Try It Tuesday Pork Edition 

We are a pork household. We love pork and all enjoy cooking it as well. Our smoker has seen better days so I had to try my hand at fixing a pork butt in the oven. 


That is how it turned out. A 7 pound butt cooked for 5 hours at 200 degrees covered in tin foil and then for 2 hours at 350 with the foil removed. I covered it with some homemade rub. The seasoning was excellent. We honestly missed a little bit of the smoky flavor that we get when we do a traditional butt in our smoker but overall excellent flavor and this just proves that you can cook a piece of meat as long as you have some heat and the time. 

My husband then made these amazing pulled pork sandwiches. 


Layer pork, BBQ sauce, a fried egg and some pimento cheese. Trust me the flavor is out of this world! 

Mangia! 

Becky 

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Independence Day! 

So this 4th holiday was full of good food as always! 

  
Yes that is six racks of ribs and two full chubs of balogna. We shared with friends, family and the Nashville Rescue Mission. It was so delicious. 

   
 And of course there were some fireworks: 

   
 
Thank you to the city of Hendersonville for an amazing show. 

And lastly we did some moving. So apparently we thought it would be smart to celebrate Independence Day by giving up the solo life. We moved into my amazing fiance’s home me my boy and even my sweet kitty! 

  
And we finished off an amazing weekend by celebrating our mothers birthdays. Yes my mom and my fiance’s mom share a birthday and it’s always so fun to have the whole family together. I’ve been on the verge of happy tears all weekend. I’m such a blessed gal! 

  
Happy Independence Day to all! 

Love 

Becky 

Ribs on Demand

My amazing boyfriend cooks for me, he cooks for me all the time and pretty much anything I ask for. One of my absolute favorite foods is Ribs and well my guy loves BBQ more than he loves some of his family members, so I picked his brain and am bringing you his many years of trial and error…minus the error.

The first thing you should know is that you DON’T have to have a fancy smoker like he does in order to cook tender BBQ. People claim you need hickory smoke, or coals, or other items to have “real” BBQ, but a source of heat is a source of heat! You can set your oven to 230 degrees (Fahrenheit) and those ribs won’t be any the wiser. When cooking in the oven, you will lose some of the smokey taste, but a good dry rub and sauce will make up for it nicely. We have a pretty decent collection of rubs and one of those is my man’s personal recipe!

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So you now have a rack of ribs and a source of heat. The preferred method of slow-cooking ribs is to use a tested competition technique called the 3-2-1 method. You won’t need a scale, a meat thermometer, or any special tools. All you need is a clock. This method is foolproof and will perfectly prepare your ribs regardless of their size or type.
First off is the number 3. Sprinkle your favorite dry rub on your ribs. If you don’t have one, think paprika, allspice, brown sugar, season salt, basil, whatever flavors you like. Place the ribs in your oven (Or smoker) and cook bone side down for 3 hours on 230. This will cook the ribs and start to tenderize them.
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For step 2, you will remove the ribs and place them bone side up in aluminum foil. Here’s another chance to add flavor. You can add beer, apple juice, seasonings, anything you like. With the bones facing up, they will form a bowl shape and will hold whatever liquid you add. I put a few pats of butter on the ribs and a splash of cider vinegar. For this second step of the process, we will tightly enclose the ribs in the foil and return to the heat for 2 more hours. The tighter you wrapped the foil, the better the ribs will “Steam” in this step. Our fibers are starting to break down and reach that “Fall off the bone” state.
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image6Lastly, you will remove the ribs, open the foil (Careful of that steam) and flip the ribs again. You’ll want them bone side down again for the last coating of dry rub, but be careful – they are so tender at this point, they might break on you! Use tongs and a spatula to turn them and if you used enough foil in step 2, you can “roll” them over to a new spot in the foil without having to flip the ribs in place. Make sure they have a good coating of dry rub on them and return them to the heat for one more hour. Being exposed to the heat, we can baste on some BBQ sauce and form a sticky shell on the outside of the ribs.
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That’s it! No checking the internal temp of the meat or adjusting heat levels – think of all you can get done around the house in 6 hours while your dinner is cooking. When your guests taste these ribs, they’ll consider you an instant authority on ribs, and I wish I could show you a pic of us enjoying them but ribs have been one of my favorite foods since I was a little girl so well they don’t last very long when we make them, it will be the same at your house too! Remember, the ability of this method to be tailored to each taste with custom rubs, sauces, and other personal additions means you will not only have a recipe to share, but an easy to remember method as well! So next time you want something super fun and different but oh so American (Memorial Day is coming up!), let’s think of 3-2-1.
Mangia,
Becky

Where there’s smoke, there’s Pork!

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Not many women can look at their husband/boyfriend and say “I want some BBQ” and have him respond with a smile, “I’ll fire up the smoker.” Well this girl is that lucky!! And I am definitely appreciative. My amazing boyfriend will cook, grill or smoke just about anything I ask him to. So this weekend, I asked him for pulled pork BBQ. As he takes care of the meat, I try to make sure that I take care of the sides and extras for our meal. I wanted to try something different so I took a suggestion from one of my fave blogs  Cooking for Keeps http://www.cookingforkeeps.com/2015/03/16/slow-cooker-bourbon-brown-sugar-pulled-chicken-sandwiches-with-bacon-and-brussels-sprout-corn-slaw/and made my own twist to her Corn Slaw. Neither of my boys are big fans of slaw but if it includes BBQ sauce and pork they are usually up for it. So this is what I came up with. I was quite pleased with how it turned out and I think the boys were as well. I’m going to keep working with this recipe.

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On another note, the BBQ sauces were both a first try for me, and I have to say I enjoyed Cattlemen’s. Both of the sauces pictured here were included with our meal and we all enjoyed them. Will definitely be trying them again. I used the Gold Sauce with my slaw and then used the regular sauce on top of the whole sandwich. So so good!

We served our pulled pork on wheat buns topped with cole slaw and some extra sauce. For sides we had baked beans and mashed potatoes. Super simple and wonderful meal. I might get my man to share some of his smoking secrets in a future post! But for now, here’s the slaw recipe!

BBQ Corn Coleslaw

1 package premade cole slaw (or mix of your choice)

1 can of yellow corn

1/2 cup sour cream

1/2 cup – 1 cup BBQ sauce of choice

Combine all ingredients together in a large bowl and mix well. Refrigerate 2-4 hours or overnight. This can be used as a basic side or this can be used as a topping for your favorite BBQ pork sandwich. The corn adds a nice sweetness that was really exciting in the slaw and the BBQ sauce made up the tang that is needed for a good slaw. I hope you will give it a try!

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Until next time Familia,

Mangia!