Jul 30, 2013 | Mains, Recipe
Served at Berries and BarBQ Wine Trail 2013 Pulled Pork (Prepare the day before serving) 1 Turkey size cooking bag 1 Pork Butt (15-18 lbs.) 1 Large metal baking pan (14 x 20) 2 Tbsp Onion Powder 1 Tbsp Garlic Powder 1 Tbsp Paprika 1 can whole Cranberry Sauce 1 bottle...Jul 30, 2013 | Mains, Recipe
Served at the Berries and BarBQ Wine Trail Marinade For every one part of beer (we recommend Gruhlke’s Wheat), use two parts of your favorite Italian Dressing. Add 1-2 Tablespoons Worcestershire sauce. Marinate meat for a minimum of two hours in plastic Ziploc bag...Jun 10, 2013 | Appetizers, Mains, Recipe
Served at the Wild Card Wine Trail 2013 To make your slider, one can either lightly smoke a slab of pork belly or bacon or use a fresh slab for the slider. Season the slab to your taste, (I used pepper, garlic powder and Cajun rub) then cut the slab into ½ in to ¾ in...Apr 8, 2013 | Mains, Recipe, Soups
Served at the 2013 Chocolate Wine Trail Cincinnati Spice Blend: 2 tablespoons chili powder 2 teaspoons sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon garlic powder 1 Tablespoon cocoa powder 1 teaspoon salt 1 1/2 pounds ground beef 1 cup chopped onions 2 cups tomato...Nov 24, 2012 | Mains, Recipe, Soups
Served at the 2012 Holiday Fare Wine Trail This recipe will serve everyone at your next winter time party. Split ingredients between pots to achieve total volume if a single large pot is not available. It can be prepared a day or two ahead of time and can be...Nov 23, 2012 | Mains, Recipe, Soups
Served at the 2012 Holiday Fare Wine Trail 5 lbs. lean beef cubed (rump, inside round, bottom round) 1 lb shallots, peeled 4-6 garlic cloves, peeled and chopped 1 bunch fresh thyme or 4 tablespoons dried thyme 4 bay leaves, crumbled 1 bottle dry red wine (Star...
