Tag Archives: barbeque
(1) 4-6 lb bone-in pork butt
1 Tbsp Garlic, Granulated
2 Tbsp Paprika, Smoked Sweet
2 tsp Kosher Salt
1 tsp Black Pepper, Find Ground
1/2 tsp Sage, Rubbed
1/2 tsp Ginger Powder
1/2 tsp Cumin
1 tsp Yellow Mustard, Ground
1 Tbsp brown sugar
1/2 Cup Red Apple Balsamic Vinegar
1/2 Cup Champagne White Wine Vinegar
1 Cup water
Mix all dry ingredients together in a small bowl to make a dry rub. Trim the excess fat from the meat, and rub spice blend on the pork butt, fully coating all sides.
In a slow cooker, pour in both types of vinegar, with the water. Place your seasoned pork butt into the slow cooker, cover and turn on low heat. Let the meat cook 8 hours or more, until the meat is so tender that it is falling apart.
Remove the meat from the slow cooker and place on a large plate or platter. Remove the bone from the meat. Using two forks, pull apart the pork and return shredded meat to the slow cooker. Don’t forget to set the slow cooker to the “keep warm” setting, to keep the bbq warm (duh) until ready for serving.
Serve warm pulled pork on buns, topped with your favorite coleslaw recipe (like this Red Cabbage and Apple Slaw), mustard and pickles.
Iowa guys Russ Cerniglia and Frank Ksiazak have been making homemade barbecue sauce for years, and have been winning awards (including at the American Royal BBQ competition and at the Iowa State Fair) for nearly as long.
Now you can pick up a jar of the acclaimed Russ & Frank’s BBQ Sauce here at AllSpice!
Served in Des Moines restaurants ranging from the High Life Lounge and Gusto Pizza to The Embassy Club, Russ & Frank’s sauces are a savory, spicy addition to your supper menu.
Both the Mild and Sassy BBQ Sauces pair well with a variety of meats and poultry, and are delicious in everything from meatloaf to ribs to baked beans and even pizza! Russ and Frank’s offer a sampling of some favorite recipes here.
We carry both Russ & Frank’s tomato-based Mild BBQ sauce as well as their slightly spicier “Sassy” BBQ Sauce. Both sauces are $5.00 for an 18 oz jar.
1 Cup root beer
1 Cup ketchup
1/4 Cup fresh lemon juice
1/4 Cup orange juice
3 Tbsp Worcestershire Powder
1-1/2 Tbsp (packed) dark brown sugar
1 Tbsp mild-flavored (light) molasses
1 tsp liquid smoke
1/2 tsp grated lemon peel
1/2 tsp Ground Ginger
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Combine all ingredients in heavy medium saucepan. Stir occasionally while you bring mixture to a boil over medium heat. Once sauce comes to a boil, reduce heat to medium-low and simmer until volume is reduced to about 1-1/2 cups, about 15 – 20 minutes. Sample the sauce and adjust the seasonings to your personal taste with salt and pepper.
Once sauce is the flavor and thickness you prefer, remove from heat. Allow mixture to cool slightly before transferring to a small bowl. Cover and refrigerate sauce until ready for serving.
Make ahead: This barbecue sauce can be made up to 2 weeks ahead; just be sure to keep refrigerated until you’re ready to use it.
Adapted from epicurious.com.
Yields roughly 1 Cup of dry rub.
Use 2 to 3 tsp per 1 lb of meat.
1/4 Cup firmly packed brown sugar
1/4 Cup Sweet Paprika (try Smoked Hot Paprika if you want more zip!)
3 Tbsp Black Pepper
3 Tbsp Coarse Salt
1 Tbsp Hickory-Smoked Sea Salt
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoon Celery Seeds
1 teaspoon Cayenne Pepper
Combine all the ingredients in a mixing bowl and gently stir (or shake in a sealed container) to thoroughly mix. Store the rub in an airtight jar, kept away from heat or light. Blend will keep for at least 6 months.
2 Tbsp canola oil
1 medium red onion, finely diced
3 garlic cloves, minced
8 plum tomatoes, seeded and coarsely diced
1/4 Cup ketchup
1/2 Cup red wine vinegar (Pinot Noir Wine Vinegar works nicely)
1 Tbsp Worcestershire sauce or Worcestershire Powder
1/4 Cup water
3 Tbsp dark molasses
2 Tbsp prepared Dijon mustard
2 Tbsp dark brown sugar
1 Tbsp honey
1 Tbsp Cayenne Chile
1 Tbsp Ancho Chile Powder
1 Tbsp Pasilla Chile Powder
1 Tbsp Paprika
Heat the canola oil until almost smoking in a large saucepan over medium-high heat. Reduce the heat to just medium, add the onion and garlic to the hot pan, and “sweat” them until softened but not colored, about 5 min.
Add the tomatoes and simmer 15 min. Add the remaining ingredients and simmer 20 min. Pour the mixture in a food processor and puree.
Pour sauce into a medium bowl or (other container if not using immediately) and let cool to room temperature. May be refrigerated, covered, up to 1 week, or frozen.
We adapted this recipe from Bobby Flay, whose restaurant is “Mesa.”