Pulled Pork Sandwich with Homemade Bar B Que Sauce

Recipe

For Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
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1/2 c. brown sugar
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Mix all seasonings together.
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Rinse roast and pat dry, sprinkle half the seasonings on the roast.
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Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred. (we have a smoker but we didn’t use it this time, I just placed the pork in the oven and cooked at 225 for a few hours (covered) then turned the heat up to 350 (uncovered) and cooked it the rest of the way until the internal temp was 160 degrees

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For the Sauce:

2 c. ketchup
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1 c. water
1/4 c. apple cider vinegar
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8 tbsp. brown sugar
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1/2 tbsp. black pepper
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1/2 tbsp. dry mustard
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2 tsp. creole seasonings
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tbsp. molasses
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1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
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Mix well in a medium pot,
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bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter,
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pull pork with your hands or forks,
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toss in sauce and stack it!

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I made slaw for my pulled pork and this is the recipe

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and there you go!

Meatloaf with Sweet Ketchup Glaze

Recipe

For the meatloaf:

1 lb. 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated parmesan cheese (omit if going dairy-free)
2 teaspoons kosher salt
2 tsp. Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water

For the glaze:

1/3 cup ketchup
2 1/2 tsp. brown sugar
1 1/2 tsp. dry mustard
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Preheat oven to 325 degrees.

Place the ground beef,
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bread crumbs,
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parsley,
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parmesan,
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salt,
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pepper, nutmeg, egg,
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and 3/4 cup warm water in a bowl.
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Combine very lightly with a fork.

Transfer mixture to a 9-inch X 5-inch loaf pan.
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In a small mixing bowl, stir together the ketchup,
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dry mustard
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and brown sugar for the glaze.
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Pour the glaze over meatloaf and spread evenly.
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Bake until meatloaf reaches 160 degrees on an instant read thermometer, about 1 hour. Let rest 5 minutes before slicing.

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Dinner is served!
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Mini Crab Cakes

Recipe

 

Whenever I make crab cakes I always have Normy go through the crab and double-check for shells!
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2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
1 whole Onion, finely chopped
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1 whole Red Bell Pepper, Finely Chopped
2 whole Stalks Celery, Finely Chopped
2 Tablespoons Minced Garlic
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3 pounds Lump Crabmeat, Picked Over For Shell Fragments
2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
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½ cups Mayonnaise
2 whole Large Eggs
¼ cups Heavy Cream
1 Tablespoon Dry Mustard
¼ teaspoons Cayenne Pepper, Or To Taste
2 Tablespoons Worcestershire Sauce

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened,
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about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
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When cool, stir in the crabmeat
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and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl.
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Using a spatula, fold into the crabmeat mixture. Chill for one day.
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Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.
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Barbecued Dry-Rubbed Chicken

recipe

3 tablespoons dark brown sugar
2 teaspoons chili powder
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2 teaspoons smoked paprika
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1 1/2 teaspoons pepper
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1 teaspoon dry mustard
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1 teaspoon onion powder
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1 teaspoon salt
1/4 teaspoon cayenne pepper
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3 pounds bone-in, skin-on chicken pieces, breasts halved crosswise, leg quarters separated into thighs and drumsticks
(I used chicken thighs)

1. RUB CHICKEN Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt, and cayenne in small bowl.
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Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and refrigerate, covered, 30 minutes or up to 1 hour.
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2. GRILL CHICKEN Heat all burners on high, covered, for 15 minutes. Turn all burners to medium-low. (For charcoal grill, open bottom vent on grill. Light about 50 coals; when they are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate. Arrange chicken skin side down and grill until skin is well browned and crisp, 15 to 20 minutes.
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3. DREDGE Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, until rub has melted into glaze and white meat registers 160 degrees and dark meat 175 degrees, 15 to 20 minutes. Transfer chicken to platter, tent with foil, and let rest 5 minutes. Serve.

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Dinner is served
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Drumsticks with peach barbecue sauce

Recipe

2 1/2 – 3 pounds chicken drumsticks, skin removed
brine
peach bbq sauce

For the brine:
4c water
1 Tbsp kosher salt (coarse salt)
2 Tbsp brown sugar
a few sprigs fresh thyme
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For the sauce:
2 slices bacon
1 bunch fresh thyme (pull out a few sprigs for brine)
olive oil
1/2 onion, diced
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2 cloves garlic, minced
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2c ketchup
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1c peach preserves
1/4c brown sugar
1/4c molasses
2 Tbsp red wine
1 Tbsp dry mustard powder
1 1/2 tsp smoked paprika
1/2 tsp black pepper
pinch (up to 1/8 tsp) cumin
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For the brine, combine all ingredients in a gallon-sized zip top bag. (I did a big bowl) Add drumsticks to the brine and refrigerate 30min-2hrs before cooking.
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*For barbecue sauce, wrap the bunch of thyme with the strips of bacon.
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Brown bacon/thyme bunch in a small drizzle of olive oil in a large saucepan or Dutch oven for 4-5 minutes.
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Add onion and cook
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over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more.
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Add remaining ingredients,
ketchup
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peach preserves
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brown sugar
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Molasses
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Red wine, Dry Mustard
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smoked paprika
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and stir to combine.
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Cover and simmer about 20 minutes
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to allow the flavors to blend. You should have 3.5-4 cups of sauce.

When ready to cook chicken, remove drumsticks from brine (discard brine). Toss with 1-2c barbecue sauce in a large bowl. Spread drumsticks over a large cookie sheet covered with foil and sprayed with nonstick spray to prevent sticking.

Bake at 450 degrees 20-25 minutes, rotating halfway through. (I Normy grill ours)

Serve with extra sauce.
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Dinner is served!
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Honey Roasted Red Potatoes

This was my facebook Status Yesterday:

Holy crap I can not get motivated today!!!!! I think this office work is slowly killing me. I need a job in food. I come in here and I feel like the life is sucked out of me…I tried! Did it for 3 months and yeah not for me. Need to do what makes ME happy! If it’s less money oh well, my happiness is way more important!

I always say this and do nothing….

I am getting old and well I need to do something sooner, rather than later! It’s going to take some time and money, but I need to make some changes (I think)…Not sure where to start, if you have any advice, I am open. But Thinking I need to do less talking and more doing…On that NOTE, here is another Recipe for you my fabulous blog followers! (would be good to hear from some of you, I haven’t heard from already)

Recipe

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
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1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
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Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard,
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salt and pepper; drizzle over potatoes and onion.
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Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

The Ultimate Barbecued Chicken

This past Saturday I started my volunteer work at Project Angel Heart! I am doing this with my good friend Robert! Robert has been a good friend to me over the years. I seem to have a lot of good friends in my life. Robert was the one who helped me get up the courage to go in and apply to culinary school. I didn’t have the confidence to go and apply myself so he went with me and gave me that extra push to enroll. Robert was also my man of honor at my wedding, yes man of honor! HEY I told you I like to be different! I like to do things the Jamie way, unique and different just like me! I like to stand out! I like to be me!
Me and Robert


These are the bags of food that we brought out of the freezers and fridge and we put them in different groups and each group someone comes and picks up and delivers them all over the Denver Area. Such a Great thing!

Best way to spend a Saturday Morning!

recipe

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
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The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
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1/4 cup brown sugar
1/4 cup molasses
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2 tablespoons red wine vinegar
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1 tablespoon dry mustard
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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Freshly ground black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized resealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
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Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
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Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
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Add the onion and garlic and cook slowly without coloring for 5 minutes.
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Add the remaining ingredients,
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give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving alongside the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
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