I really want to take credit for the name but I stole it from someone on the Food Network, only they left off the “B” so it had a spicier feel.

Any way for General Conference I always try to plan at least one fun meal.  This time it was a indoor pulled pork sandwhichs, coleslaw and black-beans and rice (yes I forgot to put the beans in the picture.)

The stars of the show was intentionally the sauces I made.  There were 3 homemade BBQ sauces representing three different regions.  We’ll start with them.

Alabama White
1 cup mayo
1/2 cup of a sweet pickle juice (I used Famous Dave’s Sweet and Spicy Pickles)
2 tsp garlic powder
1 tsp onion powder
heat it up to your taste with Tabasco (I actually mean Tabasco it needs the vinegar)
A couple of grinds of black pepper and a dash of salt

Carolina Honey Mustard (this was my favorite)
1 cup of Red wine vinegar
1/4 cup of honey (used some Dutson Deseret Honey, wow awesome)
2 tbls of a coarse ground spicy mustard. Make sure you like it.
2 tsp garlic powder
Salt and pepper

Memphis Style (this is what I would call “normal” BBQ sauce i.e. bullseye, kc masterpiece, etc)
1cup ketchup
1/2 cup brown sugar
1 small onion diced
2 cloves garlic
1 tlbs butter
2 tlbs of the rub (see meat prep section)
Cook onions and garlic until they are soft, add everything else to the pan and let simmer for as long as possible.  If you want a smooth sauce blend it if you don’t care like me just let it cool before serving.

Faux-B-Q Pulled Pork
What good is sauce if you don’t have meat?

5 lbs Boston butt pork roast
1 large onion quartered
5 cloves of garlic crushed
1 cup red wine vinegar
1 can of chicken broth

1/2 cup brown sugar
1/4 cup smoked paprika
5 tbls garlic powder
3 tbls onion powder
5 tbls chipolte powder or 1 tbls cayenne powder
5 tbls salt
1 tbls pepper

Rub meat down with rub and put in a crock pot.  Add everything else and put on low for 6 to 8 hours.  It ain’t real BBQ but its good and its easy.  Take out of crock pot and shred with two forks.

Poppy Seed Coleslaw:
One head of cabbage shredded. 
1 cup of poppy seed dressing
1/2 cup mayo.

Salt cabbage HEAVILY I mean heavily and put it in a colander or the basket of a salad spinner.  This is to pull the moisture out of the cabbage so that it doesn’t mess up the dressing and stays crisp.  Let salted cabbage sit for an hour or so and rinse well.  Dry the cabbage I love a salad spinner you can do everything in one container less to clean up.  Mix the poppy seed dressing with the mayo and stir in the cabbage.

“Creole” Black-Beans and Rice
2 cans of Black beans
1 can of diced tomatoes
1/4 cup tomato paste
2 lbs spicy sausage cut into bite sized pieces
3 cloves of garlic
1 medium onion diced
2 tbls Tony Cacehra creole spice
3 bay leaves
1 tbls olive oil

Heat oil add sausage and brown once the sausage is browned add onion and garlic and cook until onions are soft.  Add everything else and bring to a boil stir well.  Lower heat to a simmer for at least an hour but it can simmer for several.  Make rice (I don’t I can’t cook rice as well as my wife, maybe she will post her method).

5 responses to “Faux-B-Q”

  1. that’s a lot of yummy-sounding recipes and nary a morsel of cheese (let alone the cheese-of-which-I-shall-not-speak-its-name) – two thumbs up, my friend!

    • WOW I think that I had posted that all of 30 seconds before your comment came in. It was REALLY nice to hang with the carnies(sp?) last weekend even Chey said she had fun.

  2. I can’t believe that it wasn’t blog-worthy; exciting stuff there. Perhaps you don’t want people to know about your dark connections…your own carnie-ness?! Maybe you just want to protect the innocent. Can’t say as I blame you.

  3. Here it is finally!

    The ratio is 2 parts water to 1 part rice. (I usually use 3 cups water and 1 1/2 cups rice.) Put the water in a pan; add a little salt and oil. Turn heat on high until it boils. Add rice and stir. Put heat on low and cover for 20 minutes. (You can check it and stir once or so if you want, but it’s not necessary.) Take off heat and leave lid on to steam for 5 more minutes.

    That’s it!

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