Pressure Cooker Leg Of Lamb Version 2

Leg of Lamb, The Sequel!

(I have updated this recipe with slightly different timing)

Leg of Lamb 3

It’s that time of year again! Time for a lamb recipe. Sure, Easter time is semi-traditionally lamb time. But the reason why I usually have it this time of year is that it is easier to find in the super market, though not always that easy as I found out a couple of days ago. Similar to how I rarely see corned beef in the market unless it is near St. Patrick’s day (which is why I made it for my last post).

Leg Of Lamb Ingredients

I’ve noticed that a lot of people wind up at my little dog and pony show here on the inter webs after searching for “Pressure Cooker Leg of Lamb”, so I thought I would come up with a different, somewhat simpler recipe. My other recipe is more Mediterranean (not that there’s anything wrong with that). If I had to describe it (which I guess I do, since that is part of the purpose of this blog post), I would say this one leans towards English flavors.

Onion soup mix, red currant jelly and Irish Stout (one of my favorite braising liquids) provide  plenty of flavor.

Add some potatoes and you are good to go!

I originally planned on having a recipe for braised Lamb Shanks, but after striking out at three stores, I shifted gears and decided on leg of lamb. Like I said, lamb isn’t always so plentiful here is Santa Monica. Sure, I could travel a couple miles to where the Middle Eastern Markets abound and find lamb up the ying yang, but at the closest markets to me, including the butcher shops, the lamb supply is minimal. For full disclosure, my favorite butcher did have one lamb shank. One! Who cooks one lamb shank? And not only that, after I asked if they had lamb shanks, they went to the case, moved several things around and produced the single shank. I almost expected them to shout “Eureka!”

So rather than travel store to store scoring one shank at a time until I amassed enough to constitute an entire meal, when I came across the boneless leg of lamb at the third store, I pounced on it, being that there was only one left.

Leg of Lamb Seasoned

So, how do we make this thing? Simple.

Season the lamb with salt and pepper, seasoned salt, or as I prefer, Montreal Steak Seasoning.

In a couple tablespoons of oil, brown the lamb in the pressure cooker pot (medium-high heat on the stove top, high sauté mode on your electric).

Leg Of Lamb Brown

Remove the lamb to a plate, add the rest of the oil and sauté the onion until it just starts to brown.

Splash in a bit of stout to deglaze, scraping the brown bits off the bottom of the pan.

Now dump in the rest of the beer, along with a pouch of onion soup mix, a few tablespoons of red current jelly, a couple tablespoons of tomato paste and a little water.

Leg of Lamb Liquid

Now, in the immortal words of Bob Marley, “Stir it up”.

Place the lamb back in the pot, lovingly place two bay leaves on top of the lamb in a decorative manner and lock the top on the pressure cooker.

Leg of Lamb Bay Leaves

Set the timer for 25 minutes. On an electric, use the manual setting and 30 minutes at high pressure. If you like it pretty rare, try 25 minutes first, you can always put it back under pressure for a couple minutes.

Let the pressure come down on its own for 10 minutes, then do a quick release.

Leg of Lamb Sliced

Taste and add salt and pepper, if necessary. You probably won’t need salt due to the onion soup mix.

Remove the lamb to a plate and let it rest for at least 10 mintues.

While your dinner is napping, bring the sauce to a simmer, stirring often until it thickens a bit.

Leg of Lamb Plate1

Slice the lamb and serve, with sides of your choice, topped with the sauce. I served it with champ, and it was quite tasty.

