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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 1 8 lb boston pork butt
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 4 oz spice rub
                                                                  • Yes No 1 cup apple juice
                                                                  • Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
                                                                  • Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 hours
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 18 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No boston butt roast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No bbq sauce you desire
                                                                  • Place the meat in the crock pot with water, salt and pepper. Cover and set crock pot on LOW and cook for 10 hours. Two or four hours before serving, drain off excess liquids, shred meat and remove fat, and pour a little barbecue sauce on the meat. Serve the shredded barbecued pork with buns, with extra barbecue sauce on the side. More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Simmered Boston Butt with Vegetables Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pressure cooker

                                                                  To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz teriyaki sauce
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 6 lb boston butt pork roast
                                                                  • Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Soak wood chunks in water 1 hour.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.
                                                                  • Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork shoulder roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 10 3/4 oz condensed cream of mushroom soup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast. posted by Burbage More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Barbecued Boston Butt Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNodutch
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    slow cooker

                                                                  I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 lb pork roast, shoulder
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 firmly packed cup brown sugar
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No potato chips
                                                                  • Soak your hickory chips for at least 8 hours.
                                                                  • Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
                                                                  • While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
                                                                  • Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
                                                                  • Let stand 10 to 15 minutes before slicing.
                                                                  • Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal

                                                                  If you are a garlic-lover then you will like this recipe! Plan ahead the roast needs to refrigerated overnight and left out at room temperature for 1-1/2 hours before roasting. If you do not have a roasting pan, then cover the pan completely with heavy foil.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb Boston butt
                                                                  • Yes No garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp louisiana hot sauce
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 pinch italian seasoning
                                                                  • Yes No salt and pepper
                                                                  • Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
                                                                  • Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
                                                                  • Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
                                                                  • Set oven to 375 degrees.
                                                                  • Place the roast in a small or medium-size oval roasting pan with a fitted lid.
                                                                  • In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
                                                                  • Sprinkle the flour/seasoning mix all over the roast.
                                                                  • Pour 2 cups water and the vinegar into the bottom of the roasting pan.
                                                                  • Add in the onion and whole garlic cloves.
                                                                  • Drizzle the pork evenly with hot sauce.
                                                                  • Cover with the lid and cook for 3-1/2 hours or until very tender.
                                                                  • Remove pork from the roasting pan and wrap tightly in foil.
                                                                  • Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
                                                                  • Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
                                                                  • Season gravy with black pepper.
                                                                  • Serve the gravy with the roast.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Prep Time: 24 hours
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 1 day 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    foil

                                                                  Sodas, like the Dr Pepper in this recipe from chef Elizabeth Karmel of New York City's Hill Country Barbecue, often sweeten barbecue sauces across the country. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No ½ cup apple cider vinegar
                                                                  • Yes No ½ cup golden brown sugar
                                                                  • Yes No cup worcestershire sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp ancho chile powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 12 oz dr pepper soda
                                                                  • Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4–6 minutes. Add ketchup, vinegar, sugar, Worcestershire, paste, chile, salt, pepper, and soda; bring to a simmer. Cook until thickened, about 30 minutes.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper

                                                                  Good for Slathering: Pork; beef; duck; ribs My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No one 12 oz dr, pepper
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/3 cup worcestershire sauce
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 2 tsp ancho chili pepper
                                                                  • Yes No 1 tsp fine ground white pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don’t overseason the sauce.
                                                                  • Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender—this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
                                                                  • Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    brush
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper

                                                                  You'll get rave reviews!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup pepper soft drink
                                                                  • Yes No 3 tbsp unsweetened cocoa powder
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup buttermilk
                                                                  • Yes No 1 1/2 miniature cup marshmallow
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 2/3 cup peanut butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2/3 cup chopped unsalted dry roasted peanuts
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
                                                                  • Mix together the flour and the white sugar.
                                                                  • In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan.
                                                                  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove from oven and spread peanut butter topping over warm cake. Place frosted cake under broiler, about 4 inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. Do not scorch. Let cake cool at least 30 minutes before serving.
                                                                  • To Make Peanut Butter Topping: Cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter. Add the milk and stir well. Mix in the nuts. Spread topping over still warm cake.
                                                                  Yields: 5x13 inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    broiler
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper
                                                                  Ingredients
                                                                  • Yes No 1 cup minced onion
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup Dr. Pepper
                                                                  • Yes No 1 15 oz tomatoes
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No salt
                                                                  • Heat the vegetable oil in a pot over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring often.
                                                                  • When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.
                                                                  • Pour the sauce into a blender or food processor and purée it until it is smooth. (Note that if you are using a blender, either work in batches, filling the blender no more than a third of the way at a time with the hot sauce, or slowly add the sauce while the blender is running on low speed.)
                                                                  • Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours.
                                                                  • The sauce will store for several weeks in the fridge.
                                                                  • Yield: Makes 2-3 cups
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2 ½cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 1 hour 35 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper

                                                                  When neighbors or friends visit us on a chilly evening, I'll serve this warm beverage with ham sandwiches and deviled eggs.

                                                                  Ingredients
                                                                  • Yes No 8 cup Dr. Pepper
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3 3 inch cinnamon stick
                                                                  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through.
                                                                  • Discard cloves and cinnamon sticks. Yield: 8-10 servings.
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork butt roast
                                                                  • Yes No 4 tbsp house seasoning, recipe follows
                                                                  • Yes No 2 tbsp seasoning salt
                                                                  • Yes No 4 tbsp liquid smoke, found in grocery store
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No barbecue sauce
                                                                  • Yes No 1 cup salt
                                                                  • Yes No 1/4 cup black pepper
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
                                                                  • Serve with your favorite barbeque sauce.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer

                                                                  I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

                                                                  Ingredients
                                                                  • Yes No 5 lb Boston butt
                                                                  • Yes No 1/3 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup your favorite barbecue rub
                                                                  • Rinse roast and remove as much fat from the outside as is practical.
                                                                  • Dry the roast and slather with mustard.
                                                                  • Add enough rub to cover the roast evenly (don't be stingy).
                                                                  • Using hands, rub the spices and mustard into the roast on all sides.
                                                                  • Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
                                                                  • Place the roast into the crock pot and set on low.
                                                                  • Cook the roast until it is 190 to 200F internal temperature.
                                                                  • During the dook, the liquids collected may be removed and chilled for defatting.
                                                                  • Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time.
                                                                  • Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
                                                                  • Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
                                                                  • Wet the roast with a portion of the defatted juices and mix.
                                                                  • Serve with your favorite sauce, applied on the side or on top for sandwiches.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice."

                                                                  Ingredients
                                                                  • Yes No one 10 lb bone in smoked ham, and to 1/4 inch
                                                                  • Yes No 3 cup Dr. Pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup pitted prune
                                                                  • Yes No 1/3 cup prepared yellow mustard
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.
                                                                  • Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.
                                                                  • Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.
                                                                  • Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper

                                                                  I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

                                                                  Ingredients
                                                                  • Yes No 4 lb Boston butt
                                                                  • Yes No 1 1/2 cup brown sugar
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 1/2 cup barbecue sauce, i used sweet baby ray's hickory and brown sugar
                                                                  • Preheat oven to 250 degrees.
                                                                  • In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
                                                                  • Line a small roasting pan with foil ( makes clean up easier ).
                                                                  • Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
                                                                  • Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
                                                                  • Turn temp up to 350 degrees.
                                                                  • Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  At the 2005 World Pork Expo (aka the Great Pork BarbeQLossal), my first-ever competition, a barbecue vet came up to me and whispered, “Just think apple.” I never did get his name, but I did apply his advice. After all, apple is a very friendly flavor to pork. Yet I wasn’t going to just dump some apple juice in my sauce. I wanted to hit the flavor from many different angles. So along with apple juice and jelly, I used apple cider vinegar for its lively acidity and grated green apple for its freshness and crunch. The effect borders on the subliminal: You’re not going to taste it and think, “Aha, that must be apple jelly!” But the warm, familiar association the flavors conjure up makes this dish a winner. Plus, the crushed red pepper in there creates a rollercoaster of flavor: Some bites bring a rush of heat, which mellows during the next few bites only to come roaring back. Oh, and did I mention that I won Grand Champion?

                                                                  Ingredients
                                                                  • Yes No one 7 to 9 lb to 9 pound bone in pork butt
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 tbsp firmly packed golden brown sugar
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Maggi Seasoning
                                                                  • Yes No 6 tbsp prepared yellow mustard
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup mild chili powder
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp mustard powder
                                                                  • Yes No 3/4 tsp garlic salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1 cup apple juice spray
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Yes No 1 cup apple jelly
                                                                  • Yes No 1 green apple, and on a microplane grater
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Yes No fleur de sel
                                                                  • Yes No 1 cup unsweetened apple juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 medium sweet white onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1/2 cup unsulfured blackstrap molasses
                                                                  • Yes No 1/2 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1 jalapeno chile, on a microplane grater, stopping before the seeds
                                                                  • Yes No 1/2 granny smith apple, on a microplane grater
                                                                  • Combine the injection ingredients, stirring to dissolve the sugar and salt. Place the pork in a baking dish or a disposable aluminum pan. Working in a grid pattern, inject the pork butt with an injection needle. Let stand for 2 hours at room temperature.
                                                                  • Preheat an indirect barbeque with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250 degrees F.
                                                                  • Lightly pat the butt dry with paper towels. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly coat with canola oil. (The remaining seasoning blend will be used later in the cooking). Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone.
                                                                  • Place the meat, fat side down, in the cooker, until the internal temperature reaches 130 degrees F, about 3 hours.
                                                                  • Spay with the apple juice spray and continue to cook until the internal temperature reaches 160 degrees F, about 3 hours.
                                                                  • Meanwhile, combine the wrapping mixture ingredients. Tear off 2 sheets of heavy-duty aluminum foil and place over a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.
                                                                  • Remove pork from cooker, take out the thermometer, place the meat on the foil, pour over wrapping mixture, and double wrap in the foil. Reinsert the thermometer, avoiding the bone, and transfer the wrapped pork in the pan back to the cooker. Cook until the internal temperature reaches 193 degrees F, 2 1/2 to 3 hours.
                                                                  • Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler.
                                                                  • Remove the pork form the cooker. Take out the thermometer, wrap the foiled pork completely in plastic wrap, place back in the baking dish or disposable pan (use a clean pan if there has been any leakage), and transfer the pork in the pan to the cooler. Fold over the towel to cover. Close the cooler, and let rest for 1 hour.
                                                                  • Place a cooling or other flat rack inside a baking dish or disposable pan that will hold the pork butt. Remove the pork butt from the cooler and carefully unwrap on a sheet pan. At this point the meat will be very tender. Carefully transfer to the rack in the pan and sprinkle moderately with the seasoning blend. Place the pan with the pork back in the cooker for 30 minutes.
                                                                  • Meanwhile, combine all the BBQ sauce ingredients.
                                                                  • Remove the pan from the cooker and drizzle the meat on all sides with the barbeque sauce. Place back in the cooker for 20 minutes to tighten up the glaze.
                                                                  • Remove the pork but from the cooker and spray with the apple juice spray. Using bear paws or heat-proof gloves pull the pork, being sure to leave some in a semi-pulled, semi-chunk state. Mix with about half a cup of the remaining sauce and season with fleur de sel.
                                                                  • For APL BBQ Sauce:
                                                                  • Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
                                                                  • Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
                                                                  • Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
                                                                  • Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.
                                                                  • Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
                                                                  • Season to taste with additional allspice, cloves, salt and vinegar to taste.
                                                                  • For the Apple Juice Spray:
                                                                  • Combine the water and juice and place in a spray bottle.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 9
                                                                  • Total Time: 24 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    cooler
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    spray bottle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    glove
                                                                    Brands:
                                                                  • Yes No
                                                                    Maggi
                                                                  • Yes No
                                                                    Old Bay

