Crockpot Sticky BBQ Meatballs

CROCKPOT STICKY BBQ MEATBALLS
PRINTER HAPPY VERSION < < < < < < < < < << 

This weekend we have a bunch of friends coming into town. Some will be staying with us which is awesome, but the kicker is that we never really know when they will be pulling into town. The drive from Salt Lake takes about 4 hours and they usually leave right after work, (without stopping for dinner,) so I always try to have something delicious and filling for them to nosh on when they get here. My crockpot is my weapon of choice in this situation. I can tackle dinner for my family AND our late night visitors in one fell swoop!

Now PAY attention cause I am going to throw a little curve-ball at you... For this particular recipe I actually use the HOMESTEAD SEASONINGS PORK RUB, and not the BEEF RUB. It has all those tasti-fied browns sugars & homestyle bbq flavors that I was looking for in this dish, and its a super simple SET & FORGET recipe, which I love!

INGREDIENTS
1 bag (48 ounces) frozen meatballs
1 bottle (28 ounces) your favorite BBQ sauce
3 tablespoons HOMESTEAD SEASONINGS PORK RUB
1/8 cup Apricot jelly or preserves (optional)
1/8 cup Honey

INSTRUCTIONS
Combine meatballs, BBQ sauce, HS PORK RUB, Honey and apricot preserves in a crockpot.  Heat on High until warmed through, then set to Keep Warm until your guests are ready to enjoy them.

Sweet BBQ Pork Loin

SWEET BBQ PORK LOIN                  

PRINTER HAPPY VERSION< < < < < < < < < < 

Its that time of year again--Spring is in the air, and like clockwork my family starts craving the homey-comfort of traditional BBQ. The sweet sugary undertones, and smokey mesquite flavor that only real BBQ can satisfy... But as many of you know... in Southern Utah "SPRING" lasts only a few weeks and is also known as "surprise wind storms & weird sporadic rainy season" Needless to say no always the best BBQ weather. That is why I love this recipe! All the flavors of BBQ with out the fuss-
A simple RUB-BAKE-EAT situation!

>>>WARNING<<<  >>>>>KITCHEN GADGET RANT<<<<<
In one of the pictures you will see my Meat Thermometer... one of my favorite kitchen gadgets ever invented!! At my house I am KNOWN for forgetting to turn the kitchen timer on....
Thus = burnt and overcooked meat!
I picked up this little gem at my last trip to IKEA and I will tell you, next time I am there... I will be buying several more. They are a lifesaver in the kitchen!!
You just set the internal temperature that you want the meat to cook to, insert the thermometer end into the meat, and leave the square part out on the counter. As soon as it reached that temperature... the thing SQUEEALS at you, until you take the meat out.... helping you create perfectly cooked meat every time! Anywho..... Back to the recipe > > > > >

INGREDIENTS:
2 1/2 - 3 pounds Boneless Trimmed Pork Loin
3 Tbls HOMESTEAD SEASONINGS PORK RUB
3 Tbls Brown Sugar

2 tsp. HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

2 Tbls Extra Virgin Olive Oil

2 Tbls of water

INSTRUCTIONS:
This is an easy one Ladies and Gents... a simple RUB, COOK, EAT situationSimply Rub boneless trimmed pork loin with the extra virgin olive oil. In a separate bowl mix together brown sugar
and the HOMESTEAD SEASONINGS Pork Rub. Srpinkle and rub the spice mixture onto all sides of the Pork Loin.

Add a pinch of HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

Place pork loin into a greased or foil lined shallow baking dish. Add water to the base of the dish.
If time permits-- Chill the pork loin for 1-2 hours in the fridge.... not necessary, but helps the flavors marinate into the meat.

Preheat Oven to 350 degrees.
Bake pork loin for 20-30 minutes or until the inner temperature reaches 140 degrees.
Let the pork rest for 10-15 minutes before slicing.
Serve and Enjoy!!
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 < < < < < < < < < < < < < < < < < < < < < < < < < < < < <  AS PROMISED

Ta da! MY FAVORITE MEAT THERMOMETER
{see rant up above for why I LOVE this little gadget SO much!!!}

 It really is a life-saver, time-saver, brain-saver... or meat-saver if you will

Savory Barbequed Corn on the Cob

Barbequed corn on the cob is a delicious summer treat, that is always a crowd pleaser!

The problem though is once it is soaked in salt an butter, 

you lose a lot of the barbequed flavor and definitely the "healthiness"s factor.

Not to fret... Homestead Seasonings has a wonderful and flavorful alternative.

INGREDIENTS:

6-8 Ears:  FRESH Corn on the Cob

(shucked and washed well)

2 Tbsp: HOMESTEAD SEASONINGS 

 Salt Free Veggie Blend

3 Tbsp: Olive Oil

INSTRUCTIONS:

Completely shuck the corn, and wash well. Brush with Olive Oil and Sprinkle all sides well with HOMESTEAD SEASONINGS: Veggie Blend.
Grill the corn on a well heated BBQ, set to low heat. Simply grill the exposed corn directly over the heat of the grill. This method will require constant attention, but result in a juicy blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so. Grill corn for 15-18 minutes, or until the corn is tender and bright in color. Pull from grill and let sit for 5 minutes. Serve with with a pat of Butter or even our special Veggie Blend Herb Butter~ Enjoy!