We are back with another tasty addition to the Mason-Dixon family of recipes. Our Mason-Dixon Pulled Pork with Southern Slaw focuses on bringing together the sweet, savory, and salty deliciousness of tender pulled pork with creamy, crisp cole-slaw. If you are new to brining meats and want to explore more, check out our Simple Guide To Brining Meats. If you are interested in more recipes from our Mason-Dixon collection, click here to see our Mason-Dixon Smoked Chicken recipe.
Pulled Pork Prep Times
Prep Brine: 20 minutes
Brine Time: 8-24 Hours
Prepare Pork: 1 Hour
Cooking: 2 Hours / lb.
Simple but delicious!
Ingredients
Brine
Rub
½ cup of salt
½ cup dark brown sugar
1-2 Qt. of water
2-3 bay leaves
3 TBSP dry rub
1 orange (quartered)
4 cups apple cider vinegar
1 TBSP ground cumin
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP chili powder
1 TBSP cayenne powder
1 TBSP salt
1 TBSP ground pepper
1 TBSP smoked paprika
¾ cup dark brown sugar
*Reserve 1 TBSP of rub for later
Directions
Combine brine ingredients and stir until all sugar is dissolved, then add bone-in pork shoulder. If the pork shoulder is not fully submerged, add additional water until covered. Pro-tip: A small saucer or plate can be used to rest on top of pork shoulder to keep it fully submerged in brine solution. Allow pork shoulder to brine for 8-24 hours.
We love getting out in nature. As fortune has it, we were lucky enough to get to Colorado last summer. We covered our trip to Pikes Peak – America’s Mountain in a previous post. Today we are going to stroll down memory lane and recall all of the amazing fun that we had in Colorado Springs – Garden of the Gods. We will talk a bit about the history of the site, and cover some of the amenities and attractions that the site has to offer. If you are interested in an amazing outdoor adventure that won’t cost your family a dime, then keep reading!!
History – Garden of the Gods
As we mentioned previously, Garden of the Gods is in Colorado Springs, Colorado. The two-hundred and eighty acre site was originally purchased to be a summer home for the head of the Burlington Railroad, Charles Elliott Perkins. Thankfully, he preferred the splendor and beauty of the land he purchased and chose not to build his summer home on the property itself. Instead, before he passed, he arranged for the land to become a public park. The land was conveyed to Colorado Springs in 1909 by the Perkins Children on behalf of their fathers wishes, with a few stipulations.
Perkins’ Stipulations
Perkins insisted in his grant that the park was to remain free to the public, forever. In addition, Perkins wanted to create a family-friendly attraction, so he allowed no alcohol to be manufactured, sold or dispensed on the site. Lastly, to preserve all of the natural beauty of the land, he included a clause that no buildings or other structures can be built unless they are for the care of the property.
Garden of the Gods still adhere to these stipulations today. The Garden does have a rather impressive Visitors and Nature Center, which are located across the street from the site itself. Inside you can view interactive exhibits on geology including a new dinosaur species. You can also familiarize yourself with local flora and fauna. They even have a display filled with taxidermized local wildlife. Lastly, you can learn more about the history and people of the indigenous tribes through an exhibit that guides you through the life of the Red Rock People and early American explorers. Keira loved getting her picture taken while she sat on top of the metal bison in the local wildlife display.
In addition to the exhibits the Visitors and Nature center, there is a small café and gift shop. The café offers healthy and exciting lunch options for children and adults. I can’t wait to go back for their Chicken Pesto Chango! We’ve visited a TON of gift shops during our Colorado adventures and Garden of the God’s is by far the best gift shop. If you intend to take home a little something for your family and friends this is the place to get it. The American Indian pottery and jewelry displays alone are worth the venture into the gift shop.
Getting Around – Trolley Ride
You can sign up and pay for all of your adventuring at the Visitor’s Center in Garden of the Gods. They host various different adventure programs where you can enjoy rock climbing, photography classes, and guided hikes through the park. They also offer bike rentals, electric bike rentals, Segway tours, Jeep tours and Trolley Tours. Of course, you are free to bring your own non-gas-powered modes of transportation. You can also walk, but the site is rather expansive. For the cost and convenience, we picked the Trolley tour. Lost was our tour guide, and she was amazing. We were impressed by how energetic she was and her stories were funny and relevant. She was full of knowledge and she had a unique Colorado style about her. Her take on Garden of the Gods definitely made the whole process fun and her energy was contagious.
