Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts

Sunday, April 24, 2016

North Carolina BBQ with Cole Slaw and Hush Puppies / #SundaySupper

This North Carolina BBQ with Cole Slaw and Hush Puppies is one of my favorite meals, and I am excited to share it with you! Today for #SundaySupper we are making our favorite regional specialties, and I hope you will try this. This BBQ and sauce is a favorite of many people in the eastern part of the state! There is a huge rivalry between which BBQ is better, eastern or western. But, I have to tell you, they are both amazing!
This is not a quick meal, but it is a meal worth taking the time to prepare. You can smoke the pork if you have a smoker, or you can cook it in the oven. Either way, it is wonderful! The cole slaw is best if made ahead of time so the dressing has time to permeate the cabbage, and the hush puppies, with the minced onions are just amazing! There are few tastes that compare to the yumminess of fresh fried hush puppies!
This meal is perfect anytime, for lunch or dinner, family meals or parties. You and your guests will not be disappointed!

North Carolina BBQ w/ Cole Slaw and Hushpuppies

Pork 
5 pound Pork Shoulder (will net 3 shredded pounds)

Barbecue Sauce
1 1/2 cups Apple Cider Vinegar
1 teaspoon Salt
1 1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Black Pepper

Cole Slaw
1 1/2 cup Mayonnaise
2 tablespoon Apple Cider Vinegar
1/2 cup Sugar
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 10 ounce package Angel Hair Cole Slaw

Hush Puppies
 (courtesy of Saveur)
2 cups Yellow Cornmeal
1 cup Flour
2 tablespoon Sugar
1 tablespoon Salt
4 teaspoon Baking Powder
1 cup Buttermilk
1/4 cup Melted Butter
1 med. Yellow Onion, minced
1/4 cup Water
Canola Oil



Smoke the Pork Shoulder in a BBQ Smoker. Find how to do this here, where I smoked Baby Back Ribs. Smoke the pork shoulder at 220 degrees, 1 hour per pound. If you don't want to smoke the pork shoulder, bake it in the oven, 225 degrees for 1 hour per pound. You can add liquid smoke for flavor.  Pull the pork apart once the pork is done cooking.
Whisk together the apple cider vinegar, salt, crushed red pepper, and black pepper.
After the pulled pork is pulled apart, add sauce a little at a time until you reach the desired taste. Let sit. 
Whisk together the mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl. Place cole slaw in a large bowl.
 Pour sauce over slaw. Mix together well. Refrigerate.
Mix the cornmeal, flour, sugar, salt, and baking powder in a large bowl. Set aside.

In a medium bowl, whisk together the buttermilk, butter and onion. Add water. Add mixture to the cornmeal mixture, and stir with spoon. Let sit for 10 minutes.
Heat 2" of oil in a pot to 350 degree. Use a small scoop, and drop the batter in to the hot oil. Turn hush puppies as they fry, frying for 1-2 minutes. Drain on paper towels.
This is the BBQ plate from Smithfield Chicken and BBQ. It's delicious and addicting!

Thanks for joining me today! I hope you will try this North Carolina BBQ meal. I know you will enjoy it!
Continue scrolling down the page to discover more regional specialties!
Thank you to Sue Lau, blogging from A Palatable Pastime, for hosting today's fun event! 



Appetizers:
Beverages:
Breakfast:
Salads:
Sauces:
Side Dishes:
Soups:
Main Dish:
Desserts:
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement



 

Sunday, July 5, 2015

Smoked Baby Back Ribs for #SundaySupper

Today #Sunday Supper is talking about food that travels. You know the kind of food I mean. The dishes you take to pot lucks, company picnics, and family reunions. Or maybe it's the casserole you drop off at your neighbors house when you know they need a helping hand. When I want to make something to take and share with others, I always take Smoked Baby Back Ribs. I love smoking ribs! It is enjoyable watching through the glass as the meat cooks, and the aromas are heaven! Another thing about smoking these ribs~it's so easy! Wash, rinse, season and smoke. The smoker does all the work!
ribs, BBQ, dinner
 Smoked Baby Back Ribs

Saturday, May 26, 2012

Cafe Rio Barbacoa Pork

 It's time for another Holiday Recipe Club, and for Memorial Day we could choose between 3 ingredients to use. Our choices are watermelon, pork, or beer. You can also choose two or all of the ingredients, if you would like. I chose pork because I love it. I love to cook with it at home, and I do so very often. I also love to get it when we go out to eat. When it comes to my favorite place to eat out, I guess I go in cycles, just like anyone else. Sometimes, it's a slice of pizza and a great salad bar. Other times it's an all you can eat sushi place. Right now it is a Mexican, stand in line and order kinda of place called Cafe Rio. I just love it! I went searching for a copy cat recipe mostly because my husband is sick and tired of Cafe Rio being the only place I want to go eat.Oh, he likes it too, but he is not obsessed anxious to have it all the time.  He doesn't say anything, but sometimes you just know. Ya know? Anyway I found one, and it is delicious. You will love it! For the true Cafe Rio experience you need to make the pork and the enchilada sauce.

