Picnic Beef/Pork Recipes (Most Popular)
I've try to make everything from scratch for my family and always felt frustrated when making BBQ sauce that most recipes start with a lot of ketchup or other processed sauce of some sort. Sort of defeats the purpose. So I started with a jar of canned tomatoes and started throwing stuff in. It turned out pretty good!Submitted by FRAN_TASTIC
Subtracting the indigestible carbs, this is 13 g total carbs per serving. To make it non-low-carb, use about 1 and 1/2 pounds of pasta tossed with 3 or 4 Tbsp olive oil. It is adapted from Williams-Sonoma/Time-Life "Pasta Sauces" 1994 ISBN 0783502834. Travels beautifully.Submitted by ERINARLINGHAUS
If you've never had southern BBQ, this is your chance to make it! I was given this recipe by a woman native to Columbia, South Carolina, and her cooking never fails!
NOTE: this is really more of a treat than a staple, given the high fat content. But a little bit goes a LONG way as a topping for baked potatoes or rice.
Skip brining your pork if you can help it. In the past, I've followed Bon Appétit's rule to brine before you pan fry or grill your pork chops (and I did so when reading up on this article earlier this spring). But, 4 out of 5 times, the pork ends up too salty no matter how much I cut back on the salt or follow the directions closely.Submitted by HELANAB86
Trim fat from roast. cut roast if necessary to fit in a 3 1/2 to 4 quart crockery cooker. Add waater, vinegar, worchestershire, cumin, and chili powder. Cover and cook on low heat setting for 10 to 12 hours or on high for 5 to 6 hours. remove meat from cooker, discard cooking liquid. Using two forks, pull meat apart and return to the cooker. Stir i sauce. Cover and cook on high heat for 30 to 45 minutes or until heated. 404 calories. 12 g fat. 0 fiberSubmitted by BEATYK