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Last Active
  • Re: New Egger... Looking for some forum favorites...

    Pepper stout of my go to recipes.
  • Re: Newbie Pizza Question

    I would cook the broccoli first maybe not completely but soften it up. The spinach will be fine raw. I always do mushrooms raw. Good luck.
  • Re: Where to get rubbed..... - Tsunami Spin, Raising The Steaks and Dizzy Dust are my favs - Big Kahuna Light All Purpose is great on wings and not too salty - great choice of spices and rubs. I buy mostly spices here. - I mix it with brown and white sugar on pork butts - one stop shop for the above. Good luck!
  • Re: Cooking pork butts to be pulled the next day

    Here is what I do. I cook them, rest them and pull. As soon as the pulled pork cools I vacuum seal it in 1-2 pound portions with my food saver. If you are using the next day, just throw it in the fridge. About an hour before you need it boil a big pot of water. I put the sealed bag of pork in the water and let the pork get hot, about 15 minutes in the water. Take it out, open the bag and enjoy. It will be just as juicy and flavorful as the day you cooked it.
  • Pulled Pork Enchiladas

    I was looking for something to do with left over pulled pork after my last cook of 2 - 7 lb butts. This is a simple recipe I came up with and the family loved it.

    1-2 lbs Leftover Pulled Pork  
    Your Favorite Hot BBQ sauce (I make my own)
    1 can of Enchilada Sauce (I use Old El Paso) 
    Shredded Cheese (I used a Mexican blend)
    Apple Cider Vinegar
    Flour Tortillas

    1. Place pulled pork in a skillet and add 1/4 cup or so of Apple Cider Vinegar, 1/4 cup of enchilada sauce and your favorite Hot BBQ sauce to taste. Heat just until warm and moist. 
    2. Coat bottom of baking dish with enchilada sauce to keep the enchiladas from sticking
    3. Add shredded cheese and pork mixture to a flour tortilla and roll into enchilada. Place in the pan. 
    4. Keep making 'em until the pan is full.
    5. Pour remainder of enchilada sauce over each enchilada making sure each is coated. 
    6. Top each enchilada with the Hot BBQ sauce (over the enchilada sauce).
    7. Top with shredded cheese, cover and refrigerate overnight. (They are better if they sit but still really good if you just bake them)
    8. Bake at 350 for 30 - 45 minutes until the sauce is bubbly. (If you refrigerate let them sit out for 15-30 minutes before baking and keep covered for the first 30 minutes)   


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