My Camper Kitchen

Posts Tagged ‘BBQ’

We found this recipe at 12tomatoes.com!

Ingredients

PORK
1 cup plus 2 teaspoons salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 4-5 lbs) cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper

BARBECUE SAUCE
1 1/2 cups ketchup
1/4 cup light molasses
3 tablespoons Worcestershire sauce
1 1/2 tablespoons hot sauce
1/2 teaspoon table salt
1/2 teaspoon black pepper

Directions
Dissolve 1 cup salt, 1/2 cup sugar, and 2 tablespoons liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl. Set aside. Combine the black pepper, paprika, cayenne, the remaining 2 tablespoons sugar, and the remaining 2 teaspoons salt in a second small bowl. Set aside.
Remove the pork from the brine and dry thoroughly with a paper towel. rub the mustard mixture over the entirety of the pork. Sprinkle the surface of each piece of pork with the spice mixture.
Place the pork in the slow cooker and cook for 10 hours on low. Once the pork is done cooking, transfer from the slow cooker to a roasting pan and pull apart with forks. Carefully pour off any liquid from the bottom of the roasting pan and the bottom of the slow cooker into a heatproof pitcher or large fat separator. Skim off the fat. Place the pork back into the slow cooker.
Place 3/4 cup of the defatted liquid into a medium bowl. Whisk in the sauce ingredients. Stir the sauce into the pork and cook for 2 hours.
Using a slotted spoon, remove the pork from the slow cooker. Serve on a serving platter or on individual buns with any remaining sauce alongside.

Quick BBQ Beans Photo By Carolyn Davidson Hicks

Ingredients:
1 can 22 oz Bush’s Best Grillin Beans (Smokehouse Tradition)
1/2 sweet onion chopped
2 small orange,  2 small yellow and red sweet pepper chopped
1/4 cup Blue’s Hog BBQ Sauce
1 tablespoon red pepper flakes
1/4 cup of honey

Directions:
Saute the onions and peppers until tender. Add beans and all ingredients, and cook for 20 minutes on low heat. Add BBQ sauce and cook for 5 more minutes.

Serve with Pulled Pork or your favorite BBQ Chicken, etc.

Paired with BBQ Pulled Pork and a Mini Salad! Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients:
1 rack of baby back ribs
Dizzy Pigs Cow Lick spice
Parkay
Blues Hog BBQ Sauce
Pineapple Juice

Directions:
Rub the ribs down in Dizzy Pigs Cow Lick spice, both sides. Place ribs  on a rack with a drain pan underneath. Smoke low temp in a smoker! When ribs start to look a little dark, or 3 hour point, tear off a piece of foil to make a boat. Bone side up, spray with Parkay, half a can of pineapple juice per half rack. Seal up, smoke for about an hour or so. Then, remove from foil and put back on smoker unglazed for roughly 1 hour to reset the rub and dry the surface a bit. Then, glaze with Blue Hog!  Allow to cool, slice ribs and serve!

These were smoked in The Big Green Egg Smoker! Photo By Carolyn Davidson Hicks

Rack of Ribs served up with mashed potatoes!

These were smoked using apple wood and sprinkled often while smoking them with apple juice! No BBQ sauce necessary!

BBQ Chicken Quarters served with mashed potatoes, topped with green onions and baby corn!

This is just a dinner idea! Wonderful matches for a great BBQ meal. We made this dinner over 5 years ago and still make it just the same. No need to change anything!