Place pizza stone on grill or smoker and heat to 450 degrees. Meanwhile, combine tomato sauce and pizza sauce, blend and heat. Brush crust with olive oil then assemble pizza by adding sauce, followed by pork, mozzarella, grated Parmesan and … Continue reading →

1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides … Continue reading →

Brown pork and drain Add onion & chicken broth, then simmer 1 hour, stirring often to avoid sticking Add spice mix and green chili salsa, then simmer 1 hour Add diced green chiles, then add salt and tabasco to taste … Continue reading →

Season Ribs with Salt, Pepper, Granulated Garlic. Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees. Place all sauce ingredients in a sauce pan and bring to a boil. Reduce heat … Continue reading →

SCORE ham and stud with cloves. Place ham on rack in roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F. COMBINE mustard, Worcestershire and sugar in small saucepan. Heat just to … Continue reading →

Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound. While the ham is cooking, combine the glaze ingredients in … Continue reading →

In a blender add all the marinade ingredients and blend till chunky smooth. Rub into ribs all the marinade, place in a zip lock bag. Refrigerate for 6 hours or over night. Preheat grill to 350. Over direct heat cook … Continue reading →

Put all the marinade ingredients in a food processor and pulse to make a slightly chunky sauce. Rub the jerk paste all over the pork shanks, cover, and refrigerate for 2 to 24 hours. To make the fresh fruit salsa, … Continue reading →

In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick”paste”. Take all wrappers off of ham and trim away excess fat. Line baking pan (I spray with Pam in case some of the … Continue reading →

In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. … Continue reading →