Pressure Cooker Leg Of Lamb Version 2
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A simple and savory leg of lamb recipe, delicious lamb in about an hour!
Ingredients
  • 3 tablespoons cooking oil, divided
  • 3 pounds boneless leg of lamb (leave in net or tie with twine)
  • salt and pepper (or Montreal Steak Seasoning)
  • 1 large onion, halved then sliced
  • 1 bottle or can (12 oz.) Irish Stout
  • 1 cup water
  • 1 envelope onion soup mix (1-1.25 ounces, depending on brand)
  • 3 tablespoons Red Currant Jelly
  • 2 tablespoons tomato paste
  • 2 bay leaves
Instructions
  1. Season lamb with salt and pepper or your favorite seasoned salt (I use Montreal Steak Seasoning on most things)
  2. Over medium high heat (sauté mode high on electric pressure cooker), heat two tablespoons of the oil
  3. Brown lamb on all sides (keep in netting to make things easier)
  4. Remove lamb to a plate
  5. Lower heat to medium (or medium sauté mode)
  6. Sauté onion until it just starts to brown
  7. Pour a splash of the stout in to deglaze, scraping the brown bits off the bottom
  8. Pour in the rest of the stout, water, onion soup mix, Red Currant Jelly and tomato paste
  9. Stir to mix, then place lamb back in the pot
  10. Drop the bay leaves on top
  11. Lock the top on the pressure cooker
  12. Increase heat to high (on electric use manual mode, high pressure)
  13. Set time for 30 minutes (if you would like it fairly rare, try 25 minutes)
  14. When time is up, let pressure come down on its own for 10 minutes then do a quick release
  15. Remove the lamb to a plate and let rest for at least 10 minutes
  16. While lamb is resting, over medium heat simmer the sauce to reduce slightly
  17. Slice lamb and serve, topping with the sauce
  18. Slice and serve,

 

Pressure Cooker Corned Beef

What? Corned Beef and No Cabbage?

CornedBeef Cooked

I almost was going to make Corned Beef and Cabbage until I thought about it. There are a million other blogs posting Corned Beef and Cabbage recipes this time of year, and when I think about it, other than the Corned Beef it is not that good. I am sure that some versions are better than others, but often I find myself digging through soggy cabbage, carrots and potatoes to get to the good stuff, the corned beef!

CornedBeef Pastry

So, I ended up just making the corned beef. That way, I can use it in other ways that I actually like. In this case, I ended up making two different types of Reuben Sandwich. The first day I made the standard Ruben sandwich – corned beef, swiss cheese, rye bread and home made thousand island dressing. The second day with the leftovers I made what was basically a Reuben Strudel, which was the Reuben ingredients wrapped in puff pastry, with the dressing on the side for dipping. It turned out delicious! I know, corned beef and sauerkraut is basically corned beef and cabbage, but so much tastier.

CornedBeef Ingredients

I cooked the meat in an Irish Stout broth, so it still ties in with the season a bit. Give it a try and serve it any way that suits your fancy.

Rinse a 2-1/2 to 3 pound coned beef brisket, pat dry, then brown lightly in your pressure cooker in a couple tablespoons of oil. Remove to a plate. Do this over medium-high heat. If using an electric model, use sauté mode on high.

Lower heat to medium and sauté a chopped onion until translucent.

Onions_Spices

Add in some garlic, salt, pepper, pickling spice and cinnamon stick, stirring often for about a minute. I was going to use individual spices, but I decided to just use a pre-mixed pickling spice which gets you the same basic result, but save a lot of time. The pickling spice that I use (Penzey’s) doesn’t have cinnamon so I threw in a cinnamon stick as well. I suggest you do the same. It will make your kitchen smell super yummy.

If your corned beef came with a spice packet, you can use that if you must, but a good quality pickling spice is so much better. Also some of those packets that come with the meat are so small, it might be put to better use as a sachet for a nightstand drawer.

CornedBeef Pot

Now dump in some mustard, vinegar, brown sugar, liquid smoke, a cup of Irish Stout, a cup of water and 1 heaping teaspoon of beef base, such as Better Than Bouillon.

Place the brisket back in the pot, lock on the top and bring to high pressure. On an electric, set it to manual mode for 90 minutes at high pressure.

Whenever I post a recipe for any type of brisket, such as this one, I have to give this explanation: Yes, 90 minutes sounds like a lot of time for a pressure cooker, but using conventional methods it takes up to 3 or 4 hours to get the super tender texture that we are looking for. I have found 90 minutes to be the magic number for any type of brisket, be it corned or non-corny. It turns out like buttah, buttah I say!

When the time is up, let the pressure come down on its own (around 20 minutes). When pressure is released, transfer to a cutting board and let rest for about 5 minutes. I know you will be tempted to cut into it right away, since by this time the aroma in your kitchen will be almost too much to take, but it’s only five minutes. You can do it!

