This easy beer brats recipe is going to take the top spot on your summer recipes! Besides grilling, beer braised bratwursts is the next best thing. It’s an easy dinner idea that’s a great option for for feeding a crowd.  

Plus, it’s not always convenient to fire up the grill, so you always need these easy recipes so you can enjoy your favorite grilling recipes right from the oven.

Looking for another German-inspired recipe? Try this hearty goulash recipe.

What are bratwursts?

Bratwurst is a fresh link sausage that originated in Germany. It’s usually made with pork, veal, and sometimes beef. There are many different ways to prepare bratwursts, like grilling, pan searing, and baking on a sheet pan.

Traditionally, it’s seasoned with nutmeg, ginger, caraway and sage, but there have been many other iterations from the traditional flavor, like cheddar, beer, maple, asiago, and spicy to name a few.

These types of sausages are different from hot dogs, kielbasa, and Italian sausage.

Beer Braised Bratwurst and Sauerkraut

If you’re here, it’s likely that you are trying to figure out how to cook brats without a grill. Whether your grill is out of commission or the weather isn’t cooperating, this simple method will give you delicious savory bratwursts in the oven every time!

Surprisingly enough, braising can still give you that beautifully charred appearance and flavor from the grill without all the grilling hassle. Braising is the method of lightly pan-frying or searing meat or vegetables, then stewing them slowly in a covered pot in the oven. For this recipe, the braising liquid is beer. 

Beer brats are also a one pot meal from start to finish! This makes it super easy to prepare this dish for more people and fast!

You don’t need to be an expert cook or a lot of side dishes to make this a meal. Serve this stuffed inside a german hoagie roll with the sauerkraut and onions from the pan. Add a little mustard and you are set!

What is the best beer to cook brats in?

The real ticket to tender, flavorful sausages is braising in beer. 

When choosing a beer for braising, boiling, or soaking overnight, choose a bottle of your favorite beer that you enjoy and is easy to drink. I do recommend steering clear of porters, stouts, sweet beers, and heavily flavored beers. They could impact the flavors of the final dish.

The classic go-to beer for cooking brats is a lager or pilsner style beer. This includes Miller Light, Coors, Budlight, PBR and similar beers. You can also go a bit heavier with a Marzen, Oktoberfest, or Amber.

Basically, the beer should be something you enjoy that’s affordable. 

Why should you cook beer in brats? Beer adds a lot of extra flavor to the bratwursts and keeps them plump and juicy throughout the cooking time. You can also boil the brats or soak them overnight in addition to braising them with the beer.

Don’t worry, though. All of the alcohol burns off during cooking. There will likely be a heavy aroma present, but there will be zero alcohol content after cooking.

Do you poke holes in beer brats? I personally do not do this. There are some that say this is the only way the beer can permeate and tenderize the meat. Others say the holes let all the juices leak from the sausage. I tend to agree with the latter.

What kind of buns are best for brats?

Bratwursts are much larger than regular hot dogs, so the bun selection is critical. The best brat buns are hearty, stealthy rolls that can stand-up against all of those delicious juices, toppings, and condiments.

Consider these brat-approved buns:

• Sausage Buns
• Brat and Sausage Rolls
• Hoagie Rolls
• Hearty Top-sliced Buns
• German Roll

You can find these baked fresh from the bakery at your local grocery store. Also, try these in brioche, pretzel, sourdough, and other flavors.

How to Cook Beer Brats without a Grill 

There are just a few simple steps to making delicious beer bratwursts!

Here are a few kitchen tools I recommend to make this recipe easier:

• Disposable Aluminum Pan: Cook more sausages faster! Sear the sausages and onions in a skillet, then transfer to a large disposable pan for easy clean-up.
• Cast Iron Skillet: If you don’t have a cast-iron skillet, use an oven-proof skillet or shallow pot. A 9 x 13 inch casserole dish will also work as an alternative. See the recipe below for instructions.
• Digital Meat Thermometer: Use this to ensure the sausages reach the safe internal temperature.

Step 1: Pan sear the bratwurst sausages.

Before you begin, start by preheating the oven to 400°F. 

Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear for a couple of minutes on each side until nicely browned on all sides.

Then, remove the sausages to a plate and set aside. 

Step 2: Caramelize the onions.

To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.

Continue cooking, stirring the onions frequently until they are softened and golden brown. This should take about 5 minutes in total.

If you’re pan is getting too hot and the onions are browning too quickly, reduce the heat slightly and stir more frequently.

Step 3: Braise the brats in beer.

Now, add the brats back to the skillet and arrange on top on the onions. Pour the beer over the sausages and onions. Remember, you don’t need anything fancy for the beer. A simple light lager is sufficient.

Next, add the sauerkraut and spread evenly over the brats and onions. Turn the stove off.

Step 4: Bake the sausages.

Cover the oven-proof skillet with the lid or aluminum foil. Transfer the pan to the preheated oven and cook at 400F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch baking dish.

After 20 minutes, check to see if the dish is too dry. If so, add additional beer as needed.

Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. All the sausages to rest for about 5 minutes before serving. They will be hot!

While the beer brats rest, toast the buns under the broiler for about a minute or two until they are browned to your liking. Be careful not to leave the broiler unattended!

Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Reheating and Storing Leftover Beer Brats

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
• Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

How long to cook brats in the oven at 400?

Brats should cook for up to 40 minutes in a 400°F oven.

What is traditionally served with bratwurst?

Bratwurst is served with sauerkraut, onions, and sometimes bell peppers. Make this a meal or serve with a variety of side dishes like pasta salad, potato pancakes, cucumber salad, german potato salad, etc.

What condiments go with brats?

Try these ideas for bratwurst toppings: onions, bell peppers, mustard, mayonnaise, pickles, relish, pickled red onions, caramelized onions and mushrooms, etc.

