Last week we used Maple Syrup to give our ribs a sweet taste and this week we continue with another sweet ingredient to accompany our Pulled Pork.
The Root Beer Sauce livens up our tender pork sirloin roast and the added chili sauce give it a kick of heat to balance out the sweetness. This is definitely an easy meal that you can start early on game day or even the night before. It’s also great for leftovers throughout the week.
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
For the sauce, combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.
Transfer to a cutting board or serving platter. Drain liquids and save onions. Using 2 forks, pull meat apart into shreds.
Serve on buns with lettuce leaves and tomato slices, if desired. Add onions and spoon on sauce.
If you want moist, tender, quick and easy ribs with a few ingredients, nothing gets as simple as the Maple Baby-Back Ribs we made this episode. They can be made on the grill or in the oven – we prefer the grill!
There is no need to be scared of grilling ribs. All it takes is time and we show you how easy it is with this simple recipe that packs a favorable punch.
Sometimes making a whole meal for your tailgate isn’t an option. A late start to the day because you over slept isn’t an excuse to not have something homemade while watching your favorite team score touchdowns. Quick and easy dips are a fast and tasty way to prepare something that dosen’t take a lot of time but packs a lot of flavor.
The Rama Dama Amber Dunk Dip and Philly Cheese Beer Dip both have two essential tailgating staples – beer and cheese. We also used the WMD Hot Sauce we used for our Fajitas last week. Make sure you check out the other options that WMD Hot Sauce offers
We were given some hot sauces from WMD Hot Sauce and thought a marinated flank steak would highlight the flavor so we decided Fajitas would do the trick. We used the Cleo Carrot which has a lightly sweet, crisp carrot flavor which is made with the Bhut Jolokia pepper.
We used 2 of the 5 levels of hotness – 1st degree, 2nd degree, 3rd degree, Chemical Burn and Nuclear Burn. While the levels change the great carrot taste stays the same. If you are looking for a great tasting hot sauce that still has heat check out WMD Hot Sauce.
While football season starts tomorrow, the second season of Pigskin Gourmet starts NOW! One of our most talked about episodes from last season was the Wings and Dip episode with the Strawberry-Jalapeno Chicken Wings. Since it’s early in the season (before the season actually), we wanted to give you something easy and just as tasty.
Grilled wings are some of my favorite tailgating food and the perfect way to start the season. The Asian Orange Chicken Wings we made are sweet and spicy with a kick of heat from the sriracha. Yes, we used sriracha! Had to use it for something.
If you want a little more for your tailgate you can make these and the Strawberry-Jalapeno Chicken Wings and be in awesome wing heaven. Anyway, check out our triumphant return!