My father in law tells me you can buy all that stuff at the store and make a sandwich in like ten minutes instead of taking all day but I am sure it wouldn't be as good as this was. So without further ado the recipes!
Sweet and Tangy Mustard
1 c Mustard Powder, I used Coleman's
1 c Water
1 c Sugar
2 Eggs
- Combine mustard powder and water and let sit 1 hour
- Stir in sugar and place over a double boiler
- In a seperate bowl, whisk eggs and then stir into mustard mixer
- Heat mustard to about 175 degrees, stir to heat evenly, it should thicken up nicely.
- Place in desired container and refrigerate, will keep for 2 weeks.
½ c Brown Sugar
½ c Worcestershire sauce
½ c Mustard
1 1/3 c Ketchup
3 T Black Pepper
1 1/2 T Crushed Red Pepper
4 c Red Wine Vinegar
1 c Water
1 c White Wine
1 t garlic powder
½ c salt
- Combine all ingredients in a heavy bottomed saucepan
- Bring to a simmer over medium heat and simmer for 30 minutes
- Cook down to desires consistence, this is really a personal call, I have cooked this down to a thicker sauce, but generally I like this one more on the thin side. The nice thing is if you thicken it too much you can dilute it with a little water.
Cajun Rub(Makes about
1 cup)
¼ c Kosher
Salt
2 T Garlic
Powder
2 T Onion
Powder
2 T Dried
Thyme
2 T Dried
Oregano
2 T Paprika
1 T Fresh
Ground Black Pepper
1 T Ground
White Pepper
2 t Cayenne
Pepper
1. Combine
all ingredients and store in an airtight container
2. This
is great as a blackened seasoning for fish or chicken
1 6 - 9 lb Pork Shoulder, bone in
1/2 c Cajun Rub
- Rub seasoning all over pork shoulder and let sit 1 hour or overnight
- Light smoker and try to regulate it to about 225 to 250 degrees, I have a Coleman dome style smoker that has a bowl about halfway up. I fill this with ice, or snow so it cools the air as it circulates around it, cold beer also as a nice dimension to the smoke as well.
- Add charcoal and wood at about 45 minute intervals, it should take about 5 - 7 hours total cooking time and you want to have a nice cool smoke throughout.
- When pork has reached about 180 degrees, it is good for slicing for sandwiches, but if you want pulled pork, cook to an internal temperature of 190
- When pork is done, remove it from the smoker and let it sit at least half an hour. This is a good time to set out the fixins, mustard, BBQ sauce, slaw, pickles, chips, beer....
- Slice, or pull and shred with forks, season lighlty with salt and pepper to taste if desired
1 c Warm Water
3 T Milk
2 T Sugar
2 t Yeast
3 1/3 c Flour
2 1/2 t Salt
3 T Butter
1 T Olive Oil
- Combine water, milk, sugar and yeast and let sit until foamy, 5 - 10 minutes
- In a large bowl, combine flour and salt
- Mix in butter with a pastry blender, fork, or just your clean hands
- Stir in liquids and 1 of the eggs and mix into a dough
- Turn out onto a well floured surface and kneed for 5 - 8 minutes
- Place in an oiled bowl, turning to coat and let rise until doubled
- Punch down the dough and divide into 8 equal pieces
- Roll into balls and place on a parchment paper lined baking sheet
- Spray with cooking spray and cover with plastic wrap, pressing down slightly
- Let rise until doubled
- In a small bowl, whisk remaining egg, remove plastic wrap and brush rolls
- bake at 350 degrees for 20 minutes until golden
1 Jar of your favorite pickles or a couple different ones
- Drain about 1 cup of pickles total
- Chop fine and mix well.
Chad
