New Items, Recipes & Specials

Carolina BBQ Sauce Ingredients:
2 quarts apple cider vinegar
½ quart ketchup
1/8 cup red pepper flakes
½ cup sugar
½ quart water
¼ cup dry mustard
¼ cup Worcestershire sauce
¼ cup molasses
¼ cup tomato paste
¼ cup soy sauce
1/8 cup salt

BBQ Pulled Pork:
2 gallons water
1 ½ cups salt
2 cups soy sauce
¼ cup honey
¼ cup molasses
½ cup sugar
2 pork butts, about 6 lbs total weight
Salt and freshly ground black pepper
1 ½ cups applewood chips, soaked

For the sauce: Combine all the ingredients in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately pour it into a bowl or jar. Cover and refrigerate until needed.

For the Pulled Pork: Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange them in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

1 pound Italian Sausage
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
2 tablespoons flour
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk

Brown sausage and onions – break up well. Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.