CornedBeef_SlicedThis photo is from the leftovers the next day after being refrigerated. It may look a little dry now, but once it is reheated, yum!

Ok, now slice thin slices and server however you wish. For me, nothing beats a good corned beef sandwich.

If you would like to use the fragrant juice from the pan, just pour it through a strainer and do with it what you will. Off the top of my head, I think it would make a tasty au jus, or a good liquid to cook some veggies in.

Enjoy, and Happy St. Patrick’s Day!

Pressure Cooker Corned Beef
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Pressure cooker stout-braised corned beef, perfect for St. Patrick's day, or anytime!
Ingredients
  • 2 tablespoons cooking oil
  • 2.5-3 pounds flat cut corned beef brisket
  • 1 medium onion, chopped
  • 4 cloves garlic, pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons pickling spice
  • 1 cinnamon stick (you can leave out if your pickling spice has cinnamon)
  • 2 teaspoons hot prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon liquid smoke
  • 1 cup Irish Stout
  • 1 cup water
  • 1 teaspoon beef base (such as Better Than Bouillon)
Instructions
  1. Rinse corned beef brisket
  2. Heat oil in pressure cooker pot
  3. Lightly brown brisket on both sides and remove to plate
  4. Sauté the onion until translucent
  5. Add garlic, salt, black pepper, pickling spice, brown sugar and sauté for another minute
  6. Add the mustard, vinegar, liquid smoke, beef base, stout and water
  7. Lock the top on the pressure cooker and set to come to high pressure for 90 minutes
  8. When time is up, let pressure come down on its own
  9. Remove meat from pot and let rest for 5 minutes
  10. Slice thinly and serve

 

Happy Holidays To All!

Due the the holidays there will be no new recipe this weekend.

However, if you happen to be looking for a Black Eyed Peas recipe for New Year’s day, you’ve come to the right place!

Pressure-Cooker-Black-Eyed-Peas-Final-Small

For Your Consideration, check out my recipe for Not My Mother’s Black Eyed Peas.

We will return next week for our regularly scheduled blog!

Smoked Turkey Collards

A Great Side Dish For Thanksgiving, or any time!

Greens On Plate

Greens, greens, I love some greens, on the far side of the hill! Yes, the New Christie Minstrels said it best back in the fabulous sixties, in one of the best songs about greens ever recorded. Wait, what? The song wasn’t about collard greens? Well, as far as I’m concerned there should be a great number of songs touting the virtues of collard greens.

The plan was to post a Thanksgiving pulled pork recipe, but it wasn’t quite at 100% so I decided to work on it a bit longer and post one of the side dishes, which was 100%. The side dish of which I speak is smoked turkey collard greens. I know the trendy green these days is kale, but I have to say, my favorite of all greens are collards. I understand that kale is on the way out, to be replaced by some other trendy green. Chard? Dandelion? Turnip? Whatever is the flavor of the moment, I am pretty sure that collard greens will always be my favorite. I can’t say for sure if it the greens themselves or the way they are prepared that fuel my obsession, but the juice, or “pot liquor” as it is known, is the tasty elixir that makes this dish one of the tastiest.

Smoked Turkey

Traditionally, this is made with ham hocks, but to “Thanksgiving” this puppy up a bit, and also just because they are dang tasty, I used smoked turkey thighs.

I used about 2-1/2 pounds of collard greens, with stems still attached.

Start out by removing the stems from the greens. Grip the stem with one had, place  the other hand at the base of the leaf. Pull on the stem and zip off the leaf. Place in a large bowl or sink. Fill with water and soak 15-20 minutes to remove all the schmutz, of which there will be plenty. Grab a stack of leaves, and roll them up like a “see-gar”. Slice the roll in about 1/2″ strips until all the greens are sliced.

Greens Stacked

The dirt and whatnot will sink to the bottom, so remove the leaves from the water fairly gently so as not to jostle the water too much.

Heat up some oil in the pressure cooker. Add in some diced onion, BAM!, and sauté until translucent. Plop in the garlic and sauté for another minute.

Pour in the chicken broth and bring to a simmer.

Greens With Top

Put the greens in the pot. It is best to use your largest pressure cooker, which in my case would be my 7 litre Kuhn Rikon, but since my KR was at the time housing a 6-pound pork butt, it was up to my Instant Pot to pick up the slack and cook my greens.

