I’ve been working on great pulled pork recipe that would be easy to do at home that doesn’t involve a crockpot. Not that a crockpot can’t make pulled pork, but I wanted pulled pork that also had texture; a bark on the outside almost as if it had been smoked. To get this Boston Butt right I needed to do it in the oven, and I needed the perfect dry rub. Which got me thinking, why not try a Coffee Dry Rubbed Boston Butt for a little cool weather pulled pork action?
Tag Archives: Recipe
Not many people know much about me, except for the fact that I am a Yankee married to a Southerner who lives in Maryland and likes to cook. After I started working with The Hungry Southerner, I entered into the terrific world of teaching first grade. I never thought that I would wish so much more for extra hours in a day until I spent one full week in the classroom. I love my little kiddies, but I miss my free time. And the kitchen. My poor husband has had two home cooked meals in the past 30 days.
I’ve been working on new Sweet Tea delivery systems and decided it was time to explore brines for my birds. It was a beautiful idea for two great reasons, the first being brining a chicken will help prevent it from drying out during the roasting process and two it will help introduce some great flavor and character to the meat. Besides everyone loves chicken right? Get ready for some super moist Sweet Tea Chicken born in the South that is ready over night.
A few weeks ago in the midst of our jam making, “The Hungry Southerner” let me borrow Thomas Keller’s latest book, Ad Hoc. While many cookbooks may give you some great recipes, this one will make you a better at-home cook. The kitchen tips alone are worth the read. One of the recipes I came across in the book was for Red Pepper Jelly, which my wife and I love. My grandmother had given us some of her pepper jelly last time we were at her place, so I figured it’d be fun to do a little comparison between the two versions.
There was a period in the South where everyone knew how to jam, can, preserve and pickle. Southerners knew how to preserve just about everything using all natural household ingredients and every home would have pantries stocked with jars of canned vegetables, fruits and everything in-between. Learning how to pickle, or to brine, is very simple and doesn’t require any special tools. The best part about learning how to pickle is getting to experiment with creating your very own Southern brine recipes.
I have been searching through my grandmother’s recipes, look for some family heirlooms. It just so happens our friend Ashley over at Ice Milk Aprons has us looking for something special (Project: Preserve The Blog). During my search, not only did I discovered my Great Grandfather’s Cafe Chicken & Dumpling recipe but also this month’s Yankee Challenge. It’s time to pass down a soulful family Southern dish to our favorite Yankee cook.
Sometimes I daydream about all the things I could possibly cook in my cast iron skillet. The one dish that I’ve battled with and lost a cast iron skillet to is cast iron Peach Berry Cobbler. It’s the one dessert that I love to eat, but have feared trying to make, that I haven’t revisted this recipe in over 3 years. This time around I’m bringing my brand new recipe and my grandmother’s guaranteed nonstick cast iron skillet, to finally conquer a Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust.