How to Make Squeal Soup

Flickr photo by Virginia Hill

As any hog farmer will tell you, when you raise and butcher hogs, you use everything but the squeal.

What they won't tell you is that the squeal is the special ingredient used in an old-fashioned slow-cooked soup recipe that's a closely guarded secret among hog-farming families. The stuff of rural folklore and rustic legends, Squeal Soup is served only in farmhouses and in out-of-the-way mom-&-pop country diners in pig-farming communities, where it's served only to locals who know what to ask for because you won't find Squeal Soup on the menu.

For years I had heard whispered rumors of "squeal soup" when stopping at back-road barbecue joints throughout North Carolina, but I had yet to find anyone willing to confirm its existence, much less divulge the secret recipe or explain how one harvests a squeal.

Having recently moved out to rural Warren County, NC, I made it my mission to uncover the recipe for Squeal Soup, and to obtain a squeal to make it.

Obtaining the squeal proved to be the biggest challenge. You can't just saunter into a butcher shop or Piggly Wiggly grocery store and ask for some squeal. That will immediately give you away as an interloper from the city, or worse yet, a food blogger.

No, you need access to a live pig if you want to make genuine Squeal Soup.

According to local lore, a squeal must be harvested before butchering the hog, while it is still fat and happy and oblivious to its future fate. Dead pigs don't squeal.

To harvest a squeal, you need a curious, usually homemade, contraption that slides effortlessly, safely, comfortably and snugly over the pig's snout, and you need to be able to slip it on and off the pig quickly at exactly the right time:  On just before the pig squeals, and off -- tightly shut to trap the squeal --  before the hog realizes what's happened.

An experienced hog farmer can harvest a squeal in a matter of seconds, but that's after years of practice and sometimes the loss of a finger or three. Not having years of practice nor any extra fingers to spare, I opted to find a willing hog farmer and something to offer the friendly farmer in exchange for a fresh squeal (the selling of squeals to outsiders is seriously frowned upon among hog farmers, but it's sometimes possible to barter for a squeal).

Luckily, I was able to find such a farmer at the Piggly Wiggly one morning, when I overheard a mud-splattered, bedraggled and apparently henpecked fellow lamenting to a stockboy that his wife was demanding a bottle of something called "EVOO" after watching hours of cooking shows on the Food Network soon after they signed up for Dish TV. The stockboy had never heard of "EVOO" either, and both were at a loss when I walked up with a plan.

"I can give you a big bottle of EVOO for your wife, and you don't have to give me any money for it," I announced, immediately getting the farmer's undivided attention as the relieved stockboy slipped away to resume stacking cans of shad roe and hominy on Aisle 3.

The farmer eyed me suspiciously and asked, "What do you want for the EVOO?"

"The recipe for Squeal Soup," I replied, and before the farmer could object I added, "AND a freshly harvested squeal."

The farmer stood motionless and silent, mulling over my offer and weighing his options: Whether to risk the wrath of his newly-enlightened foodie wife or the ostracism of fellow farmers should they learn that he had disclosed their secret recipe AND supplied a squeal to an outsider.

Sensing weakness, I took a gamble and turned to leave when I felt a firm hand on my shoulder. He had made his choice, and chosen the lesser of two angers.

"Meet me in the parking lot here right after the store closes and bring your EVOO, and I'll have what you want," he whispered harshly and scurried out the door.

Having only a half-empty bottle of extra virgin olive oil back at the RV-Q and just enough time for the round-trip to Durham, I jumped in my car and raced straight down I-85 to the first supermarket I found in northern Durham, and purchased their largest bottle of EVOO.

I rushed back to the Littleton Piggly Wiggly, arriving just as the manager was locking the doors. A dusty pickup truck rattled into the parking lot. The farmer stepped out and looked furtively in all directions before reaching back into his truck and handing me an oddly-shaped, ominously shaking wooden container and a rumpled piece of paper. He thrust those at me and gruffly demanded, "Where's my wife's EVOO?"

I handed him the bottle, which he cradled in his arms as if carrying a treasure as he hurried back to his truck. I stared down with trepidation at the vibrating contraption in my hands and carefully placed it, along with the scrap of paper, in the passenger's seat of my car.

Back at the RV, I uncrumpled the paper and found the following crock pot recipe for Squeal Soup scribbled out in a shaky hand:

Ingredients

1 pound cooked country ham, diced
1 smoked ham hock
1 squeal
1 small sweet onion, chopped
2 cloves garlic, minced
1 can corn kernels, drained
1 can stewed tomatoes, undrained
1 large potato, peeled and cubed
1 can green beans, drained
5 cups chicken stock
1/2 teaspoon hot pepper sauce

Dump everything in your crock pot and cook on High for half a day (start at lunchtime), or on Low all day long (start at breakfast time).

Note: You can make this soup without the squeal, but then it's just a smoky ham soup and not the elusive, legendary Squeal Soup.

My next quest: Capturing a snipe for the Roast Snipe recipe I've been hearing about.

Zestfully yours,
Gloria

Crock Pot Recipe: Outta the Park Short Ribs

This month's Facebook giveaway is brought to us by Outta the Park BBQ Sauce, an award-winning rich & zesty tomato barbecue sauce made in North Carolina using all-natural (and mostly organic) ingredients and no HFCS -- which means it's wholesome and also finger-lickin', lip-smackin', ask-for-seconds (and thirds) good.

Unlike most barbecue sauces made in NC, Outta the Park is not a thin, vinegar-based sauce. Instead, it's made in the classic American style: Thick, tangy-sweet, and packed with tomatoes and a touch of zesty spice. Terrific on grilled chicken, beef or pork ribs, burgers, shrimp or veggies, it's equally good in the kitchen or on the BBQ grill.

I used a bottle of the Original Outta the Park BBQ Sauce in my crock pot short ribs recipe, but if you prefer spicy-hot ribs, then use a bottle of Outta the Park Hot & Spicy BBQ Sauce, or a mixture of  some of both to customize your heat level.

If you'd like a chance to win a bottle of each flavor of this all-American barbecue sauce, simply Like us on Facebook and look for today's "Crock Pot Game" post, then follow the simple instructions there to enter our giveaway.

