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Chef: Make the most of summer with a few BBQ recipes

Posted at 9:10 AM, Jun 20, 2020

GRAND RAPIDS, Mich. — Summer is the season to get outside and fire up the grill.

Chef Evon Vargz from Dujour Fine Catering joined us live to talk all about barbecue cooking methods, in partnership with Southern Recipe Small Batch.

Here are a few recipes below:

BBQ Horseradish Dip
Ingredients:
● ½ cup mayonnaise
● 2 tablespoons BBQ sauce
● 1 tablespoon prepared horseradish
● Southern Recipe Small Batch pork rinds
Directions:
1. Combine all ingredients and mix well. Serve with your favorite pork rinds.

Slow Cooked BBQ Pork
Ingredients:
● 1 (2 1/2 pound) boneless pork loin roast
● 18 oz BBQ sauce
● Southern Recipe Small Batch pork rinds
Directions
1. Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
2. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
3. Spoon a generous amount of pork into each roll and top with crushed Southern Recipe Small Patch pork rinds for an added crunch!

BBQ Pork Mac and Cheese
Ingredients:
● 16 ounces penne noodles
● 4 tablespoons butter
● 2 teaspoon paprika
● 1/2 teaspoon black pepper
● 1 cup evaporated milk
● 16 ounces sharp cheddar and/or monterey jack, shredded and divided
● 8 ounces Parmesan cheese, grated
● 2 cups leftover BBQ meat (pulled or shredded pork, chicken, or beef combined with BBQ sauce)
● Southern Recipe Pork Rinds, crushed for topping
Directions:
1. Preheat the oven to 350 degrees. Spray a 9×13″ baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil and cook the penne pasta according to package directions and drain. Pour the cooked pasta back into the pot and add in the evaporated milk, about 2 1/2 cups (10 ounces) of the shredded cheddar and/or monterey jack cheese, and the parmesan cheese, and stir to combine.
3. Pour the mac & cheese into the baking dish and top with leftover BBQ meat. Sprinkle with remaining cheddar and/or monterey jack cheese and crushed pork rinds. Bake for 20-25 minutes until heated through and cheese is melted. Serve with extra BBQ sauce, if desired.