I’m not sure if anyone ever told me how to make St Louis Pork Steaks. When you grow up in Iowa (I know I just blew my St. Louis Pork Steak street cred – Missouri is one state south and Iowa is a huge pork producer) or the Midwest, there are certain dishes you just know how to make.
I wish we all had time to stand in front of the barbecue and have parties on the deck (or by the pool if you’re so lucky) but man, sometimes we’re just busy and need to eat! That’s when this big batch of Honey Barbecue Pulled Chicken is a lifesaver.
If there’s one thing I love every now and then, it’s a really good spare rib. A good bark, great flavor, juicy, tender and a NOT fall off the bone rib! See, ribs should have a sweet spot where they have a beautiful “bite” but don’t slide off the bone and slap you on the chin! These Competition Barbecue Spare Ribs deliver on all points.
I’m a fiend for anything a little sweet and a little spicy. And when it comes in the form of a rub that works well with chicken and pork? Sold.
It was a dark and stormy September day…sounds like the start of a good horror story, huh! It could have been because I needed some barbecue sauce. And I didn’t want to go out in the rain.
Does it seem you wait and wait and wait for Summer and all of a sudden it’s just too dang hot? And as we’ve all heard, “It’s not the heat it’s the humidity.” What exactly IS that supposed to mean, anyway? Don’t ever say that to me. I’ll be cranky when it’s too hot and give you a “look.” You know the kind of look I mean…the one that says “What in the H E double hockey sticks are you talking about?!”
Not too long ago, I was eating at a restaurant and ordered a Bourbon Glazed Pork Chop. It was quite a workout, to say the least. Tough and dry. I kind of think I might have looked/sounded a bit like this kitty, below. But I wasn’t saying Yum Yum – and I don’t know that this kitty is, either!
I’m not sure what, exactly, inspired me to go with a Maple Bourbon Barbecue Sauce, but I’m glad I did! See, while I like Maple Syrup ok, the real stuff, I’m not whoo-hoo wild crazy about it and I don’t like bourbon at all.
Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
There’s barbecue sauce and then there’s barbecue sauce, which is to say you need more than one! And this one, right here, Pride of Deer Camp Barbecue Sauce is one of our faves. It’s vinegary, it’s peppery, it’s potent. It’s Pride of Deer Camp Barbecue Sauce.
While perhaps nothing can be compared to a bone-fide Pork Butt, also known as Pork Shoulder, smoked in a barbecue, this recipe, done in the slow cooker, yields absolutely moist, tender and delicious results. And it could hardly be simpler.
This might be the kitchen sink of rubs, a bit of almost everything. It’s a complex, pungent and mildly spicy flavor; perfect to cut through the buttery richness of pork.
When I told my lil’ Sis about how good these Bomb Oven Roasted Burgers are, she asked, “What magic is this?” I was skeptical at first, too, when my son-in-law made them for us. I’m looking over his shoulder, right. “You’re baking burgers? You mean broiling?” “No. Baking.” “Hmmm.”
Pizza! Yeah, it’s something to get excited about especially at our house. Especially home-made. Coz where I live, it’s hard to get great great pizza and and the good places always seem to have a line and a long wait. Heck, even the mediocre places do.
I started making these many years ago and still make them because they’re easy, make a bunch and are strangely addictive. I promise you if you put these out on game day or bring them to a pot luck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.