                                                                  Of all the pork roast recipes a person can prepare, few have the Paleolithic appeal of a roasted whole pig. Be it an infantine suckling or a man-size hog, roasting an entire animal in its recognizable form reduces the art of cooking to its earthiest incarnation, and unites the cook with her hunter-gatherer ancestors--even if hunting means placing an order with the butcher.

                                                                  Ingredients
                                                                  • Yes No 1 7 lb boneless pork shoulder
                                                                  • Yes No 4 fat garlic cloves
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No ¼ cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No tbsp dijon mustard
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
                                                                  • Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
                                                                  • Preheat the oven to 325°F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180°F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.
                                                                  Yields: 14
                                                                  • Total Time: 24 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar and pestle
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting rack
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 12 brut champagne
                                                                  • Yes No 6 cup pearl vodka
                                                                  • Yes No 17 lemon
                                                                  • Yes No 3 1/2 cup caster sugar
                                                                  • Yes No 1 cup raw sugar
                                                                  • Chill Champagne and vodka. Mix together champagne, vodka, juice from the 12 lemons, and sugar. Dust rim of Champagne flutes with lemon juice and raw sugar. Add chilled Champagne/vodka mixture and serve with a twist of lemon.
                                                                  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
                                                                  Yields: 75servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 oz peach schnapps
                                                                  • Yes No 2 oz jaegermeister
                                                                  • Yes No 4 oz baking powder
                                                                  • Fill a rocks glass with ice. Pour the liquids into the glass and stir to combine.
                                                                  Yields: 1serving
                                                                  • Prep Time: 3 minutes
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                    Brands:
                                                                  • Yes No
                                                                    Dr. Pepper
                                                                  Chicken Boston
                                                                   1 h 5 m

                                                                  Not your same old chicken, this recipe has a slight twist & shake to it from its unusual sauce. Serve with green vegetables for a complete meal in one. Mmm Mmm good!