If your greens fill your pot past the maximum line, I usually put any top that fits fairly well on top of my cooker and steam the greens until they are below the max line. This usually takes just a couple of minutes.

When the greens are down to a manageable level, put in a couple of tablespoons of apple cider vinegar, a tablespoon of brown sugar, some salt and pepper and a shake of crushed red peppers.

Greens Turkey On Top

Top the greens with a couple of smoked turkey thighs.

Lock the top on the pressure cooker, bring to high pressure, adjust heat to maintain high pressure if using a stovetop model. Set the time for 25 minutes.

Greens Turkey Cooked

When time is up, immediately remove from heat. If using an electric pressure cooker, immediately remove the inner pot of the cooker.

Take the turkey thighs and place on a plate or cutting board.

Turkey Thighs Plate

Let them cool for 5 minutes or so and with a fork remove the meat from the bones. Remove most of the skin but it’s fine to leave a little. It is where most of the flavor is, don’t you know.

Turkey Shredded

Now, take that tasty turkey and blend it back in with the greens.

Pour into a serving bowl, or if you are serving later, put in a sealable container and refrigerate.

Smoked Turkey Greens Cooked

Makes a tasty side to any BBQ meal, and also a great addition to any Thanksgiving spread.

Smoked Turkey Collards
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Recipe type: side dish
Cuisine: southern
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A turkey-ized take on the Southern classic, perfect for a holiday side dish
Ingredients
  • 2 tablespoons cooking oil
  • 1 sweet onion, diced
  • 3 cloves garlic, pressed
  • 2-1/2 pounds collard greens (weight with stems), stems removed and chopped into ½" strips
  • 2 cups chicken broth
  • 1-1/2 teaspoons salt
  • 2 tablespoons apple cider vinegar
  • 1 rounded tablespoon brown sugar
  • A few grinds of black pepper
  • A sprinkle of crushed red pepper (around ⅛ teaspoon)
  • 2 smoked turkey thighs
Instructions
  1. With the pressure cooker pot on medium high heat, place 2 tablespoons oil
  2. When oil looks shimmery, add the onions and sauté until translucent
  3. Add the garlic and continue to sauté for another minute
  4. Pour the chicken stock into the pot
  5. Place the greens into the pressure cooker
  6. If it is above the maximum limit line, put any lid that will fit on top for a couple minutes and let steam until the greens are below the maximum line
  7. Add the vinegar, brown sugar, salt, black pepper and crushed red pepper
  8. Place the smoked turkey thighs on top
  9. Lock lid on pressure cooker and set time for 25 minutes
  10. When time is up, do a quick release and immediately remove the inner pot from the pressure cooker, if using electric
  11. Remove the turkey to a plate, let cool for 5 minutes or so, then use a fork to remove the meat from the bones. Discard most of the skin, but you can leave a little of it.
  12. Add the turkey meat back into the greens and mix with a spoon
  13. Move to a serving bowl and serve

 

A Pressure Cooker Thanksgiving

A Few Suggestions For A Pressure Cooker Thanksgiving

I was thinking of doing a post gathering a few of my Thanksgiving appropriate recipes, but then I thought, “Thanksgiving isn’t for a couple weeks.” Then a wave of panic swept over me, as I thought “Thanksgiving is in a couple weeks!”

I know many of you are traditionalists and would consider nothing but Turkey for your feast. I, on the other hand rarely make turkey for Thanksgiving. Below I will offer some alternatives. Or, you could offer your guests a choice of Turkey or something else! Something perhaps prepared in the pressure cooker! I also have a couple dessert ideas.

Since I just posted this one recently, it is still fresh in my mind, so it comes first:

Pressure Cooker Pumpkin Spice Cake

Pumpkin Spice Cake On Plate

And here is another pumpkin dessert that might be just right:

Pressure Cooker Pumpkin Custard

Pressure-Cooker-Pumpkin-Custard-Final-Small

For a zesty side dish, this Southwest twist on cranberry sauce may be just what you’re looking for:

Pressure Cooker Chipotle Cranberry Sauce

Cranberries-On-Turkey-Burger-Final-Small

As an alternative (or in addition to) turkey, think outside the bird with  this tasty alternative:

Pressure Cooker Atlanta Brisket

Brisket Plate1

This one is usually reserved for Easter, but why not try a leg of lamb for something different, or give your guests a choice!

