Que Tater

Hubby and I happened upon Jim's Barb-ie-q Shack in Wisconsin Rapids one day when out on an adventure and we ate the best ribs we've ever gotten from a restaurant! We also had the Q Tater which I had to duplicate so we could eat this at home.

1 Idaho Baker Potato per person
Butter
Sour cream
S&P
Cubed or shredded meat~You can use what you like, beef roast, pork roast or shoulder or even ham or chorizo.
Your favorite BBQ sauce-We use Sweet Baby Ray's.
Shredded sharp cheddar cheese (if you shred cheese from a chunk it will melt better than pre-packaged shredded cheese). You can probably use any cheese you like here.

Split potato lengthwise. With knife make shallow slits and top potato with ingredients as listed above. Pop in the microwave for a minute to melt the cheese.

To reduce fat and calories I am going to try to substitute homemade buttermilk ranch dressing for the butter and sour cream! I hope you enjoy.

Pig Powder

I am all about the Pig! This is a rub that is totally suited for pork. This seasons the meat just perfectly for tamales and tacos. I usually quadruple this recipe so I’m sure to have enough for an 8 or 9 pound pork shoulder roast.

Ingredients

• 1 tsp salt
• 2 tsp crushed red pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 cl garlic
• 1 tsp tarragon
• 1/2 tsp nutmeg
• 1/2 tsp ground thyme
• 1/2 tsp marjoram
• 1/2 tsp rosemary
• 1/2 tsp whole basil

Directions

Mix all together and rub onto all sides of a pork butt roast and bake at 500 degrees for 20 minutes. Tent with foil. Reduce heat to 275 and cook for 4-5 hours until tender. Cut into chunks and use juice as a dip or shred it up and make carnitas or tamales. Fantastic

Brussels Sprouts and Pasta

A great way to eat sprouts. Really good! I like to add a handful of shredded parmesan cheese just before I dig in.

• 3/4 # fresh brussel sprouts, sliced thinly
• 1/2 # fettucini pasta
• 2 Tbsp unsalted butter
• 2 Tbsp EVOO
• 3 Tbsp pine nuts

Heat oil and butter on med-hi heat until foam subsides.

Cook pine nuts 2 minutes until golden.

Add sprouts, 1/2 tsp salt and 1/4 tsp pepper. Saute 4 minutes.

Cook pasta until al dente, drain and reserve 1/2 cup water.

Put all in a large bowl and mix well. Add to pasta if necessary. Sprinkle pine nuts over the top.