NEW SMYRNA BEACH, Fla. — There’s a new Southern restaurant that takes BBQ to a level of obsession and perfection. It’s Colt’s Pig Stand in New Smyrna Beach.
Chef Henry Salegado is the pitmaster.
“If you’re not interested in BBQ as a chef, there’s something wrong with you,” he smiles, kidding (but, not really).
Colt’s Pig Stand was recently opened by well-known restaurateurs, Diane and Eric Holm.
“All of these recipes are from their family, so we bring that to the table [at Colt’s].”
A big reason for Colt’s signature tastes is its Southern Fried smoker.
“It’s going 24/7,” Salegado shows Spectrum News, revealing a drool-worthy aroma when opening the smoker door.
Wipe that drool because it’s time to cook! Here are the recipes we got from Colt’s:
Beef Brisket (by Colt’s Pig Stand)
1 each beef brisket
2 oz BBQ rub
Instructions (The Night Before):
Season brisket with rub on both sides. Place fat cap up on smoker racks, loading them evenly to distribute weight.
Set smoker temp to 225-degrees and load 3 sticks of wood.
Cook approx. 12 – 14 hours until the flat (lean) reaches 192-degrees.
NOTE: Determine what time the drop needs to be made. Size of the brisket and outside temp will have an effect on how the meat cooks. If you drop too early, the meat will be overcooked by the time it’s pulled out in the morning. It’s best to drop later so that, in the a.m., you can let it run as needed and the temp that the meat is pulled can be controlled. 192-degrees in the flat (lean) is the first control point in making great brisket.
Smoked Corn on the Cob
1 case of fresh corn
6” 1/3 pans
Grate for 1/3 pans
Load fresh corn with husks and hair on into the smoker and cook 225-degrees F for 1 hour and 45 minutes. Remove corn into large lexan, place in cooler and cool rapidly below 40 degrees.
Once cooled, remove husks and hair from the cobs.
Gently wet 8 cobs and wrap in plastic wrap. Place 1/3 pan rack in deep 1/3 pan, put 8 cobs into the pan with ½ inch of water.
Cover with lid and label date and rotate. Hold corn in walk-in until needed.
Place corn in steamer and re-therm as needed.
YIELD: 1 batch yields approx. 44 ears of corn
10 lbs fresh, chopped collard greens
12 cups yellow onion (diced 1/4”)
2 lbs bacon (diced small)
1 bottle 750 ml red wine (pinot noir)
1 Tbsp black pepper
1 Tbsp salt
4 Tbsp ham base
3 gallons water
1 cup Frank’s original hot sauce
Large mixing bowl
4 – deep 1/3 pans with lids
Reduce red wine by half its volume.
Brown the bacon and onion on the flat top.
Place the fresh collards in the kettle with the water and all ingredients and stir with the paddle.
Bring the kettle to a boil (10), reduce to a simmer (6-7), and let them cook until tender, approx. 1-2 hours.
Evenly distribute the cooked greens in the pans and let cool.
Label and date the pans. When cool, cover and place into walk-in.
YIELD: 1 batch yields approx. 4 gallons. 105/5 oz servings.