Sunday
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poulet au reisling, mashed potatoes
pork kebabs with cucumber yogurt sauce, naan, cous cous
famous salmon, green beans
chicken sriracha stir fry, rice
chipotle chicken tostadas, cilantro rice
copycat Mellow Mushroom pizzas, salad
out to Quattro

Monday, February 21, 2011

Pig Dip

Pig DipWhen I saw the name "Pig Dip" on Taste & See I was intrigued. Once I read through the recipe, I knew I had to try it. I love any and all vinegar, and I especially love vinegar based barbecue sauces.  One of the best barbecue chickens I have ever eaten has a clear, vinegar based barbecue sauce.  Carolina style.  I know I live in Texas and I am supposed to be eating sliced brisket with a dry rub, but give me juicy ribs, pork or chicken any day, preferrably smothered in some sort of sauce with a high vinegar content.  I made Dr Pepper Pulled Pork and smothered it with the Pig Dip.  I was like a pig in you know what...
Pig Dip

1 cup distilled vinegar
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon Paprika
½ teaspoon hot sauce
¼ teaspoon black pepper

In a large nonreactive bowl, combine all the ingredients and mix well with a whisk. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 1 month refrigerated.

When meat is pulled or chopped, mix the sauce throughout the meat.

Source: Taste & See
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1 comment:

Maryanna said...

I'm glad you enjoyed it. We're actually making it again tonight. DH has a pork butt on the green egg.

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