Braising bratwursts in beer is a great method to preparing an easy meal for a busy weeknight or a summertime gathering.

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Beer Brats in the Oven – No Grill!

Learn how to cook bratwurst in the oven. Sear the brats on the stove and braise them with beer, onions, and sauerkraut in the oven. Beer-braised brats are a quick and easy way to tender, juicy sausages without using a grill. This recipe can be prepared with or without beer.

Course Dinner Recipes

Cuisine German

Keyword beer, braising, brats, bratwurst, sausages

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Additional Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 7

Calories 443kcal

Author Anna Kate

Equipment

• Glass Casserole Dish (9×13)
• Digital Meat Thermometer
• 10-inch Cast Iron Skillet
• Disposable Aluminum Pan

Ingredients

• 2 tablespoons olive oil
• 7 bratwursts unflavored and uncooked
• 2 medium yellow onions thinly sliced
• 1 12 ounce bottle lager beer (see note)
• salt and pepper to taste

Serving Options:

• Hoagie rolls or buns
• Coarse grain mustard
• Warm sauerkraut

Instructions

• Start by preheating the oven to 400°F. 
• Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear 2-3 minutes on each side until nicely browned.
• Transfer the sausages to a plate and set aside. 
• To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.
• Continue cooking, stirring the onions frequently until they are softened and golden brown, about 5 minutes. Reduce the heat if needed.
• Return the bratwursts back to the pan with the onions. Pour in the beer. Add sauerkraut in a single layer over the top of the sausages and onions. Turn the stove off.
• Cover the skillet with the lid or aluminum foil. Transfer the pan to the oven and cook at 400°F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.
• Check the mixture after 20 minutes of cooking. Add about ¼ cup of beer if additional liquid is needed.
• Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. Allow sausages to rest for about 5 minutes before serving. They will be hot!
• While the beer brats rest, toast the buns under the broiler until they are browned to your liking. Be careful not to leave the broiler unattended!
• Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Notes

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch casserole dish before baking.

Avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.

Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. You will only need 12 ounces. No need to use anything fancy!

Reheating / Storing / Leftovers Info:

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
• Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

Nutrition

Serving: 1 | Calories: 443kcal | Carbohydrates: 19g | Protein: 16g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 20g | Cholesterol: 70mg | Sodium: 1120mg | Fiber: 2g | Sugar: 3g

The post How to Cook Bratwurst in the Oven {without a Grill} appeared first on Southern Cravings.

Plus, it’s made in under 30 minutes and served right from the sheet pan!

This recipe uses leftover pulled pork, but you can use any taco meat of your choice. Or, leave the meat off for a vegetarian style nacho platter. This recipe is incredibly versatile and all of the ingredients are easily swapped for toppings you love the most!

Next Level Loaded Nachos

Most nacho recipes call for corn chips or other tortilla chips, but this version uses crispy kettle chips. 

This easy recipe was inspired by a local restaurant that used giant kettle chips as the base. We fell in love the moment we chowed down. Plus, I found that the chips stay crispier than the corn chips.

Here are a few kitchen tools I recommend to make this recipe easier:

• Sheet Pan: Use a large, sturdy baking sheet with a rimmed edge. This will hold the whole platter of nachos together.
• Heavy Duty Aluminum Foil: Lining the baking sheet with aluminum foil will make clean up much easier. Plus, you can form “sections” using the foil to bake different variations of the nachos at one time. Let’s say, vegetarian and beef, or shredded chicken and pulled pork.

Ingredients: What toppings do you put on nachos?

1. Meats: Use leftover taco meat, shredded carnitas, ground beef, shredded chicken, pulled pork, shredded leftover beef brisket… whatever meat you prefer to top nachos.
2. Cheeses: Any taco blend or Mexican blend shredded cheese is the easiest. Other suggestions are a blend of cheddar cheese, Monterey jack, and pepper jack cheese.
3. Sauces: Just before serving, drizzle with white alabama bbq sauce. Or, add toppings like guacamole, salsa, pico de gallo, sour cream, nacho cheese sauce, etc.
4. Other toppings: Add black beans, chopped tomatoes, pickled red onion, green onions, black olives, green chili, jalapeno pepper, canned corn, onion, etc.

How to Make the Ultimate Nachos Platter

Step 1: Toast the chips.

The secret to crispy chips – not soggy ones – is pre-toasting the chips. Spread the chips on the foil lined baking sheet. Overlapping will help hold the toppings together so they don’t fall to the bottom of the pan.

Bake the chips for about 5-10 minutes to toughen them a little. Then, top with a layer of cheese. The cheese will act as a barrier between the toppings and the chips, keeping the chips crunchier longer!

Step 2: Layer nacho toppings

Begin by spreading the meat onto the chips, making sure to cover each chip. No one likes a topping-less nacho chip!

After the meat, layer on the other toppings. We love to use pickled red onion for a little tanginess to every bite! 

You could also spread beans on this layer…sliced jalapeno pepper, red pepper, other vegetables, and different types of cheese.

Step 3: Bake and finish.

When you are satisfied with your nacho platter, place the baking sheet in the oven and bake until the cheese is melted and the ingredients are warmed through.

I recommend waiting until after baking to add fresh salsas, guacamole and other sauces. You can even finish with a squeeze of fresh lime juice!

Other appetizers to serve with nachos

Take your spread to the next level with these other great appetizers:

• Charcuterie board
• Deviled eggs
• BBQ chicken wings
• Buffalo wings
• Pigs in a blanket
• Sandwich sliders
• Spinach artichoke dip

Tips for the Ultimate Nacho Platter

Best chips for nachos

This recipe uses kettle-style potato chips. If preferred, you can use tortilla chips, blue chips, or other corn chips. 

I do not recommend using scoops or regular potato chips. You need a sturdy chip to hold up all of those nacho toppings.