Getting Around – Hiking
After the trolley tour with Lost we ventured down the hiking trails. There is a large section of paved trails that break off into dirt paths. The rock formations along the paths are incredible! Seeing the rocks from the trolley is impressive, but when you are standing next to them, you get a deep appreciation for just how massive these formations are. Climbing on top and posing for pictures is a popular activity on and around the rocks.
During our trail hike we went back to some of the rock formations that Lost discussed during her tour. How these rocks stay balanced and their interesting formations was fascinating. The rocks look like they could tip over at any minute… but they don’t because they have been in this position for ages. In addition to the rock formations, you can explore small staged cliff dwellings that reproduce the way people lived in ancient times.
Preparation
If you plan on spending any time around the rocks, bring a good first-aid kit. The chances of skinned knees and elbows are very high. Also, make sure you bring lots of water. Hydration in high desert is not a joke… It does not take long to dry out at that elevation. Lastly, make sure you have everyone slathered in sunscreen and that everyone is wearing a good hat. The sun is closer than you think, so things get hot quickly! Also, sturdy walking shoes are a must. Pro-tip: We recommend taking a park map with you when you venture down the paths. There are park guides and rangers traveling around to assist if you become lost. To avoid this issue, you should remain on the paths at all times.
Conclusion
Visit the Garden of the Gods website to find out more. While you are there, check out their calendar of events and plan your trip. Garden of the Gods remains free to the public and is one of our favorite places to climb amazing rocks!
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Our Crostini & Olive Oil Herb Dip is a perfect way to start off just about any meal. The simple, fresh ingredients combine into an easy to prepare, flavorful appetizer or side dish. These crostini also look and taste great, so they are a perfect compliment to any charcuterie or grazing board. If you are looking for inspiration, check out our Valentine’s Day No-Cook Charcuterie Board.
Crispy, Crunchy Crostini & Olive Oil Herb Dip
Preparing the Crostini
Because it all starts with a baguette or similar sized bread, making a crostini is quite easy. Pick up a thin baguette at your local grocery store. Simply use a bread knife to cut the baguette into thin slices. Our crowd likes them cut at 1/2″ thick, but find what works for you. As long as the bread holds up to dipping, there is no such thing as too thin. Place the baguette slices on a cooking sheet or in an oven crisper.
If you will indulge me for a moment, I need to get a shameless plug in for my oven crisper. These things are life-changing. I am not exaggerating, not even a little bit. They make reheating food a snap. And if you are like me and love crispy, crunchy tater-tots, you absolutely need one of these in your kitchen.
Preheat the oven to 350 degrees, and bake the crostini for 5 minutes. Flip the baguette pieces over and cook for an additional 5 minutes or until they are slightly browned. Cooking times may vary depending on the thickness of your bread. Also, if you like your bread a bit on the darker side, you may want to leave your crostini in a bit longer to bring out those charred flavors.
It is worth mentioning, that not everyone will want their bread toasted. This dish still tastes great when served with just the baguette slices. If you prefer your breads soft, or simply don’t have the time or energy, consider skipping the crostini and making this a no-cook night!
Preparing the Olive Oil Herb Dip
This herb dip is super simple and contains a great blend of aromatic spices. Because it calls for ingredients that are probably already in your cabinets, it is a perfect choice for busy weeknights.
You may have noticed that we chose to serve our Crostini & Olive Oil Herb Dip on a lovely Birch board with turquoise epoxy inlay. While we don’t serve everything we make on a charcuterie board, we certainly think it adds a touch of class to any event. We have boards for all occasions and tastes in our Etsy shop. We also have a selection of end-grain and edge-grain chopping blocks available as well. You can click the E in the sidebar, header, or footer of this page to go directly to our Etsy shop, or you can click here to see our selection of boards and blocks on the site.
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Pairing the proper wine for your meal has been a staple in entertaining for as long as wine has been around. One subtle aspect of enjoying wine that people often overlook is glassware. In our Beginner’s Guide to Wine Glasses, we will share with you everything you need to know to enjoy your favorite vintage to the fullest. With Valentine’s Day right around the corner, now would be a great time to check out our Valentine’s Day No-Cook Charcuterie Board. This simple, elegant, and quick treat is sure to delight your special someone.