Without further ado, here's my super-easy recipe for slow cooker BBQ beef short ribs:

Ingredients
3 1/2 to 4 lbs beef short ribs

1/4 cup chopped red onion
2 cloves garlic, minced
1 bottle of Outta the Park BBQ Sauce

Place all ingredients in your crock pot or slow cooker (you might need to cut the rib racks into smaller portions to fit in your crock pot). Stir to combine, cover and cook on Low for 6 to 8 hours or until ribs are tender. Remove ribs from crock pot, carefully skim off the fat from the sauce in the crock pot (a turkey baster is a good tool to suction off the rendered fat), then return ribs to sauce and stir to coat. Serves 4 to 6.

Zestfully yours,
Gloria

We're Giving Away Jim's Own BBQ Sauce, Rub & Chili Mix!

It's time for our monthly Crock Pot Game and prize pack giveaway on Facebook!

Our theme this month is chili, in celebration of the brand-new Jim's Own Chili Mix, from the makers of the award-winning Jim's Own Barbecue Sauce from North Carolina.

Our friends at Jim's Own Sauce are providing this month's Prize Pack for our Facebook giveaway. The Prize Pack is shown in the first photo below.

The lucky winner of this month's Crock Pot Game will receive:

• A pint bottle of Jim's Own Smokey Bar-B-Que Sauce, richly savory and smoky with a touch of sweetness and peppery spice;


• A bag of Jim's Own Smokey Rub, a versatile barbecue dry rub and all-purpose seasoning; and


• A package of Jim's Own Slow & Smokey Chili Mix, an all-natural blend of beans, corn, veggies & chili seasonings -- just add browned meat, tomatoes & broth or water. Jim's Own Chili Mix helps you make hearty, wholesome homemade chili anytime with virtually no effort, and it's absolutely delicious (see the photo below for a glimpse of the cooked chili).

If you'd like a chance to win our Jim's Own Smokey Prize Pack, all you have to do is Like us on Facebook, look for our January 2nd Crock Pot Game post with the photo below, and then follow the simple rules posted there to enter our contest. The winner will be selected at 9pm EST by random drawing from all eligible entries.

Who is eligible? Anyone with a U.S. shipping address, including residents of Puerto Rico, Guam, the US Virgin Islands, and deployed military personnel at APO and FPO addresses. Just make sure to follow the rules on our Facebook post, and be sure to check your email and Facebook after 9pm to find out if you're the winner.

Any questions? Simply leave a comment below or send me an email.

Zestfully yours,
Gloria

PS:  If you'd like to order Jim's Own Chili Mix, you'll find it along with other zesty Jim's Own sauces, rubs, gift baskets and apparel on our Jim's Own BBQ Sauce page.

Best Ever Crock Pot Chili Recipe

The following crock pot chili recipe was inspired by a recipe for "Best Ever Chili" shared by one of my readers, Carolivy, in a comment to my Bacon PepperJack Cornbread recipe. I tweaked her recipe slightly to use the ingredients I had on hand, namely dried rather than canned beans, a combination of ground venison and ground beef, and fresh Roma tomatoes in place of some of the canned tomatoes. I also increased the amount of meat and spices, and added roasted garlic and jalapeno slices for a more robust chili with just a little bit of peppery heat. The biggest change was the cooking method: Rather than cooking on the stove for an hour or so, I slow-cooked the chili in our crock pot all day long after browning the meat in a skillet early in the morning.

Even with my changes, Carolivy's chili recipe lives up to its laudatory name, for many reasons. First, it's very easy to make. Second, it can be adjusted to suit your tastes and ingredients on hand, and you can really spice it up if you're a serious chilehead who insists on fiery-hot chili: For example, you can use sliced ghost peppers instead of jalapenos, or replace some of the chili powder with habanero chili powder). Alternatively, you can omit the hot peppers altogether (Carolivy's original recipe didn't use them) and make a mild but flavorful chili the whole family will enjoy. Finally, the prep work is very simple and can be done ahead of time: Just before bed, I laid out the ingredients (except the meat of course, which was thawing in the fridge) and started soaking the dried beans, and then in the morning before work I quickly browned the meat and dumped everything in the crock pot so that dinner would be ready after work.

If you like to dress up your chili, serve with a dollop of sour cream or nonfat plain Greek yogurt, some shredded cheese, a sprinkling of chopped green onions or cilantro, a handful of diced avocado, or any other chili topping you enjoy. Other good pairings include cornbread or tortilla chips.

Chili cooking in the crock pot

Ingredients
1 1/3 cups dried red kidney beans*
1 1/2 lb ground beef and/or venison
1 medium onion, coarsely chopped
3 Tbs chili powder
1 tsp ground cumin
1 tsp salt
6 cloves roasted garlic, minced
1 28-oz can whole tomatoes (fire-roasted or plain), undrained
1 14.5-oz can diced tomatoes, undrained
4 Roma tomatoes, chopped
1/2 cup sliced jalapeno peppers

*If you want to use canned beans instead and skip the soaking required for dried beans, simply substitute two 15-oz cans of red kidney beans, drained and rinsed.

Pick through the beans, rinse and place in a large bowl. Fill with water to 2 or 3 inches over the beans and let soak overnight.

The next morning, brown the meat and onion in a large skillet. Drain off grease, add the chili powder, cumin & salt, stir and cook for a couple more minutes. Remove from heat and set aside. Drain the water off the beans, rinse, then transfer the beans to your crock pot. Add the chopped tomatoes, garlic, seasoned meat & onions, peppers, and canned tomatoes. Stir once or twice, cover, then turn on the crock pot to cook according to one of the following schedules, depending on when you want to serve the chili:

Option 1:  Cook on Low for 10 to 12 hours or until beans are tender, stirring once or twice at or after the halfway point.
Option 2:  Cook on High for about 5 hours or until beans are tender, stirring once after 3 or 4 hours.
Option 3:  Cook on Alternating Hi/Low for 4 hours, stir, then switch to High and cook 4 more hour or until beans are tender, stirring once more during this cooking segment. (This is the option I used.)

Once the beans are tender, you can hold the chili at Low for at least a couple of hours if you're not yet ready to serve. This recipe makes 6 to 8 servings (or fewer if your servings are hefty), and you can freeze leftovers.