Pressure Cooker Leg of Lamb

Lamb_Yogurt_Sauce4Whatever you decide to dine on this Thanksgiving, have a good holiday and don’t forget the pressure cooker!

There Goes Summer – Labor Day Ideas

Try These Pressure Cooker Recipes This Weekend!

It’s hard to believe that it is almost the end of summer. With the weather we have been having lately, it’s even harder to believe. It seems to finally getting back down to reasonable temperatures just in time to cook up some tasty treats for the last big blast of the summer!

Here are a few recipes using the pressure cooker so that your Labor Day can be less laborious.

Pressure Cooker Macaroni Salad

Mac Salad PLate2

Try this creamy Hawaiian-Style Macaroni to go with your grilled specialties.

Pressure Cooker Cherry Sriracha Baby Back Ribs

Ribs Stacked3No grill? No worries! Cook up some of these zesty ribs for your get-together!

Pressure Cooker Shrimp Boil

Shrimp Boil CookedRing out the summer with this Southern style shrimp boil. It’s quick, tasty and healthy (well, it has some vegetables in it).

However you celebrate the holiday, have fun!

Have A Pressure Cooker Fourth!

Need some (pressure cooker) ideas for your holiday get-together?

Well, I just happen to have some right here!

Ribs Stacked2

In addition to my Cherry Sriracha Ribs from last week, I thought I might list a few other things that could work for the occasion.

Frijoles_Charros_Ribs2

How about these Frijoles Charros? All-American? Perhaps not, but if you are having anything such as pulled pork or carne asada, this is the perfect accompaniment.

PotatoSaladFinal

For a change from the traditional, mayonnaise-y potato salad, give this pressure cooker German version a try.

Coney_Sauce_Final3

And last, but not least, if you happen to hail from the Midwest and you happen to be grilling some hot dogs, you might just want to try this Coney Island Chili. I have been told it is closer to the original than most. Give it a try!

So, have a great holiday, and be careful out there!

Cherry Sriracha Baby Back Ribs

No grill? Celebrate the Holiday With These Easy Ribs!

Ribs Plate3

Talk about falling-off-the-bone tender. These were practically leaping off the bone. In fact, I had to point at my plate and in a stern voice, shout “Stay!”

Ok, that may have never happened, but the falling off the bone part is true. The rest may have been a delusion due to my being a bit under the weather this weekend, which is also why this post is a little later than usual, but it is worth the wait for this tasty treat. This would be good for your 4th of July party if you don’t have a grill, or if you want something in addition to your grilled foods.

Cherry Sriracha Ribs Ingredients

It’s not quite as sweet as it sounds, the Sriracha Sauce helps temper that a little.

Start by cutting about 5 pounds of ribs (2 slabs comes out to about the correct weight) into pieces small enough to fit in the pressure cooker.

Ribs In Pan
Rub them with Montreal seasoning (or seasoning of your choice such as seasoned salt). I have been using a lot of this Montreal Seasoning lately. Partly because it is tasty, and partly because I went shopping at the local warehouse store, so I came home with what is quite possibly a lifetime supply. They must release some kind of drug into the air vents in those stores, because it always seems like a good idea at the time to buy a container of seasoning that causes you to have to tie your trunk shut for the ride home.

Heat 3 tablespoons of oil in the pressure cooker pot over medium-high heat.

In batches, brown the ribs (meat side only), removing them to a plate as you go. I probably really needed a platter because the ribs were stacked precariously high on the plate. I dubbed it “Mt. Ribmore”.

Ribs Stacked3
Toss a chopped onion in the pot and sauté it until it is translucent.

Add in four cloves of garlic (run through a press), a couple tablespoons fresh ginger (about a thumb sized piece, chopped) and a teaspoon of dry mustard and continue to sauté for another minute.

