a can of beer or 8 oz apple juice and cover with foil.
3. Cook at 225º on your smoker until 206º internal temp is reached.
4. Remove foil cover and do a super smoke for 15-20 minutes.
5. Remove from heat and place in ice chest for 1-2 hours allowing the meat to sweat and continue breaking down.
6. Shred and toss with a little more rib rub and sauce if you want.
The reason I cover the whole time with a liquid is for the simple reason wild boar lacks fat and this will help keep moister in the meat and keep it from drying out.
Ingredients: Rib Rub
- 3 tbsp Garlic powder
- 2 tbsp Onions, dried
- 2 tbsp Black pepper
- 2 tbsp Brown sugar
- 1 tbsp Cayenne pepper
- 2 tbsp Chili powder
- 1/4 cup Paprika
- 1 tbsp Salt
- 2 tbsp Sugar
- 2 tbsp Cumin, ground
- 1 tsp celery seed, crushed
For Crockpot, do everything the same, just add extra liquid to cover and cook on low for 8 hours or high for 6.
Ingredients: Bourbon BBQ Sauce
- 1 cup brown sugar
- 1 cup all-natural ketchup
- 1/2 cup water
- 1/4 cup favorite brewed coffee
- 1/2 cup bourbon
- 1/2 cup apple cider vinegar
- 1/3 cup molasses
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1 tsp cracked pepper
1. In sauce ban bring bourbon to boil, reduce heat and simmer 10 minutes, this will burn off the alcohol and leave the flavor.
2. Add remaining ingredients, whisk together, bring back to boil.
3. Reduce heat and simmer cooking 20-30 minutes, stirring frequently so not to burn.
4. Once sauce has reduced, remove from heat and chill.
5. Sauce will keep in fridge for a week, but I doubt it will last that long.
12 ounces cooked macaroni noodles
1/3 cup butter
1/3 cup flour
2 cups milk
3/4 cup half and half
½ tsp salt
1 tsp mustard powder
2 tsp garlic powder
¼ tsp cayenne
1 ½ cup cheddar cheese
½ cup jack cheese
½ cup Romano cheese
1 tsp cracked pepper
1. Heat milk in microwave or stove top; you’ll want hot but not boiling.
2. In sauce pan melt butter over medium heat, whisk in flour cooking until you have a nice brown color with a nutty smell. About 3-4 minutes.
3. Slowly add milk and half and half whisking constantly, increase heat to medium and cook 3-6 minutes until sauce starts to thicken. When the sauce coats the back of the spoon, it’s ready.
4. Reduce heat and mix in all seasonings, taste, and add more salt and pepper if needed.
5. Remove from heat and add all cheeses until melted. Pour sauce over noodles and serve immediately.
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