Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
southwest buttermilk chicken, jalapeno creamed corn, fried okra
peppered pork tenderloin with warm cherry salsa, mashed potatoes, peas
dover sole, green beans
cucumber and tomato shrimp salad
southwest chicken chopped salad
chipotle honey chicken tacos, black beans
out to Vic and Anthony's

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
Pin It Now!

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.

Related Posts Plugin for WordPress, Blogger...