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...Jul 30, 2013 | Recipe, Soups
Served at the Wild Card Wine Trail 2013 6 strips bacon, diced ¾ cup diced celery (optional) 1 small onion, diced 1 cup diced uncooked potato 1 cup water 1 cup ½ & ½ dairy cream 1 can (14 ¾ oz) cream style corn ½ teaspoon seasoned salt ¼ teaspoon garlic powder 1/8...Jun 14, 2013 | Recipe, Sides
Served at the 2013 Wild Card (Bacon) Wine Trail 1 lb. peppered bacon, diced 3 heads red cabbage, shredded 1 1/2 cup red wine vinegar 1 1/2 cup water 1 cup sugar 3 red delicious apples, diced 1. In medium stock pot, render bacon until crisp and remove from pot. ...Jun 14, 2013 | Recipe, Soups
Served at the Wild Card (Bacon) Wine Trail 2013 1 lb. unsalted butter 1 1/2 cup flour 2 quarts heavy cream 1 Tbsp. lobster base or 3 cups seafood stock 8 oz. crab meat 8 oz. (60/70) shrimp, peeled, deveined and drained Mussels optional 8 oz. clams in juice, chopped 1...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...
