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Whether homemade, rolled, soft served or scooped, it's no debate - we ALL scream for ice cream! 🍦 The BIG debate on National Ice Cream Day is - what flavor do you choose? Sound off below!👇

Get ready for the 4th with a chef-crafted recipe for your cookout!

✨🍽️ Chef Brooks' Summer Recipe Series is Back! 🍽️✨

One of our favorite traditions from last summer is returning! Throughout July, Chef Brooks will be sharing some of his fan-favorite recipes so our St. James families can bring a little taste of campus home this summer.

We miss seeing our students in the dining hall each day, enjoying the meals and memories that Chef Brooks creates, but we're excited to share a few of his best dishes with you until we're all back together again!

🇺🇸 First up: Chef Brooks' BBQ Pulled Pork—just in time for your Fourth of July celebrations!

🍖 Chef Brooks' BBQ Pulled Pork

Ingredients:
• 5–10 lb. bone-in pork shoulder
• ½ cup yellow mustard
BBQ Spice Rub:
• 2 tbsp salt
• 2 tbsp garlic powder
• ½ cup brown sugar
• 2 tbsp ground coffee with chicory
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tbsp cumin
• 1½ tbsp Creole seasoning

Directions:
🔥 Pat the pork shoulder dry with a paper towel and coat both sides with yellow mustard.
🔥 Mix all spice rub ingredients together and generously season the pork.
🔥 If using a smoker, cook between 225–250°F with your favorite wood chips or chunks. (Chef Brooks recommends apple wood for pork!)
🔥 No smoker? No problem! Roast in the oven at 250°F until the internal temperature reaches 215°F.
🔥 Cooking time can range from 6–12 hours, depending on the size of the pork shoulder.
🔥 Let the meat rest for 30–45 minutes before shredding.
Serve with your favorite BBQ sauce, baked beans, coleslaw, or potato salad for the perfect summer meal! 🇺🇸☀️

Stay tuned each week in July for more delicious recipes from Chef Brooks! What St. James lunch favorite would you love to recreate at home? 👇

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