                                                                  Ingredients
                                                                  • Yes No 1 cup thousand island salad dressing
                                                                  • Yes No 1 cup pineapple apricot preserves
                                                                  • Yes No 1/4 cup grated onion
                                                                  • Yes No 1 1 oz dry onion soup mix
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 4 large potato
                                                                  • Preheat oven to 300 degrees F (150 degrees C).
                                                                  • In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. Brush sauce over chicken, coating completely. Cover with aluminum foil.
                                                                  • Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 3 oz unsalted butter
                                                                  • Yes No
                                                                  • Yes No one scant cup yield, one cup
                                                                  • Position rack in lower third of oven and preheat to 300 degrees. Pour the flour and 7 tablespoons of sugar in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper, and set aside. (Sifting the two together disperses and separates the particles of flour so that when dry ingredients are added later to the batter, folding in the flour is easier and more efficient, requiring less folding to incorporate. Measure the additional 7 tablespoons and 1 tablespoon of granulated sugar; set aside.
                                                                  • Separate the eggs, placing the whites in the bowl of a heavyduty mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes it more efficient for whipping the yolks thoroughly since it minimizes the surface area.) With an electric hand mixer, whip the yolks on high speed (#10) for 3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to incorporate; the mixture should appear thicker, pale yellow, and increased in volume. Test the consistency by lifting some of the mixture with the beaters. If it flows back into the bowl in ribbons that slowly dissolve on the surface, proceed to whipping the whites. But if the ribbons sink into the surface immediately, continue whipping until the yolks have the desired consistency.
                                                                  • Attach the bowl of whites to the mixer, and with the whisk attachment, whip on mediumlow speed (#3) for 30 to 45 seconds to break them up. When small bubbles appear and the surface is frothy, stop the machine, and sprinkle the cream of tartar and the 1 tablespoon granulated sugar in the center. Resume whipping, increasing speed to medium (#5), for 4 to 5 minutes, or until the whites appear glossy and stiff but not dry or granular.
                                                                  • Detach the whisk and bowl, tapping the whisk against the side of the bowl with enough force to free the excess. Pour the yolks onto the whites (notice they float on the surface). Using just a few strokes, fold the two together with a rubber spatula. Don't be concerned if some of the yolks remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and fold to incorporate. Sprinkle with the remaining sugar, folding again to incorporate.
                                                                  • With the aid of a metal spatula, scoop a third of the flour, and sprinkle it over the egg mixture; with a rubber spatula, fold to incorporate. Repeat two more times, folding just until incorporated after each addition.
                                                                  • Gently pour batter into an ungreased 9-inch springform pan with the aid of a rubber spatula and smooth the surface level. Bake for 55 to 60 minutes, or until the top is golden. (The batter hardly rises during the first 20 to 30 minutes of baking. The low oven temperature allows the batter to absorb heat slowly, so rising is gradual. Toward the end of baking the cake may mound high above the pan's rim. That's fine. As it cools, this dome will contract a bit.) When finished baking, the cake should feel spongy, springing back slightly upon being lightly touched. A toothpick, inserted in the center, comes out free of cake. The toothpick is the last test for this cake before you judge if it is finished baking and remove it from the oven. If in doubt, baking 5 to 7 more minutes will not harm the cake.
                                                                  • Remove spongecake from the oven, and immediately turn it upside down, positioning the edges of the pan on the inverted glasses. This position, defying gravity, allows the cake to maintain its spongy structure without deflating while cooling. Cool the cake for 2 hours; then turn the pan right side up, and place it on the counter. Though the cake is cool to the touch, let it sit for at least 1 more hour to cool the inside completely. (The cake's structure is less fragile when cool, making removal easier.) To release the spongecake and maintain its shape perfectly, remove it from the pan as follows: Carefully loosen the cake crust that is stuck to the top rim of the pan; insert a thin metal spatula down 1/8 inch, and loosen and free the crust all around the cake. Then tilt and rotate pan, tapping it gently on the counter to free the sponge from the metal sides. Tap more if it is not completely released. Finally, release the spring mechanism, and slowly remove the rim. (You'll notice the cake seemed to have had a slipcover because a thin, crusty layer of cake remains on the springform rim; it's delicious, too.) Now tilt the cake on its side, and gently tap the metal bottom on the counter. Rotate the cake as you tap until the removable bottom appears free. Additional tapping may be necessary before it comes off completely. Patience will ensure a perfectly shaped cake.
                                                                  • Trifle Custard Filling: 1 1/3 cups halfandhalf 1/2 cup granulated sugar 4 egg yolks 1/2 cup granulated sugar 1/4 cup unsifted allpurpose flour 1 teaspoon vanilla 1 teaspoon dark rum 1 cup (8 ounces) heavy cream
                                                                  • Pour the halfandhalf into a 1 1/2 quart heavybottomed saucepan, add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining 1/2 cup sugar to combine. Add the flour, and whisk to combine. Bring the halfandhalf mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.) Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate.
                                                                  • Assembling the Trifle:
                                                                  • Split the spongecake evenly into three layers, each about 7/8-inch thick, using a 12inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick).
                                                                  • Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 1/2 to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.
                                                                  • Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolate's surface area is cool, you will get fine flakes; if it's slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.
                                                                  • Yield: 8 servings
                                                                  Cuisine:YesNoenglish
                                                                  • Prep Time: 6 hours
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 7 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chef's knife
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    sifter
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    serrated knife
                                                                  • Yes No
                                                                    paring knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    plastic wrap

                                                                  I’ve made my sons’ birthday cakes every year and each time I somehow come up with something twice as difficult as the year before but it’s great fun and worth it when my boys see it finished for the first time. This is a Dalek robot from Doctor Who. I totally free-styled the design of the cake but I will try to relay the process here. Hint: It’s not just cake… I will list the ingredients below but it’s up to you to get creative and put it all together so get ready to be covered in chocolate for the next few hours.

                                                                  Ingredients
                                                                  • Yes No one chocolate cupcakes
                                                                  • Yes No 4 chocolate moon pies
                                                                  • Yes No 10 mini tootsie rolls
                                                                  • Yes No 25 chocolate malt balls
                                                                  • Yes No 10 peanut butter balls
                                                                  • Yes No 4 peanut butter cups
                                                                  • Yes No 10 white chocolate melting ‘buttons
                                                                  • Yes No 4 cup ganache, try this recipe, http://www.chow.com/recipes/12691
                                                                  • Invert bowl cake flat side down on circular cake platform thing. I used cardboard on a cookie sheet. Cover it in ganache. That is the Dalek’s base.
                                                                  • For the torso I rigged two cupcakes that had been cut in half (tops cut off) and four Swiss Rolls to form a circular shape on top of the base. Place the cupcakes cut side in along the top of the base and use the Swiss Rolls (OR appropriately carved cupcakes) to fill in the gaps, rounding out the body. Cover in ganache. Then put one of the cupcake tops on top of this, and cover it in ganache.
                                                                  • Place one Chocolate Moon Pie on top of the cupcake top and put a dollop of ganache in the center to affix a peanut butter cup and put a dollop of ganache on top of that and stack up three more Moon Pies, using ganache as your glue.
                                                                  • Finally, cover another cupcake top in ganache and stick it on the top Moon Pie. You know how the figure completed. On to the detail work.
                                                                  • Arms: I used Tootsie Rolls as modeling clay and formed these weird pincher arms/hands.
                                                                  • Eye: Peanut butter cup glued with ganache to head, with white chocolate button affixed with ganache
                                                                  • Antenna: Stack of white chocolate buttons held together with one melted white chocolate button. I then made a little hole in the top with a toothpick to support the candle.
                                                                  • Buttons and lights: Peanut butter cup for dial, malt balls for decoration, affixed with ganache.
                                                                  • Congratulations. You’ve reached the end. I passed out the extra cupcakes and candy mainly so I could have more cake to myself:) It was delicious and will serve at least twenty. Cutting it up is the fun part because everyone can pick which part they want to eat.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 20servings +
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's
                                                                  • Yes No
                                                                    Moon Pie

