It's Okay To Get Sticky

I will be the first person to admit, I'm not a fan of messy things. Sure, there is no way to eat things like barbecued ribs or corn on the cob without making a total mess of yourself, but for the most part, I haven't always been a person who is okay with a mess.

In fact, I'm pretty sure I had one of the cleanest babies on the face of the planet. Yep, I was the mom who was constantly busting out the handi-wipes to clean his face and hands. I'm the one that kept a wet rag beside us during high chair feeding to promptly clean up any spills. Yeah, so I was a little OCD about it. It's okay though. I accept about myself.

But as he's gotten a little older, I've accepted the fact he is a boy and will spend 99% of his life dirty, in one way or another. And honestly, I'm pretty okay with it. I don't mind it as much as he was a baby. Maybe part of it was the whole "trying to be the perfect 1st time mommy, with the baby who always looks neat and tidy" syndrome I was suffering from. Whatever it was, I'm glad it has eased up a tad, because with this boy...who is all boy...I would be driving myself crazy at this point trying to keep him clean!

Like the ribs and corn mentioned above, this dish is one that even though it's eaten with a knife and fork, you're going to get a little sticky, a little messy eating it. But I guarantee it's totally worth it! I came up with when I had laid out smoked sausage for supper, not sure what I was going to do with it. Then I decided I would grill it and because of that, it needed a yummy sauce to be basted in. This makes for something sweet, tangy, sticky...and absolutely delicious.

I've accepted that I'm never going to be totally okay with messes in my life. But I've learned which ones are in need of prompt clean up (can't do flour all over the kitchen!) and those that make life more interesting, more fun, and in this case, much more mouth watering!

Sticky Grilled Smoked Sausage
1 lb. smoked sausage
1/3 c. barbecue sauce
1/4 c. packed brown sugar
3 TBS cider vinegar

Cut sausage into 4-5 inch pieces and slice lengthwise. In a small bowl combine barbecue sauce, sugar and vinegar. Whisk well. Preheat grill to high. Spray well with cooking spray. Brush sausage with glaze. Place on grill. Once seared, flip, baste again, and turn heat down to medium. Continue cooking and basting for about 10 minutes, turning often. *NOTE* Be careful! These will burn very easily. We like some "char" marks but they will turn black if you aren't watching!

Shared on The Country Cook July 12, 2013

Sausage at Very Good Recipes
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I will be the first person to admit, I'm not a fan of messy things. Sure, there is no way to eat things like barbecued ribs or corn on the cob without making a total mess of yourself, but for the most part, I haven't always been a person who is okay with a mess.

In fact, I'm pretty sure I had one of the cleanest babies on the face of the planet. Yep, I was the mom who was constantly busting out the handi-wipes to clean his face and hands. I'm the one that kept a wet rag beside us during high chair feeding to promptly clean up any spills. Yeah, so I was a little OCD about it. It's okay though. I accept about myself.

But as he's gotten a little older, I've accepted the fact he is a boy and will spend 99% of his life dirty, in one way or another. And honestly, I'm pretty okay with it. I don't mind it as much as he was a baby. Maybe part of it was the whole "trying to be the perfect 1st time mommy, with the baby who always looks neat and tidy" syndrome I was suffering from. Whatever it was, I'm glad it has eased up a tad, because with this boy...who is all boy...I would be driving myself crazy at this point trying to keep him clean!

Like the ribs and corn mentioned above, this dish is one that even though it's eaten with a knife and fork, you're going to get a little sticky, a little messy eating it. But I guarantee it's totally worth it! I came up with when I had laid out smoked sausage for supper, not sure what I was going to do with it. Then I decided I would grill it and because of that, it needed a yummy sauce to be basted in. This makes for something sweet, tangy, sticky...and absolutely delicious.

I've accepted that I'm never going to be totally okay with messes in my life. But I've learned which ones are in need of prompt clean up (can't do flour all over the kitchen!) and those that make life more interesting, more fun, and in this case, much more mouth watering!

Sticky Grilled Smoked Sausage
1 lb. smoked sausage
1/3 c. barbecue sauce
1/4 c. packed brown sugar
3 TBS cider vinegar

Cut sausage into 4-5 inch pieces and slice lengthwise. In a small bowl combine barbecue sauce, sugar and vinegar. Whisk well. Preheat grill to high. Spray well with cooking spray. Brush sausage with glaze. Place on grill. Once seared, flip, baste again, and turn heat down to medium. Continue cooking and basting for about 10 minutes, turning often. *NOTE* Be careful! These will burn very easily. We like some "char" marks but they will turn black if you aren't watching!

