Gettin' ready for BBQ season

[Pyre]

Pulled Pork Finishing Sauce

1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon Tony Chachere's cajun seasoning
1 teaspoon black pepper
1 teaspoon red pepper flakes

Heat ingredients to dissolve. I put it in a squirt bottle and squirt over the pulled pork before serving. It mellows out the gamier parts of the shoulder and really adds a nice kick. This is the only thing we put on our pulled pork besides the rub.

 

[Shooter]

I whipped this up for my wife and two of her "picky eater" friends, needless to say they loved it. My beer drinking bulldog cleaned up the sauce bowl.

Thanks for the recipe.


Shane

 

[AVB]

Which "this" did you make?

I whipped this up for my wife and two of her "picky eater" friends, needless to say they loved it. My beer drinking bulldog cleaned up the sauce bowl.

Thanks for the recipe.


Shane

 

[Shooter]

Which "this" did you make?

I whipped this up for my wife and two of her "picky eater" friends, needless to say they loved it. My beer drinking bulldog cleaned up the sauce bowl.

Thanks for the recipe.


Shane

Your sauce!!!

 

[AVB]

Awww, you're gonna give me a swelled head. More so then it already is

It is good stuff if I do say so myself.

 

[Hillbilly Steaks]

I make a mean corn dog....

 

[tsmckenney]

I don't know the actual name, but....

Grey Poupon, Mozzerella, Bacon Brats

1. Slice brats or sausage down the middle
2. Lather the sides with grey poupon, bout a tsp
3. Insert sliced Mozzerella cheese
4. Wrap the brat/sausage tightly with bacon strip(s)
5. Use toothpicks to hold together tightly
6. Grill to perfection

The trick to this recipe is wrapping the brat tightly and thoroughly with the bacon. This will prevent the cheese and poupon from melting and running out when you're cooking the brats.

Very tasty.