No If's And's or Butt's About It!

My blogger friend Laurrie was writing about austerity meals and everyone was adding in their suggestions. Buying meat in bulk is one of mine. We buy whole pork loin and cut it into chops and there's always those two sort of reject end pieces. When bagged, they always get marked "pieces" and get used for stir fry, fried rice, etc. Well, we wanted some pork bbq and I will only buy pork butt on sale. Of course, butts were not on sale. Then I thought of my reject pork pieces!


This recipe definitely qualifies for austerity....simple, Southern, "don't mess with my food" BBQ....no if's and's or butts about it!

Pork loin end pieces
Cajun seasoning
Vidalia onion
4 smashed garlic cloves
BBQ sauce (Sweet Baby Ray's is our favorite)

I defrosted the pork (about 8 pieces) and rubbed it with homemade Cajun seasoning. One Vidalia onion sliced and 4 garlic cloves smashed and then layered on the bottom of the crockpot. Pork is layered on top. Put the lid on it and cook on low for 8 hours.

When you take the pork out it practically shreds itself! Pour all the liquid out into a large measuring cup and skim off all the fat. Notice there was no liquid added to this in the beginning as it makes its own as it cooks.

Put shredded pork and broth in a large skillet and heat. Add your favorite bbq sauce. Serve on slider rolls with homemade cole slaw.

Since it's just the two of us it is also easy to take the pork and broth and portion it out and put in sandwich bags with 8oz..each, freeze flat on a cookie sheet and then put in a freezer bag. It can be used as a basis for all different dishes using shredded pork.

Gobble Q

At Thanksgiving I bought two turkeys because they were .39 a pound, limit two. I put one in the freezer. Maybe turkey for Easter....well it was down there in that bottom basket and forgotten and Easter has come and gone. So then I discovered it and I was thinking about smoking it but Bill said it would take too long. What if I cut it up? So we cut it up like it was just a big chicken...

two thighs, two legs, two wings and the part of the back that wasn't connected to the breast and then left the breast whole.

So, here comes the recipe...

Slice up an onion and mash 3 cloves of garlic.

Put in the bottom of your crock pot.

Layer turkey pieces.

Cover with 1 bottle bbq sauce (I used Sweet Baby Ray's Raspberry Chipotle)

Cook on low for 6-8 hours.

Shred turkey with two forks just like pulled pork.

Strain juices, cool, skim off any fat.

Mix sauce with turkey and add more bbq sauce if needed and some hot sauce .

Serve on buns with cole slaw.

Package leftovers of 4 oz. to a sandwich in sandwich bags and put them in a large freezer bag.

You can cook the turkey breast in the oven at 325 for 25 min. a pound.

Put a carrot (quartered), an onion (quartered) and some celery tops inside breast.

Shake garlic powder, onion powder, sage and paprika on turkey breast and spray with Pam.

Roast till temp reads 185. My 12 lb. turkey then became just 2 hours in the oven for the turkey breast.

TGIF Wings

There's no such thing as healthy junk food, but there can be healthier junk food. These wings are baked, not fried and you can use fat free salad dressing for dipping. Guaranteed to be a favorite and a staple of Friday Happy Hour.

20 wings (flats and drummettes)
3/4 c. flour
3 teaspoons cayenne pepper
1 teaspoon garlic powder
wing sauce (Kroger brand or Sweet Baby Ray's or whatever your favorite is)

Dry wings on paper towels. Shake flour, garlic and cayenne in a ziplock bag. Add wings and shake to cover. Wings should be dry and covered in flour. Keep shaking until they are not stuck to each other in the bag. Spread them out inside the bag as much as possible. Let them sit in the fridge for about 3 hours. Put foil on a cookie sheet and put a rack on it. Spray rack with Pam. Shake off excess flour into the bag as you take wings out and put them in a large bowl. Drizzle with wing sauce. Stir to get a little sauce on all the wings. Put on baking rack. Cook for 30 min. @ 400. Turn wings over and cook for 30 min. more. Serve with celery and carrot sticks and ranch or blue cheese dressing. We use Kraft peppercorn ranch.