                                                                  Dr. Stu, who has shared a number of delightful recipes over the years, read my recipe for Sugo alla Bolognese, and asks, "How can you give a recipe for this dish without milk? I am not supposed to mix milk and meat because of my religion, but, for this dish I make an exception. I have made it only once, but, it is never to be forgotten. I put the recipe together from many sources. All of which came from Italy near Bologna...just give it a try and see what you think. You will love it." To serve 4:

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large carrot, squared off
                                                                  • Yes No 1 small onion, same size as carrot
                                                                  • Yes No 2 stalk celery, same size a carrot and onion and in the same amount
                                                                  • Yes No 1 1/2 small lb ground beef and veal, this is an approx, and variations from this weight is not significant
                                                                  • Yes No 1 cup whole milk
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 28 oz italian
                                                                  • Yes No 1 pinch allspice, ground
                                                                  • Yes No 3/4 lb dry penne pasta, up at time of service
                                                                  • Yes No parmesan cheese
                                                                  • Before we get to the instructions, Stu's description: "This recipe is a compilation of multiple sources, extracting the best of each. It results in the creation of an intensely flavorful meat sauce to serve over penne pasta with Parmigiano Reggiano cheese shredded over it. This meat sauce originated in the area of Italy about Bologna. It was made early in the day and allowed to simmer, very, very slowly for many hours, at least 3 and ideally 4." Instructions: Although this dish is a peasant dish, there are items of technique here that should be followed to have it turn out as best as it can be. Begin with a heavy bottomed pot medium to large size. If you have a Dutch Oven, that is ideal. Place the oil and butter into the pot and bring to medium-high heat. Add the diced carrot, onion and celery and stir well to coat with the oils and allow to soften for about 6 minutes but DO NOT BROWN THE ONION OR CELERY, just soften...wilt them. It's also called sweating them, but, that's neither here nor there. Now, add all the meat to the pot. Here is where there is the most work involved. Using a large wooden spoon keep breaking up the meat into smaller and smaller pieces as it cooks. Do not brown it. Don't let it sit in the hot oil on the bottom of the pot and brown. It should just loose its color. Keep working on the meat and keep breaking it up into smaller and smaller pieces. When it has lost all it's pink color and you have made it into little bits, then, pour in the one cup of whole milk and turn up the heat so that the milk boils and stir it well and allow the milk to totally boil away so that you only see the olive oil and butter between the meat pieces and vegetables. This will take about 20 minutes. Now add the cup of white wine and boil it away too. When it has also disappeared, leaving only the oil visible, then add the tomato product. I pour the entire can into the pot and use the wooden spoon to break up the whole tomatoes into large chunks. Add the salt and the pinch of allspice, stir well and turn down the heat to allow the mixture to simmer very very gently, so only an occasional bubble comes to the surface. Do not cover. Allow this to simmer slowly for three to four hours stirring occasionally. Make your pasta. Drain it, but, not entirely dry. Add about a cup of meat sauce to the pot with the pasta and stir it well. Plate this hot pasta which you have colored with the sauce into a pasta bowl. Spoon the Bolognese over it and grate lots of Parmesan cheese over it. Serve with a wonderful salad made with Italian peppers, marinated artichokes, Italian olives, chunks of Italian cheeses, matchstick slices of Italian salumi (cold cuts), sprinkling of pine nuts and finally dressed with a wonderful dressing of balsamic vinegar and mixture of vegetable and olive oil, salt, pepper, dry oregano and basil. My only observation would be that this is not peasant food. At least not every-day peasant food, because the poverty of the Italian peasantry was such that until after WWII they would have used this amount of ground meat only if they had something to celebrate. Folks of the middle class would have enjoyed it, however. My other observation: This would be nice with a Sangiovese di Romagna.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 3 lb chicken, and visible
                                                                  • Yes No emeril's essence, recipe follows
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No essence
                                                                  • Yes No 2 cup cabbage
                                                                  • Yes No 1 1/2 cup spinach
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 2 broad cup noodle
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tbsp dried thyme
                                                                  • In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat and discard the carcass and loose bones. Reseason with salt and pepper if needed. Ladle the soup in a bowl and garnish with chopped chives.
                                                                  • Combine all ingredients thoroughly. Yield: 2/3 cup
                                                                  Yields: 1gallon
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1 tsp double acting baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 cup whipping cream
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 2 tbsp grated orange peel
                                                                  • Preheat oven to 325 degrees.
                                                                  • In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time.
                                                                  • Whites should stand in stiff peaks. Set aside.
                                                                  • In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended.
                                                                  • Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers.
                                                                  • In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes.
                                                                  • In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel.
                                                                  • Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate.
                                                                  • For best results in whipping cream, chill the bowl and the beaters beforehand.
                                                                  • For a variation on the orange cake, spread a thinlayer of marmalade between the layers.
                                                                  • Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.
                                                                  • Prep Time: 1 hour 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  Oink-Oink Pork Butt
                                                                   6 h 30 m

