Here are a few of our Favorite Recipes...

1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. Place bacon in a large, on a flat pan and put in the oven on 300 for 15-20 minutes. I like them still a little soft not over done.

4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. Then add the chives and some extra bacon to the top.

Serve & Enjoy!

1 cup light mayonnaise

1/2 cup thinly sliced green onions

1/3 cup grated Asiago or Parmesan cheese

1/4 cup chopped & drained Artichoke Hearts

1/4 cup sun-dried tomato sprinkles

1 (8 ounce) carton low-fat sour cream

1 tablespoon Mojo Rub & Seasoning

1 tablespoon grated Asiago or Parmesan cheese

 32 (1/2-inch-thick) slices of diagonally cut French Bread Baguette, toasted (about 2 baguettes)

Preheat smoker, grill or oven to 350 degrees.

Combine first 7 ingredients in a bowl

Spoon into a 1-quart casserole.

Sprinkle with 1 tablespoon cheese.

Cook at 350 degrees for 30 minutes or until bubbly.

Serve & Enjoy on Warm Crostini!

1 pound bacon

3/4 cup mayonnaise

1/4 cup milk

1 teaspoon garlic powder

1/8 teaspoon ground black pepper

Salt to Taste

1 head romaine lettuce - rinsed, dried and shredded

2 large tomatoes, chopped

2 cups seasoned croutons

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Serve & Enjoy!

 Dressing

  1 Quart Hellman's Mayonnaise

  1/4 C Plochman's Yellow Mustard

  2/3 C Apple Cider Vinegar

  1/2 tsp Lemon Juice

  1 1/4 C White Sugar

  2 1/4 tsp Salt

  1/2 tsp White Pepper

  1 tsp Mojo Rub & Seasoning

 Veggies

  2 Small Heads Green Cabbage

  1 Small Head Red Cabbage

  2 Large Carrots

  3 Medium Cloves Garlic

  1 Bunch Green Onions

 Other Ingredients

  2 Tbl Butter

Finely chop and sauté the garlic in pan, with 2 tablespoons of butter, over medium heat until tender.  Cool garlic and butter.

In the order in which they are listed, whisk all the 'Dressing' ingredients together, with the sautéed garlic and butter, and refrigerate in an airtight container for at least 3 hours before using.

Shred the green and red cabbage and place in large mixing bowl.  Clean, cap, peel, and grate the carrots and toss in bowl with cabbage.  Finely chop the green onions and place in bowl with other veggies.  Toss well.

Slowly incorporate the chilled dressing with the veggie mixture until well blended.  Place coleslaw in an airtight container and refrigerate until cold.

Serve & Enjoy!

1 C Prepared Mustard

1/2 C Apple Cider Vinegar

5 tsp Lea & Perrin's Worcestershire

2 Large Onions, Finely Chopped

1/4 C Peanut Oil

1 C Pork Stock

1/2 C Honey

1 tsp Mojo Rub & Seasoning

Salt and Pepper to Taste

Serve & Enjoy!

Citrus-Marinated Pork Tenderloin with Fresh Herb Aioli

Marinade
1 C fresh orange juice
1 C dry white wine
Grated zest and juice of 1 lime
8 garlic cloves, smashed and peeled
1/2 tsp grated fresh ginger
1 tsp soy sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Meat
2 pork tenderloins, about 1 pound each, trimmed
1 tsp Mojo Rub & Seasoning

Sauce
1/3 C Hellman's Mayonnaise
2 TBS finely chopped fresh basil or Italian parsley
1 TBS extra virgin olive oil
1 TBS fresh lemon juice
1 TBS water
1/2 tsp minced garlic
1/8 tsp kosher salt

1. In a large bowl whisk the marinade ingredients. Place the pork tenderloins in a large, re-sealable plastic bag. Pour the marinade over the pork tenderloins. Press the air out of the bag, seal tightly, and turn to distribute the marinade. Place the bag in the bowl, so the marinade covers the pork tenderloins, and refrigerate for 4 to 6 hours, turning once or twice.

