Submitted By: Terry Roan
Xtreme — Carnitas
Ingredients:
1 Pack of Boneless Country Style Ribs (3 to 4 lbs.)
3 Tbsp. B Xtreme Fajita Dust
1 Tbsp. Cumin
½ tsp. Gebhardt Chili Powder
1 Medium Yellow Onion (Chopped)
2 Yellow Chili Peppers or 1 Yellow Bell Pepper (Diced)
32oz Orange Juice
24oz Coke Cola
14oz Chicken Broth
1 Lime
Instructions:
1. Combine all the ingredients except the lime in a bowl and mix thoroughly. Transfer this flavorful mixture to a crock pot, where it will transform into a tender masterpiece.
2. Let it slow cook on low for 6 to 8 hours until the pork is so tender it practically falls apart. Once ready, gently remove the pork and place it on a large cutting board. Grab two forks and shred the meat; if it resists, pop it back in the slow cooker for 30 minutes until it is perfectly shreddable.
3. Next, skim off any excess fat from the remaining juices in the slow cooker and discard it. Keep the liquid, as it is packed with flavor—do not strain out the soft onions; they add to the richness!
4. Spread the shredded pork on a baking sheet and pour 1 cup of the reserved liquid over it, giving it a toss to keep it moist and delicious.
5. Now, preheat your broiler. Slide the baking sheet into the oven and broil for 5 to 8 minutes until the edges are gloriously browned.
6. Once done, remove the baking sheet and spoon another cup of those mouthwatering juices over the pork, tossing it once more to blend the flavors.
7. Squeeze the juice of half a lime over the pork and season with B Xtreme Fajita Dust to elevate the taste. Finish with a garnish of fresh, chopped cilantro, and you have an irresistible dish ready to serve warm in tacos, burritos, salads, or any way you desire. Enjoy every bite!
PORK
Xtreme — Pork Loin
Ingredients:
2 ½ Pound Pork loin roast
LC ButtHurt Injection (Mix per Instructions)
1 Tablespoon olive oil
2 Tablespoons B Xtreme Texas Dust
3 Tablespoons of Apple cider vinegar
4 Tablespoons cup B Xtreme BBQ sauce
¼ teaspoon, of course, black pepper
Instructions:
Are you ready to impress your guests with the most succulent and flavorful smoked pork loin they have ever tasted? Follow these simple steps to transform your pork loin into a mouth-watering masterpiece.
1. Start by wrapping the Loin with Saran wrap and injecting it with ButtHurt. Let it sit overnight in the fridge to allow the flavors to penetrate the meat fully.
2. The next day, pat it dry with paper towels, then generously coat it with olive oil and TexasDust Rub, ensuring that every inch is evenly coated. (Let the seasoning absorb into the meat for 20-30 minutes)
3. Fire up your smoker to 250°F and place the pork loin on the grill grates. Then, mix the vinegar, BBQ sauce, and black pepper in a bowl and mix well to create a delicious mop sauce.
4. After 60 minutes of cooking, gently baste the pork loin with half the mop sauce. Cook for another 60 minutes, then repeat the basting process with the remaining vinegar mixture.
5. Continue smoking until the pork's internal temperature reaches 140°F, which should take around 2 to 3 hours in total (The pork will climb 5°F during the resting period).
6. Once done, remove the roast from the smoker and let it rest tented with foil for 15 minutes. Then, slice it against the grain and serve.
Your guests will not be able to resist this succulent pork loin's incredible flavor and juicy texture. With its mouth-watering taste, you will be the star of any barbecue. So, try it today and experience the ultimate in smoked pork loin.
PORK
Xtreme — Chorizo Tacos
Ingredients:
1 lb. of Chorizo de San Manuel Pork Chorizo Sausage
2 cups of Double Pepper Monterey Jack Shredded Cheese
6 Street Taco Yellow Corn Tortillas
2 Limes sliced into wedges
¼ cup of Dole Pineapple Tidbits
¼ cup of Cilantro finely chopped
¼ cup of Red Onion finely diced
Fresh Guacamole - Mild
Picante Sauce
Instructions:
Are you ready to improve your taco game? Follow these simple steps to make a mouthwatering chorizo and pineapple taco that will leave your taste buds begging for more.