Wine Glass Design
To keep things simple, we will focus on red wine, white wine, and champagne. There are millions of variations within those three categories, but we will keep it short and sweet for now. There are 2 distinct parts of a wine glass, the Bowl and Stem, that help us identify what type of glass to use for optimum flavor and taste. It is worth noting that the foot of a wine glass is a component, but is not noteworthy other than they vary depending on the size of the glass. They are simply there to provide stability (which is an important job), but add nothing to enjoyment of wine.
The Bowl
Depending on the type of wine you’re drinking the ideal shape and size of the bowl will differ. There are even stemless wine glasses, which are basically just the bowl. The bowl doesn’t just give you something fancy to hold in your hand. It also operates as a decanter. Decanting is the process of exposing the wine to air, allowing the flavors to develop further. As you might have guessed, larger bowls allow far more air than the smaller ones, which is a huge bonus for red wines. Red wines will benefit from the additional air flow, which helps the wine to “open up”. The amount of wine poured into the bowl will also impact the aroma of the wine. For proper flavor and taste, wine should be poured to the widest point in the glass.
The Stem
The length of the stem is another key indicator to help differentiate between Red and White wine glasses. White wines glasses generally have a longer stem because white wine is best served chilled. This is also why you hold a wine glass from the stem as opposed to the bowl. The longer the stem on your glass, the further away your warm hand will be from the wine. Red wines are usually served at room temperature. Because of this, red wines are not impacted by temperature changes like white wines are.
Choosing A Glass
When selecting a wine glass I often search for the glass that will bring out the best in the wine that I am drinking. Wines have complex flavors and the wrong glass can bring out the wrong notes of the wine. Red wines have three different categories and each category has an ideal glass specifically designed to bring out the very best in the body of the wine. We will cover three types of red wine glasses in our Beginner’s Guide to Wine Glasses.
Full Bodied red wines include Cabernet Sauvignon, Merlot, Syrah, Malbec. As the name indicates, these wines are known for strong, rich flavor. When poured into the wrong glass, these wines can have a strong alcohol aroma to them. With a proper pour, Bordeaux Glasses are designed to put distance between your nose and the wine. This distance also allows air to flow throughout the glass. This air flow will contribute greatly to a positive tasting experience. Often these types of wines are served from a decanter to ensure there is sufficient air flow to bring out the full body of the wine while also eliminating any off-notes.
This category includes wines such as Cabernet Franc, Carignan, and some Pinot Nior vintages. Old world wines taste best when served in Medium-bodied glasses. These glasses are like the Bordeaux glass but a smaller version. Medium-Bodied glasses help to soften the flavor of the wine. The shape of the glass keeps the alcohol aroma in the glass, similar to the larger Bordeaux glasses.
Light-bodied wines include some Pinot Nior vintages or Gamay. Burgundy wine glasses tend to have a shorter lip. This shorter lip allows the wine to reach your full palate. These glasses have a very distinguished shape. Burgundy glasses are easy to spot because the center appears wider than the top or the bottom.
White Wines
As you may have guessed, white wines also have a variety of glasses that will bring out the best in flavor and taste. White wines are the opposite of the reds. They should be as close to your nose as they can be. Because of this, you are able to smell the sweet aroma that white wines are known for. Therefore, the bowls are shorter, bringing the wine closer to your nose when you drink. Whites wine glasses have 2 distinct types that we will cover in our Beginner’s Guide to Wine Glasses.
Sauvignon Blanc, Dry Rieslings and Rose wines are examples of high acid white wines. High-acid glasses are generally smaller than full-bodied glasses. Their shorter design allows for the wine to touch the middle of your palate as you sip. These glasses bring out the best in the wine.
Chardonnays are a classic example of a Full-bodied white wine. The opening of a full-bodied glass is wider than a high-acid glass, but not as wide as a red wine glass. This design allows the aroma of the wine to flow past your nose, greatly enhancing aroma.
There are some other noteworthy types of glasses. A Champagne Flute for example. Some prefer to drink their champagne from a Burgundy glass, but most enjoy their celebration bubbly from a traditional flute. The Flute bowl is long and narrow with a long stem. The rim is small allowing for the sweet aroma to please your nose.
There are also universal glasses you can purchase if you would like to enjoy your wine without the fuss of selecting just the right glass. Stemless wine glasses also come as universal glasses and have increased in popularity over recent years. I have used universal glasses and stemless glasses. If you look closely, you may even see one photographed with a charcuterie board every now and again. In my experience, I find they do not take anything away from my experience.