Shared on The Country Cook July 12, 2013

Sausage at Very Good Recipes
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In My Own Backyard {A Review of Best Boy & Co.}

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

Pin It

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

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Crock Pot Barbecue

I think we all have guilty pleasures when it comes to food, and I also believe as long as you satisfy them in moderation, they are perfectly healthy and okay to indulge in. Plus, since we all know we have them, I don't think we should ever, ever judge someone else's. That being said, I'm going to share one of mine with you. (Actually I think I've told you this before, but with so many new readers every single day, I'll take the chance of repeating myself.)

McDonald's. Yes, when it comes to things I crave that aren't good for me...mine include those golden arches. I can't help myself. From sandwiches to the fries to the breakfast menu, sometimes I just have to have it. And one of my favorite times of the year is when they roll out the red carpet for one of their most famous sandwiches...the "McRib". I know it's not true barbecue, but I don't care. I love the flavor, the bun, the sauce...yum yum yum! 

So when I decided to try another "pulled" barbecue recipe in the slow cooker, I wanted to base it on this naughty sandwich. I figured I would use chicken instead of pork, making myself feel better about eating more than one. But I was sure to include the onions and the pickles, two signatures from the McRib. As this cooks, the onions cook down until they are soft, tender and compliment the meat perfectly. 

This is a great dish for summer, the official barbecue season. But also because you don't have to heat up the house to make it since the Crock Pot does all the work for you! Plus, if you're having a backyard or pool party, make sliders for the perfect barbecue finger food. 

Whatever your foodie guilty pleasures are, I salute them! Everyone needs to treat themselves now and again, and food is all about joy, no matter how bad it might be!

Crock Pot Pulled Barbecue Chicken

1 medium onion, sliced thin

3 skinless, boneless chicken breasts

1 (19 oz.) bottle barbecue sauce

Garlic Salt to taste

Montreal Chicken Seasoning to taste

Salt and Pepper to taste

Buns

Sliced Pickles

Place onions in bottom of Crock Pot. Season both sides of chicken with all seasonings. Place on top of onions. Pour barbecue sauce over, and spread to coat. Cook on HIGH 1 hour. Reduce heat to LOW and cook 3 hours, stirring occasionally   Remove chicken and pull apart with two forks. Place back in Crock Pot and stir to combine. Cook on LOW 1 additional hour. Serve on buns with sliced pickles, if desired.

Shared on Make Ahead Meals May 20, 2013
Shared on Mandy's Recipe Box May 21, 2013
Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

Chicken at Very Good Recipes
Pin It

I think we all have guilty pleasures when it comes to food, and I also believe as long as you satisfy them in moderation, they are perfectly healthy and okay to indulge in. Plus, since we all know we have them, I don't think we should ever, ever judge someone else's. That being said, I'm going to share one of mine with you. (Actually I think I've told you this before, but with so many new readers every single day, I'll take the chance of repeating myself.)

McDonald's. Yes, when it comes to things I crave that aren't good for me...mine include those golden arches. I can't help myself. From sandwiches to the fries to the breakfast menu, sometimes I just have to have it. And one of my favorite times of the year is when they roll out the red carpet for one of their most famous sandwiches...the "McRib". I know it's not true barbecue, but I don't care. I love the flavor, the bun, the sauce...yum yum yum! 

So when I decided to try another "pulled" barbecue recipe in the slow cooker, I wanted to base it on this naughty sandwich. I figured I would use chicken instead of pork, making myself feel better about eating more than one. But I was sure to include the onions and the pickles, two signatures from the McRib. As this cooks, the onions cook down until they are soft, tender and compliment the meat perfectly. 

This is a great dish for summer, the official barbecue season. But also because you don't have to heat up the house to make it since the Crock Pot does all the work for you! Plus, if you're having a backyard or pool party, make sliders for the perfect barbecue finger food. 

Whatever your foodie guilty pleasures are, I salute them! Everyone needs to treat themselves now and again, and food is all about joy, no matter how bad it might be!

Crock Pot Pulled Barbecue Chicken

1 medium onion, sliced thin

3 skinless, boneless chicken breasts

1 (19 oz.) bottle barbecue sauce

Garlic Salt to taste

Montreal Chicken Seasoning to taste

Salt and Pepper to taste

Buns

Sliced Pickles

Place onions in bottom of Crock Pot. Season both sides of chicken with all seasonings. Place on top of onions. Pour barbecue sauce over, and spread to coat. Cook on HIGH 1 hour. Reduce heat to LOW and cook 3 hours, stirring occasionally   Remove chicken and pull apart with two forks. Place back in Crock Pot and stir to combine. Cook on LOW 1 additional hour. Serve on buns with sliced pickles, if desired.

Shared on Make Ahead Meals May 20, 2013
Shared on Mandy's Recipe Box May 21, 2013
Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

Chicken at Very Good Recipes
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Spring Break Barbecue

The first week of April was our Spring Break, and I have to admit, I was worried it wouldn't really feel like "spring" at all. Thankfully though, the sun came out, and it warmed up nicely...a couple days very nicely!

