8 Ripe Tomatoes
1 Green Pepper
1 Red Pepper
1 Cucumber
1/4 cup olive oil
dash of vinegar
dash of salt
dash of pepper
1 to 2 cup Tallywaggers

Finely chop tomatoes, peppers and cucumber.

Add Tallywaggers and water to taste.

Garnish with sliced cucumbers

Serve Cold

Add to chilie
Add to baked beans

MAMA'S MEATLOAF

• 1 LB Ground chuck
• 1 LB Ground Pork
• 2 cups toasted bread cubes
• one chopped onion
• one egg
• 1/2 cup TALLYWAGGERS BBQ SAUCE
• 5 or 6 pitted chopped prunes

2 cups dried navy beans soaked overnight, scalded the next morning, and drained

1/2 lb slashed salt pork
one onion quartered
1/2 cup molasses
1/2 cup maple syrup
1 tsp white pepper
1 tbs dry mustard
1/3 cup TALLYWAGGERS BBQ SAUCE

combine in a #2 bean pot, pork and onion on the bottom, cover with hot water, and cook at 225 degrees 7 hours or until tender.

5 lbs chicken wing pieces
1 cup Tallywaggers BBQ Sauce
1 cup white vinegar
1 stick butter
1 cup Cholula Hot Sauce

Marinate the chicken wings in the combines Tallywaggers BBQ Sauce and white vinegar for about 4 hours.  Remove from marinade.  Discard marinade.

Roast wings in a single layer in a hot oven (450 degrees) until well browned, but not burnt, about 35 minutes.  Remove from oven.

Melt butter and stir in hot sauce.
Pour over the wings and enjoy!

Lightly toasted english muffins covered with TALLYWAGGERS BBQ SAUCE, topped with mozerella cheese and broiled.

Marinate pork chops one hour refridgerated in Tallywaggers BBQ Sauce then grill or bake till done!

Shopping list:

Pork butts or shoulder, bone in or bone out
Olive oil
Rub spice mixture
Your favorite BBQ sauce (Tallywaggers!!)

Smoker
Charwood (real lump charcoal)
Wood chunks for Smoking flavor

Meat thermometer
Pulling gloves

½ cup celery seed
½ cup paprika
3 whole nutmegs
¼ cup chili powder
¼ cup garlic powder
1 tbs. marjoram
½ cup kosher salt
1 cups brown sugar
¼ cup pepper
5 chipotles
5 bay leaves
½ cup cumin
½ cup coriander

Instructions: Grind everything to a powder and mix thoroughly

**(this is only a suggestion. Use your imagination and throw together what you think tastes great, i.e. more salt, less sugar, mustard, ginger, etc.)


The Meat:

The shoulder contains two cuts. Pork butt (also called boneless Boston butt) comes from the front of the pig, near the neck; the picnic shoulder lies directly below the pork butt. Pork butt contains more fat than the picnic shoulder and therefore has a better texture and moisture content.

As the pork cooks, the fat slowly melts and drips through the meat, tenderizing and basting it, filling it with flavor. Pork butt should not be trimmed at all before cooking and start cooking with the fat side up.

BBQ pork depends on slow heat. I you cook pork butt too quickly, your barbecue will be tough and fatty. Slowly rendered fat is what make the pork tender and juicy. Keep the temperature as close to 200°F as possible. When the internal temperature reaches 155°F, it is done.

Other cuts of meat that can be used are beef brisket, pork ribs, beef ribs, chicken, duck, turkey, sausage, salmon, trout, and, just about anything!

The Marinade:

The Marinade (rub) is typically a dry rub that is rubbed into the meat about 24 hours before cooking. The rub helps flavor, color, and tenderize the meat. The combination of ingredients is limited only by the imagination. Many ready-made products work well, however, the freshness of the ingredients is sometimes questionable.

Wet Marinades are also used and can permeate the meat with intense flavors. The choice of marinade is again limited by imagination. Tallywaggers BBQ sauce tends to be an excellent marinade for pork and chicken. Wet marinades are best used by placing the marinade and meat in a zip lock bag, press all the air out, seal, and squish around with your hands to be sure all the meat is covered. Allow about 24 refrigerated hours for the marinade to work.
Cooking the Pork:

Barbecued pork depends on slow heat. If you cook pork butt too quickly, your BBQ will be tough and fatty. Slowly rendered fat is what makes the pork tender and juicy.

While pork BBQ is traditionally done over smoldering ashes, you can cook great barbecued pork in an oven, in a smoker, or on a gas or charcoal grill. For the oven, smoker, or gas grill, just heat is to 200° F. If you are cooking the pork on a wood or charwood grill, you will need to tend the fire.

Build a gentle fire. You want to build a slow fire, one that will let the pork cook for seven hours or more. I start with some natural charwood and then throw in some wood to create smoke and flavor. Hickory adds excellent flavor, but it burns at a high heat so soak it for a slower burn. Try to keep the heat at a steady 200°F. You may wish to baste the meat after the first three hours or so with a sauce, vinegar, apple juice, etc. every 30 – 60 minutes and more often after six hours. Do not open the lid, except to baste. Each time the lid is opened, heat escapes, and the process will take longer and toughen the meat. After about seven hours, check the temperature of the meat with the meat thermometer. When the internal temperature reached about 155°, the meat is done. Remove from the cooker, cover, and let rest for about 20 minutes before ‘pulling’. A good rule of thumb is 2 hours per pound, but check with a thermometer.


Pulling the Pork:

The pork is done when is can be ‘pulled’ off the bone, or pulled apart into strands. I usually test it by taking my finger and sticking it into the butt. If my finger sinks, it is done. If there is any resistance, I give it another half-hour or so. You may chop the pork into bits and pieces, but I think that it will stay a little juicier if left in strands.

To pull the pork you will need to wear gloves to protect your hands from the hot meat, and provide a certain degree of sanitation to the product. First, break the section of meat from each other and discard the bone and any large portions of fat that are left. You will note that if done properly, there will not be much fat left. After the meat is sectioned, pull the fibers into small bite sized pieces, again discarding the smaller pieces of fat that you find. I like to take some of the sauce and mix it with the meat. Not too much because you want the full flavor of the pork to be present. The black ends of the pieces of pork are delicacies and are called the ‘burnt ends’.



Pulling vs. slicing:

Some have been know to slice the pork. To me, there is no contest between sliced and pulled pork. Good pork barbecue, whether in eastern North Carolina, western Tennessee, or the South Carolina Low country, should taste like what it is: juicy meat that is so tender is can be pulled from the bone.

Sinewy cuts of meat like picnic shoulder and Boston butt cook to a velvety softness over the proper heat. Why on earth would you slice it? With all the fat rendered out of the meat, it falls apart in stringy hunks that are made for pulling. Once pulled, you can chop the meat as chunky or fine as you want it.