Conclusion
We hope you enjoyed our Beginner’s Guide to Wine Glasses. In addition, we are sure that you will use the insights you have gained to enjoy your wine to the fullest! Please take time to check out our other articles and recipes. In addition, we have charcuterie boards for all occasions and tastes in our Etsy shop. We also have a selection of end-grain and edge-grain chopping blocks available as well. You can click the E in the sidebar, header, or footer of this page to go directly to our Etsy shop, or you can click here to see our selection of lovely boards on the site.
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Fresh Strawberries and delicious chocolate make such a great couple! This tasty and simple dessert is a staple in our house because they are so easy to make, and we can customize them to match everyone’s preferences – even weirdos who don’t like chocolate. I still can’t get over the fact that Andy doesn’t like chocolate. How?!?! Anyways, I hope you enjoy our Simple Chocolate Covered Strawberries recipe. And if you are looking for more ideas for Valentine’s Day or any intimate affair, check out our Valentine’s Day No-Cook Charcuterie Board for more inspiration.
Simple Chocolate Dipped Strawberries on Walnut Board with Roses
Do you need a double boiler? The short answer is no. You can stack two pots together, or use a metal bowl if you want. Just be careful not to spill hot water or melted chocolate all over the place. A double boiler does make all of this significantly more convenient. It is also safer and easier. And who knows, maybe you will find other uses for your double boiler, like making candles, or melting home-made caramel.
Drizzle spoons are the coolest thing we have added to our kitchen arsenal in quite some time. They make decorating the strawberries an absolute breeze. We have found many other creative uses for them , such as adding an artistic flair to dips and dishes by drizzling on ingredients that create flavor or color contrasts. That said, you don’t need drizzle spoons. regular spoons, forks, or whatever you have handy will work to get lines of yummy chocolate on your strawberries.
Chocolate Types
There are so many choices when it comes to chocolate. We chose to keep things simple for this recipe, but feel free to get what you like. Regardless of what type of chocolate you choose, try to stick to chips or mini-chips. Larger chunks of chocolate can provide a bit of a challenge to melt fully.
So, we have all of our ingredients ready to cook. We also have our pots, pans, and drizzle pens ready to go, so let’s start cooking!!
Fill 3 cooking pots 1/2 way with water. Bring to a simmer, then reduce heat to low. It is important to maintain a low simmer.
Fill each double boiler 1/2 way with white, milk, and dark chocolate chips.
Place double boilers on top of simmering pots.
Stir chocolate with rubber spatula until it is silky smooth. Continue to stir periodically through next steps to avoid burning.
Hold strawberries by the stem and dip into chocolate. Set on plate or tray to cool. Move to fridge to set up.
Continue to stir chocolate in double boilers.
Once strawberries have cooled, use drizzle pen to create contrasting crisscross patterns across the surface of the chocolate.
Place strawberries in fridge until ready to enjoy!
Presentation
You may have noticed that we chose to serve our Chocolate Covered Strawberries on a lovely, dark walnut board. While we don’t serve everything we make on a charcuterie board, we certainly think it adds a touch of class. We have boards for all occasions and tastes in our Etsy shop. We also have a selection of end-grain and edge-grain chopping blocks available as well. You can click the E in the sidebar, header, or footer of this page to go directly to our Etsy shop, or you can click here to see our selection of lovely boards on the site.
Featured Products
If you enjoyed our Simple Chocolate Covered Strawberries, subscribe below.
We love to cook. That said, we understand that not everyone does! We also have nights where we simply can’t. In order to solve this issue, we have created a number of recipes that require very little preparation. This is why we created our No-Cook Valentine’s Day Charcuterie Board. Don’t worry, this board still have plenty of flavor and fresh ingredients to please your palate. Our goal is to simplify your busy life and allow you to spend more time socializing and enjoying yourself, as opposed to working in the kitchen. All of the ingredients in this recipe can be bought, ready to eat.
Fresh, Delicious, and Simple – Amazing!Super Simple Preparation!
Preparation
Prep Time: 30 minutes
With the exception of the Brie Heart, all of the preparation time for this meal is spent either slicing or arranging fruits, meats , or cheeses. Buying ingredients pre-sliced can save even more time, but can get costly. Do what works best for your timing and budget.
Additional Tools
You will need a platter that measure approximately 20″ L x 8″ W. We chose to place this spread on one of our Crown Jewels Collection boards. Click here to see our selection of charcuterie boards. If you don’t have a charcuterie board, don’t worry – the food will still look and taste great! You will need a sturdy metal cookie cutter for the Brie Heart and a paring / chopping knife for the rest of the preparation. A small vase for the flowers will help them to stand upright, or you can lay them on the board – Your call!!