2. Remove the pork tenderloins from the bag, discard the marinade, and pat dry with paper towels. Season evenly with the Mojo Rub & Seasoning. Allow the pork tenderloins to sit at room temperature for 20 to 30 minutes before grilling.

3. In a medium bowl whisk the sauce ingredients.

4. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the sauce spooned over the top.

Serve & Enjoy!

Makes 6 servings

Pork T-Bone Steaks with Whiskey Barbecue Sauce

Rub
3 TBS Mojo Rub & Seasoning
Pinch ground cayenne pepper

Sauce
1/3 C bottled steak sauce
1/3 C ketchup
1/4 C aged Scotch whiskey
2 TBS Dijon mustard
2 TBS light brown sugar
1/2 tsp granulated onion
Kosher salt
Freshly ground black pepper

4 pork T-bone steaks, 10 to 12 ounces each and about 1 1/4 inches thick

Peanut oil

1 large handful hickory chips, soaked in water for at least 30 minutes.

In a small bowl mix the rub ingredients.

In a small heavy-bottom saucepan whisk the sauce ingredients. Bring to a boil over high heat, reduce the heat, and simmer over very low heat for 20 minutes, stirring frequently. Season to taste with salt and pepper.

Lightly coat the steaks on both sides with oil. Season with the rub, pressing the spices into the meat. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

Drain the hickory chips and scatter them over charcoal or place in a smoker box of a gas grill. Sear the steaks over direct high heat, with the lid closed as much as possible, until well marked, 6 to 8 minutes, turning once. Then move the steaks over indirect high heat, and continue grilling, with the lid closed, until the meat is pink and juicy, 2 to 4 minutes. Remove from the grill and let rest for 3 to 5 minutes. Warm the sauce. Serve the steaks warm with the sauce on the side.

Serve & Enjoy!

Makes 4 servings

Dago Reds Wop 'n Good Chili ~ World Champion 2004
 Source: Kathy Hipskind ~ chilicookoff.com

 Add:

  2 Cans Chicken Broth
  1 Can Hunt's Tomato Sauce
  1 Small Can Spicy V-8 Juice
  1 TBS Onion Powder
  2 tsp Garlic Powder
  2 TBS Chili Powder (Gebhardt’s)

  4 LBS Tri-Tip

  1½ tsp White Pepper

  3 tsp Salt

Warning:
This chili is DEFINITELY
not for the faint.

Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

@ 1 ½ hrs Add:
  2 TBS chili powder (Gebhardt’s)
  5 tsp cumin
  ¼ tsp msg
  1 TBS Tabasco sauce
 

@ 2 hrs Add:
  1 tsp New Mexico hot chili powder
  1 ½ tsp Tabasco sauce
  ¼ tsp red jalapeno powder
  1 TBS chili powder (Gebhardt’s)
  Salt to taste

@ 2 ½ hrs Add:
  5 tsp arrowroot (mix with water
      to form paste)
  1 tsp garlic powder
  1 tsp brown sugar
  ½ tsp red jalapeno powder
  ½ tsp cumin
  Salt to taste

Serve & Enjoy!

Brunswick Stew

1 hen (6 pounds) chicken

1 Boston Butt (6 pounds) lean pork

1 roast (6 pounds) beef chuck

15 C (120 ounces) canned tomatoes

1 C (8 ounces) tomato paste

4 C (32 ounces) cream style corn

2 C (16 ounces) whole kernel corn

4 C (2) large onions, diced

1 ounce Worcestershire sauce

1 TBS (1/2 ounce) butter

8 TBS (4 ounces) salt

4 TBS (1 ounce) black pepper

4 TBS (2 ounces) vinegar or lemon juice

Place meat in a large kettle, add a small amount of water and cook until meat comes off the bone easily. Remove meat and de-bone. Strain broth through a cloth and return it to the kettle. Grind meat through a 1/4-inch plate or chop into small pieces by hand. Add meat, tomatoes, corn and other ingredients. Cook on low heat for 45 minutes, stirring frequently to prevent sticking. Cool, then package in freezer containers and freeze. To retain a comparable flavor, do not reduce this recipe by more than one half.