Best cheese for nachos

Mexican Blend or Taco Blend shredded cheeses are excellent choices to stick with the cuisine’s theme.But, really any shredded cheese will work for this recipe.

For better melting, shred a block of cheese at home using a food processor or cheese grater.

Broiling vs baking

Baking a platter of nachos is preferred to broiling. If you only broil the nachos, you could end up with portions of burned, over-crisped toppings while the underneath portions are cold or undercooked. Baking circulates the heat throughout the nachos so everything is cooked evenly.

If desired, broil at the end to crisp up exposed edges of the chips.

Avoid soggy nachos

Leave the sauces, salsas, and other moisture-heavy ingredients until after baking. 

Also, pre-bake the chips then top with cheese to create a barrier between the chips and the toppings, keeping the chips as crispy as possible.

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Pulled Pork Nachos Recipe

Pulled Pork Nachos are layered with delicious pulled pork, potato chips, crisp onion and cheese! It’s an awesome addition to a game day menu, a quick appetizer or a casual weeknight meal.

Course Appetizers

Cuisine American

Keyword apps, nachos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 5kcal

Author Anna Kate

Ingredients

• Leftover Pulled Pork Beef or Chicken
• Kettle Style Potato Chips
• 1 green onion roughly chopped
• ½ red onion roughly diced
• 1 container blue cheese crumbled
• cooking spray

Instructions

• Preheat oven to 375F degrees. Line a baking sheet with heavy-duty foil. Lightly spray with nonstick cooking spray.
• Add single layer of potato chips to the baking sheet. It’s ok to overlap.
• Layer with pulled pork, onion and cheese. You can also add any additional vegetables desired.
• Bake uncovered for 15-20 minutes or until warmed through and cheese is melted.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 3mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.4g | Calcium: 4mg | Iron: 0.05mg

The post Loaded Nachos with Pulled Pork appeared first on Southern Cravings.

The crispy, salty outside is a delicious treat that turns a simple potato into a fan favorite. This is truly the best baked potato recipe on the internet!

There is one skill every home cook should master: how to make delicious potato dishes.

Baked potatoes are probably one of the easiest side dishes to whip up: they are cheap, hands-off, and are difficult to ruin. If you are a beginner cook, this is a great recipe to start with.

Choosing Potatoes for Baking

The best way to make baked potatoes is with russet potatoes.

Russet potatoes are large and oblong with brown skin. They are excellent for mashing, baking, and for making potato chips.

Russet potatoes are also labeled as “baking potatoes” or Idaho potatoes in many grocery stores.

Other potatoes like yukon gold potatoes or red potatoes are better for roasting, topping salads, or adding to soups and stews.

When you are choosing potatoes for this recipe, be sure to select potatoes that are roughly the same size. While it’s difficult to overcook a potato, it’s easier to track cooking time when they are relatively uniform in size and shape.

Tools to make this recipe easier:

• Baking sheet with an oven rack – Using a baking sheet with a rack will help air circulate all around the potato and give you that crispy outer skin.
• Foil or parchment paper – Line your baking sheet with aluminum foil for easy clean-up. Parchment paper can also be used, but check the oven-safe limit prior to cooking.
• Tongs will help you split the potato and mix in the butter and salt.

How to get crispy skin on potatoes

When we make these potatoes, eating the outside skin is our favorite part. It’s crunchy, crispy, salty, and crave-worthy! The combination of olive oil and kosher salt (or sea salt), plus using a wire rack creates crispy potato skins.

Setting your oven at a higher temperature than normal will also aid in crisping the outside of the potato.

The cooking time is longer than a regular baked potato. However, the extra cooking time and the hot oven does not overcook the potato. Instead, it enhances the flavors of the fluffy, buttery insides.

Why do you salt baked potatoes?

Adding salt to the outside of potatoes draws the moisture out of the potato. Factor in using a wire rack to allow the air to circulate around the whole potato will yield a crispier, evenly-cooked result.

The Best Baked Potatoes

The great thing about these crispy potatoes is the simplicity! Simply rub down the outside with olive oil, season with salt, and bake.

Step 1: Wash the potatoes.

First, wash the outside of the potato. Since we are eating the skin, we want to get rid of any dirt residue or weird “eyes” that may be forming.

You do not have to pierce the potato. Piercing can shorten cooking time, but it is not necessary.

Step 2: Season the potatoes.

Dry off the potatoes, then drizzle with olive oil. I usually do this right on the sheet pan. Alternatively, add the potatoes to a large bowl and season them there. Avoid using too much olive oil – about a tablespoon or less (depending on size) for each potato will be sufficient.

You could also use the same amount of melted butter in place of olive oil.

Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.

Step 3: Bake the potatoes

Place on a foil-lined baking sheet (use foil for easy cleanup!) with a rack and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily.

When a knife easily pierces the center, the potatoes are done. Remove them from the oven.

Split the baked potatoes down the center using a paring knife as if you were preparing a regular baked potato. Carefully, with potholders, squeeze the top and bottom of the split to get the potatoes to “open up” a bit.

With the back of a spoon, gently slide the spoon in between the skin and the flesh of the potato to loosen the insides of the potato.

To the inside, add a pat of butter and salt and gently stir. After the potato has been stirred, add in the butter and salt. Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown to your liking.

Baked Potato Toppings

This potato is delicious on it’s own, but feel free to add some of your favorite toppings!

Consider these ideas:

• crumbled bacon
• sprinkling of cheddar cheese
• a dollop of sour cream
• a few chopped green onions
• Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

• Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
• Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
• Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Other ways to enjoy potatoes:

• Baked sweet potatoes or Twice-baked sweet potatoes
• Mashed sweet potatoes
• Twice-baked potatoes
• Mashed potatoes
• Make baked potatoes in the air fryer!
• Roasted potatoes
• Crispy red-skinned potatoes

I hope you enjoy this easy recipe for the perfect baked potato!

