Yield: Serves 4-6
Ingredients
2-3 pound roast
4 tablespoons olive oil, divided
4 teaspoons sea salt
4 teaspoons black pepper
28 ounce bottle barbecue sauce
Instructions
Preheat oven to 325 degrees.
Drizzle one tablespoon of olive oil on the roast. Sprinkle with two teaspoons of sea salt and two teaspoons of black pepper. Use fingertips to rub the seasoning into the roast. Flip the roast over and repeat on the opposite side.
Heat two tablespoons of olive oil in a Dutch oven over medium high heat. Once the oil is hot, carefully put the seasoned roast in the pan using large tongs and sear it for about 2 minutes, until browned. Carefully flip the roast over and sear the opposite side for a couple of minutes. If possible, hold the roast with the tongs and sear the edges as well.
Pour a bottle of barbecue sauce over the roast, lifting it up to allow some of the sauce to get underneath the roast. Put the lid on the Dutch oven and cook the roast in the oven, at 325 degrees, for three hours, turning after two hours.
Source: http://www.thegunnysack.com/
Ingredients
1 can Bush's Best Black Bean, rinsed and drained
1 can Bush's Best Blackeye Peas, rinsed and drained
1 can Del Monte Southwest Corn w/ Poblano & Red Peppers
1 can Rotel Diced Tomatoes & Green Chilies, drained
1/2 onion, diced
2 avocados, diced
1/2 cup cilantro, chopped
1/2 cup zesty Italian dressing
1/2 teaspoon garlic salt
Salt and pepper, to taste
Instructions
Pour all of the ingredients into a large bowl and mix well.
Sprinkle with salt and pepper, if necessary.
Refrigerate until ready to serve.
Spoon cowboy caviar into cup shaped tortilla chips and place them on a platter to serve.
Source: http://www.thegunnysack.com/
Ingredients
2 thick cut, bone-in pork chops
2 cups apple cider
2 cups water
1/2 cup granulated sugar
1/3 cup kosher salt
2 sprigs rosemary
2 cloves garlic, peeled and smashed
1 teaspoon black peppercorns
Olive oil
kosher salt and freshly cracked black pepper
For the Grilled Peach Salsa
2 peaches, pitted and halved
2 tablespoons olive oil, divided
3 teaspoons granulated sugar, divided
1/2 cup slivered red onion
3 teaspoons white balsamic vinegar
1 1/2 teaspoons Vietnamese chili garlic sauce
Kosher salt
fresh basil leaves
Instructions
Rinse the pork chops, pat dry and place in a freezer bag.
Bring the apple cider, water, 1/2 cup sugar and 1/2 cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
Preheat one side of the grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
Source: http://www.foodiecrush.com/
