Monday, March 31, 2008

Dr. Pepper Pork Roast

I made this last night and it was SO good. I wouldn't cook it in the oven as long next time around because parts of the roast dried out. Just keep a close eye on it and decide. I also think it would work in a crock pot.

3 or 4 pound Boston butt or boneless Beef pot roast
1/2 Two liter Dr. Pepper (not Diet)
2 to 3 T Liquid smoke
2 T minced garlice
1 large onion coarsely chopped
1 bottle of your favorite BBQ sauce

  1. Use a large pot or dutch oven with lid.
  2. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot)
  3. Add the liquid smoke, garlic and chopped onion.
  4. Cover loosely ( I use aluminum foil)
  5. Bring to a boil on the stove top and simmer until tender. 60 to 90 min.
  6. Place in shallow baking pan and brush the Sauce over the meat.
  7. Bake in a pre heated 350 degree oven. 45 to 90 min. (depends on the toughness of the meat)

Monday, March 3, 2008

Ranch Chicken Wings

These are SO easy and really good. If you don't want 24 wings, you can cut that down, but keep the sauce measurements the same.

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)