Zestfully yours,
Gloria

Crock Pot Recipe: 24 Hour Pot Roast

You know that warm, glowing feeling you get when you serve a home-cooked meal and receive genuine compliments -- and requests for second servings -- from appreciative diners?

What about that sinking feeling you get when you review photo after photo of your well-received culinary creation, and realize that not only is the recipe not photogenic, but it actually looks rather unappetizing in every shot?

That's the emotional roller coaster I rode when I made, served, tasted and photographed my 24-hour Crock Pot Pot Roast recipe:  Initial delight and a sense of accomplishment at having come up with a very simple way of preparing a super-tender, richly flavored, healthy, hearty and family pleasing pot roast dinner with surprisingly minimal effort.... followed soon by the extreme disappointment of being reminded once again that I am an utter failure as a food stylist.

Please tell me I'm not the only decent cook out there whose food regularly tastes much better than it looks in photographs....

OK, my disclaimer is now officially over. Regardless of any doubts you may be having after viewing my less-than-appealing photos of my slow-cooker pot roast, I beg you to please give this recipe a chance -- and a taste. Trust me, you won't be disappointed. And I bet you can make it look much more appealing when served, too.

Because this recipe begins with a frozen pot roast, it takes about 24 hours to cook (hence the name). But that is also what makes this recipe virtually effortless: After very minimal prep, you simply dump everything into your crock pot or slow cooker the night before, set it on Low and let it cook until the following evening. Then serve and enjoy!

Ingredients
1 beef chuck pot roast, approx. 3 lbs*
4 carrots, peeled & cut into large chunks
1 large onion, halved then cut into wedges
1 small (approx 1/2 lb) sweet potato, diced (peeling optional)
1 can (14.5 oz) no salt added Diced Tomatoes
3/4 cup red wine**
4 cloves garlic, minced
2 tsp reduced-sodium Worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground pepper
1/2 tsp salt

*Select a roast that will fit in your crock pot with the lid on. Ideally, you should buy a thick squarish roast with a diameter close to that of your crock pot. If not, then you'll have to cut the roast into halves or thirds so that it will all fit in your crock pot when the lid is closed. The first time I made this recipe, I picked a roast that was too long for my crock pot and ended up spending over half an hour cutting the frozen roast into smaller chunks.

**I like using a lighter, brighter red like Tempranillo or Merlot, but feel free to use a bigger red like Cabernet Sauvignon if you prefer. As long as you use a wine you'd drink (never use the swill sold as "cooking wine"), you'll be fine.

The night before you plan on serving the pot roast, place the onion, sweet potato & carrot chunks in the bottom of your crock pot, then top with the roast. Combine remaining ingredients in a bowl and stir together. Pour over roast & vegetables, cover and cook on low until the next evening when you're ready to serve, stirring in the morning and maybe one more time later in the day. The meat should be fork-tender and the vegetables should be soft, especially the sweet potatoes which should be falling apart and thus helping to thicken the pot juices. Makes at least 6 servings.

Zestfully yours,
Gloria
Carolina Sauce Company

PS: You might be wondering why my recipe calls for canned tomatoes with no salt added, and reduced-sodium Worcestershire sauce. No, I am not anti-salt or especially concerned about my sodium intake (within reason, of course). Because of the lengthy cooking time required for this recipe, I find that the flavor and texture of the finished dish are better if the lower-salt products are used. Otherwise you risk ending up with dried-out or grainy meat, or with too salty of a flavor. Plus, it's safer to err on the side of under-salting while cooking this dish, because you can always add more salt before serving or even at the table.

PS: Looking for more crock pot recipes? Be sure to visit our Crock Pot & Slow Cooker Recipes board on Pinterest.

Carolina Sauce Giveaway on Facebook! Better Late than Never....

It's time for another Carolina Sauce Facebook Giveaway!

Yes, the November Crock Pot Game is a day late BUT we've posted it today and if you head over to our Facebook page and follow the very simple rules you'll have a chance to win free sauces & seasonings from the Carolina Sauce Company.

In fact, to make things even easier for you, I'll spell out the rules here for your convenience:

1.  "Like" the Carolina Sauce Company on Facebook.

2.  Find this photo of our Crock Pot, posted earlier today as the Crock Pot Game on our Facebook page.

3.  Leave a Comment on that Crock Pot Game post on Facebook telling us about a recent recipe you've made in your crock pot. If you don't have, or don't use, a crock pot, leave a comment there telling us that, and you'll still be entered in the giveaway (and we'll feel very sorry for your lack of crock pot cooking). For an additional chance to win, Like our Crock Pot Game post on Facebook.

That's it!

On Sunday at 2:30pm EST -- that's tomorrow, and don't forget to set your clock back -- we'll randomly choose the winner from those people who left comments. The winner will receive a Carolina Sauce Prize Pack that contains:

• A mouthwatering all-purpose marinade from North Carolina, 
• A package of savory all-purpose seasoning rub from a famous Chicago steakhouse, and 
• A jar of authentic Jamaican jerk marinade/paste.

Just a few more important items:

**Although you can leave multiple comments at our Crock Pot Game post, only one comment per person will be entered in our random drawing for the Prize Pack. Maximum number of entries per person = 2 (one for a comment, one for Liking the Crock Pot Game post).
**You must have a US shipping address to be eligible to win, because we cannot ship internationally for this. But military APO/FPO addresses, as well as Puerto Rico, Guam, Hawaii, Alaska and other such non-continental US addresses are eligible.
**Comments here don't count, although you're welcome to comment here if you wish to do so.

Any questions? Email me and I'll be happy to help you out.

Zestfully yours,
Gloria

October Crock Pot Game: Who Wants to Win FREE Sauces?

It's time for our monthly Facebook Giveaway!

<=== This month we're giving away a Prize Pack with the following sauces, shown in the photo on the left:

•  A full-size (17oz) bottle of fiery-hot Jerk BBQ sauce, packed with big, boisterous island flavors that will jazz up all types of meats (beef, pork, venison, lamb, goat & more), poultry (chicken, turkey, guinea hens, waterfowl, etc.), shrimp and other seafood, and even vegetables like oven-roasted potatoes, grilled portobellos, veggie kabobs, summer squash...


