Saturday, April 5, 2008

Heck of a butt rub!!

The secret is in the prep work. I found boston butts on sale this week and was pumped about making some good barbeque. I cut slits in the meat and stuffed about 20 (yes 20) cloves of garlic into the meat. Then I made a rub of garlic, hickory seasoned salt, paprika, dried onions, mustard, cayenne, white pepper, and season all. I wrapped in tight in foil and cooked it on low heat on the grill for 3 hours. Then I opened it up, added a bunch of wood chips that I had soaked and shut the lid and let it smoke. It took about 3 more hours for it to fall off the bone, and I kept adding chips for smoke. Usually I pull the pork and mix it with sauce, but this was so good, no one even wanted sauce.We had baked beans, corn on the cob and macaroni and cheese with it. Next time, I will buy more and cook at least 2 since it takes so long.

Thursday, April 3, 2008

Gourmet Sliders

Everyone was off for spring break this week, and the whole crew thought we should try making sliders. I mixed ground chuck and my seasonings and heated my skillet to med. At first I had a hard time making the right sized patty. THEN I figured out that if I rolled them in the size of a medium meatball and used my large spatula to press them down as much as I could when I first put them in the pan, they turned out perfectly. I don't remember exactly how much ground chuck I had - I think between 2 & 3 lbs., but I ended up with about 40 sliders.
I used small white rolls and King's Hawaiian Rolls to make the sandwiches. For some of the burgers, I did classic toppings - cheese, pickles, mayo, mustard, ketchup and tiny chopped onions, I also cooked mushroom and onions, used mayo and a little hearty mustard and then topped it with them mushroom/onions and crumbled blue cheese, also did some with horseradish sauce instead of mayo, pepper jack cheese, a slice of bacon, and sliced grape tomatoes. These were all great.

1 lb. ground chuck
1 tsp. garlic
1 tbsp. soy sauce
2 tsp. worchestire
2 tsp. seasoned salt

Roll into 1 inch meatballs. Use a spatula to press each one down in skillet over medium heat until cooked through.

For mushrooms and onion topping, slice about 2 onions and 1 cup of mushrooms. After burgers are done, wipe out skillet, add veggies and 1 tbsp of soy sauce. Cook on medium heat until tender.

I served them with potato skins - the whole crew loved making their own variations.