Preparation:In a large mixer bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 2 cups of the flour, 1/2 cup oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, along with herbs and garlic (I use basil, oregano, thyme, and garlic powder--just small palm-fulls of each.) 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky., 3-5 minutes. Oil a large mixing bowl with the remaining 2 tsp. oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with a towel and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and it's ready to use!
Homemade sweet and sassy barbecue sauce
I found this one on the web and we love it! It's by Dorothy Ross and it was featured in Taste of Home magazine. It is so simple to make, I recommend doubling the recipe because it goes fast!
Prep time: 15 min. Cook time: 15 min. Ready in: 30 min.
makes 32 servings
1 cup packed brown sugar
1 cup ketchup
1/2 cup water
1/2 cup apple cider vinegar
1/2 cup chopped onion
1/2 cup corn syrup
1/2 cup molasses
1/2 can (6 oz.) tomato paste
1 tbsp. Worcestershire sauce
1-1/2 tsp. garlic pepper blend
1-11/2 tsp. liquid smoke (optional)
1-1/2 tsp. prepared mustard
1/2 tsp. onion salt
1/2 tsp. celery salt
In a large saucepan, combine all ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove for the heat and cool.
I keep mine in a mason jar.
We smoked our pork butt on our smoker over hickory and pulled it apart to make big, shredded chunks. We seasoned it with a mixture of, about a tbsp of each: paprika, garlic salt, chilie powder, salt and pepper. Toss all the seasonings in a small bowl to combine and rub into the pork. If you don't have a smoker, you can do it indoors. Preheat your oven to 275 degrees and roast, fat side up for 6-7 hours. Let rest for 15 minutes before pulling apart.