Tag Archives: BBQ

BBQ Slaw Salad

Food pics edited for FB copy 3 - Page 435

Do you like BBQ dinners but not the heavy feeling after eating them? This BBQ plate fills you up without needing a nap afterwards.

This dish looks as yummy as it tastes, with several flavors going on here.

Red wine vinegar offers a cohesive flavor between the onions, BBQ sauce and the slaw dressing amid the different textures and tastes of this recipe. The crunch of the slaw, pickled onions & pumpkin seeds pairs well with the soft pork. The mixed greens catch the extra BBQ juices and slaw dressing, making it a bonus salad unto itself. The cornbread replaces a traditional bun and has much more flavor (and doesn’t get soggy like a bun). I like to mix everything together (sans the cornbread) so as to get even flavors of everything in each bite. Enjoy a lighter, yet filling, take on this Southern dish!

INGREDIENTS: Serves 4

1#                  Pulled pork BBQ

2 bags            Broccoli slaw (or cabbage slaw)

1, 5oz bag     Mixed greens

1c                  Pickled red onions

1 box             Cornbread

SLAW DRESSING: 

4T        Mayo

3T        Red wine vinegar

4T        Agave syrup

3T        BBQ sauce

1/2t     Celery salt

DIRECTIONS:

  1. Whisk together all of the slaw dressing ingredients together and then blend in the bag of broccoli slaw, tossing well to coat. Refrigerate until ready to serve. *OR* Buy slaw dressing in the refrigerated section of salad dressings in the grocery store and add 6T per total jar (adjust amounts depending on your servings size). Refrigerate until ready to serve.
  2. Use store-bought cornbread or make with either a BOX MIX or THIS RECIPE (I half the sugar and butter in this recipe).
  3. Use store-bought pork BBQ or make it fresh with THIS RECIPE.
  4. Use THIS RECIPE for the pickled red onions. It’s really easy and one batch lasts for an entire month.
  5. When ready to serve, assemble the salad: greens on the bottom, then slaw, then BBQ, and top with pickled onions. Add cornbread and your all set. Enjoy!

 

BBQ Pulled Pork or Beef – restaurant style

If you love BBQ and go to a restaurant to get it, you probably don’t put just one kind of sauce on your beef or pork. You put at least two, maybe three! That’s one reason why BBQ at home never tastes the same…because we’re dumping one kind of sauce on the meat.

My BBQ is the secret sauce of mixing different flavored sauces together and adding one special ingredient. This recipe is crazy easy and freezes great!

Now you can enjoy restaurant-style BBQ at home any time you want, and any time is a delicious time for BBQ!

INGREDIENTS:

1 pack          Pork shoulder (a.k.a. pork butt, however the cut is actually the shoulder) or                                  Beef chuck roast, whichever you prefer

1-2 bottles   Red, sweet BBQ sauce (Our very favorite is Old Mule Original, but if you can’t                                find it, Sweet Baby Ray’s Original or Stubb’s Original bbq sauce works)

1-2 bottles   Tangy, Memphis-style BBQ sauce (I use our local grocery store’s brand, but                                  any Memphis-style sauce will work)

1/2-3/4c      Red wine vinegar (secret ingredient!!)

DIRECTIONS:

  1. Place meat in a crock pot. Add 1c of water. Place lid on top and turn crock pot on high for several hours depending on the number of pounds of meat. Check it every couple of hours.
  2. When the meat is done, turn off the crock pot. You will know it’s done when it looks visibly cooked through (pork should not look raw/pink) and easily falls apart when you try to lift it with tongs.
  3. Using tongs, lift out a chunk of meat at a time and place it on a cutting board.
  4. Using two forks, separate the meat from everything else (fat, tendons, gristle, etc.). This is not hard to do, but does take some time.
  5. Then shred the meat with the two forks by pulling it apart.
  6. Put the shredded meat into a saucepot. Pour both sauces and red wine vinegar onto the meat and stir until blended.
  7. Keep the sauce pot on low heat until the sauce has thickened and BBQ is heated through.
  8. If freezing, let the BBQ cool to room temperature first. Never freeze meat hot. This recipe will typically yield several pounds of BBQ because of how the meat is packaged and sold, so call some friends to come over or pack up what you don’t need immediately and freeze it for later. Think sliders, sandwiches and my BBQ Slaw Salad recipe!