I learned something last year. When having people over for a BBQ, a LOT of people, it's better when you don't actually have to BBQ anything. Last year I made The Pioneer Woman's Beef Brisket. I plan on making it again this year. Everything is done in advance and all you have to do the day of the party is heat up the brisket. Easy. Anything that can be made a day or two ahead is brilliant. Saves time the morning of the party for other things. Like running around like a chicken with your head cut off. Which is what I do. And inevitably keeping two little girls from killing each other or destroying your freshly cleaned house. My husband usually starts doing totally random things that aren't in any way helpful but he for some reason thinks they need to be done two hours before 50 people descend upon our house. I've yet to figure that one out, is it a dude thing? Who knows. I do know it's time to figure out our menu. It'll go something like this...
Pioneer Woman's Beef Brisket - Last year I made 18lbs of Brisket. Woah.
Slow-Cooker Pulled Pork - This is my girl Cheeky's recipe. It's so yummy. You can check out her blog here. Thanks, Cheeks!
1 Tablespoon(s) black pepper
1 Teaspoon(s) - 2 teaspoons ground red (cayenne) pepper
2 Tablespoon(s) chili powder
2 Tablespoon(s) cumin
2 Tablespoon(s) dark brown sugar
1 Tablespoon(s) dried oregano
4 Tablespoon(s) paprika
2 Tablespoon(s) salt
1 Tablespoon(s) sugar
1 Tablespoon(s) white pepper
6 Pound(s) - 8 pounds pork shoulder
2 Cup(s) divided barbecue sauce
Mix all spice rub ingredients in small bowl.
Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.
Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.
These two recipes work great because I can serve them w/ rolls and BBQ sauce on the side. Done.
7-Layer Greek Dip
Baked Spinach Dip Mini Bread Bowls
The Best Baked Beans Ever
Salt and Vinegar Potato Salad
Pesto Pasta Salad
BLT Salad with Buttermilk Dressing
Cheesy Tex-Mex Rice
I'm getting hungry....