• A full-size (5oz) bottle of Jamaican fish & meat sauce: This is a savory, food-friendly table condiment and cooking sauce that's got a full rich flavor with a sweet touch. Made with all-natural ingredients including tomatoes, mangoes, hot peppers and Jamaican pimento aka allspice. Enjoy it as a tropical steak sauce, a dipping sauce for ribs or shrimp, or even on burgers instead of ketchup!


• A mini-bottle of the award-winning Dimples BBQ Sauce from North Carolina. Unlike your typical thin and vinegary NC barbecue sauce that's best used for pulled pork and little else, Dimples is thick and tomato-sweet, making it wonderful with ribs, chicken, brisket, burgers and even baked beans. Big on flavor but mild on spice, this is a great all-American and all-purpose barbeque sauce the whole family will enjoy.

One lucky person will win this Prize Pack, and the winner will be selected by random drawing shortly after 3pm EDT on Thursday October 3rd.

To be eligible to win, here's all you have to do:

1. Like us on Facebook, then look for the October 1st Crock Pot Game "pinned" post with this photo of our Crock Pot  ===>


2. Once you find our October 1st Crock Pot Game post, leave a Comment there telling us what's your favorite kind of BBQ, and that will automatically enter you in our drawing for the Prize Pack. You can also enter the drawing by "Liking" that same post (maximum number of entries per person is 2:  One for commenting and one for Liking the post). Game ends at 3pm EDT on Thursday, October 3rd.


3. To be eligible to win, you must have a US shipping address. If you have an APO or FPO military address, or if you're in Puerto Rico, the US Virgin Islands, Guam or other similar location with a valid US address, you are eligible!

Any questions? Simply email me, leave a comment below, or contact me on the Carolina Sauce Facebook page.

Good luck, and have fun!

Zestfully yours,
Gloria

Our Facebook Contest is LIVE! Enter to Win Free BBQ Sauce

Our BBQ sauce & rub giveaway is now LIVE on Facebook, posted as the Crock Pot Game!

To enter, Like us on Facebook then look for this photo on our Facebook page:

Enter our contest by Liking this photo on Facebook, OR by commenting under that photo on Facebook, or do both for two chances to win.

Be sure to read and follow the instructions posted on Facebook, and also the important details regarding eligibility and counting entries.

The contest ends at 9am tomorrow Monday, September 2nd, so be sure to enter before then... and GOOD LUCK!

Zestfully yours,
Gloria

Heads Up: We're Giving Away Sauce & Rub on Sunday!

On Sunday, September 1st, the Carolina Sauce Company will be giving away barbecue sauces & dry rub on the Carolina Sauce Facebook page!

We do this on the first day of each month and call the Facebook giveaway or contest our "Crock Pot Game."

This time, our BBQ giveaway includes a full-size bottle (or package, in the case of the dry rub), of the following products:

• Shoogs' Barbeque Sauce, an authentic North Carolina BBQ sauce made with plenty of vinegar and spice to add genuine tangy flavor to pulled or chopped pork -- and you can also use it as a marinade or grilling sauce for chicken, chops, shrimp & vegetables


• Root'n Teriyaki Mar'nade, a sweet & zesty all-purpose marinade and grilling sauce for poultry, meats, seafood & veggies -- it's also great mixed into ground meat for burgers or meatloaf, or in stir-fry recipes, and even for basting & baking chicken, pork or beef


• Char Crust Sun-Dried Tomato & Garlic Dry Rub Seasoning, for sealing in the juices and delivering gourmet flavor to anything you grill, broil or bake -- if it swims, runs or flies, you can Char-Crust it!

All of these are favorites from my personal stash of sauces and seasonings -- you won't find them for sale on the Carolina Sauces online store, so this is your only chance to try them... for FREE!

If you'd like a chance to win the September prize pack, here's all you have to do:

1. On Sunday, Sept. 1, look for our Crock Pot Game post on Facebook with this photo (be sure to Like us on Facebook if you're not already following us):



2. Follow the instructions on that post to enter the contest by "Liking" the photo or leaving a comment, or do both for TWO chances to win.


3. The game ends at 9am EDT on Monday morning, Sept. 2nd, and the winner chosen shortly thereafter by random drawing out of the eligible entries.  Be sure to check our Facebook page then and check your "other messages" on Facebook to see if you've won.

Finally, here are the important details:

• You must have a US shipping address to be eligible to win


• You can comment as many times as you want, but commenting counts only as 1 entry. The maximum number of entries for any individual is two (1 for "liking" the Crock Pot Game post, and 1 for commenting under that post on FB, regardless of how many comments you leave).


• If you have questions, please leave a comment below, or message us on FB, or email me.

Have fun, and get ready to play the Carolina Sauce Crock Pot Game on Sunday for your chance to get free barbecue sauces & dry rub!

Zestfully yours,
Gloria

Crock Pot Recipe: Sweet & Sour Stew

My inspiration for the following recipe is an old family favorite from Greg's Mom. Her version is cooked on the stove rather than in a slow cooker or crock pot, however. I've slightly adapted the ingredients, too -- for example, I added the turnips (you could use potato or rutabaga instead) and the peppers (I used 1 jalapeno and a few small mini sweet peppers), and reduced the amount of sugar, among other changes.

To save time and effort, my Crock Pot Sweet & Sour Stew doesn't require you to brown the meat before adding to the crock pot. If you have the time and inclination, go ahead and brown the meat on the stove first using a little bit of oil or fat, as this will add richness and depth to the flavor.

For the meat, I used beef but you could also use venison, bison or buffalo, and quite possibly even lamb. And while the original recipe calls for serving the stew over cooked rice or noodles, we chose to serve it in bowls without either so as to keep it a lower-carb recipe (you could also omit the turnips for the same reason). Finally, if you like some peppery heat to go along with the sour and sweet, use hot chili peppers instead of sweet or bell peppers -- or some of each, like I did -- or even add a dash or two of hot sauce to the crock pot or at the table.

