Aug 3, 2015 | Appetizers, Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail Ingredients: 8 lb. Boston Butt Blues Hog Tennessee Red BBQ Sauce Blues Hog Dry Rub 1 stick butter 1 cup brown sugar Olive oil Green chives, sliced for garnish Pulled Pork: Rub generously with Blues Hog Dry Rub,...Jul 31, 2015 | Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail Tandoori Grilled Chicken Use even amounts of the following spices (I used ¼ cup of each spice for 15 lbs of boneless skinless Chicken Thighs): Ground Coriander, Ground Cumin, Ground Turmeric Garam Masala, Smoked...Jul 28, 2015 | Drinks, Recipe
Served at the 2015 Berries & BarBQ Wine Trail A delicious twist on a classic Margarita 3 bottles Adam Puchta Vignoles (the blue bottle) 1 liter Master Mixes Margarita Mix (contains no alcohol) 3 oz Gran Marnier Mix ingredients in a large serving...Jul 28, 2015 | Appetizers, Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail 3-4 pound pork shoulder Salt and pepper 1 Tablespoon oregano 2 teaspoons cumin 2 Tablespoons olive oil Apple cider vinegar Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225°...May 11, 2015 | Drinks, Recipe, Salads
Served at the 2015 Wild Bacon Wine Trail BLT Salad 2 cups iceberg lettuce, chopped small 2 cups leaf lettuce, chopped small 1 pint grape tomatoes, quartered 4 slices bacon, fried and crumbled 1 cup sweet corn 1 avocado, peeled and chopped 4 oz. feta cheese, crumbled 1...May 11, 2015 | Appetizers, Mains, Recipe
Served at the 2015 Wild Bacon Wine Trail 4 cups cubed rustic bread 4 scallions sliced, white & green 1 ½ cups asparagus, cut into small pieces 4-6 slices bacon, baked. Save drippings! 10 eggs beaten 1 ½ cups whole milk ½ cup half & half ½ cup Parmesan cheese,...
