Blue Cheese and Bacon Coleslaw

I know what your thinking.... Ewww Blue Cheese?! It's time to have Adult Taste Buds now. This Coleslaw will knock your socks off with its tangy bold flavor and crunch. It is served best cold scooped right over a pulled pork open face sandwich or paired with your favorite BBQ... Enjoy
(Can be made 2 hours ahead. Cover and chill)

Blue Cheese and Bacon Coleslaw
Serves 12
Prep Time - 5-10 mintes

Ingredients

• 8 bacon slices, chopped
• 3/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 16 ounces purchased coleslaw mix
• 1 cup crumbled blue cheese

Preparation

• Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. 

Spicy Dr. Pepper Pulled Pork

This is a remake of a fantasticrecipe I found from Pioneer Woman… I vamped it to be a crock pot recipe and added more sweetness and spice. I couldn’t say it’s all mine, but I defiantlyadded my touch. Work weeks can be hectic, so I decided to cook it overnight and stored it separately in the refrigerator for dinner that night before headed to work in the morning. The aroma filled my house and I bet every single one ofthe boys in my home would have ate it for breakfast! You could server this pulled pork style on a bun and a side of blue cheese and bacon coleslaw (or slap that coleslaw right on the pork, no ones judging) or burrito style. However to your liking. Enjoy!

Spicy Dr. Pepper Pulled Pork

Prep Time: 10 Minutes

Cook Time: 10 Hours

Servings:18

Ingredients

■1whole Large Onion

■1whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

■Salt And Freshly Ground Black Pepper

■4 peppers deseeded ONLY from a 7oz can of Chipotle Peppers In Adobo Sauce

■2cans Dr. Pepper

■4Tablespoons Brown Sugar

Preparation Instructions:

Peel the onion and cut it into wedges. Lay them in the bottom of a large crock pot. Generously salt and pepper the pork roast (once meet has come to room temperature), then set it on top of theonions in the pan.

Pour the chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, and set on low. This setting should cook the pork for 10 hours, turning roast two or threetimes during the cooking process. Check meat after cooking time is complete; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the crockpot for another hour.

Remove meat from pot and place on acutting board or other work surface. Use two forks to shred meat, discardinglarge pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meatand liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Burrito Style: Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like..

Traditional Style – Serves up well with Blue Cheese & Bacon Coleslaw (recipe to follow)

Bacon Potato Salad

Let me start by saying... A BBQ isn't a BBQ without potato salad. It's defiantly a dish needed! There are so many versions of potato salad and I hate most of them. I hate mustard potato salad, if you add miracle whip I'll throw it away when you turn your back, and I most defiantly don't like German potato salad. I also hate it when it has so many onions that's all you taste.

So on that Note, besides my Mom's delicious potato salad that I have not got my hands on the recipe yet, here's a quick easy recipe with just what you need to make your taste buds smile!

Ingredients:
Small bag of red potatoes, cubed and boiled until soft
4-5 hard boiled eggs, sliced, diced, whatever
Bacon, chopped into bites, or crumbled
Salt & black pepper
1 tsp of celery seed
1 tbsp of minced fresh garlic
1 sprig of fresh dill, chopped
1/2 tbsp paprika
REAL Mayo (try Duke's)
2 tbsp of white vinegar

Cook potatoes until done, drain and cool.
In a medium mixing bowl, add potatoes, chopped eggs, bacon and mix well. Start adding Mayo, little at a time until you reach your preferred limit. And the remainder of the ingredients and mix well. Salt and pepper to taste.

That's it! Easy and delicious! If you wish, scallions chopped would be great in this dish!

Devilish Eggs

A typical BBQ side for me has always been deviled eggs. I absolutely love them and enjoyed may kind in my life thus far. these were always a big hit with my family growing up and now it's wonderful seeing all the mini's enjoy them too. Here's my newest addition to my deviled egg recipes with a kick! Not for the wimpy tongue!

Ingredients:
9 eggs, perfectly hard boiled (see my recipe) and peeled, then halved.
1/4 cup peppered mayo
2 tbsp of horseradish mustard
1/2 tsp of salt
1/2 tsp of garlic powder
1/4 tsp of ground red pepper
1/4 tsp shiracha hot chili sauce
1/4 tsp ground curry

Garnish:
Green Spanish olives
Smoked paprika

Cut eggs in halved and carefully remove the yolk, add them to a small mixing bowl. All remaining ingredients (besides olives and paprika) and "fork it". Leaves it smooth, creamy and a tad chunky.

Now, I use a baby spoon... But and small measuring spoon will do to fill eggs. You could also use a fancy pastry utensil, or zip lock bag, cutting the edge. Your call.

So fill those eggs up!

Next, cut a Spanish olive in half and place on top, sprinkle with smoked paprika.