Delicio Recipe List

The Elliott family always has a big BBQ for big occasions around the holidays. Years back they were held at "The Cabin", way back in the swamp behind my parent's and Grandparent's homes. Oh, the memories that it all brings back. The men would get together early in the morning and BBQ a whole hog over live coals.   That's what we call a "Pig Pickin"! Whole Hog BBQ  The "good" meat under the ribs! When I was growing up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which  is a cut of   pork   that comes from the upper part of the shoulder from the front leg and may contain the blade bone) In pre-revolutionary  New England  and into the  American Revolutionary War , some pork cuts (not those highly valued, or " high on the hog ," like loin and ham) were packed into casks or barrels (also known as "butts") for  storage  and shipment.   The way th...

Whole Boston Butt 1 cup Apple Cider Vinegar Kosher Salt Black Pepper Garlic Powder Preheat the oven to 250 degrees. Pour about 1 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake  the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it. This time I used a Hamilton Beach Automatic Roasting Oven that my step-mother, Pixie gave me. I put the pork in it on 225 degrees at 12 midnight, and the Hubby cut it off when he left for work. Remove the bones. They should slide out clean. Take two forks and "pull" the meat apart or shred it. Add "Daddy's BBQ Sauce" to taste! If you don't have any sauce you can order some here... Daddy's BBQ Sauce for Pulled pork A Box set of 2 pint Jars

A perfectly addicting 2-for-1 side dish/appetizer  you're able to serve  hot out of the oven  or at room temperature. Don't wait for game day to enjoy all such deliciousness... Prep: 20 Mins. Bake: 30 Mins. Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling) INGREDIENTS 14 medium fresh button mushrooms, stems removed; reserve stems 4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise --(Remove more or less ribs/seeds to your desired level of spiciness) 2 strips center-cut bacon, sliced into 1/2" pieces 1 teaspoon granulated garlic 1 (8 oz. tub) cream cheese, at room temperature 1/2 cup medium shredded cheddar cheese 2 tablespoons grated parmesan cheese 2 green onions (both green and white parts), finely sliced 1 teaspoon fine-grain sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon dry Italian seasoned bread crumbs METHOD Preheat oven to 350 degre...

These smashed potatoes are insanely delicious and a  perfect accompaniment  that doesn't require gravy,  although if you so choose they�re fabulous that way too... Prep:   10 Mins. Cook:  15 � 20 Mins. Servings: (8) INGREDIENTS 6 russet potatoes, peeled and chopped into 1� cubes 2 tablespoons unsalted butter � cup sour cream 1 tablespoon freshly-prepared bacon bits 1 tablespoon fresh chives, chopped � teaspoon pepper � cup shredded medium cheddar cheese METHOD Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

My husband did an incredible job creating this recipe a few days ago, and since then we've literally made this 3 more times this week because it's simply that spectacular... Servings: (2 or 3) Prep: 3 Mins. Marinate: 30 Mins. Grill: 10 to 20 Mins.  --(Rule of Thumb: Appx. 10 Mins. per 1� of fillet thickness) Special equipment: 1 (6�x9�x1-1/2�) disposable baking pan 1 (9� x 1-1/2�) section of alder branch -- (Note: Soak branch in water 2 hours before placing on hot charcoal coals) INGREDIENTS Marinade: Granulated garlic Sitka Seafood Seasoning (or Old Bay Seasoning) Freshly ground black pepper � to �  cup yoshida sauce -- (Depending upon # of fillets, 2 or 3 respectively) Fish: 2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick METHOD --2 hours before grilling, place alder branch in bowl with water and weigh it down to soak.  --30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have � the coals on one side ...