Instructions

Melt butter, add all other ingredients, whisk until smooth and cook over medium heat for 10 minutes or until thicken. Use on Pulled Pork, grilled chicken, Spare Ribs or vanilla ice cream (only for Rednecks).

Instructions

Add dry ingredients to vinegar & water.  Bring to simmer for 15-20 minutes. Remove from heat, add, catsup, smoked canola oil & mustard.  Whisk until blended. Simmer for 3-4 minutes until thicken.

Great on Pulled Pork or Chicken. This is a great barbeque sauce!

My personal opinion is that a Boston Butt, pork shoulder, is the most tender and favorable cut to use. 

Preperation:  Rub the butt with Smoked Canola Oil and coat with Billy’s Spice.  The more rub, the greater the flavor.

Cover and marinate in icebox for 3-4 hours or overnight.

Cooking methods:

1.  Electric Smoker:   I have owned a Cook Shack Smokette for at least 10 years.  A  great smoker and it really introduced me to the wonderful world of smoke cooking.   Set temp at 225 and cook for 8-10 hours internal temp 175-180. 

2.  Stove Oven:  Wrap in foil and cook at 225 for 8 hours.  Open foil and cook for another hour. 

3.  Charcoal or gas grill:  Cook low and slow over indirect heat until butt reaches internal temp 175-180.

Let butt sit until cool enough to handle.  I personally use latex gloves with thin cotton gloves underneath.  You can also order Bear Claws or simply tear apart with 2 large forks.  You will soon learn the best method for you.  

Great flavor and tender texture.  Serve with South Carolina Red Vinegar & Pepper Barbeque Sauce or Mustard Base Barbeque Sauce.

Place pizza dough on pizza board.
Brush with pesto.
Top with, mozzarella and provolone cheese,tomatoes,Prosciutto, goat cheese, oregano, thyme, cracked black pepper, and Romano cheese.

Bake in a preheated 450 degree oven for 10 min.

Remove, drizzle with Hickory Smoked Canola Oil, slice and serve.

Combine diced onions and tomatoes in a bowl and add 1/2 cup diced jalepeno’s, 1 teaspoon hickory smoked canola oil, 1 teaspoon of sea salt (or kosher), and 1 tablespoon dried Cilantro.  Let sit a few hours and drain off excess liquid.  Fresh jalepeno’s and fresh cilantro can be used as well.  Great on chips or use on grilled pork chops.

For a really great hamburger, grind skirt steak, or chuck.  Lightly coat patty with Smoked Canola Oil and plenty of sea salt and fresh ground black pepper.  Cook on griddle, skillet, or on charcoal grill.

Use your favorite seafood breader, or mix 1 cup plain flour with 2 T Old Bay, salt and pepper to taste. Dredge tilapia, flounder, or catfish fillets in breader, shake off excess.  Place in hot pan with a small amount of Smoked Canola Oil and brown on each side (do not cook completely).  Remove fish and add 2T butter, 2T capers, and the juice of 1/2 lemon.  Mash capers with a fork and reduce mixture.  Add fish and add 1/2 cup good white wine.  Place in 300 degree oven for 10 minutes.  Place fish on plates and top with the sauce.  Great served with Zatarain’s yellow rice.

 Instructions

Mix it all together and scrape it into a buttered & floured Bundt or cake pan.  Bake at 325 for 1 hour.  (A cake test will come out sticky; this is a very moist cake)

from “Simple Cooking” by John Thorne

KISS!  “Keep It Simple Stupid”

This is my friend Billy Bruce’s famous rub. 

2 parts Mortons Kosher Salt

1 part Red Pepper

1 part Black Pepper

How simple can it be?  We use this as a rub for butts, ribs, chicken and any other meat that we will barbeque.  I sprinkle on fried eggs and anything that demands to be  “kicked-up” a notch.  I use 2 cups kosher salt, 1 cup red pepper, and 1 cup coarse ground black pepper and keep in a sealed jar.  Fill a shaker and keep on the kitchen counter.