                                                                  A fall off the bone slow roasted Pork Butt, good served on soft rolls.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb pork shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup worcestershire sauce
                                                                  • Yes No 6 tbsp cajun seasoning
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Rinse pork butt and pat dry.
                                                                  • Sprinkle with salt & pepper,douse with worcestershire sauce.
                                                                  • Pour apple juice over.
                                                                  • Rub with Cajun seasoning.
                                                                  • Once well seasoned,coat with light brown sugar, slap that butt!
                                                                  • Heat oven to 450*, bake for 1 hour.
                                                                  • Reduce oven to 200* and bake for 4-6 hours.
                                                                  • Check, bake until meat falls off the bone.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Barbecue Pork Butt
                                                                   17 h 20 m
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 12 oz kosher salt
                                                                  • Yes No 8 oz molasses
                                                                  • Yes No 8 lb boneless pork butt
                                                                  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
                                                                  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
                                                                  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
                                                                  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
                                                                  Yields: 5pounds pulled pork
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 30 minutes
                                                                  • Inactive Time: 8 hours 30 minutes
                                                                  • Total Time: 17 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil

                                                                  Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.

                                                                  Ingredients
                                                                  • Yes No 1 8 lb bone in pork shoulder roast
                                                                  • Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
                                                                  • Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
                                                                  • Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190°, maintaining temperature inside grill between 225° and 250°. Let stand 15 minutes. Slice, shred, or chop roast.
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 lb andouille
                                                                  • Yes No 5 lb chicken thighs, boneless, skin less
                                                                  • Yes No 2 tbsp butt kickin' blacken, as needed
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 medium onion
                                                                  • Yes No 2 medium pablano peppers
                                                                  • Yes No 4 medium jalapeño chili pepper
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 4 medium jalapeño chili pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 56 oz tomatoes, 56 ounce total
                                                                  • Yes No 2 tbsp butt kickin' blacken
                                                                  • Yes No 1 qt chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Cut sausage into 1/2” chunks. Get some oil going in the pot you’ll be cooking everything in, and brown the sausage. Remove from the pot. I use an 8 quart pot.
                                                                  • While the sausage is cooking:
                                                                  • Cut the chicken into chunks, 1/2 at a time ( you don’t want to crowd the pot, or the chicken will steam instead of brown) and brown in the same pot, adding additional oil if you need it. Remove the chicken and reserve with the sausage.
                                                                  • While the chicken is cooking, you can start chopping the vegetables. “Charlie Pepper” is a real hot Thai.. pepper that has a 25 minute afterburn. I’m sure you don’t have a plant, so you can use dried peppers that or thinner than a pencil and about 2” long. Just put them in a blender and blend with enough water to make a puree”, then add it to the pot. Turn the pot down to a medium heat, add additional oil, if needed, and dump in the vegetables.
                                                                  • Cook the vegetables aver medium / high heat, covered, until they’re soft.
                                                                  • Add the tomato paste and stir until it’s all incorporated. Add the sausage and chicken back into the pot, then the tomatoes and simmer for about 45 minutes. Or, until the meat is cooked through.
                                                                  • At this point, you can either continue, or, turn off the heat, and finish it off the next day, or later, if you’ve gotten finished too early.
                                                                  • Either the next day, Later, or, as the next step. Bring the pot back to boiling.
                                                                  • Wash the rice well to get rid of the excess starch that’s on the outside of each grain. I do this by placing it in a fine meshed strainer, holding it under running water, and stirring it with my hand until the water runs clear, then add to the pot along with the chicken broth.
                                                                  • Bring it back to a boil, add the shrimp, bring it back to a boil, then turn down to simmer, covered. Cook for an additional 25-30 minutes stirring every once in a while to keep the rice from settling on the bottom and sticking. Taste the rice to make sure it’s done. let it rest for a few minutes, then serve. Don’t worry if the rice hasn’t absorbed all the liquid, the resting will give it a little more time to soak into the rice.
                                                                  • If you have any left over, don’t try to freeze it, I don’t think it’ll freeze well because of the rice. I save the left overs in plastic storage containers in the refrigerator. To reheat, place ht Jambalaya in a pot, add a little water, and simmer for about 10 minutes. It’ll come out as good as the first time you had it.
                                                                  • Note:
                                                                  • “Butt Kickin’ Blacken” is available at www.capnrons.com, and contains neither salt nor sugar. You can substitute your favorite “store bought” blackenening seasoning, but be careful because these usually contain a LOT of SALT, and you’ll have to adjust the recipe accordingly.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 7quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pencil
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    refrigerator
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Next Step
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder, bone in,untrimmed
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup creole seasoning blend
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 Boston butt
                                                                  • Yes No 1/2 cup seasoning rub
                                                                  • Yes No 1 18 oz barbecue sauce
                                                                  • Yes No 20 seedless hamburger buns
                                                                  • Yes No 1 pint coleslaw
                                                                  • Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
                                                                  • With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
                                                                  • Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 10 tbsp liquid smoke
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 6 banana leaves
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.
                                                                  • Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.
                                                                  • Once pork comes out of oven, shred with a fork and serve.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 24 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Unique Recipe A Winner in Both Taste and Presentation Whether tailgating at the big game or feeding frenzied fans at home, outdoor chefs will be the big winners and draw the loudest cheers when the..

