Author: The Commish

Garrett’s-Style Popcorn Mix

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Garrett’s-Style Popcorn Mix

  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Snack/Appetizer

Ingredients

For the caramel corn:

  • 3 quarts popped popcorn (from about 1/2 cup kernels)
  • 3/4 cup brown sugar
  • 6 tablespoons butter
  • 3 tablespoons corn syrup
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon baking soda

 

For the cheese corn:

  • 3 quarts popped popcorn (from about 1/2 cup kernels)
  • 4 tablespoons butter, melted
  • 3/4 cup cheddar cheese powder
  • 2 teaspoons ground mustard
  • 2 large paper grocery bags

Instructions

  1. Pop 6 quarts of popcorn according to the instructions on the package. Discard any unpopped kernels. Divide the remaining popcorn evenly among 2 clean paper grocery bags.
  2. Cover two baking sheets with wax paper. Set aside.
  3. In a medium saucepan over high heat, combine the brown sugar, butter, corn syrup, salt and vanilla. Cook, stirring constantly until boiling, about 8 minutes. Stir in the baking soda and allow the mixture to foam. Pour the caramel over the popcorn in the first bag, fold over the top, and shake well to coat.
  4. Place the bag in the microwave. Cook on high for 1 minute. Shake the bag, and microwave for 30 additional seconds being careful not to burn the popcorn. Pour the popcorn onto one of the prepared baking sheets, and break up any clumps as needed. Allow to cool completely.
  5. In a small bowl, mix the cheese powder and ground mustard. Set aside.
  6. Open the second bag of popcorn, and shake while carefully drizzling the melted butter over the popcorn. Shake the buttered popcorn while sprinkling the cheese-mustard mixture over the popcorn. Close the top of the bag, and microwave on high for 30 seconds. Pour the cheese popcorn onto the second prepared baking sheet, and allow to cool completely.
  7. Mix the two batches of popcorn by hand. Store in an airtight container until ready to serve.

North Carolina Pulled Pork Sandwich

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North Carolina Pulled Pork Sandwich

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 5 hr
  • Total Time: -25497659.85 minute
  • Yield: 8 servings
  • Category: Main

Ingredients

For the sauce:

  • 1 cups cider vinegar
  • 1 cups white vinegar
  • 3/4 cup white sugar
  • 1/4 cup ketchup
  • 1 tablespoon crushed red pepper
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon salt

 

For the pulled pork:

  • 4 cups hickory chips, soaked in cold water for 1 hour
  • 1 (5-pound) Boston butt (bone-in pork shoulder roast)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1 1/2 cups Pig pickin’ sauce
  • 6 cups shredded cabbage
  • 8 hamburger buns, split

Instructions

To prepare the sauce:

  1. In a large sealable container, mix the cider vinegar, white vinegar and sugar until sugar has dissolved.
  2. Mix in the ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt and cayenne pepper.
  3. Cover, and chill in the refrigerator.

 

To prepare the pulled pork:

  1. Prepare an outdoor grill to 325 degrees F.
  2. In a small bowl, combine the salt, pepper and paprika. Season the pork shoulder on all sides.
  3. Place hickory chips on the coals or in a smoker box. When the chips begin to smoke, position  the pork shoulder for indirect heat on the grill, skin side up. Cover.
  4. Smoke the pork until it becomes fall-off-the-bone tender at a minimum internal temperature of 195 degrees F, about 4-5 hours.
  5. Transfer the cooked pork to a cutting board. Tent the pork with foil, and allow to rest for 15 minutes.
  6. Discard skin, and pull the pork, discarding bones and fat.
  7. Transfer the pulled pork to a foil pan. Stir in enough of the sauce to keep the pork moist. Cover the pan with foil. Place on the grill to keep warm until ready to serve.

 

To assemble the sandwiches:

  1. In a large bowl, combine the cabbage and 1/2 cup of the sauce, tossing to mix well.
  2. Pile a generous portion of the pork and cabbage on a hamburger bun. Spoon on additional sauce, and serve.

Cranberry Crumb Bars

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Cranberry Crumb Bars

Cranberry Crumb Bars
  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 1 hour
  • Total Time: 1 hr 20 min + 3 hours refrigeration
  • Yield: 12 servings
  • Category: Dessert

Ingredients

For the cake base:

  • 1 1/2 cups flour
  • 1/3 cup confectioners sugar
  • 3/4 cup butter, cubed

For the filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1 (14-ounce) can whole-berry cranberry sauce

For the topping:

  • 1/3 cup flour
  • 2 tablespoons brown sugar
  • 1/4 cup butter, cubed
  • 3/4 cup walnuts, finely chopped

Instructions

To prepare the cake base:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the flour and confectioners sugar. Cut in the butter until the mixture is crumbly. Press the mixture into a greased 13×9-inch baking dish. Bake until the edges are light brown, about 20 minutes.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Reduce mixer speed to low. Add the milk and lemon juice, then pour over crust.

To prepare the filling:

  1. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until well combined.
  2. Spoon the sugar-cranberry mixture evenly over the cream cheese layer.

To prepare the topping:

  1. Preheat oven to 325 degrees F.
  2. In a small bowl, combine the flour and brown sugar. Cut in the butter. Fold in the walnuts.
  3. Sprinkle the topping mixture over the cranberry filling.
  4. Bake until the topping is golden brown, about 40 minutes.
  5. Transfer to a wire rack, and allow to cool completely.
  6. Cover and refrigerate at least 3 hours before cutting into bars.