And by end of that week, with the warm sunshine on my face, the capri pants on my legs, flip flops on my feet and sun staying out until past 7:30 pm, I was ready to barbecue! Plus, my oven was still on the fritz, so it was good timing!

I will pretty much eat anything you slather in barbecue sauce. I'm not picky. Cooked over an open flame, covered in a sweet, smoky sauce...just the thought makes me drool. There are so many options when it comes to barbecue sauce, but for me, I want great flavor, not a lot of heat, and a good mix of sweet and savory; and this is the perfect combination of both. I chose to use it with chicken, but honestly, it would be delicious on pork or beef too. Heck, mix it with some ground beef, and make some of my Barbecue Burgers, another one of our summer time favorites. I guarantee whatever meat you choose to use it with, your family and your guests are going to love every bite.

If you enjoy a good barbecue like we do, be sure to save this for when the time comes. Or, join us in starting the season now, no matter what the weather is doing!

Jack Daniels Chicken
1 3-4 lb. whole chicken, cut into 8 pieces (skin left on)
1/2 c. canola oil
2 TBS grill seasoning
Salt and Pepper to taste

Sauce: From About.com
1/2-3/4 c. Jack Daniels, or to taste
1/2 c. onion, chopped
4 cloves garlic, minced
2 c. ketchup
1/3 c. vinegar
3 TBS Worcestershire sauce1/2 c. brown sugar, firmly packed
3/4 c. molasses
1/2 tsp. pepper
1/2 TBS salt
1/4 c. tomato paste
1 tsp. Liquid Smoke
1/2 tsp. Tabasco sauce, or to taste

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

In a large bowl combine chicken, oil, grill seasoning, salt and pepper. Allow to sit at room temperature about 20 minutes. Preheat grill to high. Spray with cooking spray well. Sear chicken on each side for 2 minutes. Reduce heat to medium and continue cooking for about 25 minutes turning every 3-4 minutes to crisp both sides. Baste with barbecue sauce and continue cooking for 6-7 minutes, turning often and re-basting.

Shared on The Country Cook Apr. 26, 2013
Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013

Chicken at Very Good Recipes
Pin It

The first week of April was our Spring Break, and I have to admit, I was worried it wouldn't really feel like "spring" at all. Thankfully though, the sun came out, and it warmed up nicely...a couple days very nicely!

And by end of that week, with the warm sunshine on my face, the capri pants on my legs, flip flops on my feet and sun staying out until past 7:30 pm, I was ready to barbecue! Plus, my oven was still on the fritz, so it was good timing!

I will pretty much eat anything you slather in barbecue sauce. I'm not picky. Cooked over an open flame, covered in a sweet, smoky sauce...just the thought makes me drool. There are so many options when it comes to barbecue sauce, but for me, I want great flavor, not a lot of heat, and a good mix of sweet and savory; and this is the perfect combination of both. I chose to use it with chicken, but honestly, it would be delicious on pork or beef too. Heck, mix it with some ground beef, and make some of my Barbecue Burgers, another one of our summer time favorites. I guarantee whatever meat you choose to use it with, your family and your guests are going to love every bite.

If you enjoy a good barbecue like we do, be sure to save this for when the time comes. Or, join us in starting the season now, no matter what the weather is doing!

Jack Daniels Chicken
1 3-4 lb. whole chicken, cut into 8 pieces (skin left on)
1/2 c. canola oil
2 TBS grill seasoning
Salt and Pepper to taste

Sauce: From About.com
1/2-3/4 c. Jack Daniels, or to taste
1/2 c. onion, chopped
4 cloves garlic, minced
2 c. ketchup
1/3 c. vinegar
3 TBS Worcestershire sauce1/2 c. brown sugar, firmly packed
3/4 c. molasses
1/2 tsp. pepper
1/2 TBS salt
1/4 c. tomato paste
1 tsp. Liquid Smoke
1/2 tsp. Tabasco sauce, or to taste

Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.

In a large bowl combine chicken, oil, grill seasoning, salt and pepper. Allow to sit at room temperature about 20 minutes. Preheat grill to high. Spray with cooking spray well. Sear chicken on each side for 2 minutes. Reduce heat to medium and continue cooking for about 25 minutes turning every 3-4 minutes to crisp both sides. Baste with barbecue sauce and continue cooking for 6-7 minutes, turning often and re-basting.

Shared on The Country Cook Apr. 26, 2013
Shared on Make Ahead Meals Apr. 29, 2013
Shared on Mandy's Recipe Box Apr. 30, 2013

Chicken at Very Good Recipes
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reade more... Résuméabuiyad