Breakfast Pie

It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

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TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.

 

Easy Oven Pulled Pork

Easy Oven BBQ Pulled Pork

It’s a long weekend! And the last thing you want to worry about is slaving away in a hot kitchen. We have a super easy and delectable BBQ Pulled Pork, and the best part? You don’t need an smoker or a grill. All you need is an oven!

We love BBQ Pulled Pork, and this recipe is great because there isn’t much you have to do. Rub the pork down and cook that bad boy and that’s it. While you party, the oven does virtually all the work for you!

Easy Oven BBQ Pulled Pork

Easy Oven Pulled Pork 

Ingredients 

  • 1 3 to 5 pound pork shoulder/butt
  • 1 Bottle of your favorite BBQ seasoning
  • Garlic Salt
  • 1 1/2 Cups Orange Juice
  • 1 to 2 Cups BBQ Sauce
  • 1 Large Lime

Step 1: 

Rinse and dry your dry pork shoulder using paper towels.

Step 2: 

Squeeze your lime over the pork and sprinkle the entire pork with about half the bottle of seasoning and a smidgen of salt. Don’t forget to rub the seasonings into the pork, give the pork a mini massage before you let it sit overnight.

Try and let the pork marinade OVERNIGHT to get the most amount of flavor. 

Step 3: 

About an hour before you’re ready to put the pork in the oven, take the pork out and let it come to room temperature.

Step 4: 

Preheat the oven to 500°F.

Step 5: 

While the oven is heating up, mix together the orange juice and 1 cup of BBQ sauce in a large roasting pan.

Step 6: 

Place the pork shoulder in the roasting pan, and using a brush, brush the  pork with the remaining BBQ sauce.

Step 7: 

Cook the pork in the oven for 20 minutes.

Step 8: 

Remove the pork from the oven and turn the heat down to 300°F, and cover the pork. Cook for 5 to 6 hours or until the pork is tender and falling apart. Shred using two forks (or your hands if cool enough) and serve with your favorite BBQ sauce.

Easy Oven BBQ Pulled Pork

Easy Oven BBQ Pulled Pork

Grandpa Parrish’s Sausage Gravy

A couple of weeks ago we posted a recipe for Easy Homemade Biscuit. After making them, we realized, what could we do with all these tasty biscuits? Make sausage gravy of course.

Making sausage gravy is super simple, all you really need is sausage, milk, and flour. We of course added a couple of other things to really give the gravy a little bit more depth of flavor.

Sausage Gravy and Biscuits is a super hardy meal, and will keep you going for hours. It’s a not a light meal and should only be made once in awhile…. 😉

Grandpa Parrish's Sausage Gravy

Grandpa Parrish's Sausage Gravy

Sausage Gravy

Ingredients

  • 1/2 pound of breakfast sausage (spicy or mild)
  • 1/4 cup of AP flour
  • 1.5 to 2 cups milk (2%)
  • 1 teaspoon season salt
  • 3 hefty dashes of cayenne pepper
  • 1 to 2 teaspoons freshly ground pepper

Step 1: 

Using your fingers, break the sausage into bite sized pieces. Using a cast iron skillet, brown the sausage over a medium-high heat until the sausage is no longer pink.

Step 2: 

Lower the heat to medium-low, slowly sprinkle about half the flour mixture on the sausage and allow it to absorb, then add a little bit more. Stir and allow to cook for another minute (or two).

Step 3: 

Over low heat, slowly pour in the milk and stir constantly until combined.

Step 4

Cook the gravy over medium-low heat, stir constantly until it thickens. At this point stir in the season salt, cayenne pepper, and black pepper. It’s okay if it gets too thick, just add a splash of milk or water.

Step 5: 

Taste the gravy and adjust the seasoning to your liking. Serve the gravy with warm biscuits and enjoy!

Grandpa Parrish's Sausage Gravy

Here’s Grandpa Parrish (Marlee’s Grandpa) who loved his biscuits and sausage gravy. grandpa

Traditional Pork Carnitas

Happy Pre Taco Thursday! Today’s recipe is not only easy, but super delicious and a definite crowd pleaser.

We made these for a family dinner and everyone loved them! Did you know that carnitas translates to “little meats” and is typically made by braising the pork in oil or traditionally lard. Obviously our recipe doesn’t involve cooking the pork in lard or oil, but cooking it in the next best thing: BEER!

Remember when you get your pork shoulder/butt don’t trim the fat! The fat helps keep it juicy and gives it SO MUCH FLAVOR.

Pork Carnitas

Traditional Pork Carnitas 

Ingredients

  • 6 pounds of pork shoulder/or butt
  • Kosher Salt
  • 3 Tablespoons of Vegetable Oil
  • 2 Bottles of Modelo or Your Favorite Beer
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 2 Teaspoons Chipotle Chili Powder
  • 2 Teaspoons Chili Powder
  • 1/4 Teaspoons Cumin
  • 4 to 5 Tablespoons Garlic (Minced)

Step 1: 

Preheat your oven to 350°F.

