1/2 cup brown sugar 1/2 tablespoon garlic salt 1/2 tablespoon mesquite spice 1/4 cup your favorite rub 6 pork chops
In a small bowel, min brown sugar, garlic salt, mesquite spice, and the rub. Rib mixture on both sides of the pork chops. Place pork chop on the grill and cook on both sides until pork reaches and internal temperature of 150 degrees, about 5 minutes on each side (cooking time will vary based on the thickness of the chops). Remove from grill and let rest for 5 minutes before serving.
1 stick of butter 1 jar of creamy peanut butter 1 box of confectionery sugar
Melt butter med. heat add jar of peanut butter melt till thin. remove from heat and add confectionery sugar. use hands to mix up. put in small square aluminum pan (tin foil) press to form. put in refrigerator
3 eggs, slightly beaten 1 cup sugar 1 cup Karo syrup 1/2 tablespoon melted margarine 1 teaspoon vanilla 11/2 cup pecans
Mix all ingredients except pecans add pecans pour into pour into unbaked pie crust. Bake at 350 degrees for 40 - 45 minutes.
1 ( 5 to 7 Pound) pork roast, preferably shoulder boston butt
Cider-Vinegar Barbecue sauce: 1 1/2 cups cider vinegar 1 cup yellow of brown mustard 1/2 cup ketchup 1/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon kosher salt 1 teaspoon cayenne 1/2 teaspoon freshly ground black pepper pan drippings from the pork
12 hamburg buns
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 300 degrees. Put the pork in a roasting pan and roast it for about 6 hours. While the pork is roasting, make the barbecue sauce. combine the vinegar, mustard, ketchup, brown sugar, garlic, slat, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let sit until you're ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pout half of the sauce over. Stir ti all up well so that the pork is coated with the sauce. Use the other half of the sauce to pour over the meat to your liking.
4(6-ounce) salmon filets
1/3 cup lemon juice 1 1/2 teaspoon soy sauce 1 1/2 teaspoon Worcestershire sauce 2 tablespoons chopped fresh parsley leaves 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper
Combine ingredients in a bowl, mix well
Preheat an outdoor grill to medium heat.
Put salmon in a shallow baking dish and pour basting sauce over to coat the salmon,Reserving 1/3 of the basting sauce for grilling.Marinate the salmon fillets for at least 30 minutes or refrigerate covered up to 4 hours. Place the fish on the frill skin side down. Grill until just cooked through, about 10 to 15 minutes. Brush withe the reserved basting sauce throughout the grilling process.