Chicken & Bacon Skewers

Submitted by Elise 

Serving Size: 2 skewers per serving

Recipe is for 2 servings, multiply as needed.

Ingredients:

4 skewers (if they are wood, soak for 30 minutes in water)
4 slices of bacon
1 lb. chicken, boneless skinless thighs are nice and moist
1/2 sweet onion, cut into chunks then separated into slices
1/2 red bell pepper
1/2 cup pineapple chunks

Sauce:

1/2 jar Mr. B’s Habanero Amber Pepper Glaze

6 oz dark beer

 Meat Prep:

1. Cut meat into 1-2 inch cubes.
2. Place sauce into a zip top bag and add chicken chunks.
3. Remove most of the air and zip closed.
4. Place In fridge overnight.

Skewer Creation:

5. Start each skewer by first adding a pepper slice and then an onion slice.
6. Add one end of a strip of bacon (one per skewer). Do “NOT” move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
7. Add the chicken then move down slightly and add pineapple, onion and pepper.
8. Gently stretch the bacon and run the skewer thru it a second time.
9. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 item or so.

Grill:

10. Heat your grill to 300 at most.
11. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.

Optional:

12. Baste with fresh Mr. B’s Habanera Amber Pepper Glaze, as the skewers are cooking.

Kickin' Pulled Pork Sliders

Submitted by Ms. Dorothy D.

Ingredients:

1 1/2 tablespoons fresh rosemary

1 tsp ground cumin

2 teaspoons minced garlic

1/4 teaspoon freshly ground black pepper

6 pound pork shoulder roast/butt

Directions

Preheat oven to 350 degrees F

In a large bowl mix rosemary, garlic and pepper. Place rinsed and dried pork roast in the bowl,  coat evenly with the spice mixture.

Place roast in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender

Roast approximately 3-4 hours to an internal temperature of 145 degrees F,

Remove lid, carefully remove/discard skin 'aka fat layer'

cook additional 1 hour or until a dark bark has formed

Allow to rest/cool for minimum 15-30 minutes,

Remove pork from the pot, place on a baking sheet to catch extra juices

• Do not throw out the juices, this is the best part

Shred pork -  I cut in smaller pieces first and then hand shred/pull apart

Combine the following in a skillet for the sauce;

Pork drippings

1 jar Serrano Blue Pepper Glaze (spicier options: Habanero Amber, or Ghost Cherry Gold)

2 TBL unsalted butter

2 cups of sliced yellow onion

1 cup of celery

1 12 oz. Dark Beer (may be substituted with BBQ sauce)

Saute until onions are soft and translucent

Place 1/2 of shredded pork into the Dutch oven or large crock pot, add 1/2 sauce, stir

Add remaining pork & sauce, stir to coat evenly

• If using a crock pot for the final step - keep on medium until ready to serve, stir occasionally

Serve on toasted buns, dress it anyway you like -

Fresh coleslaw,

Mr. B's - Original or Blazin’ Pucker Butter Pickles,

pickled red onions, baby corn on the cob, pickled peppers,

Hot Sauce