Carolina Cider BBQ Sauce

Its a perfect day for a picnic, and pulled pork sandwiches are a nice addition to the basket of provisions. Well I’ve just put the pork shoulder into the oven overnight to cook. A ten pound shoulder cooking at 225 degrees takes about eight to ten hours. Then, in the morning, comes the resting… then the shredding. The whole house has that bbq scent which is almost as good as the aroma of coffee when getting up in the morning. Now that the heavy lifting is done for the pulled pork picnic main course… its time to reach into the fridge and pull out the secret sauce which I made last night…. let’s keep this secret between us.

Here’s what you’ll need:

  • 2 cups apple cider vinegar
  • 2 tablespoons dark brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon Texas Pete’s
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt

Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.

I poured the sauce into a plastic squeeze bottle and let rest in the refrigerator over night before using. I get these squeeze bottles at the party supple store. Make your own labels and put your creative side to use. I use about a quart of the bottle while pulling the pork, then pack the remainder in the picnic basket so friends can add as they choose.

bbq sauce

 

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Egg Salad with a Touch

It’s fun looking for new tastes to wake up old standards. A nice summer staple around here is egg salad. A great use for left-over hard boiled eggs. And rather than settle for bland eggs and mayo, let your adventurous side take over. Sometimes it takes over our of curiosity, like when you’re getting bored of the same-old, and sometimes out of necessity, lite when you want to use something that’s been hanging around a while. Well this afternoon both of these conditions conspired to make the following zippy sandwich:

 

Here’s what you’ll need:

  • Two large hard boiled eggs
  • Two tablespoons of light mayo
  • 1/2 onion diced
  • Two tea spoons of whole ground mustard
  • Salt and pepper

 

Simplicity itself, peel the eggs and mash them up with your fork. Add the other ingredients and mix well. Toast two slices of pumpernickel bread. Then, place some lettuce on the bread, add some egg salad, pour a glass of iced tea and enjoy. You should be able to get two sandwiches out this.

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