Serve & Enjoy!

Roadside Chicken

1 Whole Chicken - Quartered
1 C White Vinegar
1/2 C Vegetable Oil
1/4 C Worcestershire sauce
1 TBS white sugar
1 TBS Mojo Rub & Seasoning
1 tsp Kosher salt
1 tsp White Pepper
1/2 tsp Celery Salt

Mix, or shake, all ingredients until well dissolved.

Marinate chicken in sauce for up to 2 hrs before cooking. If marinating, discard marinade and make fresh batch of sauce for cooking.

Apply sauce every 5 minutes to both sides and turn every 5 to 10 minutes. Cook chicken to an internal temperature of 170* at thickest part of each piece.  Apply one final coating 5 minutes before removing chicken from the grill.  Remove from grill, wrap in foil, and let rest for at least 10 minutes.

With each basting, the flavor layers will only get better...you cannot apply too much sauce.  This is best used for high heat grilling of chicken.

Serve & Enjoy!

Fat Johnny's Pulled Pork Pistolettes (from the BBQ Forum)

The caramelized onion sourdough:

5 cups +/- good bread flour
2 Tbsp sugar
1 tsp garlic salt
1 large sweet yellow onion
2 Tbsp butter
2 Tbsp bacon fat
1 cup sourdough starter
1/2 cup warm milk
1 egg
1/2 cup warm water
1 tsp sugar
1 packet yeast

The Pulled Pork BBQ Filling:

1# of leftover pulled pork, chopped
1/2 cup +/- your favorite BBQ sauce
1 cup small diced or shredded aged white cheddar
12-14 dill pickle sliced, diced

Preheat oven to 375*

Set the sourdough starter out overnight, to activate.

Bloom the yeast in the 1/2 cup warm water and tsp sugar.

Whisk the warm milk and egg together. While the yeast is blooming, chop the onion and begin caramelizing it in the butter and bacon grease ... small sauté pan medium heat until onion is nice and sweet and golden.

Put the flour, 2 Tbsp sugar and garlic salt in mixer bowl with dough hook ... start slowly mixing, and dump in all the caramelized onions and butter/bacon fat. Now combine all the wet ingredients (should be about 2 cups total) and add to the flour/onion in the mixing bowl. Mix with dough hook until dough ball forms and pulls away from the bowl. If it's too wet, add a lil' more flour ... if it's too dry, add a lil' more warm water. Once dough forms, let it mix/knead slowly for about 5 minutes ... then remove dough ball to a lightly oiled bowl, cover and let sit in warm place to rise. This first proof takes about an hour.

Mix together all the pork filling ingredients, and let come up to room temp while you're making the bread dough. The stuffed buns bake better if the filling is not cold.

After dough proofs (doubles in size) ... punch it down, knead a lil' bit and cut it into 16 equal portions ... roll each out into a 5" round ... put a couple big heapin' Tbsp of the meat mixture in the middle, and pull the dough up around the filling - pinch to seal and set on greased baking sheet seal side down with 1" gaps between them.

Cover loosely and set pan in warm place to proof again for about 30 minutes. Just before going into oven, poke a couple slits in top of each pistolette to allow steam to escape. Bake for about 15 minutes, then remove 'n brush with melted herb butter (thyme) ... back into oven to finish baking ... another 5-10 minutes, until golden brown. Remove to rack to cool slightly before eating.

Note: If you don't have sourdough starter on hand, just use a good bread or roll recipe, like Ray Basso's Mom's rolls, or Lambert's roll recipe. You can still add the caramelized onions to either of these recipes, and end up with a dandy onion bun, regardless of whether you stuff them or not!

Serve & Enjoy!