1. Preheat your fire to medium-high and place your skillet or griddle on it. Let it heat for about 2 minutes until it reaches 375°F. Next, add the ground chorizo and season it with B Xtreme Fajita Dust. Cook the chorizo for 6 to 8 minutes, stirring occasionally, until it is fully cooked. Remember to chop it into smaller pieces for maximum caramelization. Once it's done, set it aside and prepare to make the taco shell.
2. Add a dash of frying oil to the skillet or griddle to make it non-stick. Add a handful of freshly grated cheese to the skillet, ensuring it's the same size as your tortillas. Place a tortilla over the top of the cheese and let it brown to perfection. Carefully flip the cheesy tortilla over with the caramelized cheese on it and top it with a little more cheese for good measure.
3. Now, it's time to assemble your taco. Add the cooked chorizo, cilantro, red onion, and pineapple to the taco. Cook for about 1 minute, then pull off. Finally, top the taco with fresh guacamole, salsa, cilantro,and lime juice for a flavor that will take your taste buds on a wild ride.
In just a few easy steps, you can create a taco that will impress even the most discerning taste buds.
PORK
Xtreme — Sausage Eggrolls
Ingredients:
1 lb. of your favorite Sausage
2 teaspoons Extra Virgin Olive Oil
¼ C Chopped jalapeno (deseeded)
½ C Chopped red bell pepper
½ C Chopped white onion
2 tsp. B Xtreme Fajita Dust
8oz Shredded Havarti Cheese
½ C Buttermilk Ranch Dressing
8 - Nasoya Egg Roll Wraps
1 beaten egg
Canola oil for frying
Instructions:
Are you ready to cook up some mouth-watering sausage egg rolls?
1. Let's get started! Add some oil, sausage, onion, jalapeno, red bell peppers, and B Xtreme Fajita Dust in a 10-inch skillet to make the perfect filling.
2. Cook everything over medium heat for 5-6 minutes while stirring until the pork is no longer pink. Once done, drain the mixture on a paper towel and return it to a medium bowl. Lightly dust it with B Xtreme Fajita Dust and stir in some cheese and Buttermilk Ranch Dressing with a rubber spatula.
3. Now comes the fun part! Spoon 2-3 tablespoons of the mixture onto each egg roll wrapper and fold them according to package directions. Remember to use a beaten egg to seal the edges of the wrappers as you go.
4. Next, pour 2-3 inches of canola oil into a deep pot and heat it to 350 degrees. Fry 3-4 egg rolls at a time, occasionally turning, until browned. This should take approximately 3-5 minutes.
When you take that first bite, you'll be amazed at how delicious and satisfying these egg rolls are. So go ahead and enjoy your homemade egg rolls!
PORK
Xtreme — Baby Back Ribs
Ingredients:
1 pack of Baby Back Pork Ribs
Spray Olive oil
3 Tbsp of Plugra unsalted butter
3 Tablespoons light brown sugar
¼ teaspoons of coarse black pepper
6 Tablespoons of BXtreme BBQ Sauce
3 Tablespoons of Texas Pepper Jelly Apple Habanero Rib Candy
Instructions:
1. To prepare the ribs, start by trimming them, including the flap on the back. Then, peel away the membrane from the back of the ribs. Use a butter knife to loosen the membrane, then grip it with a paper towel and tear it away. If the membrane is too thin to pull, poke holes through it with a fork.
2. Spray both sides of the ribs with olive oil and season them evenly with BXtreme Devil Dust. Let the rub melt into the ribs for 30 - 40 minutes, then place the ribs on a wire rack.
3. Set up your smoker to cook at 250°F and place the wire cooling rack directly on the grill grates with the ribs on it. Cook to a nice mahogany color for 1 ½ to 1 ¾ hours.
4. Lay out 2 large stacked sheets of foil and add 3 tablespoons of brown sugar, 3 tablespoons of Apple Habanero Rib Candy, and 3 individual tablespoons of sliced butter.
5. After 1 ½ or 1 ¾ hours, remove the ribs from the smoker, place them bone-side up on top of the brown sugar mixture in the foil, and wrap them up tightly. Put the foiled ribs back on the smoker meat side down for an additional 60 minutes or until the internal temperature reaches 209°F.