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Crispy Oven-Baked Potatoes Recipe

Crispy, oven-baked potatoes are a restaurant-inspired favorite! This method of salt baked potatoes results in crispy outside with fluffy, buttery insides. You only need a few ingredients to make this delicious side dish. Learn expert tips on how to get that crispy skin that rivals your favorite steakhouse.

Course Side Dish Recipes

Cuisine American

Keyword potato recipe, potato side dish, potatoes, Side Dish

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 potatoes

Calories 305kcal

Author Anna Kate

Ingredients

• 4 Russet potatoes also called baking potatoes or Idaho potatoes
• butter
• Olive Oil
• kosher salt

Instructions

• Preheat oven to 400°F degrees.
• Wash and clean the outside of the potato to remove dirt, “eyes”, etc.
• Dry off the potatoes, then drizzle with olive oil until each potato is well-coated.
• Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.
• Place on a foil-lined baking sheet with a rack, and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily. 
• Then, split the potatoes as if you were preparing a regular baked potato. Using a spoon, carefully scoop away some of the potato from the sides, like you were assembling a loaded baked potato.
• Add a pat of butter and salt to the inside of each potato and gently stir.
• Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown. 

Notes

Use pot holders or tongs to squeeze either edge of the split to get the potatoes to “open up” a bit.

Consider these ideas for toppings:

• crumbled bacon
• sprinkling of cheddar cheese
• a dollop of sour cream
• a few chopped green onions
• Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

• Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
• Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
• Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Nutrition

Serving: 1grams | Calories: 305kcal | Carbohydrates: 56g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 136mg | Fiber: 6g | Sugar: 3g

The post Crispy Baked Potatoes appeared first on Southern Cravings.

Some people grew up enjoying sweet and tangy BBQ sauce at every cookout, while others grew up coating their food in rich and spicy BBQ sauce. What do all these people have in common? They each think that their BBQ sauce is the best.

So, what are the different types of BBQ sauce? What sets them each apart from the last? Which BBQ sauce reigns supreme? Well, that last question may be up for interpretation, but I can break down the rest for you.

By the time you’ve finished reading this guide, you’ll know everything there is to know about BBQ sauce.

What is BBQ Sauce?

BBQ sauce, also referred to as barbecue sauce, is a sauce that is used as a marinade, condiment, or spread for meat and other foods cooked in the barbecue cooking style.

It’s not meant to moisten food, as any liquid in BBQ sauce evaporates during the cooking process. It does, however, add a ton of rich and savory flavor to any dish. 

For many years after first being introduced to early colonists by Native Americans, the barbecue way of cooking remained an exclusive tradition of southern and East Coast states.

Over time, the different regions adapted their own unique BBQ sauce styles based on the local flavors.

Eventually, the barbecue cooking style spread all over the country, but the types of BBQ sauce we know today are still categorized by the region they originated in.

When to Use BBQ Sauce

Most often, you will see BBQ sauce served on the side of barbecued meat as a condiment. However, in some cases, the sauce is cooked with the meat. This can yield delicious results, as long as it’s done the right way.

When it comes to BBQ sauce, 9 times out of 10 it contains some form of sugar. Because sugar burns at 265°F, grilling it allows for a good chance that the sugar will burn, causing the sauce (and, in turn, the meat) to taste bad.

If you want to add BBQ sauce to your meat during the cooking process, your best bet is to add it when the meat is roughly 10 minutes away from being fully cooked.

This gives the sauce enough time to caramelize and add flavor without burning. If you’re cooking meat that requires lower temperatures, like oven-roasted ribs, then you can layer the sauce on earlier than you normally would—about an hour before completion.

Types of BBQ Sauce

Styles of BBQ sauce vary depending on which region of the country you’re in. Some are thick and spicy, while others are thinner and tangy.

If you ask 10 people from 10 different regions what true BBQ sauce is, you’ll likely get 10 different answers. That being said, all types of BBQ sauce can be broken down into 4 main categories.

Tomato-Based BBQ

This is the most common type of BBQ sauce.

Most tomato-based BBQ sauces use ketchup as the base, which contributes to the thickness of the sauce. Tomato-based BBQ sauce is thick, tangy, and sweet.

The most popular tomato-based BBQ sauce, and probably the one you’re most familiar with, is Kansas City BBQ sauce.

Regions like Texas, Memphis, and St. Louis typically use tomato-based BBQ sauces as well.

Vinegar-Based BBQ

This type of BBQ sauce is a North Carolina staple. It’s thinner than tomato-based BBQ sauces and tends to be spicier as well.

It typically doesn’t include any tomatoes and makes a fantastic pairing with pulled pork, as the lighter flavors balance out the heavy, fatty meat.

In the Western Carolina region, small amounts of ketchup are used in the sauce, but not enough to change its thin texture.

Mayonnaise-Based BBQ

When you think of BBQ sauce, mayonnaise as an ingredient might seem a bit strange.

If you find yourself in Alabama, don’t let anyone hear you say that! Alabama is famous for its white BBQ sauce, made with mayonnaise as the base.

Mayonnaise-based BBQ sauce, or white BBQ sauce, is thinned out with lemon juice and vinegar, then flavored with various spices and typically served with chicken.

Mustard-Based BBQ

South Carolina is the only region that uses a mustard-based BBQ sauce.

It’s most common in the area between Charleston and Columbia, which many believe to be due in part to the large population of Germans in the area.

Generally paired with pork dishes, this type of BBQ sauce is thin and spicy. It’s commonly made with yellow mustard, vinegar, sugar, and spices.

BBQ Sauce FAQ

The post Best Types of BBQ Sauces appeared first on Southern Cravings.

