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Tag Archives: Barbecue

Slow Cooker BBQ Pulled Pork or Chicken

Slow cooker BBQ pulled pork or chicken sandwich

Nothing says summer like a sloppy barbecue and  coleslaw sandwich.  I liked my fingers even after this one.  The coleslaw was a new recipe which was wonderful and this recipe I have come up with for pulled pork or chicken is a family favorite.

This is a recipe I had adapted over the last few years, combining odds and ends of recipes.  I use this recipe for chicken usually but had some pork butt all trimmed ready, so away I went.

Slow cooker BBQ pulled porkBBQ Pulled Pork or Chicken:

  • 2 –3 lbs. of chicken breasts or 3-4 lbs. pork butt trimmed off fat, and cut in 2 inch pieces
  • 1/2 cup cola or root beer
  • 1/2-1 bottle of your favorite BBQ sauce

Rub:

  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp chipotle or spicy chili powder
  • 1/2 tsp salt
  • 1/4 tsp ginger

Place meat in slow cooker.  Combine all rub ingredients and mix well, sprinkle over meat and mix until coated.

Pour soda over meat, and turn to low.Slow cooker BBQ pulled pork or chicken

Cook on low about 6 hours.

Drain all but 1/2 cup of fluid, and remove meat to a cutting board or bowl.  Shred meat with hands or forks, and place back in slow cooker with liquids.

Toss with as much barbecue sauce is desired, about 1/2 bottle.  Continue to heat another 30 minutes on low.

Serve anyway you prefer!

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Red Hot Jello

Red Hot Jello

Unlike Mr.Picky who loves my grandma’s Orange Jello Dessert, I love Red Hot Jello.  Grandma doesn’t make it nearly as often as I would like.  But now that I am grown I can make it myself, and this was my first time making it on my own.  Not that it is complicated but it makes a 9×13″ pan full of dessert.  No one needs something this good sitting around their house.

This may sound like an odd combo, but you would never guess or taste the cinnamon candies in this.  And I love that this jello dessert is not overpowering or overly sweet.  Plus it was red and white, so it was a great addition to our 4th of July BBQ.  I can remember this was the one time of year I could count on grandma making it, here is to tradition.

Red Hot Jello:Red Hot Jello

  • 2 cups cold water
  • 8 oz. red-hot candies
  • 1 (6 oz.) pkg cherry jello
  • 1 (20 oz.)can crushed pineapple with juice
  • 8 oz pkg cream cheese, softened
  • 1 tub cool whip or 2 packages of prepared dream whip

Boil water and red hots. Pour over jello until it is dissolved.

Add pineapple(don’t drain). Mix well and pour 1/2 mix into 9×13″ pan.  Place in refrigerator until set.

Mix cream cheese with cool whip, and spread over set jello. Top with remaining jello mixture and chill well.

Cut in squares to serve.Red Hot Jello

Chopped Salad with BBQ Ranch Dressing

BBQ Ranch Chopped SaladI love me a big salad, and I love a chopped dressed salad even better.  I have made this chopped salad on various occasions.  My inspiration is my favorite salad at a restaurant I love.

We were headed to my sister-in-laws birthday and I was bringing a green salad.   Tired of the normal green salad with different dressings, I made everyone step out of the box and brought this.  It was a success.   Mr.Picky even asked for me to make it again, and I saw many go up for seconds.  We had grilled chicken so I just topped my salad and had that for dinner.

Of course cut this recipe in half for a normal meal or dinner, but this is written to feed 10-12 people.

Chopped Salad with BBQ Ranch Dressing:

  • 2 heads of romaine or iceberg lettuce (not my usual lettuce picks but you really need a good crunchy lettuce)
  • 2 medium tomatoes, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 small jicama, thinly sliced or cubed
  • 1 avocado, diced
  • 1/2 can black olives, drained and sliced
  • 3 boiled eggs, chopped or sliced
  • 1/2 large bunch of cilantro, chopped or torn
  • 1 red or orange bell pepper, diced
  • 1/2 cup cheddar or mexican blend cheese, shredded

Dressing:

  • 1/2 cup Healthier Ranch recipe, bottle ranch, or packet mixed with mayo and sour cream
  • 3 Tbs BBQ sauce, your favorite
  • 1-2 Tbs milk, if needed to thin dressing

*I have also added black beans and grilled chicken to this salad if we are eating as a main dish.  Some crispy fried onions or crispy fried jalapenos are great on top as a garnish.