Ingredients
1/2 lb small turnips or new potatoes, cut into chunks (I leave unpeeled)
1 cup (approx. 8 oz) chopped carrot
1 cup (approx. 8 oz) thinly sliced onion
1 cup chopped bell and/or hot peppers
8 oz fresh mushrooms, quartered (I used baby bellas but you can use button/white)
2 lbs stew meat
1/3 cup brown sugar
1 1/2 tsp salt
2 Tbs Worcestershire sauce (I used reduced-sodium)
2 cups canned fire-roasted tomatoes (or regular crushed/diced tomatoes)
1/2 cup apple cider vinegar
1/2 c water
2 Tbs cornstarch

Place all ingredients, except the cornstarch, in the crock pot in the order listed. Cover & cook on High* heat until the vegetables and meat are tender, about 5-7 hrs, ideally stirring once or twice after 4 hrs of undisturbed cooking (if you're away while the stew is cooking, don't worry about stirring -- and also don't worry if it cooks longer than 7 hours on high). About 1 hour before serving, carefully remove approx. 1/2 cup of liquid from the crock pot into a small lidded jar or a glass measuring cup and allow to cool for a few minutes. Add cornstarch to the liquid:  If using a jar, close the lid tightly and shake vigorously until the cornstarch is dissolved fully; if using the measuring cup, whisk the cornstarch into the liquid until dissolved fully. Stir this mixture back into the crock pot and continue to stir until incorporated fully, then re-cover the pot and continue to cook about 1 hour so as to thicken the stew. Serve over cooked rice or noodles if desired. Makes about 6-8 servings.

*If you need a longer cooking time, you could cook on Low for 10 or more hours, possibly switching to High for the final 1 or 2 hours of cooking. I haven't tried that yet, but based on my slow-cooker experience it would probably work. If you try this recipe on Low or Alternating High/Low, please leave a comment below to let me know the results & cooking time.

Zestfully yours,
Gloria

PS: If you're a fan of hot & spicy food, go ahead and add a few splashes of your favorite hot sauce -- Asian hot sauces like Sriracha or Thai Garlic Chili Sauce work well with the sweet and sour flavor of this hearty stew.

How to Get Free BBQ Sauces & BBQ Rub

Once a month, the Carolina Sauce Company gives away FREE barbecue sauce, BBQ dry rub, hot sauce, condiments, discount coupons and a variety of other zesty stuff.

We hold our giveaway on the 1st of each month on the Carolina Sauce Facebook page, and call it our "Crock Pot Game" because the theme always relates to our old crock pot, Grandma Gert. She's the sturdy ol' slow cooker shown in the photo on the left. Sometimes the prizes in the giveaway are sauces or condiments used in the featured crock pot recipe, and sometimes they have nothing to do with it (the latter is the case with the August 1st game, which is ongoing).

This month's Prize Pack, shown on the right, features a full-size bottle of Hot Wachula's Smoky Grilling Sauce, a full-size bottle of Shoogs Barbecue Sauce (a genuine vinegar BBQ sauce from North Carolina with just a touch of tomato & spice), and a bag of Adams Ultimate Rib Rubb (fantastic on pork butt, brisket, ribs, even salmon & chicken).

Want a chance to win the Prize Pack of free sauces & rubs?  Here's how:

1.  Like us on Facebook.

2.  Look for the August 1st Crock Pot Game post with the photo shown above, and read the post.

3.  Post a Comment under that post on Facebook.

That's it!  On Monday, August 5th at 9pm EDT, we'll randomly draw the name of the lucky winner from all the names of people who commented, and we'll contact that person to let them know they won.

Just a couple of things to remember:

**You must have a US shipping address to be eligible to win.

**You can comment as many times as you like, but only get 1 entry per person.

Questions? Just email me, or contact me on Facebook.

We play this game each month, so be sure to Like us on Facebook for more chances to win!

Zestfully yours,
Gloria

PS:  In case you're curious, the bowl of stew shown in the photo at the top is my Crock Pot Sweet & Sour Stew. I'll post that recipe on Monday here and on our FB page.

Crock Pot Recipe: Southwestern Breakfast Casserole (Cooks Overnight!)

Pretty food is overrated.

Sometimes an ugly-looking meal can charm and satisfy the other senses despite being visually underwhelming.

Such is the case with my Southwestern Breakfast Casserole cooked in my crock pot.

This hearty casserole will feed a hungry bunch of people and is especially popular during the colder months, but just as satisfying any other time of year. It's a great weekend brunch recipe because you prep all the ingredients the night before and cook the casserole in your crock pot or slow cooker overnight (8 to 10 hours on Low), and it'll be waiting for you when you get up in the morning!

The original recipe that inspired me to use my crockpot for cooking breakfast eggs with potatoes, meat & eggs is called "Cowboy Breakfast Casserole."  I changed up the ingredients a bit for a spicier flavor, got everything ready to cook in the crock pot, and then crossed my fingers for success because I had researched similar recipes online and people either loved or hated them. While most people had positive feedback on the original recipe and similar ones, the haters seemed to share a common complaint: Apparently their results were dried out and overcooked to the point of being inedible after 8 to 10 hours of cooking. From what I could gather, apparently some of the newer slow cookers either cook too quickly or at too high a temperature even on the "Low" setting and therefore might not be good for overnight cooking.

Out of an abundance of caution and in order to avoid having to throw out the results (I hate wasting food, especially when using organic ingredients), I started my Southwestern Breakfast Crock Pot Casserole in the morning on a Saturday so that I could check it beginning at the 4-hour mark and, if all went as promised, enjoy it for dinner after a total of 8 to 10 hours of cooking.

I'm happy to report that the casserole did indeed take over 8 hours to cook in my old crock pot, and probably would have been just fine after 10 hours of cooking, too. So if you have an older-model crock pot such as my Grandma Gert (shown here on the right), you should be fine letting this recipe cook overnight. Regardless, you might want to do a test run during the day if you don't mind having breakfast for dinner (it is a meat and potatoes recipe, after all).

This breakfast casserole is especially nice with a little salsa, a spicy hot sauce, or a good ketchup that's not overly sweet.