The number one thing when you are planning a cookout: the side dishes. You need something inexpensive, easy, but also not just something picked up from the store. It needs to be homemade and drool-worthy. Enter: Double Stuffed Potatoes.

Many people call them twice baked potatoes, loaded baked potatoes, double-baked potatoes…A twice-baked potato is, by any other name, a delicious side dish that’s simple and inexpensive to make!

It’s great for cookouts, large groups of people, or a weeknight side and practically a meal in itself! My favorite thing about this recipe is that it’s a no-stress side dish that can easily be made ahead of time, then served hot when the pork chops come off the grill.

How to make twice baked potatoes

This recipe easy to make, but it does take a little preparation. The biggest difference between this recipe and most twice-baked potatoes is that these potatoes aren’t split completely in half, but the potatoes are kept whole. Just like a regular baked potato.

Ingredients for Stuffed Potatoes

• Russet (baking) potatoes – Baking potatoes make the best double stuffed potato! 
• Sour cream – Plain Greek yogurt could be used in place of sour cream.
• Mayonnaise – Mayo gives it a tangy, fluffy, smooth texture.
• Garlic powder – Fresh garlic cloves work, too.
• Butter
• Dried chives – For a hit of onion flavor and garnish.
• Shredded cheddar cheese – A cheddar mix or taco mix also works here.
• Salt and pepper to taste

Instructions for stuffed potatoes

Step 1: Bake the potatoes

Most twice baked potatoes do a simple microwave to get the inside cooked, but this recipe starts with my epic baked potato recipe, where the outside of the potato is coated in olive oil and salt and baked in the oven for about an hour for the ultimate crispy skin. If you love crispy textures, don’t skip this step!

With the same amount of potatoes as guests, wash the potatoes and coat in kosher salt and olive oil. Place on a foil-lined baking sheet in a 400-degree oven for about 45 minutes or until the potatoes are easily pierced with a sharp knife or fork.

Step 2: Split and Mix the potatoes

When your potatoes are done baking, split them open to scoop out the insides.

Start with the tip of the knife about ½ inch from the end of the potato. Then, shimmy it down to the other end, leaving about a ½ inch again.

Tip: Use a set of tongs to hold the hot potato open by placing the tongs at either end of the split potato.

If you completely split the potato in half, no worries. All of the mixins will work as the “glue” to put it back together.

Scoop out the inside of the potato with a large spoon by sliding the spoon down into the potato – about ¼ inch away from the skin. 

Place the potato insides into a medium-sized mixing bowl. Then, add the mix-in ingredients and stir to combine.

Step 3: Stuff and bake

When the mashed potato mixture is complete, scoop a large spoonful of the mixture and place inside the potato cavity. Continue filling until the cavity is full.

Then, continue with the other potatoes. There might be some mixture leftover, so feel free to load these taters up!

Top with more cheese, and bake until the cheese has melted. Garnish with chives and serve!

Variations and more add-ins

Load up the potatoes even more with these additions:

• Bacon bits
• Onion
• Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
• Add veggies for extra nutrition and fiber.
• Caramelized onions

Make-Ahead and Storage Tips

Since everything inside the potato is already cooked, you do not have to worry about bacteria growth with raw products, so these can easily be made ahead of time and stored in the refrigerator until you are ready to eat. 

To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in the recipe card below.

Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

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How to Make Easy Twice-Baked Potatoes

Stuffed twice-baked potatoes are a family favorite! Savory baked potato shells are split and stuffed with fluffy loaded mashed potatoes, then baked again for double the deliciousness and a perfectly crispy crust. So many flavors and textures like bacon bits, melty cheese, and chives make this easy recipe a grill master’s best friend!

Cuisine American

Keyword potato, Side Dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 potatoes

Calories 334kcal

Author Anna Kate

Ingredients

• 8 russet potatoes washed
• Olive Oil
• 2 tablespoons butter salted
• ⅓ cup sour cream
• ⅓ cup Mayonnaise
• 1 cup cheddar cheese plus more for topping
• ½ teaspoon garlic powder
• 1 tablespoon chives
• salt and pepper to taste

Instructions

• Preheat the oven to 400 degrees F.
• Prepare baked potatoes with crispy crust by following this link, or place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, or until easily pierced with a fork.
• Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato down the middle leaving the potato whole (just like a baked potato). 
• Scoop out the insides into a medium-sized mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Leave the hollowed-out potato shells on a baking sheet.
• To make the potato filling, mash the potato insides with the butter, mayonnaise, sour cream, cheese, garlic powder, and chives to the mixing bowl. 
• Season with salt and pepper to taste.
• Mix together well. 
• With a large spoon, fill the potato shells with the filling. 
• Top each potato with more cheese and bake until the potato is warmed through and the cheese is melted for about 15-20 minutes.

Notes

Variations and add-ins:

• Bacon bits
• Onion
• Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
• Add veggies for extra nutrition and fiber.
• Caramelized onions

Make-Ahead Tips: To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in this recipe.

Storage Tips: Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

Nutrition

Calories: 334kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 188mg | Potassium: 917mg | Fiber: 3g | Sugar: 2g | Calcium: 139mg | Iron: 2mg

Looking for more potato recipes?

• Mashed potatoes
• Smashed red potatoes
• Hashbrown Casserole

Twice Baked Potato FAQ 

The post How to Make Easy Twice-Baked Potatoes appeared first on Southern Cravings.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep. 

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

• Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
• Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
• Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
• Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
• Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

• Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
• Make them with other mustards like Dijon, whole grain, or Grey Poupon.
• Garnish with dill or other fresh herbs.
• Add some bacon for extra flavor and crunch.
• Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

1. Boil and peel the hard-boiled eggs up to 2 days in advance.
2. Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
3. Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping. 
4. Deviled eggs shouldn’t be out for more than 2 hours at a time.

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Classic Deviled Eggs [with Easy Peel Eggs!]

Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!

Course Appetizers

Cuisine American

Keyword appetizers, meal prep, protein, sides

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 halves

Calories 68kcal

Author Anna Kate

Ingredients

• 6 eggs, hard-boiled
• ¼ cup mayonnaise
• 1 tbsp yellow mustard
• 3 tbsp pickled dill relish
• paprika and/or chives for garnish optional
• salt and pepper to taste optional

Instructions

• Peel and slice hard boiled eggs.
• Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
• Mash the yolks with the back of a spoon until there aer no more round yolk halves.
• To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
• Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
• Garish with paprika and/or chives and serve chilled.

Notes

Tip for Piping the Yolks:

• Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
• With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Other Garnishes for Deviled Eggs:

• bacon
• dill sprigs
• olives
• green onion
• chopped tomato

Nutrition

Serving: 1 | Calories: 68kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 91mg

The post Best Deviled Eggs Recipe appeared first on Southern Cravings.

Serve these up with other game-day snacks like nachos, pasta salad, or other appetizers!

About this recipe

The great thing about this recipe is that there are no rules! That’s right, you can marinate them in any sauce that strikes your fancy. For this recipe, I used the Caribbean Jerk marinade I grabbed from Kroger’s sauces section. 

I dumped the frozen wings in a bowl, tossed them with the marinade, and let them do their thang until we were ready to cook. These always turn out perfectly done each and every time we make them. 

You can also switch up the marinade to anything you like, including a dry rub.

Best Tools for this recipe

• Baking sheet with a fitting rack – We always line a baking sheet with foil, and use the baking rack that came with the sheet. The baking rack allows air to circulate around the food instead of one side at a time.  If you don’t have a baking rack and only a baking sheet, these will still be finger-licking good!
• Meat thermometer – Ideal for making sure your chicken is cooked to the appropriate temperature.
• Silicone Brush – Silicone brushes are best for basting the wings to get that sticky sauce action. I prefer silicone as they seem to come clean much easier than brushes with bristles.

Steps for Making the Wings

1. Marinate the wings in a sauce or rub of your choice for at least 30 minutes or up to 1 day. 
2. Line a baking sheet with foil and place the accompanying baking rack inside the baking sheet. Spray with cooking spray.
3. Place wings on the rack and inside of a preheated 400F degree oven for 20 minutes. Reserve 1 cup of the marinade from the chicken.
4. After 20 minutes, remove from the oven and baste with the reserved marinade using a silicone brush on both sides. Flip chicken so the underside is now facing up. Discard all remaining marinade.
5. Place back in the oven and continue cooking for another 20 minutes, or until the internal temperature reaches 165F degrees.
6. After the chicken is done cooking, you can continue basting with fresh BBQ sauce of your choice, or serve and allow others to sauce and season their own wings. 

Tip: Don’t continue to cook them much past the 40-minute mark – just until the exterior of the wings begin to caramelize.

Tips for sticky wings

The biggest tip for sticky chicken wings is using a sauce with sugar…which almost every sauce would have that included in the ingredients already.

Basting the wings halfway through the cooking process with the reserved helps big time with the stickiness.

It’s still safe to use the reserved marinade at this point because you will continue the cooking process. BUT, please make sure to discard the remaining marinade after this step. It is never safe to reuse any marinade – ever.

FAQ for Sticky Chicken Wings

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BBQ Baked Chicken Wings

Baked instead of fried, these chicken wings are tender on the inside and covered with perfectly sticky BBQ sauce on the outside. Nothing quite says gameday like these oven-baked wings!

Course Appetizers

Cuisine American

Keyword Chicken Wings, Game day food, Wings

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 524kcal

Author Anna Kate

Equipment

• Digital Meat Thermometer
• Sheet Pan

Ingredients

• 4 pounds of frozen or fresh chicken wings
• Marinade or rub of your choice

Marinade Ideas:

• Italian dressing
• Dry Rubs
• Caribbean Jerk

Instructions

• Preheat your oven to 400F degrees.
• Marinade the wings in a sauce or rub of your choice for at least 30 minutes or up to 1 day.
• Line a baking sheet with foil and place the accompanying baking rack inside the baking sheet. Spray with foil.
• Place wings on the rack and inside of a preheated 400F degree oven for 20 minutes. Reserve 1 cup of the marinade from the chicken.
• After 20 minutes, remove from the oven and baste with the reserved marinade using a silicone brush on both sides. Flip chicken so the underside is now facing up. Discard all remaining marinade.
• Place back in the oven and continue cooking for another 20 minutes, or until the internal temperature reaches 165F degrees.
• After the chicken is done cooking, you can continue basting with fresh BBQ sauce of your choice, or serve and allow others to sauce and season their own wings.

Notes

Please read the entire post for details, tips, and more!

Nutrition

Serving: 1 | Calories: 524kcal | Carbohydrates: 19g | Protein: 21g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Cholesterol: 93mg | Sodium: 1726mg | Fiber: 1g | Sugar: 5g

The post Sticky, Oven Baked BBQ Chicken Wings appeared first on Southern Cravings.

Cast iron has always been my favorite way to cook steaks or chops. I love the flavor of the seared exterior and the tender inside. 

Tools we use

We like to use our Food Network cast iron grill pan when we do pork chops, because of the extra seared crust on the outside. The sear locks in the flavor and juiciness, and ultimately, the best chop you’ve ever had!

A meat thermometer is always better than hacking into the center of the meat to see how much red is left. I’ll explain more in the section about internal temperature.

How to choose a pork chop

Things to look for: thickness, bone-in, marbling.

We always choose a chop that is at least 1 ½ inches thick, with decent marbling and a nice fat cap (the fatty “cap” on the top of the piece of meat). You can also purchase a pork roast and slice the chops into your preferred thickness. 