                                                                  Ingredients
                                                                  • Yes No 4 lb chicken
                                                                  • Yes No 12 oz beer
                                                                  • Yes No dry rub
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp savory
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp dry yellow mustard
                                                                  • Yes No basting spray
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 6 oz beer
                                                                  • Yes No 1 tbsp louisiana hot sauce
                                                                  • Cook large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
                                                                  • Cooking time 1 1/4 - 2 hours.
                                                                  • Use a grill with lid large enough to cook a chicken standing upright.
                                                                  • Mix the rub in a small bowl until it's well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
                                                                  • Using a 12-oz. an of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and Louisiana Hot Sauce and set aside. Take the beer can in one hand and insert it into the ChickCAN (TM)
                                                                  • OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.
                                                                  • Place the chicken over the ChickCAN rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water.
                                                                  • CAUTION: Cook with indirect heat!
                                                                  • For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.
                                                                  • For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.
                                                                  • For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350'F.
                                                                  • Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180 degrees F in the thigh. Carefully remove the bird on the ChickCAN rack, and place it on heatproof counter top to rest for 5-10 minutes. Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.
                                                                  • WARNING That aluminum can, and the liquid in it, is very hot and can burn you.
                                                                  • Give the chicken one more spritz of the basting spray and then carve. Serve and enjoy!
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    burner
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No favorite spices, mrs dash, paprika, cajun rub
                                                                  • Yes No bay leaf
                                                                  • Yes No oregano
                                                                  • Yes No rosemarie
                                                                  • Yes No other dry leave spices
                                                                  • Yes No 1 kind of beer
                                                                  • Yes No oil
                                                                  • Preheat BBQ to 300 (medium heat)
                                                                  • Oil the outside of the chicken.
                                                                  • Rub favorite spices on outside of the chicken.
                                                                  • Drink 1/3 of the beer.
                                                                  • Place dry leaves into the can.
                                                                  • Shove the beer can up the chicken butt.
                                                                  • Place chicken (sitting on can) balanced by outspread legs over the medium heat.
                                                                  • Allow to barbeque until firm.
                                                                  • Skin will be crisp. Legs will be burnt.
                                                                  • When you can shake hands with the leg it’s done.
                                                                  • Remove can without spilling beer onto the chicken.
                                                                  • You have just steamed the chicken from the inside.
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    steam
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash

                                                                  The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.

                                                                  Ingredients
                                                                  • Yes No 1 lb butt pork roast
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Cut small marinating slits all over the roast.
                                                                  • Combine half of the garlic, oregano, pepper flour and olive oil.
                                                                  • Rub all over the roast.
                                                                  • In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
                                                                  • Rub mixture over the roast.
                                                                  • Cover and chill for 8 to 12 hours.
                                                                  • Place roast, fat side up, on a rack in a shallow roasting pan.
                                                                  • Bake at 325°F degrees for about 3 1/2 hours.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours 30 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan

                                                                  I admit it. I am an Oprah addict. I was so glad when Dr. Oz came on with the list of foods he recommends everyone add to their diet. My husband eat this oatmeal at least 4 days a week. Dr. Oz would be..

                                                                  Ingredients
                                                                  • Yes No 1 cup grain oats
                                                                  • Yes No 2 cup water
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup vanilla soy milk
                                                                  • Yes No 1 tbsp s, splenda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tbsp ground flaxseed
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Bring water and salt to a boil
                                                                  • Reduce heat and add oats, cooking for 5-7 minutes and stirring occasionally
                                                                  • Fold in remaining ingredients and serve hot
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda

                                                                  Editor's note: The recipe below is excerpted from Ray "Dr. BBQ" Lampe's The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Fan from Preseason to the Super Bowl. Reprinted with permission by Chronicle Books. This is the recipe I used in the Barbecue Championship Series to get my team to the semifinals. The lime and chili go very well with the lobster for something a little different.

                                                                  Ingredients
                                                                  • Yes No chili lime butter
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 lime
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 whole live maine lobsters
                                                                  • Yes No your favorite barbecue rub, as needed
                                                                  • Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
                                                                  • Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.
                                                                  Yields: 2servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    chef's knife

                                                                  Stuart Borken and I have been writing back and forth for almost a decade now, and he has very kindly shared a number of his recipes with us. He says these Crushed Yukon Gold potatoes are something so basic he can't imagine anyone trying to claim them, but this is the first time I've come across them, and I can't but attribute them to him. So here they are, a "simple peasant-like dish of rustic appearance and production, which makes for a terrific vegetable course."

                                                                  Ingredients
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp chopped italian flat leaf parsley
                                                                  • Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10-15 minutes; remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes. Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4-5 minutes per side. Season with salt and pepper; sprinkle with parsley. Serve along side anything in the meat family.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    skillet

                                                                  Stuart Borken is a doctor by training, but a cook by passion, and has shared some wonderful recipes with us over the years. This is his take on scottadito, or grilled lamb chops, which he serves with a refreshingly minty yogurt sauce.