Sauteing sliced potatoes

Ingredients
2 1/2 lbs potatoes, sliced thin (I used unpeeled red & purple potatoes to add color)
1 lb lean ground beef or venison
6 large eggs
1/4 cup milk (I used skim)
1 1/2 cup shredded cheese (I used a blend of pepperjack, colby & muenster)
2 medium onions, chopped
4 cloves garlic, minced
1 large jalapeno pepper, seeded & finely chopped
1 large dried ancho pepper, roasted & soaked to soften, then finely chopped*
2 to 3 Tbs olive oil
1 1/2 to 2 Tbs of a savory BBQ dry rub with NO sugar, e.g., Stubbs BBQ Spice Rub, Bad Byron's Butt Rub, Jim's Own Pincho Rub, DEFCON Smoky Dust, or PETA BBQ Seasoning.
Salt & pepper to taste

Sauteing onion, peppers & garlic

*If you're not sure how to do this, you can read my instructions for roasting dried chilies and for using dried peppers

Season the potatoes with a little salt & pepper to taste then saute in a large skillet with two Tablespoons of olive oil until just slightly softened; transfer potatoes to a bowl and set aside. Add the onion to the oil left in the pan, adding a little more oil if needed, and saute until translucent. Add garlic & peppers; saute for a couple of minutes until just tender.

Browning ground beef

Add the lean beef or venison to the skillet, sprinkle with the barbecue seasoning and cook, stirring regularly, until browned. If necessary, drain off fat (I used very lean grass-fed beef that hardly rendered any fat and thus draining wasn't necessary). Set aside -- I used a slotted spoon to transfer the browned beef mixture into a bowl, leaving behind any excess fat in the skillet.

**At this point, you could refrigerate the softened potatoes and the meat mixture until you are ready to assemble and cook the casserole at a later time.**

Ready to cook

Before assembling the casserole:  Beat together the eggs with the milk and salt & pepper to taste. Grease the inside of your slow cooker or crock pot with butter, cooking spray or other fat (I used a very light smearing of bacon fat).

To assemble the casserole, place a layer of potatoes on the bottom of the crock pot, spoon some of the browned beef mixture over the potatoes, sprinkle the meat with some cheese, and then repeat the layers, ending with a top layer of potatoes and reserving a little bit of the cheese. Pour the egg mixture all over the final layer of potatoes, then sprinkle with the last bit of the cheese.

Cover and cook on LOW for 8 to 10 hours until the eggs are set and the potatoes have cooked through. Below is a photo of how the casserole looked when it was ready to serve, after about 8 1/2 hours of cooking:

Serves 8 to 10, and you can refrigerate any leftovers (they'll look even uglier the next day but the flavor will be just as good after reheating).

Interior view after serving some

Tip: If the top of your casserole has some excess fat pooled on the top or around the edges, use a paper towel to blot gently before serving.

Zestfully yours,
Gloria

PS:  This Crock Pot Breakfast Casserole is our Meaty Monday post AND the subject of our July Crock Pot Game on the Carolina Sauce Company Facebook Page. If you'd like to receive a FREE coupon for 5% off your next order at the Carolina Sauces online store, good through the month of July, simply Like us on Facebook and look for our July 1st Crock Pot Game post, then leave a comment there. That's it!

Two Ways to Save Money on Your Favorite Sauces & Seasonings

Our crock pot, "Grandma Gert"

HEADS UP!  The Carolina Sauce Company has two ways for you to save money when you shop online for sauces and seasonings in July!

Here's what you need to know so that you can cash in:

1. Starting tomorrow, July 1st, we'll have a new "Crock Pot Game" posted on the Carolina Sauce Company Facebook page, and this time everyone who plays is a winner!

Don't worry, this isn't one of those Facebook game apps like "Candy Crush" or whatever it's called. Our Crock Pot Game is actually more like a giveaway or contest. We just don't call it that so as to not get in trouble with FB.

To be a winner, all you have to do is look for our upcoming July 1st post on FB with a photo of our crock pot, affectionately nicknamed "Grandma Gert" -- she's the lovely old slow-cooker in the photo. Follow the instructions there and leave your comment under that post -- be sure to "Like" us on Facebook if you haven't already done so -- and I'll PM or message you with your money-saving prize, a special discount coupon good on anything at the Carolina Sauces online store. There's nothing to buy, nothing to sign up for, and no other commitment; simply comment on our FB post during the game and you're automatically a winner! The coupon is fully transferable, too, so you can pass it along to a friend if you wish.

2. Sometime in the next few days -- the exact date is a secret -- our Carolina Sauce VIPs will receive the July issue of our free monthly VIP newsletter. In addition to a zesty recipe or BBQ & grilling tips plus brief reviews of our newest products, the July newsletter will include a special coupon code exclusively for our VIP Club members. With this coupon code our VIPs receive a bigger and better discount than any available to non-VIPs.

If you want preferred VIP pricing and the lowest prices we offer, all you have to do is join our free VIP Club by signing up here: Carolina Sauce Company VIP Club. It's that easy - there's no purchase required, and no commitment either (you can unsubscribe anytime).

Our VIP Club entitles you to receive our monthly email newsletter with exclusive VIP-only savings, recipes, product updates, VIP Club recipes & cooking tips and other zesty news. We don't send you anything else unless you request it, we don't bug you for any reason, and we never share or sell your email address or anything else about you with anyone.

Be sure to sign up soon so that you don't miss out on our July VIP discount coupon!

Zestfully yours,
Gloria

PS:  If you have any problems signing up, or playing our Facebook Crock Pot Game, or have any other questions or feedback, simply leave a comment below or email me. You can also contact us through FB if you prefer, with a comment on our Page or a message. We're always happy to help, and love hearing from our fans and customers!

Guess What's Cooking & Win FREE Sauces!

Want to win some FREE hot sauce, BBQ sauce & grilling sauce?

Here's how:

1.  "Like" us on Facebook, then look for our June 1st "Crock Pot Game" post with this photo on our Facebook page:

2.  Guess what Grandma Gert (our crock pot) is going to cook using the ingredients in the photo. Post your guess as a COMMENT to that photo on our Facebook page. You don't have to guess correctly to be eligible to win, but you do need to have a US shipping address (and military APO/FPO addresses are eligible, so we invite all our military fans to post). Feel free to post as many guesses or comments as you want, but only 1 comment per person will be counted.

