Big Rob’s BBQ Sauce

This sauce was made for pulled pork but works great on poultry as well.  It’s on the sweet side.

Ingredients:

1 Medium to Large Onion, Chopped
2 Cloves Garlic, Minced
2 TBS Vegetable Oil
1½ Cups Ketchup
½ Cup Brown Sugar

3 TBSP Bourbon
1 Tsp. Liquid Smoke
3 TBSP Apple–Cider Vinegar
½ TSP Dry Mustard
2 TBSP Hot Pepper Sauce (Not Tabasco)

Directions:

1. Simmer Onion, Garlic, Oil, and ½ of Hot Sauce in a medium saucepan until onion is soft.

Ingredients
1 Lb. Bacon Finely Diced                                                                        Spice Mix:

1 Lb. Ground Pork                                                                                  25% White Pepper
1-2 Lbs. Ground Venison (Substitute 1lb Ground Veal)                           50 % Cayenne Pepper
1-2 Lbs. Venison ½” Cubed (Substitute ½” Cubed Stew Meat)
2 Large Onions
1 Large Red Pepper
1 Large Green Pepper
4 Large Cloves Fresh Garlic-Minced
4 Stalks of Celery-Chopped
8 15 ½ oz. Cans of Beans (2 cans each of 4 different types)
2 28 oz. Cans of Crushed Tomatoes
4 6-8 oz. Cans of Tomato Sauce
4 Tbsp Tabasco Sauce
4 Tbsp Worst shire Sauce
10 Tbsp Chili Powder
1 Tbsp Black Pepper
3 Tbsp White Pepper
1 Tbsp Dry Mustard
5 Tbsp Cayenne Pepper
3 Dark Beers (NOT OPTIONAL)
4 Large Fresh Jalapeño / Habanera or Chili Peppers (Chopped w/ seeds)

Directions:
NOTE 1. Use a TALL Large Pot. Not a low, wide pot.

NOTE 2. Once you add the beans…DO NOT STIR THE CHILI.
You must “PULL THE CHILI”
Pulling the Chili is to take the spoon and slide it down the side of the pot and pull the mixture up and towards the center, going around the pot. This is done for two reasons. First, It doesn’t break up the beans as they cook. Second, when you simmer the Chili, there is always a small amount on the bottom of the pot that will burn, and you want the burnt chili to remain stuck to the bottom of the pot so it doesn’t contaminate the good chili. Therefore DO NOT scrape the bottom of the pot with the spoon.

1. Sauté all meat except Bacon until no longer pink.
2. Drain ½ the fat only.
3. Add Bacon, Onion, Garlic, Celery, Red, and Green Peppers.
4. Sauté until Vegetables are Soft.
5. Add all remaining ingredients, except 1 beer.
6. Bring to simmer Pulling Frequently
7. Simmer at Least 2 Hours (4-6 Hours at a very low simmer is best)
Add spice mix as you simmer to taste
Pull The Chili Frequently
Do not Scrape Bottom of The pot.
Enjoy the last Beer
Sing a verse of Amazing Grace at least once into the pot as you Pull Chili.
8. When Done…serve over rice, garnish with Shredded Cheddar Cheese.

Big Rob’s Skillet Corn Bread

Soft and moist like the back seat of a 67 Convertible in the rain.

Ingredients:
1 ¾ Cups Cornmeal
¼ Cups Flour
1/3 Cups Sugar
½ Tsp. Baking Powder
¾ Tsp. Salt
½ Tsp. Baking Soda
2 Eggs
1 ½ Cups Buttermilk
1 Stick of Butter

Directions:
1. Put Stick of Butter in a 9-12 inch Cast Iron Skillet, Place in cold oven.
2. Preheat to 400 Degrees.
3. Mix Dry Ingredients.
4. Beat Egg with Buttermilk.
5. Thoroughly Combine dry and wet ingredients.

By this time the oven should be up to temp and butter melted.

6. Remove skillet from oven, and swirl butter to coat skillet.
7. Pour excess butter out of skillet into cornbread batter.
8. Mix the melted butter into the cornbread batter.
9. Pour cornbread batter back into the hot buttered skillet.
10. Place back in 400 degree oven 25-30 minutes until golden brown

Southern Sweet Tea

Ingredients:
Gallon size tea bag or 13 individual bags.

Directions:
1.   Fill pot with 1-2 quarts of water.