(CALLER…..) received a package of rubs….mixed 3 together Fennel Pepper Rub, Carolina Pit Powder and Malibar Steak Rub
placed on a frozen pork shoulder roast (in the crock pot, cooked on high for a couple hours, then slow to finish, 5-6 hours

“Spicy Grilled BBQ Pork Chops” (from the Missouri Pork

8 center cut pork chops (bone-in, about 6 oz each)

1/2 cup barbecue sauce

1/4 cup oil

3 Tbsp. fresh lemon juice

1 tsp. Worcestershire sauce

2 cloves garlic (minced)

2 tsp. dried thyme

1 tsp. cayenne pepper

salt (to taste, optional)


In a large bowl, whisk together barbecue sauce, oil, lemon juice, Worcestershire sauce, garlic, thyme, cayenne pepper, and salt.
Place the pork chops in the bowl and marinate for at least 1 hour or up to 8 hours.
Preheat grill or indoor grill pan to medium-high heat. Place the marinated pork chops on the grill, and allow them to cook for about 3 minutes per side, then reduce heat to medium-low and cook until the thickest part of the pork chop reaches between 145 degrees (medium-rare) and 160 degrees (well done).
Let pork chops rest for 3 minutes before serving.

“Bratwurst Sliders” (from the Missouri Pork

2 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

2/3 cup beer

3/4 cup whole milk

2 tsp. Worcestershire sauce

1 tsp. smoked paprika

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups shredded cheddar cheese

1 cup onion (cut into 1-inch strips)

1 cup buttermilk

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

vegetable oil (for frying)

16 oz. bratwursts (all pork, links)



5 pretzel buns (sliders)

2 Tbsp. unsalted butter (optional)

For the Beer Cheese: After you have shredded the 2 cups cheddar cheese, make the roux by melting the 2 Tbsp. butter in a medium-sized saucepan over medium heat. Whisk in the 3 Tbsp. flour until completely incorporated. Cook, stirring frequently, for 2 minutes.
Add the 2/3 cup beer and stir until incorporated. Next, add the 3/4 cup milk, 2 tsp. Worcestershire sauce, 1 tsp. paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Stir continuously, until the mixture begins to thicken and coats the back of a wooden spoon, usually about 3 to 5 minutes.
Sprinkle in the cheese and stir until melted. Taste and add more salt, if desired.
The sauce is ready to be served at this point. Once off the heat, it will thicken even more. Serve warm or at room temperature.
Make the Fried Onion Strips
Set up a dredging station by adding the 1 cup buttermilk in one medium-sized bowl and then the 1 cup flour mixed with the 1 tsp. salt and 1/2 tsp. pepper in a 2nd bowl.
Add the onion strips into the buttermilk and toss to coat. Transfer to the seasoned flour and toss again until fully coated. Shake off excess and set aside on a plate.
Heat oil to 365°F. Drop the breaded onion strips into the hot oil and cook until golden brown, about 4 to 5 minutes. Remove with a slotted spoon on a plate lined with paper towels. Sprinkle with a little more salt, if desired. Set aside.
Make the Sliders: Carefully use a sharp knife to remove the casings from the bratwurst links. Use a 3-inch cookie cutter, or the lid of a jar, or just your hands, to form a pattie from each link. Season lightly on both sides with salt and pepper.
Heat your grill to medium-high heat. Use a spatula to place the sliders on the grill over direct heat. Cook for 5 minutes and then flip. The sliders are ready when juices run clear and internal temperature reaches 160°F.
While the sliders are cooking, butter the pretzel buns (if desired) and place on the grill, cut side down, during the last 5 minutes of grilling the sliders.
Remove the sliders and buns from the grill and serve with fried onions and warmed beer cheese dip. Let guests build their own sliders if desired.