The Puzzle Rocker Field Guide

Welcome to The Puzzle Rocker Field Guide

You've got your kit. Now let's build something.

Before you crack the seal on your instruction booklet — we dare you to try it on your own first. Use the assembly drawing in your Field Guide as your treasure map. See how far you get.

When you're ready for the full video walkthrough, press play below — featuring the two men who've been making this rocker for 50 years.

And when you're done building — don't throw away those hickory panels. Fire up the smoker.

Tennessee Hickory Smoked Pork Loin

2 lb. pork loin

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon pepper

Scrap hickory from the puzzle kit (Soak the hickory in water while the pork loin is marinating in the refrigerator.)

Combine the spices and rub on the pork loin.  Wrap in plastic and refrigerate for at least 4 hours up to 24 hours.  Prepare the grill to have a hot side and a cooler side.  Use enough coals to keep the temperature around 250° for 2 hours. 

Place the water soaked scrap hickory in a foil wrap. Cut a vent hole on the top of the wrap and place on top of the coals.  Place a small foil pan containing 2 cups of water next to the coals and under the pork loin.  The pork loin can rest uncovered and directly on grill grates.  Cook for 2 hours and until the internal temperature reaches 145°.  Remove from grill let rest 5 minutes before slicing. 

Enjoy with slider buns and

Tennessee Hot Slaw!

 

Tennessee Hot Slaw

1 medium head green cabbage, cored, finely sliced, and chopped

1 medium yellow onion, thinly sliced and finely chopped

16 oz jar sliced hot pickled jalapeño peppers, (finely chop 1 cup of the slices)

1/4 cup brine from the pickled jalapeños

1/2 cup mayonnaise

1 1/4 cup French’s yellow mustard

1 teaspoon sugar

Kosher salt and fresh ground pepper to taste

1/4 teaspoon smoked paprika (optional)

Make the dressing in a small bowl combining the brine, mayo, mustard, and sugar.

In a large bowl, toss the chopped cabbage, jalapeños, and onion together. Pour the dressing over the cabbage and mix well. Season to taste with salt, pepper, or additional brine.

Can be served immediately but it is best when covered and chilled to allow the flavors to develop. Garnish with smoked paprika for serving if you want an extra kick. Refrigerate in an airtight container for up to a week.

(Hot Slaw is the first official State Food of Tennessee and Cleveland is now the Hot Slaw Capital of Tennessee! The dish was invented at the Star Vue Theatre in Cleveland and is now a staple in the community, where it is served in more than two dozen local restaurants).