3.  At 8:30 am EDT on Monday, June 3rd, we will randomly draw a name from the eligible comments, and that lucky person will receive the Free Sauce Prize Pack with a bottle each of Habanero Punch Hot Sauce, Peach 'n Pepper Grilling Sauce, and Zesty Habanero BBQ Sauce, shown on the right:

That's all you have to do!

We'll post the answer on Facebook, along with the recipe on this blog on Monday, June 3rd.

Good luck, and have fun guessing what Grandma Gert is cooking!

Zestfully yours,
Gloria

Crock Pot Game: FREE BBQ Sauce & Rubs plus Safari Stew Recipe

It's May 1st, which means a new chance for you to win FREE barbecue sauce & dry rubs from the Carolina Sauce Company!

This month's Prize Pack comes to us from Jim's Own BBQ Sauce, makers of award-winning North Carolina barbecue sauces and rubs that are just as tasty and easy to use in the kitchen as they are outdoors on the grill. The winner of this month's Facebook contest will receive:

• A pint bottle of Jim's Own Mustard BBQ Sauce, an inspired fusion of tangy Piedmont vinegar-tomato barbecue sauce and zesty South Carolina mustard barbecue sauce for a unique flavor that will wow even the most jaded palate. A little bit sweet, a little bit sassy, and with a playfully spicy kick, Jim's Own Mustard Sauce goes well with everything from pulled pork to BBQ chicken, grilled pork chops and even baked ham. You can marinate, baste, grill, bake, dip, slather and more with this versatile sauce. Add it to your coleslaw recipe instead of vinegar for a zesty change of pace.


• A package of Jim's Own Pincho Rub, a robust, savory BBQ dry rub & all-purpose seasoning that's reminiscent of authentic Mexican chili powder seasoning blends (the name "Pincho" is the Spanish word for "skewer," suggesting its suitability for grilling).  This seasoning works well in my recipe for Cinco de Mayo Skillet Bread.


• A package of Jim's Own Safari Rub, a bright, subtly exotic and lightly citrusy blend of herbs and spices based on a traditional South African seasoning blend. In addition to being wonderful on seafood and poultry, Safari Rub really shines on venison, lamb and beef -- in fact, the South African original is most commonly used on those last three kinds of meat, and it's the seasoning to create my Crock Pot Safari Stew recipe, which you'll find below.

If you'd like to receive this FREE Prize Pack of Jim's Own Mustard BBQ Sauce, Pincho Rub and Safari Rub, here's all you have to do:

1. Visit the Carolina Sauce Company Facebook Page, and make sure you click the "Like" button to become our fan.

2.  Find the May 1st Crock Pot Game post on our Facebook page (look for the photo above), and leave a Comment under that post to tell us how you like to use BBQ sauces & seasonings when cooking indoors.

3.  At 9pm (EDT) tomorrow Thursday May 2nd, we'll randomly draw a name from the people who commented, and that lucky person will get the Prize Pack!

***Important: In order to be eligible to win, you must have a US shipping address. You can comment as often as you wish, but only 1 comment per person will be counted for the drawing. And you have to comment on that post on Facebook -- comments on this blog do not count (although comments here are always welcome).

And now for the Recipe for Crock Pot Safari Stew, shown on the left.

This robust and hearty stew was inspired by traditional South African meat stews, and I used Jim's Own Safari Rub as the seasoning (no need to add any other spices or herbs).

I made my Safari Stew with venison but you could certainly use lamb or beef stew meat.  I happened to have rutabagas on hand, but you could certainly substitute potatoes. And because there were no fresh peri peri peppers to be found anywhere (they're native to South Africa and I've never found them in NC), I used the only hot pepper I had at the time: Hungarian wax pepper.  Any kind of hot or mild chili pepper will work in this stew, so use what you like.

Crock Pot Safari Stew is a good weekend recipe because you need to marinate the meat overnight and it will need to cook in the crock pot at least 6 hours before serving, so plan accordingly.

Ingredients

1 1/2 lbs venison, lamb or beef stew meat, cut into chunks
1/2 cup Jim's Own Safari Rub
2 medium onions, coarsely chopped
6 cloves of garlic, coarsely chopped
Oil or bacon fat (about 2 Tbs) for sauteing vegs & browning meat
1 1/2 lbs rutabagas OR potatoes (or some of each), peeled & cut into chunks
1 or 2 hot or mild chili peppers, or a small bell pepper, chopped
4 medium tomatoes, chopped
1 Tbs tomato paste
1/2 cup full-bodied red wine, preferably from South Africa

The night before, place the meat chunks in a gallon-size resealable plastic bag, sprinkle with Safari Rub, seal the bag and shake to coat the meat on all sides, gently pressing the rub onto the meat to ensure it's evenly coated. Lay flat in refrigerator and allow to marinate overnight.

The next morning, heat the oil or fat in a large skillet (cast iron is ideal) over medium-high heat, add the rub-coated meat chunks and brown on all sides. Use a slotted spatula to transfer the browned meat to a plate or bowl and set aside.

Add the onions & garlic to the pan, add a little more oil or fat if necessary, and saute until the onion is tender. Remove from heat.

Layer the remaining ingredients and meats in your crock pot in the following order: Rutabagas or potatoes, peppers, browned meat with sauteed onions & garlic (scrape all the crispy bits out of the skillet and into the crock pot), tomato paste, tomatoes and wine.

Cover, set the crock pot on High and cook undisturbed for 4 hours. After 4 hrs, uncover the crock pot, stir well and check the rutabagas or potatoes with a fork to check for tenderness.

Cover and continue to cook on High for another 2 or 3 hours, or until the rutabagas or potatoes and the meat are tender.  Serve in bowls or over rice.

Makes 6 to 8 servings, and you can refrigerate any leftovers for a few days -- the flavors will continue to develop and become even richer over the next day or two. 

Zestfully yours,
Gloria

PS: If you want to add some heat to this stew, I recommend a good peri peri hot sauce, such as any of the flavors of African Rhino Peri Peri Hot Sauce, or the exotic Zulu Zulu hot sauces.

