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Archive for the ‘Rolls/Biscuits’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.
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Makes 4 servings

  • 1/2 cup sliced onions
  • 1/2 cup green pepper strips
  • 1 tbsp oil
  • 4 small boneless skinless chicken breast halves (1 lb)
  • 1/3 cup barbecue sauce
  • 4 Mozzarella cheese slices
  • 4 kaiser rolls, split, grilled
  1. Preheat grill to medium-high heat.  Cook and stir onions and peppers in hot oil in large skillet on medium heat 5 minutes or until tender; cover.  Set aside; keep warm. 
  2. Grill chicken 8 minutes; turn over.  Brush with barbecue sauce.  Grill an additional 7-9 minutes or until chicken is cooked through (170°F), turning occasionally and brushing with the remaining barbecue sauce. 
  3. Fill rolls with chicken; top with cheese slices, onions and peppers. 

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Serves 10

  • 2 cups sifted all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 8 tbsp (1 stick) butter, softened
  • 3/4 cup sugar
  • 1 tsp cinnamon
  •  1 cup milk (optional)
  1. Preheat oven to 400°F.  Lightly grease a 9″ round baking pan. 
  2. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.  Stir in vegetable oil.  Add buttermilk and stir just until blended. 
  3. Knead the dough on a lightly floured surface until smooth.  Roll dough into a 15×8″ rectangle. 
  4. Spread butter over the dough.  Combine sugar and cinnamon in a small bowl and mix well.  Sprinkle over butter.  Roll up rectangle, jelly-roll fashion, starting from one long side.  Pinch seam to seal. 
  5. Cut the roll into 1 1/2″ slices.  Arrange the slices, cut side up, in prepared baking pan.  Bake until lightly browned, 15-2 minutes.  Remove from oven.  Pour milk over the top, if desired.  Serve hot. 

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Make 10-12 servings

  • 1 beef brisket (about 3 lbs)
  • 2 cups apple cider, divided
  • 1 head garlic, cloves separated, crushed and peeled
  • 2 tbsp whole peppercorns
  • 2 tbsp dried thyme or 1/2 cup chopped fresh thyme
  • 1 tbsp mustard seed
  • 1 tbsp Cajun seasoning
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp celery seed
  • 1-4 whole cloves
  • 1 bottle (12 oz) dark beer
  • 10-12 sourdough sandwich rolls, halved (optional)
  1. Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, allspice, cumin, celery seed and cloves in Ziploc.  Seal bag; marinate in refrigerator overnight.
  2. Place brisket and marinade in slow cooker.  Add remaining 1 1/2 cups apple cider and beer. 
  3. Cover; cook on LOW 10 hours or until brisket is tender.  Strain sauce; drizzle over meat.  Slice brisket and place on sandwich rolls, if desired.

Tip: Top sandwiches with prepared mustard or horseradish sauce.

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Makes 10 servings

  • 1 small apple, chopped
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 (10 count) can biscuits
  • 1/3 cup butter or margarine, melted
  1. Preheat oven to 375°F.  Grease an 8-inch square baking dish.  Layer apple over bottom of prepared dish.
  2. Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix well.
  3. Separate biscuits.  Coat biscuits on all sides in brown sugar mixture.
  4. Arrange biscuits over apple in baking dish.  Sprinkle any remaining brown sugar over biscuits.  Drizzle with butter.  Bake until buns are golden, about 25 minutes.  Serve buns apple-side up. 

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