Decent marbling is important, because as the pork cooks, the marbling (fat) will release into the meat making it even more tender. Keep in mind, you can always trim the fat cap if it’s too much. We leave about ¼ inch on our steaks and chops. 

Tenderizing the meat & marinating

A crucial step that many do not get right. A marinade should be simple and flavorful. You can buy these from the store or make them at home. 

We always use Dale’s Seasoning. We place our chops in a casserole dish and pour over the top – about ¼ inch high.

Marinate for 15 minutes, then flip for another 15 minutes. Then, we pour off the excess if the meat isn’t hitting the grill immediately.

If you are making a homemade marinade, be careful of the salt content in the ingredients. Salt can toughen up the meat if it marinates for too long. Personally, if we’re not using Dale’s seasoning, a drizzle of olive oil and a rub down of s&p does the trick.

Some ingredients to consider when making your marinade at home:

• Mustard
• Salt
• Pepper
• Onion powder
• Garlic
• Worcestershire sauce
• Soy sauce

Some people opt for tenderizing pork chops with a meat mallet. The meat mallet breaks up the muscle tissue that holds the meat together, so the meat relaxes and yields nice, tender bites!

Optimal internal temperature for pork chops

The National Pork Board recommends cooking a pork chop to at least 145 degrees with a 3 minute rest. But….I’m a rule breaker…

For the most tender chop, I cook our pork chops and steaks until it reaches 130 on the grill. Then, we remove the meat and cover it to rest until the internal temperature reaches 145. 

The reason being is that anything that is cooking on the grill, stove or oven will continue cooking after you remove it from the heat. By removing it and letting it “rest”, you allow the meat to complete the cooking process, yielding a tender piece of meat, and reach the safe internal temperature. 

Side Dish Ideas

• Baked potatoes
• Asparagus
• Green Beans
• Deviled Eggs
• Pasta Salad
• Baked Beans

Recipe

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Grilled Pork Chop Recipe

This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Course Dinner Recipes

Cuisine American

Keyword grilled pork chop, pork chop

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 473kcal

Author Anna Kate

Equipment

• Dale’s Steak Seasoning
• Digital Meat Thermometer
• Cast Iron Griddle

Ingredients

• 4 Pork Chops bone-in, about 2 inches thick
• Dale’s Seasoning marinade

Instructions

• In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
• Preheat your grill over medium-high heat, until the grill reaches about 400F.
• Lightly grease your grill pan with non-stick cooking spray or olive oil.
• Place the grill pan on the grill and allow to come to temperature.
• When the grill has reached about 400 degrees, place the pork chops on the pan and close the grill.
• Cook 3-5 minutes per side, depending on the thickness.
• Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
• Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Notes

Please read the entire post for details, tips, and more!

Note: Keep in mind, carry over cooking will happen after the meat is removed from heat and resting.

Nutrition

Serving: 1 | Calories: 473kcal | Carbohydrates: 7g | Protein: 42g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 132mg | Sodium: 1425mg | Sugar: 4g

The post Grilled Pork Chops Recipe appeared first on Southern Cravings.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

• In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
• Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
• BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
• BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort. 

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days. 

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

• Loaded Pulled Pork Nachos
• Top a twice baked potato with leftovers.
• Make a mashed potato bowl with pulled pork and your favorite toppings.
• Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

• Baked Mac and Cheese
• Pasta Salad
• Red Smashed Potatoes
• Baked Sweet Potatoes
• Cowboy Baked Beans

More side dishes for pulled pork…

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Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Resting Time 8 hours hours

Total Time 16 hours hours 5 minutes minutes

Servings 4 Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

• BBQ Grill Gloves
• Turkey Roaster with Rack
• Disposable Aluminum Pan
• In-Oven Digital Meat Thermometer
• Meat Shredding Claws

Ingredients

• My Homemade Pork Rub
• 1, 9 pound pork shoulder or butt

Instructions

• Rub down the outside of the meat with the rub.
• Wrap in cling-wrap or store in leak-proof container and marinate overnight.
• Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
• Place in 450F preheated oven for 20 minutes.
• Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

Serving: 1grams | Calories: 808kcal | Protein: 65g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 32g | Cholesterol: 250mg | Sodium: 188mg

The post Pulled Pork Recipe {Oven Roasted Pork Shoulder} appeared first on Southern Cravings.

This is the one rub blend that does it all! I’ve been using the same recipe for years, and it never fails to be a hit. If you make a lot of grilled and smoked meats, you’ll definitely want to keep a batch of this on hand.

It’s the absolute best dry rub for chicken wings, but it works on pretty much anything. This is my go-to mix, but you can use my measurements as a guideline, then make customizations to suit your own taste preferences!

Why You’ll Love This Recipe

• Quick: All you need is about a minute to whip up this simple seasoning blend. It’s incredible how little effort something with so much flavor takes to prepare! 
• Simple: You probably already have most of the herbs and spices hanging around in your pantry! Plus, you can adjust them based on what you have available.
• Affordable: You can make this recipe in bulk for a fraction of the price of store-bought chicken wing rubs.

What Is Chicken Wing Rub?

The flavors of this chicken wing rub emulate the American South with bold spices like blackened seasoning, paprika, and chili powder. It’s smoky, savory, and aromatic — all critical components of a good dry rub.

I also like to add onion, garlic, cumin, and red pepper flakes for a bright and irresistible balance of flavors that complements any dish. And don’t feel like you have to use this on chicken wings only! Whether you’re grilling or roasting, just know this recipe has been thoroughly tested on proteins like ribs, brisket, pork, and chicken!

Ingredients For Chicken Wing Rub

See the full list of ingredients in the recipe card below.