Combine all the salad fixings in a large bowl.

Whisk together dressing or put ingredients in a jar and shake, until smooth.

Dress salad just before serving with dressing, add a bit at a time until the salad is coated evenly.

Rustic Potato Salad

Rustic Potato SaladMr.Picky and I were assisting his parent is a large garage sale last week.  Knowing we were going to be tired by the end of the day we decided to BBQ each night.  We had my spinach chicken burgers one night and some bratwursts planned but needed a side dish.  I came home and with the ingredients I had on hand made this potato salad.  It was a hit and will make it again.  I am glad I just remembered to write down my  ingredients as I went.  Most of the time I will create and never be able to do it again.

This salad was chunky and did not have that dry quality a lot of potato salads have.  It has a brightness to it and my mother in-law who does not like dill pickles gave it a A+.

Rustic Potato Salad:

  • About 4-5 lbs. of red potatoes, Yukon gold would be great too
  • 1/3 cup of homemade bread and butter pickles, chopped coarse
  • 1/3 cup of dill pickles, chopped coarse
  • 5 hard boiled eggs, put through an egg slicer both directions

Dressing:

  • 6 oz. container of nonfat greek yogurt
  • 1/2 cup mayo
  • 1/2 tsp garlic powder
  • 3 Tbs mustard, your favorite (I used a mix between Dijon and a grainy mustard)
  • 1/2 tsp salt
  • 1/2 tsp celery salt
  • 1/2 tsp fresh black pepper
  • 1 Tbs sherry
  • 2 Tbs dill pickle juice
  • 2 Tbs bread and butter pickle juice

Steam potatoes peel and all, and allow to cool.  Once they are cool, cube into bite size pieces.  Placed salad ingredients in a bowl and set aside to work on my dressing.

Combine all dressing ingredients in a bowl and whisked until smooth.  Taste it and adjust the flavor to your taste buds.  I thought I had made too much dressing but it was perfect once it was on my salad.

Salad will taste best after chilling in the fridge for a couple of hours or overnight.

Honey-Lime Chicken Skewers

Headed to the coast this week and brought the BBQ along to cook our dinner.  I have tried this recipe in the past and decided it was easy to bring along.  Packed the marinade and chicken separately and put them together in the morning while we played at the beach.  It was great and easy, hit the spot after a long day in the sand.  I served it with some onion and zucchini skewers.  Honey Lime Chicken skewers

I tossed the onions and zucchini in olive oil, salt, and pepper before skewering it.  We started the veggies on the BBQ before the chicken because it cooks quick.  For the chicken recipe click the following link Honey-Lime Chicken Skewers – Kitchen Meets Girl.  This would be great with rice, or a mexican rice.  Enjoy the feeling of summer!

zucchini and onion skewers

 

Beer Can Chicken

Mr.Picky does love to cook.  I do have control issues with the kitchen, but I really do appreciate him helping fix meals.  It is not that he does things wrong, although different.  But I am a stay at home mother who loves to cook, and I almost feel as if I am not fulfilling my job description if I don’t make the meal.  It is the same way Mr.Picky’s ego would be hurt if I told him from now on I am going to jump in and fix all the cars.  I would probably have some wonky ways of doing this, and he would feel the need to help me correct my ways.  Mr.Picky never disappoints when he makes dinner, and I found if I can just make on dish for dinner it helps me.  Plus it is a way for us to spend some time together.

Mr.Picky is a meat and potato man.  He was wanting to roast a whole chicken and decided to BBQ it instead and looked up a recipe for beer can chicken.  He found the recipe on Allrecipes.com.  It was the middle of winter but he stood out in the cold and cooked our dinner.  It turned out great, super moist and am looking forward to some sunshine so we can heat the BBQ up daily.

Beer Can Chicken

Beer Can Chicken:

  • A 3-4 lb. bird or any size to your liking
  • 1/3 cup brown sugar
  • 2 Tbs chili powder
  • 2 Tbs paprika
  • 2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 (12 oz.) can of beer (your choice)

Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.

Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

*Mr.Picky would baste the chicken every 15 min. with its own juices and spices.  He also cooked it at a lower temperature for longer.

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