What to do with Blueberries

We picked Blueberries today, as something fun to do, and to fulfill our photo challenge for today "fresh fruit." We ended up with almost 4 pounds of blueberries, and after giving some to the neighbors, and my mother I had plenty to try a recipe I saw for Blueberry-Balsamic Barbecue Sauce. I have a love of Balsamic vinegar so this seemed right up my alley.  Mot to mention I'm gonna make a pork loin for dinner tonight that I can use this on!!!  But you gotta start somewhere so we are starting today with the barbecue sauce.

Blueberries, and Balsamic Vinegar

Sugar, Salt, and minced garlic instead of powdered garlic like the recipe calls for...I never follow a recipe exactly.

and Ketchup, which I hope to be able to make myself in the future.

I also added Molasses, butter, and chili powder.  I was working so fast I didn't get a shot of blending the sauce in the blender after cooking it for 15 minutes.  Nor did I get a shot of putting it into a canning jar...oh well...on to making the pork lion!!!!

This recipe is for cooking a pork loin on a BBQ grill. You get the grill nice and hot and get some good color on the outside...

Then turn the grill down and cook it for an hour using indirect heat.  Internal temperature should reach 160 to make it safe to eat.

Once it almost reaches temperature brush the outside with the Blueberry BBQ sauce and let it continue to cook and caramelize.  The loin needs to rest 15 minutes before slicing it so the juices don't run out.  Serve with potatoes and veggies and enjoy!

Honestly I will make the pork loin again and again, watching it better next time...however, I'm not 100% sold on the blueberry BBQ sauce...not that it was bad, just not what I am used to.

It's an all day thing

Pork was on sale yesterday, so I got a nice big roast, and  I remembered making a delicious BBQ roast years ago so I dug out the recipe.  Low and Slow BBQ Pork Roast is a delicious alternative to a crock pot meal, although it does use the oven...today I don't care.

Preheat the oven to 250

Gather the spices and the roast

Get the rub measured out, and the mixed together, set it aside and deal with the meat

I rinsed my pork roast and patted it dry before putting it on foil and covering it with the rub

Wrap it tightly with foil, adding as much as needed to make it tight and "leak proof" you want the juices to stay inside.

This next step takes hours, so set a timer for 4 or 5 hours and walk away to do something else...

Once the timer has gone off, you are ready for the next step towards dinner! Remove the roast from the oven and make a slit in the top so you can drain the liquid.

Bump up the temperature to 350.

Get out your favorite BBQ sauce

And spread it on top of the roast!

Put it back in the oven and continue cooking for another hour and a half, checking to make sure the top isn't getting too dark (if this happens, put foil over the opening.)

Let it rest a bit while you are pulling the rest of dinner together!  We are having scalloped potatoes and green beans with ours!

Enjoy!

Sloppy Chicken

Today is a day for experimenting in the kitchen! After my earlier success I decided to push farther and make black pepper and molasses pulled chicken sandwiches. Click here for recipe.  It's an easy recipe, and a quick enough meal.  There is only my DH and I, so I only used two thawed chicken breasts, but this recipe could be doubled, or tripled for a party or office gathering.

Mix the 9 sauce ingredients together in a sauce pan and bring to a boil.

Add the chicken and stir

 Cover and reduce the heat to medium low and cook for 20-25 minutes until the chicken is cooked and tender.

Shred it by hand, or dump into a stand mixer and "mix" on low until the meat is shredded, yes this really works and is sooo much easier than doing it by hand.  although today I did it by hand...

Scoop onto a bun and enjoy!

Yes, I'm going back for seconds!