Best Pulled Pork Sandwiches EVER! A Super Bowl Special!

best pulled pork sandwiches everIt’s that time of year and to me, Super Bowl means pulled pork sandwiches and a large batch of Oven Baked Chicken Wings…and oh yeah…almost forgot…an amazing football game (No Giants ’cause they sucked this year but I think it’s going to be a great game…Love Mahomes). I’m reprising this post (as I do every year about this time) because this is a great recipe for a Super Bowl party…slow-cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw.┬áThe best thing about this pork recipe is it’s done in a slow cooker, so a lot of the cooking is hands-off, and it makes a ton of sandwiches for the party. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap, stick in a freezer bag and freeze them. When you get that irresistible craving for a pulled pork sandwich, just pop one in the microwave for about 60 seconds, top it with some bbq sauce (I love Bullseye Original Flavor), put it in a lightly steamed bun, slap on some coleslaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana! It also works great in tacos, quesadillas and as a topping for nachos. And, if you still have room for dessert, you just gotta try these incredible Chocolate Chip Cookies…it’s the hand-chopped chocolate that sets them apart and makes them THE BEST!

Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.

And just click Read More for this fantastic recipe!

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Super Bowl Oven Baked Chicken Wings

Buffalo Chicken WingsOnce again, It’s time for the annual repost of this great Super Bowl Oven Baked Chicken Wings Recipe (actually this is a much better version with updated recipe tips)…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, but there is a not-so-secret way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor……just bake them in the oven.

But there are REAL SECRETS to making incredibly delicious Oven Baked Buffalo Wings, and here they are :

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