• Onion & garlic powder: Both provide a punch of savory, zesty flavors to the base of this chicken wing rub. Make sure to use garlic and onion powder, not granules.
• Chili powder: Ancho chili powder is my favorite way to add smoky heat. Regular chili powder also works, which is just a blend of a variety of chilis such as New Mexico, cascabel, and ancho.
• Salt: If you’d prefer to add salt on an individual recipe basis, you can leave it out of this mixture.
• Ground pepper: Imparts a savory kick! Ground black or white pepper both work.
• Blackened seasoning: Cajun or Creole seasoning are also great options! Just note, Cajun seasoning is often spicier due to a higher content of cayenne pepper, and Creole seasoning is typically heavier on the herbs.
• Cumin: Provides earthy, warm, and subtly citrusy notes. If you don’t have cumin on hand, try coriander or extra chili powder.
• Red pepper flakes: Along with blackened seasoning, red pepper flakes add some heat. Half or omit them if you are sensitive to spice.
• Paprika: I personally love the flavor of smoked paprika in this chicken wing rub, but you can try regular paprika, sweet paprika, or hot paprika.

How to Make Chicken Wing Rub

Step 1: Combine The Spices

When you’re making a dry rub, use a 1:1 ratio for each of the ingredients listed. For example, if the recipe calls for one cup of onion powder, you should also add 1 cup of all the other ingredients listed, unless otherwise noted.

Once you’ve gathered the ingredients, just combine them in a bowl and transfer the mixture to an airtight container or mason jar for easy storage.

Step 2: Season Your Recipes

The amount of chicken wing rub you need will be according to the size of the cut of meat you are using. For reference, ½ cup of this dry rub recipe will coat one 3-pound piece of meat (pork butt, ribs, chicken wings, etc).

Chicken wing rub also makes a delicious housewarming gift or hostess gift!

How to Use Wing Rub

While I personally feel this is the best dry rub for wings, there are so many other ways to use it! Here are a few ideas to get you started:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Recipe Variations

• Spicy: Add more red pepper flakes or cayenne pepper for a little extra heat. 
• Sweet: If you prefer some sweetness in your dry rub, incorporate a tablespoon or two of brown sugar.
• Non-spicy: Omit the red pepper flakes and reduce the amount of chili powder for a milder version.
• Citrus: Create an infusion of zesty flavor by adding finely grated lemon or lime zest. It’s a refreshing twist!

Tips For The Best Dry Rub For Wings

• Use fresh spices: Always opt for fresh spices for the best flavor.
• Toast the spices: Lightly toast the spices in a dry pan to enhance the flavors before combining.
• Use gloves: If you have sensitive skin, you may want to wear gloves while applying the rub to different meats.
• Adjust as needed: Add more or less of the spices to suit your taste preferences.

What To Do With Leftovers

To keep the seasonings fresh, I recommend storing them in an airtight container. Good choices include a mason jar, plastic food storage container, or zip-top bag.

The rub will stay fresh for up to 3 months or more this way. However, it’s always best to check the expiration date on each individual spice packet.

Additional Recipes

If you’re a fan of flavor enhancers like chicken wing rub, you need to check out some more of my favorites like these:

• Horseradish Sauce for Prime Rib
• Alabama White BBQ Sauce
• Quick Pickled Red Onions
• Warm Bacon Dressing

Frequently Asked Questions

What does dry rub mean?

A dry rub is a mix of ingredients that are “rubbed” onto meat using your hands. It’s similar to a marinade, except it’s made of herbs and spices instead of liquids.

Is dry rub better than marinade?

The main purpose of a dry rub is to enhance or add flavor. Liquid marinades also tenderize the meat.

Can you leave a rub on too long?

If a rub is left on for too long before cooking, the salt or other ingredients will dry out the meat.

Is there a recommended marinating time for a dry rub? 

The ideal time for marinating with a dry rub is at least 30 minutes. However, you can technically marinate for several hours or overnight.

Print

Easy Chicken Wing Rub

This chicken wing rub is the only recipe you’ll ever need! Use it for wings, ribs, brisket, pork, or anything else you want to throw on the grill, oven, and smoker. It’s packed with spicy, herbaceous, and aromatic flavors. Once you try it, you’ll never want to use store-bought again!

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dry rub, marinate, seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 229kcal

Author Anna Kate

Ingredients

• 4 tablespoons Onion Powder
• 4 tablespoons Garlic Powder
• 4 tablespoons chili powder
• 4 tablespoons kosher salt
• 4 tablespoons black pepper
• 4 tablespoons Blackened Seasoning
• 4 tablespoons Cumin
• 1 teaspoon red pepper flakes
• 4 tablespoons Paprika

Instructions

• Combine all ingredients together in a bowl and whisk together until blended.
• Place in an air-tight container like a mason jar.
• Rub keeps for up to 3 months when stored in a cool, dry place.

Notes

This recipe uses a 1:1 ratio, so you can easily increase or decrease the amount the recipe yields. This means all ingredients are of equal measurement.

Try this rub on these recipes:

• Pork shoulder (pulled pork)
• Brisket
• Oven Roasted Ribs
• Pork Chops
• Chicken Wings

Nutrition

Serving: 1grams | Calories: 229kcal | Carbohydrates: 45g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 16406mg | Potassium: 1076mg | Fiber: 14g | Sugar: 4g | Calcium: 297mg | Iron: 14mg

The post Chicken Wing Rub appeared first on Southern Cravings.

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

• Spiral Noodles
• Olives
• Italian Dressing
• Cherry tomatoes
• Banana Peppers
• Green Onions
• Feta Cheese
• Grilled Veggies

What noodles are best for pasta salad?

I have always used the multi-colored rotini (spiral shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad:

• Multi-colored Rotini (spiral shape)
• Farfalle (bowtie shape)
• Penne
• Fusilli
• Tortellini (for a fun flavor addition)

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

The post Pasta Salad with Italian Dressing appeared first on Southern Cravings.