6. To make the BBQ sauce mixture, mix 6 tablespoons of BXtreme BBQ sauce, and 3 tablespoons of Apple Habanero Rib Candy, and black pepper. Warm up the mixture to about 120°F before using.
7. After the ribs have reached an internal temperature of 207°F, remove them from the smoker, wrap them in a bath towel, and let them rest for 1 hour.
8. Unwrap the ribs, return them to a wire cooling rack, and meat side up. Re-season with a light coat of Devil Dust and return to the smoker until the bark is reset for about 15 minutes.
9. Pour or brush a light layer of the BBQ sauce mixture on the top and bottom sides of the ribs. Cook until the sauce sets. In 10 to 15 minutes.
The result will be that you will have the most delicious ribs that will leave everyone asking for seconds.
PORK
Xtreme — Bacon Wrapped Armadillo Eggs
Ingredients:
6- large jalapeños
4oz - block cream cheese (softened)
4oz - cheddar cheese (shredded)
½ pounds cooked chopped brisket
1- lbs. Hot breakfast sausage
12- slices bacon
Instructions:
1. Preheat your grill or smoker to 275°F.
2. Prepare the jalapeños by slicing them into a "T." Make a straight vertical cut from top to bottom and a crosscut directly under the stem, slicing only halfway through the jalapeño. Carefully use a spoon to remove and discard all seeds and membranes, ensuring you do not break off the stem.
3. combine cream cheese, cheddar cheese, and 2 teaspoons of B Xtreme Texas Dust in a medium bowl.
4. Spread 1 tablespoon of the cheese mixture inside each jalapeño. Place 1 to 2 ounces of brisket inside each pepper, then close the jalapeño.
5. Wrap each jalapeño with one-sixth of the pork sausage. Use your hands to ensure the sausage covers the entire jalapeño, rolling it back and forth to create an egg-shaped ball.
6. Next, wrap each one in three slices of bacon (adjust based on the size of your jalapeños). If needed, secure with toothpicks.
7. Season all sides of the bacon with B Xtreme Devil Dust once wrapped.
8. Place the Armadillo Eggs directly on the grates of your grill or smoker. Cook for 45 to 90 minutes or until the internal temperature reaches 165°F.
9. Glaze each Armadillo Egg with a layer of B Xtreme BBQ sauce. Return them to the grill for 15 minutes to allow the BBQ sauce to caramelize slightly on the outside.
10. Let them cool for 5 to 10 minutes, then slice open and enjoy!
PORK
Xtreme — Pork Butt/Shoulder
Ingredients:
7-8 lb. Prairie Fresh Natural Fresh Pork Shoulder Butt
LC BossHog Pork Injection
1.5 oz Hot Honey
1.5oz Parkay Squeeze Vegetable Oil Spread
1.5 oz Apple Juice
Instructions:
1. The night before, trim off any concentrated/hard fat and remove glands and veins from the meaty side. Only trim off the corners from the fat cap.
2. Wrap the shoulder with Saran wrap, then inject the shoulder with LC BossHog and refrigerate overnight.
3. The next day, Pat the excess fluids away with a paper towel and drain any liquid that has accumulated in the pan.
4. Apply olive oil, a base coat of B Xtreme Devil Dust, and B Xtreme Texas Dust. Let the meat sweat through the rub for about 45 minutes.
5. Preheat your Smoker to 275°F and place the meat on the grill fat side up. Insert a meat thermometer halfway into the roast's thickest part, but do not touch the bone. Spray apple juice on meat every hour or so to keep it moist.
6. Once the internal temperature of the meat reaches 170 degrees (about 5 ½ to 6 hours), Remove it from the grill and place it on the tin foil. Spray the meat down one last time with the apple juice, squeeze the Hot Honey, and spread the Parkay Squeeze Vegetable Oil Spread on top. Wrap it up tightly with the tin foil. Place the meat thermometer back in as close as you can to the same spot, and put the meat back on your grill.
7. Keep the meat on the grill until the internal temperature reaches 205°F. (about 2 hours) Pull off your pork butt and wrap it up in a bath towel and let it rest for 2-3 hours in a cooler.
Now, it is ready to pull apart and serve!