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Nick's Homemade BBQ Sauce (for those feeling adventurous) 

10 lbs plumb tomatoes preferred but, Beefsteak or other tomatoes are fine
4 tbls Vegetable oil
2 large onions chopped
2 cups chopped celery/or carrots or both (Carrots make a sweeter sauce)
4 cloves of garlic 
1 tbls Ground Chipotle chili Powder (For Smokier Sauce /or Regular Chili powder
1 tbls Paprika
1 tsp smoked paprika
1 tsp ground cumin
1 tbls Salt
1 tsp black pepper
1/2 tsp cayenne
1 tsp Dry Mustard
1 and 1/2 cups Vinegar(Apple Cider,White,or Red Wine )
1Cup Dark Brown Sugar
1/2  cup Molasses or Honey

Score tomatoes from top to bottom in quarters place in boiling water a few at a time. When you see skin peeling away from the tomato remove from water and let cool on a platter. When cool peel off skin and place tomatoes in a blender and puree.

In a big pot put Vegetable oil Onions ,garlic and carrot or celery and fry for a few minutes until onion becomes translucent.
Add Chili Powder,Paprika,Smoked Paprika,Cumin,salt,pepper,cayenne,dry mustard. Add the vinegar Brown sugar and molasses. Stir and let simmer for a few minutes then add the tomato puree.
Let cook down for about 3 hours or until most of the water has cooked off and you have a thick sauce.
Let cool and put into blender to make a smooth BBQ sauce.

If you are canning the sauce. Bring the sauce back to a boil. Place in jars and follow procedure for canning.

    1.    PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
    2.    LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    3.    PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nick's BBQ Dry Rub

Makes about 1 cup
2 Tbls Salt
2 Tbls Sugar
2 Tbls Brown Sugar
2 Tbls Ground Cumin
2 Tbls Chili Powder
2 Tbls Black Pepper
1 Tbls Cayenne
4 Tbls Paprika

Mix Well  

Nicks Slow Cooked Pulled Pork Sandwiches


1 - 4 lb Pork Butt
        3 tablespoon Vegetable Oil

        1 cup Nicks BBQ sauce or whatever BBQ sauce you like 
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light/or dark   brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, chopped
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Rub Pork Butt all over with Dry Rub.
Put 2 tbls. vegetable oil in frying pan and fry pork butt on all sides. 
Pour remaining 1 Tbls. vegetable oil into the bottom of a slow cooker. After Frying Pork Butt on all sides place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork and cole slaw onto the toasted buns.

Cole Slaw

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
1 teaspoon ride /fresh thyme
1 teaspoon paprika
Salt and freshly ground pepper

Grilled Corn Juliette

4 Ears of Corn Cleaned
Olive oil
Salt PepperT to taste
4 tbls of Good quality Mayonnaise
4 -5 tbls  grated Parmesan or Pecorino Romano cheese.
Take fresh ears of corn,clean and place on platter.
Drizzle with olive oil sprinkle salt and ground black pepper to taste.
Grill until kernels turn brown in spots on all sides.
Remove from grill and let cool.
Place corn on pieces of Tin Foil.
Spread 1 tbls of Mayonnaise on each ear.
Put 1 heaping tbls of the grated cheese on each ear making the cheese stick to all sides.
Wrap tin foil around each ear and place back on the grill turning once or twice for about 10 minutes.(Can also be place in oven at 400 degrees for about 10 minutes till cheese melts).
Unwrap Eat!!

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