Instructions
Roses
It wouldn’t be a Valentine’s Day Charcuterie Board without a few roses! Cut the stems down to 4-6 inches and bunch 4 together inside of the small vase. Place 1 rose at each end of the board.
Brie Heart
Making Brie Hearts is very simple and gratifying. Not to mention, TASTY! Start by placing the cookie cutter in the center of the cheese. Press down firmly and evenly until the cookie cutter penetrates to the bottom of the cheese. Move the cookie cutter from side-to-side to loosen the cheese. You can also twist the cookie cutter a bit, but be careful not to lose the heart shape. Once the brie inside of the cookie cutter is dislodged from the rest of the wheel, lift up. You should be left with a heart-shaped void in the Brie. Spoon in your favorite preserves and place it at the top of your board. Remove the heart from the cookie cutter and place on the board.
Olive Oil w/Herbs
Add a bit of savory flavor to your Olive Oil with generous amounts of Italian Seasoning. You can also add a pinch of Garlic Powder and Crushed Red Pepper for extra pop. To complete this delicious dipping oil, drizzle Balsamic Vinegar to taste. If you want to take your bread offering to the next level, consider our Crostini & Olive Oil Herb Dip recipe. It has a wider variety of dried herbs and also includes the option to bake your bread for added crunch.
Slice & Garnish
Slice the remaining ingredients and place them as seen on the board above. Once everything is in place, tear off cilantro leaves and place them throughout the dish to give an added pop of fresh color and aroma.
Ready To Serve
Your No-Cook Valentine’s Day Charcuterie Board is ready to serve. Whether you are dining by candlelight with your partner, enjoying a night in with friends, or grazing with the family, this board is sure to delight. If you enjoyed this tutorial, subscribe below and follow us on social media for updates. We will be creating no-cook board ideas for every holiday. In addition, we are constantly posting new Recipes, Charcuterie Boards and Home & Garden tips. Make your night complete by serving up Chocolate Covered Strawberries as a perfect dessert!
Presentation
You may have noticed that we chose to serve our Valentine’s Day No-cook Charcuterie Board on a lovely piece of birch with epoxy inlay. While we don’t serve everything we make on a charcuterie board, we certainly think it adds a touch of class. We have boards for all occasions and tastes in our Etsy shop. We also have a selection of end-grain and edge-grain chopping blocks available as well. You can click the E in the sidebar, header, or footer of this page to go directly to our Etsy shop, or you can click here to see our selection of lovely boards on the site.
Featured Items
If you enjoyed our Valentine’s Day No-Cook Charcuterie Board, subscribe below!
Making kid-friendly suet cakes with my children brings back fond childhood memories of Nanny and I doing just the same. My favorite part was mixing the ingredients by hand and getting to smoosh the seeds between my fingers. I am overjoyed to see my kids enjoying those same silly moments. Nanny often made a Suet block by cutting the bottom of a milk carton off and filling it with seed mixture. My crew and I prefer to use our seasonal cookie cutters when doing this craft. Another fond memory I have is speaking with Nanny about the birds and what they did. Andy and I kept the tradition alive by speaking with our kids about our back yard ecosystem and the part that birds play in keeping it healthy.
An added bonus is that the activity and conversation helps to support teachers in the classroom through applied learning. It’s fun, educational, ecosystem friendly and wonderful way to spend the afternoon together!
Hand-made goodies for the birds!
Why Feed Suet?
Feeding birds during the winter helps to supplement their diets and assists them in building enough fat to endure the cold winter months. Resources are often scarce during the winter and we know that not all birds fly south once the cold months hit. As the temperature drops and the trees begin to lose their leaves, birds lose many of their food sources and shelter is less abundant. High-energy foods like suet cakes can help birds through Winter.
Without food and shelter, birds will migrate to other locations in search of the resources needed to survive the winter months. Or more often than not they become ill and do not survive the winter. Once your backyard bird population becomes ill they also become easy prey for other smaller critters like foxes and the occasional barn cat.
When Spring and Summer arrive, birds that had access to fatty foods and fresh water during Winter will be healthier than birds who had to get by on less. With healthier birds living their best life in your backyard, you can enjoy better pollination- which is important for gardens. Healthier bird populations mean fewer pests, brighter and more colorful birds, and more lovely birdsongs.
Gourmet bird cuisine!
