3 Barbecue Sauce Recipes

My family agrees that Greg’s Boston butt is the best around.  We don’t all agree on barbecue sauce though.  The kids like a sweet sauce while I prefer a vinegar sauce and Greg doesn’t need any sauce at all.  Here are three recipes that are all great.

W & S Barbecue Sauce
  • 1 c. Coca-Cola
  • 1 c. ketchup
  • ¼ c. Worcestershire sauce
  • 3 tbsp. A1 steak sauce
  • 1 tsp. hot sauce
  • 2 - 3 tbsp. brown sugar
  • 1 tsp. onion flakes
  • 1 tsp. garlic flakes
  • ½ tsp. freshly ground black pepper
  1. Combine all ingredients in a saucepan and bring to a boil. Remove from heat, cool, pour into jar and store in refrigerator. Makes 2½ cups.
  2. The second sauce is a Jack Daniel's Barbecue sauce. It cooks for a while so all alcohol is cooked out. It's another sweet sauce that is really good.
The is the sauce that both my kids love. It will keep for months in the refrigerator.

Vinegar Sauce
  • 2 c. cider vinegar
  • 3 tbsp. ketchup
  • 2 tbsp. brown sugar
  • 3 tsp. coarse salt
  • 1 tbsp. hot sauce
  • 1 tsp. red pepper flakes, or more to taste
  • 1 - 2 tsp. black pepper
  1. Combine all ingredients in a nonreactive mixing bowl and whisk until the salt and brown sugar dissolve. Pour into jars and store in refrigerator. Sauce will keep for several months in refrigerator. Makes about 2¼ cups.
This is my favorite sauce!

Jack Daniel's Barbecue Sauce
  • 1 c. Jack Daniel's Tennessee Whiskey
  • 1 c. ketchup
  • 1 c. cider vinegar
  • 1 c. packed brown sugar
  • 2 tsp. onion flakes
  • 2 tbsp. Worcestershire sauce
  • 2 tsp. hot sauce
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. liquid smoke
  1. Combine all ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat. Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 4 cups.
  2. The third recipe is my favorite. It's thin, so if you plan to eat it on a sandwich mix in with meat first, then spoon meat onto bread. I like to pour it on the meat and eat it without bread.
Recipe from Barbecue Bible by Steven Raichlen

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Greg’s Smoked Boston Butt

I cook most of the meals around here…until Greg gets the itch to grill.  As much as I enjoy cooking, I love a day off too!  He enjoys grilling, so his itch happens a little more often during the warmer months.

Greg makes a wonderful Boston butt!  He makes a rub and prepares the butt the day before.  The next morning while the grill is heating up he makes a mop then slow cooks the pork 6-8 hours.  It makes the best pulled pork sandwiches you’ll ever eat!!

For homemade barbecue sauce recipes visit www.notjustsundatdinner.com.

Greg's Smoked Boston Butt
  • 1 Boston butt (bone-in pork shoulder roast) 5-7 lbs.
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c.water
  • 1 jalapeno pepper, sliced thin
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together.
  2. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  3. Prepare smoker or grill for indirect grilling. Greg keeps his grill at a constant 300 degrees.
  4. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  5. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Cover and cook 6 to 8 hours, mopping every hour.
  6. Remove roast from grill when done. Cover with aluminum foil and let rest for about 15 minutes.
  7. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat. (You can also chop the meat if you prefer.)
  8. Serve alone or on buns with your favorite barbecue sauce.
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Chewy Chocolate Chip Cookies

It turned out to be a beautiful weekend here on the farm.  We were supposed to visit my mom over the weekend, but because we had planned to work in her yard and the storms were coming through we put that off.  I missed seeing her and my brother and his family but hopefully can get up there soon.

I had baked these cookies to take with us, but my family had no problem enjoying ALL of them over the weekend.  They were all gone by Sunday afternoon.  Honestly, I’m not sure I’ve had a bad chocolate chip cookie.  However, so far this is Greg’s favorite.  I got the recipe from foodnetwork.com several years ago.  I would describe them as “cake-like”.  Sometimes I add nuts or raisins.  This time I substituted 1 cup of pretzel M&M’s for 1 cup of the chocolate chips. Because the pretzel M&M’s are so big I decided to break them up slightly before adding them to the batter.


