Okay, I figured someone was going to post something on this subject this week - might as well be me first! We're having a SuperBowl Party. We have some things already on our favorite snack list & will be having those, but..........
Frito's bean dip is a favorite Superbowl staple......but because it is rather expensive......I searched out a make your own recipe.....I have made this many times and will be making it next Sunday morning as well........
Recipe:
Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
I actualy subsititute (4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices) with a couple of spoonfulls of mild picante sauce as I don't care for Jalapeno chile's...truth be told......they don't like me
Actually, a mustard-based Carolina BBQ sauce is a neat alternative to the traditional tomato-based sauce.
Here's a recipe:
1 (3 to 4 pound) boneless pork loin roast (double loin, tied)
2/3 cup yellow or other mustard
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup water
1 tablespoon soy sauce
1/2 to 1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 cups wood chips (use hickory or oak chips for the best flavor)
Directions
BBQ Sauce: In small saucepan, combine mustard, brown sugar, vinegar, water, soy sauce, garlic powder and hot pepper sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes or until desired consistency, stirring occasionally. Divide into two portions; set aside.
Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place meat on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours, until the internal temperature (measured with a meat thermometer) is 155 degrees F., basting meat with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove meat from grill. Cover and let rest for 15 minutes before slicing. Serve second portion of reserved sauce with meat.
aka: turboladybug
Traveling with Poodles: Oscar the toy and Felix the mini
Travel Trailer: Holiday Rambler Alumascape 29FKS
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