Unexpected Benefits!
Birds also play a huge role in seed spreading. Our birds feast not only on our suet cakes and seeds, but they also enjoy picking through our compost bin. As a result, various seeds are spread and we have mystery plants that sprout here and there. Our first jalapeno plant was a delight because we had not planted jalapenos that year, but nature found a way!
For those who enjoy bird watching, suet feeders attract a variety of different birds to your yard. Of course, the type of seed you offer will determine what types of birds you can attract. We typically purchase a 5lb bag of seed from our local feed store. I tend to prefer brands that have added vitamins and minerals. Typically, the seed bags will have the name and sometimes picture of the birds that you might see feasting on your seed blend in your yard.
Smoosh them down so they stick together!
Let’s Make Suet Cakes!
Making kid-friendly suet cakes is simple and requires little preparation. Although through my experience it is best to not let the kiddos scoop out of the peanut butter jar with the same spoon that they are using to mix the seed…oopps! and this activity can become a little messy when the seed mixture is transferred to the molds. A good vinyl table cloth comes in handy.
This recipe is super-chill. There is no specific amount of peanut butter or lard or oats – nothing needs to be exact. As long as the mixture is wet when placed in the mold, it will work out just fine. I throw in seeds and dried fruits from the “bottom of the bag” in the pantry. The birds don’t care about freshness – they will love it – and they can’t read expiration dates!!
After mixing your ingredients together, pack the birdseed mixture into a mold. We use cookie cutters most of the time. We find that the deep ones work best, but feel free to experiment. You can also add a piece of twine during this process to create a quick and easy hanger. Skip this step if you plan to use a suet cage. To create a hanger, slide the twine under the cookie cutter before filling and pull so it is over the mold. Don’t tie it off just yet.
After freezing your suet cakes, remove the mold and tie the twine together at the end. When choosing where to hang your cakes, plan to place them outside of windows, around bird baths, or near feeders. Take this time to empty out any bird baths with gunky water and replace with fresh clean water while you are at it. Your back yard birds will thank you for it and will pay it forward this spring.
We smoke a lot of pork in our house. One of our favorite cuts is a whole pork shoulder. The cut usually runs between 8-10 pounds. Once it is smoked and pulled, we usually end up with 5-7 pounds of delicious pulled pork. While I would be happy to eat pulled pork on a roll until it is all gone, not everyone is wired like I am. I found a delicious compromise to keep things fresh for the rest of the family, the Mason-Dixon Pulled Pork Tortilla Wrap. By slightly transforming the delicious, smoky pork into another dish, it helps to use up the remainder.
Our family has fallen in love with the Tortilla Wrap. If you don’t know what that is – no worries!! Let us introduce you to this super simple and delicious trend!
The Tortilla Wrap
Who knows where this idea came from – but we love it! The tortilla wrap brings crunchy, savory, sweet, and gooey together in one nice neat package. It is super simple and leaves us scratching our heads – wondering why we didn’t come up with this sooner!!
Lay the tortilla down on a plate and make a slice from the center of the tortilla to the bottom.
Place a slice of Pepper-Jack cheese in Section 1 and another in Section 4. Trim the edges of the cheese slightly so that it fits on the tortilla wrapper.
Place your Pulled Pork in Section 2. Add Stubb’s BBQ sauce to taste.
Spoon Cole Slaw into Section 3.
Pre-heat 10″ or larger pan over medium-low heat.
Coat pan with butter.
Once butter starts to brown slightly, gently slide your tortilla wrapper on to the sizzling pan
Cook tortilla over medium-low heat until cheese is fully melted.
Once cheese is fully melted, use a spatula to lift up the lower left edge of Section 1 of the tortilla.
Fold Section 1 over so that it completely covers Section 2.
Apply a bit of pressure to ensure the melted cheese sticks to the pulled pork.
Now fold Section 2 over to the right so that it completely covers Section 3.
Flatten the tortilla out so that there are no lumps or bumps in the surface.
Fold Section 4 up to completely cover Section 3.
Make sure the melted cheese sticks to the tortilla wrapper.
Center the tortilla wrapper in the pan and let it brown for 30-45 seconds.
Flip and repeat.
This recipe is so simple and packs a ton of flavor into a small, crunchy, hand-held package. The best part is, you can customize this recipe however you would like. Try this recipe out and let us know what you think of the Mason-Dixon Pulled Pork Tortilla Wrap!!
