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Slow Cooker BBQ Shredded Beef

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Slow Cooker BBQ Shredded Beef

Shredded BBQ Beef

1-3lb Chuck Roast, Boneless

1 T Salt

1 tsp Garlic Powder

1 tsp Pepper

1 T Olive Oil

1 onion, chopped

2 cloves Garlic, minced

1 1/2 cups Ketchup

1 T Cider Vinegar

2 T Balsamic Vinegar

2 T Soy Sauce

2 tsp Worcestershire Sauce

1/2 cup Beef Stock or Chicken Stock

1 1/2 tsp Dry Mustard

1 tsp Chili Powder

1/2 tsp Garlic Powder

Season Roast with Salt, Pepper, and Garlic Powder. Heat Skillet over medium high heat and add Olive Oil, Brown Roast in pan.

Place Chopped Onion and Garlic in the bottom of a slow cooker. Place Browned Chuck Roast on top of them

In a bowl mix remaining Ingredients and pour over Roast, cover and cook on low for 6-8 hours until roast falls apart.

Remove Roast to a cutting board, allow to rest for 10 minutes, keeping sauce turned on, shred using 2 forks

Return Roast to sauce in slow cooker and serve warm on buns with dill pickles

Straweberry Jam

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Strawberry Jam

it’s been ages since I made this, as a matter of fact last time I made this I made this with my grandmother watching me and we capped it with paraffin wax before we put the lid on the jar. Brought back some great memories. More importantly I am making this today because my Daughter and I eat Peanut Butter and Strawberry Jam Sandwiches and I made the mistake of looking at the ingredients of the jar in the fridge. How much Corn Syrup can be in one product. I also made this because the vendor next to me at one of the Farmers Markets I do grows incredible Strawberries that were so red and sweet they were grown to be Jam

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8 Cups Crushed Strawberries, hulled, the riper the better

1- 1.75oz Box Fruit Pectin

7 cups Sugar

Measure Sugar into a bowl and set aside

Put Strawberries and Pectin in a pot and bring to a rolling boil over medium heat, stirring constantly. A rolling boil is when you can see it boiling while you are stirring. Add Sugar and return to a boil. Boil for one minute.

Now you pack this into Jam/Jelly Jars and process with a boiling water canner for 10 minutes. Remove jars from Water and stand upright on a towel. The jars will “pop” as they cool, this is the lids forming the seal and is natural. Test for a seal after 24-48 hours. If the jar didn’t seal refrigerate and use immediately. Jars that have sealed should be stored upright in a cool dark place and can be stored for up to a year

This will make 8-9 half-pint jelly jars of jam

Chicken Bruschetta

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Chicken Bruschetta

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Bruschetta

2 ½ cups Minced Roma Tomatoes

2 tsp minced Garlic

¼ cup Parmesan Cheese

1/3 cup Fresh Basil, thinly sliced

3 T olive oil

2 T Balsamic Vinegar

½ tsp salt

1 tsp black pepper

¼ cup Garlic Scapes (optional)

4- 6oz Boneless skinless chicken breasts (or thighs)

2 T olive oil

Salt

Pepper

Garlic powder

Mozzarella Cheese (optional)

Combine all the Bruschetta ingredients together in a non reactive bowl and allow to sit for 1-3 hours so flavors can marry

Slice Chicken Breasts in half horizontally to make thinner cutlets.

Heat pan over medium high heat and add Olive Oil. Season Chicken Cutlets with salt, pepper, and Garlic Powder, sauté 3-4 minutes per side, or until down, if topping with cheese do so in the last minute or so and allow it to melt.

Serve Chicken with Bruschetta spooned over top to taste.

Bacon Wrapped BBQ Pork Tenderloin

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Bacon Wrapped BBQ Pork Tenderloin

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Rib Rub

½ cups Brown Sugar

¼ Cups Kosher Salt

¼ cups Paprika

2 T Black Pepper

2T Garlic Powder

2 T Onion Powder

1 T Cayenne

2 Pork Tenderloins (1lb Each)

1 lb Bacon

½ cup BBQ Sauce (your favorite)

Mix all rub ingredients together and put in a shaker jar

Cut Pork Tenderloins into 1 ½ inch portions.

Season Pork Tenderloin with rub and then wrap in bacon securing with toothpicks.

Put in refrigerator and allow to rest overnight so the rub can penetrate the meat.

Grill over medium heat turning often. Cook until pork reaches an internal Temperature of 145°f basting with your favorite BBQ Sauce at the very end of cooking.

Allow to rest 5 minutes after taking off grill

Korean Style Beef Short Ribs

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Korean Style Short Ribs

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1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)

 

 

Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Juicy BBQ Chicken

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Juicy BBQ Chicken

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This is a recipe that takes some time; you start in the morning, but it is worth it in the end.

2 quarts of Water

¼ cup kosher salt

¼ cup sugar

2 T Garlic Powder

1 tsp dried Thyme

1 tsp dried Rosemary

2 cut up Chickens

Bring Water, Salt and Sugar to a boil, add in spices and turn off. Allow to cool for an hour

Add in Chicken and place in refrigerator for 4-6 hours or overnight

Prepare your grill for indirect cooking

Pull Chicken out of brine and pat dry with a paper towel

Brown Chicken pieces over hot side of the grill, moving to the cool side as they brown

After all the chicken pieces are browned, place lid on grill and cook chicken 30-40 minutes or until done, baste with you favorite BBQ Sauce during the 10 minutes of cooking (or don’t).

Beef Chuck Pot Roast

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Beef Pot Roast

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All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.

Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced

3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces

6 Parsnips, Peeled, cut into 2 inch pieces

6 ribs of Celery

6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme

 

Preheat oven to 350°f

In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.

Deglaze pan with red wine and then add beef broth and herbs.

Add back the roast to the pan and cover with the vegetables.

Bring to a boil and cover pan

Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked

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