Sunday, July 15, 2012



Mike loves to experiment with spices and just can't follow a recipe exactly.  Sometimes his experiments go right in the trash but other times, like with this one, it turns our fantastic.  This makes an awesome snack or appetizer for a summer get-together. 

In a large mixing bowl, combine the first eleven ingredients and whisk until mixed well.

1 Cup warm water                                                    1 Chipotle Bullion Cube

3 Tsp. Tender Quick Meat Cure                                 1-1/2 Tsp. Liquid Smoke

2 Tsp. Garlic Salt                                                      1/2 Tsp. Onion Powder

1-1/2 Tsp. Mustard Seed                                           1 TBLSP. Course ground pepper

1 Tsp. Cayenne Pepper                                             1 Tsp. Dill

1/4 Tsp. Tarragon

3 Lbs. lean ground round

3 to 4 jalapenos, seeded, de-stemmed and cut into 1/4" strips (optional)

Sharp cheddar cheese, as desired

When your seasonings are well blended, add 3 lbs. lean ground round and work the mixture into the meat with your hands.  Cover and refrigerate for at least 24 hours.  The next day, remove the meat from the refrigerator and using hands, mix well again.  Divide the meat into 3 equal balls.  Roll each ball into a large round patty.  If you like jalapenos, slice 3 to 4 jalapeno peppers in half, remove seeds and stem and cut halves into strips about 1/4" wide. 

Beginning at the edge closest to you, line the peppers out so they are in a straight line just at the front edge of the patty.  Begin to roll the patty (like a jelly roll).  Mike likes to add sharp cheddar cheese.  When the roll is about 1/3 rolled up, he adds a layer of cheese cut into 1/4" strips and finishes rolling the sausage up.  This way the jalapenos and the cheese will end up in the middle when cut.

Wrap each sausage roll in foil, shiny side out and punch  drip holes in the foil on the bottom side.  Put wrapped sausage directly on the oven rack, drip holes on the bottom.  Put a drip pan under the sausage to catch juices and bake for 1-1/2 hours at 325 degrees F.

Let rolls cool completely before cutting.  Serve cold - even chilled.  Can also be frozen.  YUM!


(we especially love it on pork!)

1 Cup ketchup
1/2 Cup Grandma's Molasses
1/2 Cup cider vinegar
1/4 Cup Dijon mustard
2 TBLS Worcestershire Sauce
1 Tsp. garlic powder
1/4 Tsp. Cayenne pepper
1 Tsp. Lime Juice
1 Tsp. Kentucky Straight Whiskey (Evan Williams)

In a medium bowl, whisk all ingredients together. Sauce can be served immediately or stored for up to a week in the refrigerator.  

Sunday, July 8, 2012

Zeke's Pulled Pork with Texas Mop Sauce

We love this recipe!  It's great for a backyard BBQ and you can make burritos out of the leftovers and freeze them for a quick lunch.  I use one 5-7 lb. Pork Butt Roast (also known as a Shoulder Roast). 

First, you need to mix up the Rub. Combine the following ingredients and mix thoroughly.

Pulled Pork BBQ RUB

1/4 cup firmly packed brown sugar
1/4 cup Sweet Paprika
3 TBL. Black Pepper
3 TBL.  Coarse Salt
1 TBL. Smoke Salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp.  cayenne pepper

You're ready to start.

1    5-7 lb. Pork Butt Roast
1/2 cup grape juice
1/2 cup apple juice

Usually these roasts don't have a lot of extra fat so it's not necessary to trim them. Mix together apple juice and grape juice and using a meat syringe, inject the roast with the juices every inch or so on the fat side of the roast.

Liberally and completely cover the roast with the rub being sure to cover every inch of the roast. Wrap the roast in plastic wrap (or sometimes I use a large roasting bag - just NOT tin foil) and place in the refrigerator to marinate for 12 to 24 hours.

Once the meat has marinated, take it out and while it comes up to room temperature, start up your smoker. Bring your smoker up to 225 degrees. Put the roast directly on the rack in your smoker (you might want to put a drip pan under it) and let it cook for about two hours before adding the first mopping.

Now, you'll need to make my Texas Mop Sauce:
1 Cup Cider Vinegar
1 small onion, thinly sliced
1-2 jalapenos, thinly sliced
1 TBL. coarse salt
1 TBL. brown sugar
1 tsp. black pepper
1 tsp. hot red pepper flakes

Continue to coat the roast with the Texas Mop Sauce once an hour for the next 6 to 8 hours or until the internal temperature of the meat has reached 195 degrees.  Using two forks - or your hands if the meat has cooled down - pull the meat apart and serve on buns, tortillas or just by itself.
This is always the first meat to disappear at our BBQs - along with our Whiskey River BBQ Sauce and Dusti's Country Cole Slaw (recipes to follow shortly)!