Good 'Ole Salt Lick

          One of our favorite places to go when we go back home is in Driftwood, Texas.  Out in the middle of nowhere.  The first time we went there, we actually passed it up and had to do a U-turn.  If you haven't made the trip out to The Salt Lick, then you need to get in your car and drive as fast as you can, well within the speed limit of course, and get yourself some awesome BBQ!

I wanted to eat it ALL! And I pretty much did, since I ordered one of the combo plates!

 The hubby decided to go with the BBQ chicken, which was really good too!

 The first time we went to The Salt Lick it was back in 2006, right after we got married.

Now, 8 years later they have added Salt Lick Cellars right next door.

We like wine, so we moseyed on over for a wine tasting.

Loved all the flowers in bloom in the gardens.

  It was nice enjoying each other's company and trying new wines.

We were stuffed which means it was another great visit!  

Looking forward to our next one...whenever that will be.

Hard Apple Cider BBQ Ribs

Recipe modified from People.com

What you need:

2 racks of ribs (I used pork)

1/2 cup Hard Cider (I used Angry Orchard)

Dry rub

2 TBsp smoked paprika

2 cups brown sugar

1 tsp cinnamon

2 TBsp ginger powder

1 tsp allspice

BBQ Sauce

2 cups barbecue sauce

1 TBsp molasses

2 Tbsp hard cider (I used Angry Orchard)

1 tsp vanilla extract

1/2 cup apple cider vinegar

How to make them:

Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create a dry rub.

Salt and pepper the ribs, rub the mixture all over the meat.

Wrap the rubbed ribs in aluminum foil and put in the refrigerator to marinate overnight.

The next day...preheat oven to 375˚F.

Place meat in a roasting pan and slather the ribs with the 1/2 cup hard cider.

Cover the pan with foil and bake for approximately 2 hours, until 1 inch of bone is showing.

Finish on the grill over medium heat for approximately 15 minutes and glaze with BBQ sauce.

Then ENJOY!

Monthly Menu: Beer BBQ Pulled Chicken & Tangy Coleslaw Sandwiches with Sweet Corn

     Today's menu was brought to you by my awesome crockpot!  I love using my crockpot, how about you?  It's so great when you can put in some simple ingredients and the result is an awesome meal!
August 6: Beer BBQ Pulled Chicken & Tangy Coleslaw Sandwiches with Sweet Corn

Beer BBQ Chicken recipe from How Sweet It Is.

Tangy Coleslaw recipe from Food For My Family.

Beer BBQ Chicken

Ingredients: 

3 lbs boneless, skinless chicken breasts (about 6 large)

1 TBsp onion powder

1 TBsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

8 oz of beer

32 oz of BBQ sauce

How to make it:

Season chicken with onion powder, garlic powder, paprika, salt and pepper.

Add seasoned chicken to crockpot.

Add beer and 24 oz of barbecue sauce.

Cook on low for 8 hours, tossing once or twice if desired.

After 8 hours, shred and add remaining barbecue sauce.

Toss chicken chicken to coat and let sit for 10-15 minutes before serving to absorb everything.

Top with some Tangy Coleslaw and put some on a bun and ENJOY!

Tangy Coleslaw

Ingredients:

1 head green cabbage (finely shredded)

1/2 head red cabbage (finely shredded)

1/2 medium red onion (thinly sliced)

1/2 cup white vinegar

3 TBsp honey

1/4 cup oil

1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp celery seed

How to make it:

In a large bowl toss the green cabbage, red cabbage, and red onion until mixed aside.

In a small saucepan combine the vinegar, honey, and oil.

Bring to boil over medium-high heat.

Remove from heat and stir in the salt, dry mustard, and the celery seed.

Pour the dressing over the cabbage.

Toss to combine.

Allow the slaw to cool, then refrigerate until cold.

Serve as a side or top on the Beer BBQ Pulled Chicken and ENJOY!