Do you remember that Carolina BBQ Pulled Pork we enjoyed during the not-so-enjoyable Super Bowl? (It’s okay, Cam, I still heart you.) And do you remember how I said we had a LOT of pork? Seriously, we ate pork for a full week. As much as I love pork, we needed a good break from it after that.
One of the leftover ideas I had was to make pizza. Seriously, this pizza might be my favorite pizza I’ve made at home. I used a store bought crust to make life a little easier but made my own sauce using the Carolina BBQ as a base. It was fun!
BBQ-Ranch Pork Pizza
- 3/8 C Carolina BBQ sauce
- 1/8 C buttermilk ranch dressing
- 1 tbsp tomato paste
- 1 tsp molasses
- 1 (11 oz) refrigerated pizza crust
- 1 C Carolina pulled pork
- 8 oz shredded mozzarella cheese
- 1 tbsp diced red onion
- 1 tsp fresh parsley (I used Gourmet Garden lightly dried herbs)
- 1 scallion, green parts only
- Preheat oven to 425 degrees F. Place pizza dough on a baking sheet.
- Make sauce: In a small bowl whisk together BBQ sauce, ranch, tomato paste, and molasses.
- Spread sauce on pizza dough, leaving a 1″ crust. Top with cheese, pork, onion, and parsley.
- Bake 10 minutes. Allow pizza to cool 5 minutes. Garnish with chopped scallions.
As summer vacations are winding to a close there’s some denial in the “back to the grind” busy schedules. That doesn’t mean you need to give up on perfect summer fare just yet!
Pulled meat (typically pork) sandwiches slathered with barbecue sauce are one of those meals that have you thinking of picnic tables and summer get togethers.
I have adjusted an Anne Burrell recipe from the January/February 2014 edition of Food Network Magazine (Anne Burrell’s Pulled Pork Sliders) to utilize the slow cooker, meaning you don’t need to turn on the oven or be stranded at home while it roasts away. You could even make the BBQ sauce in advance if you didn’t wan, or have the time, to be at the stove 30 minutes before dinner. I used chicken instead of pork because that’s what I already had in my freezer, if you want pork she used a 3 lb Boston butt pork roast.
Slow Cooker Pulled Chicken
- 4 large boneless, skinless chicken breasts
- 1 1/2 tbsp paprika
- 1 tbsp garlic powder
- 1 1/2 tsp dark brown sugar
- 1 1/2 tsp mustard powder
- 1 tsp cayenne
- 1 bottle (12 oz) beer (I used a summer ale)
- Season chicken with S+P. Place in the bottom of a slow cooker.
- In a small bowl combine paprika, garlic powder, brown sugar, mustard powder, and cayenne. Sprinkle over the chicken.
- Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
- Serve as a sandwich, wrap or salad with thinly sliced apple, red onion, lettuce, and apple cider vinegar bbq sauce (recipe below).
Apple Cider Vinegar BBQ Sauce
- 1 1/2 C apple cider vinegar
- 1 clove garlic, smashed (I used 1 tsp Gourmet Garden garlic paste)
- 1 Fresno chili pepper, deseeded and halved (I used 1 tbsp Gourmet Garden lightly dried chili pepper)
- 2 tbsp dark brown sugar
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.
This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!
Here is a sampling of the recipes brought to the BBQ potluck:
- Pulled Pork: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
- Apple Carrot Slaw: 1 red apple and 1 green apple cut into matchsticks juice 1 lemon, 3 C shredded carrots, 1/4 C chopped chives, 1 tbsp EVOO, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp pepper, 4 oz Feta (crumbled)
- Cherry Chipotle Baked Beans: https://sewyoucancook.wordpress.com/2015/06/05/hotsummereats-cherry-chipotle-baked-beans/
- Mushroom Rice: 2 C minute rice, 1 stick butter, 1 can French onion soup, 1 can cream of mushroom soup, 2 cans water; place in a 9×13 casserole dish and bake 60 minutes at 350degF.
- Strawberry Yogurt Cake: http://bakingwithblondie.blogspot.com/2012/04/fresh-strawberry-yogurt-cake.html
I am really excited for our meeting in a couple of weeks when we’re having breakfast!!
I love baby back ribs. There, I said it. But I also hate baby back ribs. What?? There is one place back home (Rib City) that has the best, hands down, ribs ever. I’ve tried ribs in the South, and they’re awful. Okay, they’re clearly not awful because everyone else seems to love them. So here’s what I’ve learned about my bi-polar opinion. If the ribs aren’t cooked in sauce, then I’m not going to like them. I used to think it was smoking – I don’t like the Liquid Smoke that is really popular in the South and find my taste buds to be very sensitive to it. I think if the ribs are coated in sauce while being baked/grilled, then it softens the harsh smoke flavor. Disclaimer: I’m no BBQ Pit Master, the above statements are my personal opinion.
The first time I made ribs at home I did them in a slow cooker. The meat was cooked perfectly, but the recipe I followed seriously messed with my head. I tried Asian ribs. It wasn’t bad, it just wasn’t right! Every time I took I bite I was expecting the sweet, tang of barbecue sauce.
I promised myself that the next time I made baby back ribs, I’d do it right. I made a very simple dry rub and used the Neely’s recipe for barbecue sauce.
These babies looked like restaurant quality when I pulled them out of the slow cooker – I actually didn’t want to cover them up in sauce! (But I did eat them that way!)
Stuart said this meal was his second favorite, almost edging out Honey Lime Chicken Enchiladas.
Fall Off the Bone Baby Back Ribs
- 3 lb baby back ribs
- 2 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp pepper
- 2 1/2 C BBQ sauce, plus extra for serving
- Make dry rub with paprika, salt, and pepper.
- Cut rack of ribs into mini-slabs of 3 ribs each. Pat them dry with a paper towel. Rub all sides of ribs with the dry rub from Step 1.
- Place ribs in slow cooker so the the meaty side is facing the sides of the slow cooker, but not touching them. Pour barbecue sauce around the ribs. Cook on LOW for 6 hours. Flip the ribs halfway through the cooking time.
This blog post also comes with a bonus recipe for my Smokey Sweet Potato Fries.
- 2 small sweet potatoes, cut into fries
- 3 egg whites
- 1 C panko bread crumbs
- 1 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- Preheat oven to 375 degrees F.
- Beat egg whites with a pinch of salt until it looks like soapy dish water.
- Combine panko, paprika, salt, pepper, and cayenne.
- Dredge potatoes in egg white and then the panko mixture.
- Bake potatoes for 25-30 minutes.
Update July 2016: These ribs are definitely one of my favorite meals and whenever they’re on sale at the grocery store I stock up! Every time I made them I said I needed to take a new picture, but I’d get so excited and completely forget about the camera, the blog, and the internet, and before I knew it I’d have a plate of empty bones and a little bit of barbecue sauce. But not this time! This time I snapped some pictures. I’m not sure how happy I am with the results, but they are better than those originals up there. I guess I’ll have to continue making these ribs and trying to photograph them again. Darn.