Step 2: 

Depending on the size of your meat, you may want to cut the meat into manageable size chunks. Season both sides of the pork liberally with kosher salt.

Step 3: 

In a cast iron pot/dutch oven/or pot, heat your vegetable oil. When the oil is hot, brown all sides of the pork. Remove from the pan and and blot them dry with paper towels.

Step 4: 

Pour in two cups of beer to deglaze the bottom of the pan of all the delicious brown bits. Next add the cinnamon sticks, the bay leaves, chili powders, cumin and garlic. Stir until everything is mixed together.

Step 5:  

Next, add the pork back to the pot. If needed add a little bit more beer (or water if you’re out) to cover the pork about two/thirds of the way. Place in the oven uncovered for about 3.5 hours.

Step 6: 

When the meat is ready, remove the meat to a platter and let cool. Strain the cooking liquid and return to the pot. Skim as much fat off the top as you can. Turn on the heat and bring the liquid to a boil and then lower the temperature.

Step 7: 

While the liquid is reducing, allow the meat to cool until you can handle it. Shred the meat. Return the meat to the pot with the reduce liquid and serve.

Pork Carnitas

Maple-Mustard Pulled Pork

Happy Porky Monday!

Today’s recipe is  genuine meat candy! Canadian maple syrup and tangy English mustard make the pork squeal with Commonwealth pride. We’ve made this a couple times now, and last time our guests were constantly complimenting us while sneaking bites of pork, thats always a good sign!

Even though it takes while to cook, it’s not that difficult to put together, so trust us and give it a try this weekend. Let the pork marinade over night and pop it into the oven in the afternoon, you will be thanked!

Ingredients

  • 5lbs Pork shoulder/butt
  • 1 cup Maple syrup (aka Canadian Blood)
  • 1 cup Whole grain Dijon mustard
  • 1/2 cup Yellow mustard (We recommend Coleman’s English Mustard)
  • 4 tbs of Mustard powder
  • 6 oz Brown sugar
  • 4 oz Sea salt
  • 2 splashes Apple cider vinegar

Maple Mustard Pulled Pork

Step 1: (Do this the night before)

Rub sea salt/sugar mixture on the pork and massage it in. Place into ziplock bag (or two) or even better a vacuum sealed bag for ultimate infusion. Refrigerate overnight.

Step 2:

Preheat the oven to 250°F(120°C). To make the mixture: Add to a bowl 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 2 oz of brown sugar, splash of apple cider vinegar and dash of salt.  Whisk it up until it’s combined.

Maple Mustard Pulled Pork

Step 3:

Release meat from it’s flavor prison, the meat should have released it’s juices by now. Rise the meat completely with cold water.

Step 4:

Place meat on the bottom of a roasting pan. Pour mixture onto the meat and, with gloves, rub the mixture onto all the sides of meat, so that it completely coated. Let it swim in the maple-mustard mixture!

Maple Mustard Pulled Pork

Maple Mustard Pulled Pork

Step 5:

Place in oven for 6 hours, occasionally basting with it’s own juicy-juices.

Step 6:

Make another maple mixture, like in the beginning, but this time you will add 4oz of brown sugar so that it caramelizes beautifully. (Just in case you don’t want to look: 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 4 oz of brown sugar, splash of apple cider vinegar and dash of salt.) Pour the mixture over the pork and put it back into the oven for 1 more hour.

Maple Mustard Pulled Pork

Step 7: 

Take out of the oven and shred the meat in the pan with all the juices and maple mustard mixture. Mix all the meat with maple mustard mixture and serve. People will thank you.

Maple Mustard Pulled Pork

We’re Hammin’ Creamy Pasta

This is a recipe that one of our Moms (Marlee’s) makes whenever we have leftover Honey Baked Ham.

This is such a simple recipe and it utilizes a lot of ingredients you may already have in your pantry. So it’s delicious and it helps you clear your pantry.

Also, be mindful about adding salt. Ham is already incredibly salty and if you add too much, the dish can very easily be over salted! And it’s much easier to fix and under salted dish than an over salted dish.

We’re Hammin’ Creamy Pasta


Ingredients

  • Leftover ham from Easter (or any other fun Ham-casion)
  • All those leftover peas in the freezer
  • Onion or shallot or BOTH
  • Chicken broth
  • Cream of mushroom or chicken soup
  • Pasta
  • Cayenne pepper
  • White pepper
  • Salt
  • Fresh Ground Pepper

Step 1: Dice the shalion (shallot/onion) and ham.

Step 2: Heat pan with some olive oil, when ready, sauté the shalions. (We added a splash of white wine to deglaze the pan, INA style).

Step 3: Add chicken broth, then cream of mushroom soup. Whisk until it’s smooth.

Step 4: Add spices: cayenne, white pepper, salt and black pepper.

Step 5: Cook pasta, drain, put back into the boiling pot, and add the sauce.

Step 6: Mix in ham and peas, give it all a good mix and enjoy!

We’re Hammin’ Creamy Pasta