Thoughts from Matt’s Kitchen
Words by Matt Scoles
Images by Justin Hunter
When people ask why I started cooking or what sparked my love of food, the answer always goes back to my mother. She has always been the best cook. Her meals while I was growing up inspired my passion for food, both cooking it and eating it. While I enjoy dining at all kinds of restaurants, I also love cooking for others.
I consider myself a foodie. My wife, Jill, and I make a point to visit one new restaurant each month, and we love trying new dishes. I honestly believe I will try anything once. My all-time favorite restaurant is Black Rock, and I miss having it in downtown Jasper. Greg Kilgore’s cooking always amazed me. He could make anything taste incredible, and his talent inspired me to start experimenting with my own recipes.
I work as a surgical nurse, which can be a very stressful job. Cooking has become my way to unwind. It is therapeutic and brings me genuine happiness, especially when I cook for others. My favorite place to cook is the grill. If you asked me about my favorite meal, I would answer the same every time: a medium-rare steak. That is where it all began, around age 17 or 18, on a cheap charcoal grill. I was not great at first, but I loved the process and was determined to improve. Over the years, I upgraded my tools and skills. I now use a Recteq pellet grill and have grown much more confident in my cooking.
One recipe I am known for at social gatherings and work events is my Smoked Boston Butt. Perfecting it took several tries. My early attempts were hit-or-miss since cooking meat can be tricky with timing, seasonings, and rubs. Now, after years of tweaking, I have settled on a version I am proud of. Even so, I am always on the lookout for ways to make it even better.
Another recipe I enjoy making is Smoked Cream Cheese. I adapted it after watching a Meat Church video online. The video gave me some great ideas, and I experimented with different rubs until I created something people really liked. This recipe did not take as long to perfect, and I knew I had a winner when Jill gave it her stamp of approval. Later, I added cranberry salsa, which turned it into a festive holiday dish but I think it is something that can be enjoyed year-round.
For me, cooking is about creating something that brings people together. Sharing a meal is my way of connecting with the people I care about. Food has a unique way of building memories and bringing joy, and that is why I will always love cooking. 78
Smoked Boston Butt
Ingredients:
One 8-to-10-pound bone-in pork shoulder (or Boston butt)
2 tablespoons yellow mustard
2 teaspoons molasses
Your favorite pork rub
Kosher salt and cracked black pepper
Tools:
Very sharp deboning knife
Directions:
1. Preheat your favorite smoker to a steady 225 degrees Fahrenheit. My top choice of wood for smoking pulled pork is oak, pecan, or a combination of both.
2. Use an extremely sharp knife to take off nearly all the fat cap.
3. Mix the mustard and molasses in a bowl until smooth. Put on nitrile gloves to protect your hands. Place the pork shoulder on a cutting board and generously apply the mustard and molasses mixture, rubbing it into the meat to ensure even coverage.
4. Sprinkle salt and pepper on the meat until it is lightly covered. Then, apply a generous amount of your chosen pork rub. This piece of meat is large and can require a lot of seasoning.
5. Once the pork is ready, place it on the smoker with the fat side facing down. Close the lid and smoke the pork until the internal temperature reaches 165-170°F. After that, remove the pork from the smoker and double wrap it in aluminum foil. Finish cooking it on the grill until the internal temperature reaches 203°F.
6. Once your pork reaches the desired temperature, take it out of the smoker and wrap it tightly in a towel. Let the pork rest in a cooler for at least 2 hours and no more than 4. When shredding the pork, be sure to remove all fatty pieces. There will be extra juice from the pork in the foil. Reconstitute the pork with ½ cup of that juice
Smoked Cream Cheese Recipe
Ingredients:
One 8-ounce block of cream cheese
Seasoning of your choice
Tools:
One small rectangular pan
Directions:
1. Preheat your smoker to 250 degrees Fahrenheit.
2. Unwrap the cream cheese and place it in the rectangular pan.
3. Use a knife to make crosshatch marks on the top of the cream cheese.
4. Sprinkle your favorite seasoning evenly over the cream cheese.
5. Place the pan with the cream cheese in the smoker and smoke for 1.5 to 2 hours.
6. Remove from the smoker and enjoy plain or with your favorite pepper jelly