Our Complete Guide to Indoor Grilling will walk you through everything you need to be an absolute Grillmaster – Without the actual grill!! To do this, we are going to cover step-by-step instructions on how to take your grilling game to the next level within the comfort of your own kitchen.
No Grill Needed!!
I will say it again – You do not actually need a grill to make delicious meals that look, taste and smell just like they came off the grill. The secret is this Cast Iron Grill / Griddle from Lodge. Because this amazingly versatile kitchen essential will allow you to sear, sauté, and char your dishes to perfection!
Make amazing looking steaks – without a grill!
Flavor, Flavor, Flavor!
Enhancing meals with flavor is a priority for our family. Our Complete Guide to Indoor Grilling would fall short if we didn’t provide tips on how to flavor your meats. Because of this, your plan to flavor your proteins should be your first consideration. Based on your tastes and timing, you can choose to marinade, inject, brine, or rub your meats. No matter which you choose, you can’t go wrong. By identifying a few solid go-to flavor-enhancers that load your foods with flavor, you can consistently create delicious meals. My personal recommendation is our amazing brine recipe that you can find below.
Marinade
As you are aware, marinades are a super-simple way to impart a tremendous amount of flavor into any meat. In addition, marinades work well with pork, beef, chicken, and seafood. Because of this fact, there are myriad choices available in the market. Dry packaged marinades, like the Brazilian Steakhouse pictured below require the addition of a few simple ingredients like oil, water, and vinegar. Personally, I prefer to make up my marinades in a gallon sized zip-top bag.
First, empty the dry contents of the seasoning packet into the bag. Next, you will add the wet ingredients, such as oil, water, and red wine vinegar. After that, you can simply swirl everything around to mix thoroughly. Once you trim and slice the meat, it is ready for a dip in the flavor pool. Next, I drop in my protein into the bag and seal it with the slider. Because air will create pockets, make sure to seal out any excess air. This small extra step provides a thorough coating and consistent contact with all surfaces of the meat. I follow the same process with the wet marinades featured below, as well. Now that your meat is coated thoroughly, toss it in the fridge for a few hours to let it marinate.
Inject
Injection is another great method for flavoring your meats. It is as easy as taking a loaded syringe full of delicious flavor and injecting it directly into the meat. Another reason we love this option is because it is very versatile. Because it can be done before, during, or after cooking, this option is particularly attractive for large cuts of meat where traditional basting would not penetrate deep into the meat. One of the most popular injections on the market is The Cajun Injector. This product packs meats with flavor and the syringe is sturdy and reliable.
Brine
This is probably my favorite way to impart flavor to a grilled meal because it penetrates throughout the entire cut. If you have the time to prepare the brine and let your meat soak overnight, this is the best way to go. We have a brine recipe that we are very fond of because it is very fresh tasting. This brine packs a ton of flavor while complimenting the natural taste of chicken, pork, or turkey. You can find our Sweet & Savory Poultry Brine here.
*Split the lemons and the herb bunches in half. Now you can use 2 lemons and half the herbs in the brine and the other half during cooking.
Cook the Brine
Select a pot large enough to hold ingredients and allows for meat to be fully submerged without overflowing.
In the large pot combine all ingredients and bring to a boil.
Simmer for 15 minutes.
Remove from heat source and let the brine cool to room temperature.
Add meat to room temperature brine and fully submerge . Its helpful to put a heavy plate on top of meat to help weigh it down in brine mix. Also, if you find there is not enough water to fully cover, simply add more until meat is fully submerged.
Refrigerate
Rub
There are TONS of rubs available out there. Some are Sweet and Smoky like the one featured below, while others are more savory. There are rubs that have a heavy base of coffee flavor, as well. Regardless of what your favorite flavor profile is, there is a rub out there for you. Personally, I love the convenience of an all-in-one rub because it makes things quick and easy. Again, find a rub or three that you and your family enjoy and keep them in your rotation. This should keep your crowd happy and make dishes feel more diverse because you won’t be eating the same flavor over and over again.
Pro Tip: Applying a liberal coating of plain yellow mustard prior to applying rub will help the rub to stick to the meat without making the meat taste like mustard. Science!
Grilling Without The Grill
Now that we have our meats flavored up, our Complete Guide to Indoor Grilling will cover everything you need to know about grilling indoors.
Be prepared for some mess! You will be cooking on an open griddle. There will be splashes and splatters. It will be worth it!
There will be smoke! Grill lines, beautiful searing, delicious char – All of these cooking techniques are going to generate smoke. Be prepared by blasting your hood fan and cracking a window!