                                                                  Ingredients
                                                                  • Yes No 1 extra small rack of lamb, very small chops, the chops single bone servings, french the ribs
                                                                  • Yes No rosemary needles
                                                                  • Yes No garlic
                                                                  • Yes No olive oil
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • For Scottadito you slice lamb chops with the long rib bones, like from a rack of lamb, and just slightly pound the eye of the rib so it's a little thinner than it is naturally. You, of course, leave the meat attached to the bone. Season the meat with salt, pepper, rosemary, and crushed garlic. Rub it with olive oil, then quickly flame grill it over a VERY hot grill, taking the chops off when the meat is still rare but charred on the outside. Plate the chops onto a plate you have dressed with the yogurt sauce. They should be so hot when they are served that you would scorch your fingers if you grabbed a bone, therefore the name is translated as, "burn your fingers or digits." The sauce is made with the yogurt, mint, basil, cardamom, salt and pepper to taste and honey. Just mix together. To serve, place a dollup of sauce in the center of each plate, and arrange the chops around it in a pinwheel pattern, with the meaty ends over the sauce and the ribs sticking out over the rim of the plate. When you pick up a chop and bite into it, the sauce side of the chop lays on your tongue. These are wonderful. Enjoy! Dr. Stu
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 2 boneless chicken breast
                                                                  • Yes No 1 cup sliced onion
                                                                  • Yes No 1 cup sliced button mushroom
                                                                  • Yes No 1 cup full bodied red wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 tsp thyme
                                                                  • In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1 cup corn oil
                                                                  • Yes No 1 pineapple concentrate
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 1/8 cup paprika
                                                                  • Yes No 1/8 cup worcestershire sauce
                                                                  • Yes No 1/8 cup white pepper
                                                                  • Yes No 1 2 tbsp chicken bouillon cube
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup salt
                                                                  • Yes No 1/3 cup black pepper
                                                                  • Yes No 1/4 cup paprika
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp celery salt
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp monosodium glutamate
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No apple and hickory wood chips, in water for at least 30 minutes
                                                                  • Marinade:
                                                                  • Place all ingredients in a non-reactive bowl and whisk together.
                                                                  • Rub: Place all ingredients in a container with a lid and shake well.
                                                                  • Glue: Whisk ingredients together and place in a squeeze bottle.
                                                                  • Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
                                                                  • Remove the pork from the marinade and pat dry with paper towels.
                                                                  • Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
                                                                  • Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
                                                                  • Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Inactive Time: 6 hours 15 minutes
                                                                  • Total Time: 12 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb boneless pork butt
                                                                  • Yes No chorizo seasoning, recipe follows
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 small lb new potato
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 large sweet potato
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No portuguese bread
                                                                  • Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.
                                                                  • In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.
                                                                  • Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)
                                                                  • Serve with the vegetables and pan juices, cooked green beans and hot bread.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Inactive Time: 12 hours 30 minutes
                                                                  • Total Time: 15 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    rubber glove
                                                                  • Yes No
                                                                    butcher's twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 12 oz ale
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
                                                                  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
                                                                  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    heavy duty aluminum foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 12 oz beer cup off top
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No butter
                                                                  • Yes No 1 whole roasting chicken
                                                                  • Yes No rosemary branches
                                                                  • Pour about 1/4 of the can of beer into a 9" X 9" X 2" baking pan; place 1/2 cup butter in the pan; set aside.
                                                                  • Place garlic in the beer can; brush beer can with butter/oil; set aside.
                                                                  • Brush chicken with butter/oil, then cover with rosemary branches.
                                                                  • Slide the chicken over the beer can so the can is inside the cavity of the bird.
                                                                  • Place the chicken, with the beer can and bird upright, in the prepared pan and place the pan on the grate of a grill.
                                                                  • Cover grill and cook chicken over low heat until juices run clear when pierced with a fork or internal temperature reaches 170 degrees.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 2 15 oz chickpeas in can
                                                                  • Yes No 4 oz lemon juice
                                                                  • Yes No 4 oz tahini
                                                                  • Yes No 3/4 tsp red savina habanero chile powder
                                                                  • Yes No 3/4 tsp smoked chocolate habanero chile powder
                                                                  • Yes No cumin powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No cilantro
                                                                  • Yes No olive oil
                                                                  • Yes No pita bread
                                                                  • Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.
                                                                  • To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!
                                                                  • You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    serving bowl
                                                                  • Yes No
                                                                    bowl

                                                                  A slow cooker makes pork butt roast easy to prepare—just a few simple steps, then the cooker does the work for you.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless pork shoulder roast
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
                                                                  • Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
                                                                  • Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 8 minutes
                                                                  • Total Time: 8 hours 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1/4 cup bbq dry rub, homemade
                                                                  • Yes No 1 cup apple juice
                                                                  • Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
                                                                  • Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
                                                                  • Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
                                                                  • Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
                                                                  • Pork will be done when the internal temperature reaches 185 to 190 degrees F.
                                                                  • Pull or chop meat as desired and top with your favorite sauce!
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 hours
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 1 day 4 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    smoker
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 2 15 oz chickpeas in can
                                                                  • Yes No 4 oz lemon juice
                                                                  • Yes No 4 oz tahini
                                                                  • Yes No 3/4 tsp red savina habanero chile powder
                                                                  • Yes No 3/4 tsp smoked chocolate habanero chile powder
                                                                  • Yes No cumin powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No cilantro
                                                                  • Yes No olive oil
                                                                  • Yes No pita bread
                                                                  • Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.
                                                                  • To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!
                                                                  • You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    serving bowl
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless smoked pork butt
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/2 tsp rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Mix all ingredients except parsley in a 3-qt or larger slow-cooker.
                                                                  • Cover and cook on low 7 to 8 hours or until vegetables are tender. Stir in parsley.
                                                                  • Good served over noodles.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 8 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1/3 cup chili powder
                                                                  • Yes No 1 tbsp cumin powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 tsp dried mexican oregano
                                                                  • Yes No 2 tsp cayenne pepper
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 15 oz pinto beans
                                                                  • Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
                                                                  • Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
                                                                  • Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

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