Cafe Rio Barbacoa Pork
(adapted from barbarabakes.com)
2 pounds boneless Pork Ribs
12 ounce can Coke (not diet)
1/4 cup Brown Sugar
dash Garlic Powder
1/4 cup Water 

Place the pork and the brown sugar  in a plastic bag.
Pour in the coke. Marinate for a few hours
or even overnight.
Pour the meat and the marinade into the crock pot.
Add the garlic powder and the water.
Cook on high for 4 hours or on low for 8 hours.
When done, drain the liquid and shred the pork.
Now make the enchilada sauce:
Barbacoa Enchilada Sauce
1 cup Coke (not diet)
1 small can diced green Chilies
1 cup red Enchilada Sauce
1/2 cup brown Sugar

Put all ingredients in food processor or blender and blend.
 Put shredded pork and enchilada sauce in to 
crock pot and cook on high for 2 hours.
Then it is ready to serve.
I put my pork on top of white rice on a flour tortilla.
I also added sauteed onions and peppers.
At Cafe Rio their burrito is served with Cilantro Lime Rice
and Black or Pinto Beans. I have some recipes
for those that I will be posting in the near future.
I topped my burrito with the enchilada sauce
and some shredded cheddar.
So delicious! 

Thanks for joining me today! 


Stop and see what everyone else made:








 

Monday, October 31, 2011

BBQ Pork Sandwiches w/ Slaw

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!
Spray a baking pan with pan spray.
Place a pork loin in the pan. 
Sprinkle with garlic powder.
Fill the pan with water, to cover 1/4 of the pan.
Cover the pan with plastic wrap.
Then cover the plastic wrap with foil.
Cook at 350 degrees until a thermometer placed in
the pork loin reads 145 degrees.
Take out oven and let pork rest for 30 minutes.
To let the meat rest you are allowing the juices to stop flowing.
Cutting into the pork to soon will make the meat dry.
To make the pork sandwiches,
cut thin slices from the pork loin.
A slicer works great for this, or just cut by hand.
Build your sandwich by toasting the bun, then piling on the 
pork, topped with a taste of BBQ sauce.
Add some cole slaw.
We made some back in May.
Your BBQ sandwich is done!

Happy Halloween!

Thursday, September 8, 2011

BBQ Tips & Fries

My all time favorite restaurant in Las Vegas is Bob Taylor's Original Ranch House. Bob Taylor's opened in 1955, and is the oldest, existing restaurant in the city. The restaurant opened in the northwest part of the valley, when there was nothing else there except for a few other ranches. It had a cozy, welcoming feel to it from the minute you opened the door, and it still does. But, because of the growth of the city, the Ranch House is now smack in the middle of a neighborhood.  I started eating there in 1981, and I never want to stop. This recipe is my remake of my favorite meal from the Ranch House.

 
BBQ Tips & Fries
(Serves 2)
1/2 of an Onion
4 Idaho Potatoes
 2 teaspoon + 1/2 cup BBQ Sauce
Oil for frying
1/2 lb. Prime Top Loin Sirloin
I used this meat for a reason. I wanted a really good cut of meat
that would not need seasoning to bring out the flavor.
There are very few places to get Prime cut meat,
outside of a butcher shoppe, but I 
did find it at Costco where I have gotten it before.
Wash and dry 4 potatoes. 2 per person.
Cut each potato in half.
Cut each half in half.
Slice each quarter piece into slices.
 Put all the potato slices in a colander and rinse well.
You want to get as much starch off of them as you can.
Cut the ends off of the onion.
Cut the onion in half.
Peel the onion.
Cut the half in half.
Chop the quarter onion in 1" pieces.
Pull the pieces apart. You will have onion pieces that
look a little like petals.
I used a deep fryer to fry the potatoes. Set it at 350 degrees. 
If you do not want to use a deep fryer, you can fill a 
frying pan or a sauce pan with enough oil to cover the 
french fries. Set it at 350 degrees also.
Let's cut the meat for the tips.
Trim off the excess fat. Slice the sirloin into strips.
Then cut each slice into about a 1/2" piece of meat.
Place the fries in the fryer. They will take a little longer
to cook than the tips.
Heat up the pan with a teaspoon of oil.
Add your meat. Cook on high temperature.
 Let the meat sizzle.
Add your onions about 3 minutes before you figure the
meat will be done.
Take out the fries and let them drain on a paper towel 
placed on a plate.
 
When your meat is almost done, add 2 teaspoons
of BBQ sauce. Coat all the meat with the sauce.
Plate the meat and french fries.
Add the 1/2 cup of BBQ sauce.
Enjoy!

Thank you for joining me today for one of my favorite meals ever!

Please come back tomorrow when we will be 
constructing a side dish that could be an entree,
Nachos, Nachos, Nachos!!

See you then!!