Ginger Piece

Now, add a jar (about 12-13 ounces. If you have a larger jar, measure about a cup) cherry preserves, 1 bottle (12 ounces) cola, 1/4 cup Sriracha, 4 tablespoons soy sauce, 1 cup catsup, 2 tablespoons rice vinegar, and 1 teaspoon each sesame oil and liquid smoke. I always look for catsup and cola without high-fructose corn syrup. I know, it might seem strange considering other things I eat that HFCS is where I draw the line, but that’s just the way I am.

At this point, add in a little salt and pepper and return the meat to the pot.

Cover the pressure cooker and adjust heat to high and bring to high pressure.

When high pressure is reached, adjust heat to maintain high pressure and set the timer for 40 minutes.

When time is up, let pressure come down on its own for ten minutes, then do a quick release.

Remove the ribs to a plate.

Adjust heat to medium-high and let simmer the sauce for about 7 minutes or so.

Sauce Reducing

Remove the sauce from heat.

You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender for a few seconds.

Sauce Blending
Serve the ribs with some sauce on top and some on the side.

Ribs Plate2

Cherry Sriracha Baby Back Ribs
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
A sweet and spicy sauce with a slight Asian twist makes these tasty ribs perfect for your next get-toghether
Ingredients
  • 3 tablespoons cooking oil
  • Montreal seasoning (for rubbing meat)
  • 5 pounds baby back ribs
  • 1 onion, chopped
  • 4 cloves garlic, pressed
  • 2 tablespoons ginger, finely chopped
  • 1 teaspoon dry mustard
  • 1 jar cherry preserves (about 12-13 oz. jar)
  • 1 12 oz. bottle cola
  • ¼ cup Sriracha chile sauce
  • 1 cup catsup
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon liquid smoke
  • ½ teaspoon salt
  • A few grinds of black pepper
Instructions
  1. Cut ribs into pieces small enough to fit in pressure cooker
  2. Rub with Montreal seasoning (or seasoning of your choice such as seasoned salt)
  3. Heat 3 tablespoons oil in pressure cooker pot over medium-high heat
  4. In batches, brown ribs on meat side only, then remove to plate
  5. Toss onions in the pot and sauté until they are translucent
  6. Add in the garlic, ginger and dry mustard and continue to sauté another minute
  7. Add in the cherry preserves, cola, Sriracha, soy sauce, catsup, vinegar, sesame oil and liquid smoke
  8. Add in the salt and pepper
  9. Return meat to pot
  10. Cover the pressure cooker and adjust heat to high
  11. When high pressure is reached, adjust heat to maintain high pressure and set timer for 40 minutes
  12. When time is up, let pressure come down on its own for ten minutes, then do a quick release
  13. Remove ribs to a plate
  14. Adjust heat to medium-high and let simmer for five minutes or so
  15. Remove from heat
  16. You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender
  17. Serve ribs with some sauce on top and some on the side

 

Here Comes Summer!

Celebrate The Beginning Of Summer The Pressure Cooker Way

I just realized that we are less than two weeks away from Memorial Day, the unofficial beginning of summer. Time to get out the old grill and burn some burgers and dogs.

But what about those of us who aren’t able to grill or barbecue? Those of us that live in apartments with one small grill out by the pool that is shared by 69 other apartments? You can’t really count on it being available.

And what about if inclement weather puts a damper on your plans. This year, that seems like it may be likelier than in years past. I know friends in a couple different areas who had snow just this past weekend.

You probably saw this coming, but you could use your pressure cooker to make some of the classics that are usually associated with outdoor cooking.

And by gum, I just happen to have a few examples on this here blog.

Such as:

Pulled Pork

PORK-AND-SLAW

This North Carolina Style pulled pork may not be quite the same as smoking a whole hog for twelve hours, but it is still delicious and takes about an hour, to boot.

Pulled Turkey

Pulled_Turkey_Plate3

This one is based on a Central South Carolina, mustard-based sauce. The use of turkey breast instead of the usual pork, makes it a little leaner and a great alternative for non-pork eaters.

Chili Dogs

Coney_Sauce_Final2

 

Or cook up some wieners and top them with this tasty Coney Island Chili. Based on the chili at Coney Island restaurants that are plentiful in the Detroit area where I grew up, after some experimenting, I think this is a pretty reasonable facsimile.

Whether you do you cooking inside or out, I wish all of you a great holiday!