As you can see from the video above, the griddle is designed to be placed over two burners on your propane or natural gas stove. The griddle has two sides – a flat side and a side with raised ‘grill grates’. As you may have guessed, the flat side is ideal for searing large flat surfaces, like a roast beef. However, The ‘grill’ side of the griddle is perfect for getting those lovely grill marks on your meats. Depending on how you season your meat, those grates will also impart additional flavor in the form of char or caramelization. Best of all, these flavor notes, combined with the tell-tale grill marks will make your foods look, taste, and smell like they just came off the grill!
Let’s Get Cooking!
Brazilian Steakhouse Chicken
Recipe
1 Packet McCormick Grillmates Brazilian Steakhouse Marinade 1/4 Cup Vegetable Oil 1/4 Cup Water 1 TBSP Red Wine Vinegar 2 Lbs. Boneless, Skinless Chicken Breasts
Preparation
Place dry marinade in a one gallon zip-top container. Add oil, water and vinegar.
Mix contents of marinade thoroughly – set aside.
Trim chicken breasts of any visible fat. Remove rib meat, if present.
Slice chicken breasts in half, widthwise.
Place chicken in marinade. Shake bag after placing each piece in bag to ensure total coverage of the meat.
Seal bag, ensuring that any excess air is squeezed out.
Place bag in fridge overnight.
Cooking
Preheat griddle over low-medium heat, grate side up. Add a touch of olive oil to the grate. When oil begins to smoke slightly, you are ready to cook.
Place chicken on griddle at a 45 degree angle. Breasts should be placed directly over burners for best results.
Discard any remaining marinade.
Cook until breasts reach an internal temperature between 115-125 degrees.
Flip your chicken and cook until internal temperature reaches 165 degrees.
Allow your chicken to rest for ten minutes. Once cooled, you are ready to serve up a delicious ‘grilled’ treat that you and your family will love!
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I have made my fair share of cornbread recipes trying to find the perfect southern styled bread with a fluffy, sweet and buttery texture. Each recipe I tried was OK, but lacked that WOW! factor because they were too dry or not dense enough. You know, that special moment when you surrender yourself to the delicious taste of the sweet and buttery flavor of Mason-Dixon Cast-Iron Skillet Cornbread melting in your mouth (I’m not drooling…. promise).
While our family has enjoyed exploring different flavors and textures, we have finally found our favorite and most requested skillet cornbread. This recipe is very simple, but is sure to please any crowd! Below is my recipe for Mason-Dixon Cast-Iron Skillet Cornbread. The recipe is the perfect amount to fill a 12″ Lodge Cast Iron Skillet And don’t worry – If you don’t have a Cast Iron Skillet, I have included instructions to make this dish in bakeware, as well!
Mason-Dixon Cast-Iron Skillet Cornbread
Ingredients:
1 Cup Flour, Spooned and Leveled
¾ Cup Yellow Cornmeal
½ Teaspoon Kosher Salt
½ Teaspoon Baking Soda
2 Teaspoons Baking Powder*
½ Cup or 1 Stick of Butter
¼ Cup Vegetable Oil
1 Cup Granulated Sugar
1/3 Cup Honey
2 Large Eggs
1 & ¼ Cup Buttermilk
Directions:
Preheat your oven to 375 degrees. Place a 9 Inch Cast Iron Skillet in the oven to warm while the oven preheats.
In a mixing bowl, combine flour, cornmeal, kosher salt, baking soda, and baking powder.
Melt half of the butter and set other half aside.
In a separate large bowl add the melted butter, oil, sugar and honey together (I use a very liberal 1/3 cup of honey when making for my family).
Add the eggs and buttermilk to the butter, oil and sugar mixture – whisk together until combined.
Stir in the dry ingredients until well combined but do not over mix. Some lumps are ok.
Remove the skillet from the oven. Coat the bottom and sides of the skillet with the reserved half stick of butter.
Pour the batter into the skillet and smooth out the top.
Bake for 25-30 minutes or until tooth pick inserted in center comes out clean.
Drizzle additional honey on top of cornbread, if desired.
Allow to rest for 10 minutes before serving.
*If using an 8×8 or 9×9 pan, use only 1 teaspoon of baking powder. In addition, do not preheat the baking pan like you would the cast iron skillet. You can either spray the baking pan with non-stick cooking spray or coat with the remaining butter prior to pouring your batter.
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