Chewy Chocolate Chip Cookies
  • 2 sticks unsalted butter
  • 2¼ c. bread flour
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • ¼ c. granulated sugar
  • 1¼ c. brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbsp. milk
  • 1½ tsp. vanilla extract
  • 2 c. semi-sweet chocolate chips
  1. Preheat oven to 375 degrees.
  2. Melt butter and pour into the mixer's work bowl.
  3. In another bowl stir together flour, salt and baking soda, set aside.
  4. Add the sugar and brown sugar to the melted butter. Cream on medium speed. Add egg, egg yolk, milk and vanilla. Slowly incorporate flour mixture. Stir in chips.
  5. Cover and chill dough. Scoop onto parchment lined baking sheets, 6 cookies per sheet.
  6. Bake for 14 minutes or until golden brown.
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Beef Jerky


Beef Jerky
  • 3½ lbs. London Broil, sliced thin (about ¼")
  • ⅓ c. soy sauce
  • ¾ c. Worcestershire sauce
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. hickory flavor liquid smoke
  • 1 tsp. hot sauce
  • freshly ground pepper
  1. Place sliced beef in a large Ziploc bag and set aside. Mix remaining ingredients and pour over meat. Close bag securely and mix to make sure all meat is covered with marinade. Place in refrigerator 12-24 hours, flipping bag occasionally.
  2. Prepare smoker as directed by manufacturer. Place meat on grate making sure slices do not touch. Smoke 4 - 5 hours, turning every hour. Cook until dark brown, but still flexible. Remove from grill, cool, store in Ziploc bags and refrigerate.
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Oatmeal Cream Pies

I think that eating Little Debbie’s snack cakes were a requirement if you grew up in the south!  My grandfather kept the Raisin Cream Pies on top of their refrigerator.  I think that was to keep the grandchildren out of his snacks.  I was more of a Nutty Bars fan anyway, but I admit to trying all of them at one time or another.  They were everywhere, like school parties and Vacation Bible School.  I have a friend, Jimmy, that even went to school with Little Debbie when he was a child in Tennessee.  How cool would that have been?
Greg and the kids have always liked the Oatmeal Cream Pies and this homemade version is wonderful!  In fact, Jimmy could tell Little Debbie that she has competition in Garfield, Georgia!  I took these to a family reunion and they were the first dessert to go.  Everyone loved them!
Watch the cookies closely while baking.  You want them to stay chewy and soft.  Make the filling after the cookies have baked and while they are cooling.
Oatmeal Cream Pies
Serves: 24
  • ¾ c. unsalted butter, softened
  • 2 c. packed light brown sugar
  • 2 lg. eggs
  • ½ tsp. salt
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 c. quick-cooking rolled oats
  • 2 tsp. baking soda
  • 3 tbsp. boiling water
  • 1 tbsp. plus 1 tsp. unflavored gelatin
  • ⅓ c. plus ¼ c. water, divided
  • ¾ c. granulated sugar
  • ½ c. light corn syrup
  • 2 tsp. vanilla extract
  • 1 c. powdered sugar
  • 1 c. Crisco shortening
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with parchment paper, set aside.
  3. Cream butter and sugar. Add eggs and beat well.
  4. In separate bowl sift together salt, flour and baking powder. Add to creamed mixture. Add cinnamon and oats and mix well. In a small bowl combine baking soda and boiling water, stir to dissolve, then stir into the oatmeal batter. Mix well. Drop 6 scoops onto prepared baking sheet. (I used a medium sized scoop) Bake until cookies start to turn golden around edges. (Note: This took 8 to 10 minutes in my old oven. I have a new oven and when I made them today it only took 5 minutes). Remove entire piece of parchment paper to the kitchen counter and cool for about 6 minutes. After 6 minutes place on wire rack to cool completely.
  5. For the filling, in a small measuring cup, sprinkle the gelatin over ⅓ cup cold water. Let stand, stirring a time or two until the gelatin softens, about 5 minutes. In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and ¼ c. hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
  6. Transfer the mixture to mixer bowl. Add the vanilla. With the mixer on medium speed, beat for 20 seconds. Gradually increase speed to high and beat until the mixture is stiffened, white and fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth.
  7. Scoop about 2 tbsp. filling onto bottom of one cookie. Top with another cookies, bottom-side down and slightly twist and press until filling reaches edges of cookies. Filling will set up as it sits.
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