Danielle's Jamaican Jerk Pulled Pork Sandwich

Photo by Danielle Nichols, used with permission

This exotically delicious alternative to traditional smoked pulled pork was created by Danielle Nichols, the winner of a recent Crock Pot Game on the Carolina Sauce Company Facebook page.

Danielle's blog is called Cooking for my Peace of Mind, and you'll find many more of her mouthwatering masterpieces there, along with easy-to-follow directions with plenty of illustrative photos.

Danielle's blog also includes instructions for making "staple" foods at home that you might otherwise buy, like English muffins or tofu, making it an excellent resource for anyone interested in making more of their food from scratch instead of buying packaged or processed foods at the supermarket.

I also follow Danielle's Peaceful Cooking page on Facebook, and you should, too -- check it out, and let her know you found her through Carolina Sauce.

Danielle was kind enough to give me permission to post her recipe here, along with the gorgeous photo she took of her Jamaican jerk pulled pork sandwich. Read Danielle's original recipe on her blog for more background information as well as several helpful photos showing the pork butt as it cooked.

Ingredients
3 lbs Boston Butt, aka pork shoulder or pork butt
2 oz Busha Browne's Traditional Jerk Seasoning Rub
12 oz beer
Chicken broth or water

Preheat your oven to 275° F. Rub the seasoning all over the pork butt and place in a roasting pan. Pour the beer into the roasting pan. Add enough chicken broth or water (if using water, add some chicken bouillon if you have it) to bring the liquid up to the mid-point of your meat. Cover the pan tightly with foil and roast for about 6-7 hours, until fall-apart tender: Danielle says that when she tried to remove the cooked butt from the pan with a fork and spatula, the meat was so tender that it fell apart.

Use a couple of forks to shred the meat. Pour some of the juices from the roasting pan over the pulled pork and dive in. Or, make Danielle's sandwich: Pile some of the pulled pork onto a bun and top with your favorite coleslaw. Danielle adds some finely chopped pineapple, mango and strawberries to her creamy slaw to add tropical flair that beautifully complements the Jamaican jerk flavors of the meat.

Thanks, Danielle, for letting me share your recipe with my readers!

And if anyone wants to win some FREE sauces and seasonings from the Carolina Sauce Company, simply Like us on Facebook and look for our Crock Pot Game posts on the first of each month! The next game will be posted on our Facebook page on May 1st.

Zestfully yours,
Gloria

Gloria's Crock Pot Cuban Beef Stew (Ropa Vieja)

Crock Pot Ropa Vieja, made with venison

Ropa Vieja, which translates to "old clothes," is a classic Cuban beef stew that's slow-cooked on the stove until the meat is so tender that it shreds easily when pulled with two forks or with your fingers, much like pulled-pork barbecue.

The traditional version of this recipe involves cooking the beef -- usually brisket, flank steak or other stew meat cut into chunks -- in water with some of the other ingredients to make a broth, then removing the meat to cool while you make a sauce with some of the broth and other ingredients, and then pulling the beef in to shreds (hence the origin of the name) which are added to the sauce and cooked longer before serving over rice with a side of fried plantains and topped with your choice of garnishes. 

My version of Ropa Vieja deviates from the traditional recipe by slow-cooking in the crock pot, which saves a lot of work. And as an even more radical deviation, the photos in this post show my crock pot version made with venison instead of beef, which accounts for the chunkier, less "shredded" appearance of the meat instead of the longer strands you get with pulled beef (venison tends to break down more instead of pulling into shreds).

Here's my recipe for Crock Pot Ropa Vieja, which you can make with either beef or venison. It also happens to be the answer to our April 1st Crock Pot Game on the Carolina Sauce Company Facebook page.

Ingredients

Cooking Ropa Vieja in a crock pot

2 1/2 lbs beef or venison stew meat, cut into large chunks (e.g., 2" cubes)
2 large carrots, cut into 1" rounds
1 large onion (or 2 medium), cut into halves or quarters & then sliced
4 cloves garlic, minced
1 large green bell pepper, sliced
2 Tbs olive oil
1 28 oz can diced tomatoes, undrained (I use organic fire-roasted tomatoes)
2 bay leaves
1 tsp dried oregano
1 tsp Kosher salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp Spanish paprika (pimenton)*
3 cloves
1/2 cup white wine
1 Tbs white wine vinegar
Up to 1/2 cup water or broth (preferably beef) if needed
Optional toppings: Sliced pimientos (roasted red peppers), chopped parsley, drained canned early sweet peas

Although Spanish paprika (sweet or hot) is ideal for this recipe, you can substitute other paprika if necessary.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add carrots, onion, garlic & bell pepper and saute until softened and onion is translucent (carrots will be just barely tender; that's fine). Place meat chunks in bottom of crock pot, add all the spices & dry seasonings except the salt, then add the sauteed vegetables, undrained canned tomatoes, salt, vinegar & wine. Cover, set crock pot on HIGH and cook for 4 hours or on LOW for 6 to 8 hours and let cook mostly undisturbed, stirring once after the half-way point if desired.

At the end of this initial cooking time, remove lid and stir, then use a slotted spoon to remove the meat chunks and set aside to cool enough to handle. If the sauce & vegetables in the crock pot look a bit dry, add just a little broth or water and stir. Cover and continue to allow the sauce & veggies to cook while you use your fingers or two forks to pull the meat into long shreds (wait until it is cool enough to handle). Stir the shredded meat back into the crock pot, adding a little more water or broth if necessary (total added should not exceed 1/2 cup). Taste for balance and adjust seasonings if desired. Cover, set crock pot on LOW and let cook 2 to 3 hours (or longer if you're eating later).

April 1st Crock Pot Game Clue & Prize Pack

Serve over cooked white rice (or simply in a bowl for a low-carb dish) with one or more of the optional toppings. Traditional side dishes to serve with ropa vieja include fried plantains and a simple tossed green salad. Makes 8 servings, and tastes great the next day (refrigerate overnight and reheat).

Zestfully yours,
Gloria

PS:  We play a new Crock Pot Game on our Facebook page on the 1st day of each month, and we pick one lucky winner each month to receive a special Prize Pack of FREE sauces, seasonings, cookbooks or other zesty prizes.  To play our next Crock Pot Game, simply Like us on Facebook and make sure to check our FB page on May 1st!