Barbecue Potato Skins
Ingredients:
- Potatoes of Choice (Yukon Gold or Russet)
- Hickory Faith Farm Smoked Barbecue
- Cheddar Cheese
- Barbecue Sauce
- Sour Creme
- Seasoning Salt
Loaded Pork Chops
- Hickory Faith Farm Pork Chops
- Honey Mustard (see recipe below)
- Mushrooms
- Onions
- Cheddar Cheese
- Bacon
Directions:
Make the honey mustard by mixing ingredients seen below. Next, saute the onions and mushrooms and season lightly with some salt. Cook some bacon and break it into pieces. Now season Pork Chops with Meat Church Blanco, Meat Church Voodoo, or Sage Sausage Seasoning then grill over charcoal or sear in a pan. As the pork chops reach an internal temperature of 135-140 degrees top with the honey mustard, onions and mushrooms, bacon, and cheddar cheese. Melt the cheese and serve.
Honey Mustard:
- ½ cup mayonnaise
- 2 tablespoons mustard
- 3 tablespoons honey
Jalapeno Bacon Mac and Cheese
- 1 block cream cheese
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 1 ½ cup milk
- ½ stick butter
- 3 tablespoons bbq rub (see below or use your favorite)
- ½ box of noodles
- 2 jalapenos diced
- 6-8 slices of Hickory Faith Farm Bacon Chopped
Directions:
Make the BBQ Rub. Dice and Saute the jalapenos. Cook the bacon. Cook the noodles. Next, in a pan put in the cream cheese, 1 ½ cups of both the cheddar and mozzarella cheese (the remaining will be used to top at the end), milk, butter, and the bbq rub. Melt down the ingredients and mix. Add the noodles, bacon, and jalapenos. Top with remaining cheese. I prefer to smoke this on the smoker to add awesome smoke flavor, but it can be cooked in the oven as well. Cook until it is good and melted and serve.
BBQ Rub:
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ thyme leaves
- ¼ teaspoon oregano
Pork Carnitas
- 1 Hickory Faith Farm Boston Butt or Picnic Roast
- Mexican Rub (See Below)
- Mexican White Sauce (See Below)
- Lettuce
- Mexican Rice(See Below)
- Flour Tortillas
- Queso
Directions:
Make the Mexican rub by combining the ingredients shown below. Make the Mexican White Sauce by combining ingredients below and allow to sit for at least 30 mins. Chop the lettuce. Take the Boston Butt or Picnic roast and rub a light layer of mayonnaise or oil on it then apply the rub. It is a big piece of meat and can take a good amount of rub. Next, for the most flavor smoke the Boston Butt or Picnic Roast for 3-4 hours at 250 degrees and finish in the crockpot. Can also cook the roast in the oven or crockpot and skip the smoking. Cook at 250 degrees until the internal temperature is 200-205 degrees. The meat should be fork tender and the bone should pull out with ease. Pull the pork like you would bbq. Add a little more Mexican rub to your liking of taste. To make the rice follow the directions on the rice package for cooking rice on the stovetop like normal with the tablespoon butter added. Once the rice is cooked add tomato sauce and stir until it is orange like you would see at the mexican restaurant. Season with some garlic powder and stir. Get a small pan and add a light layer of oil or butter and cook the tortilla until slightly crispy. Once you have the tortillas ready it is time to assemble the carnita. My preferred pork carnita consists of meat, mexican rice, lettuce, white sauce, and queso. Feel free to add any toppings you like. Some other toppings I would recommend would be pico de gallo, guacamole, and black beans.
Mexican White Sauce:
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon cracked black pepper
- ½ tsp kosher salt
- ½ lime juiced
- 1 tablespoon sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cracked red pepper
- ½ tsp chipotle chili powder
- Milk to desire consistency(Like the white sauce at a mexican restaurant)
Mexican Rub:
- 2 tablespoons kosher salt
- 1 tablespoons Chili Powder
- 2 tablespoon Smoked paprika
- 1 tablespoon Chipotle Chili Powder
- ½ tablespoon Cracked or Coarse Black Pepper
- ½ tablespoon Garlic powder
- ½ tablespoon Onion powder
- ½ teaspoon Cayenne Pepper
Mexican Rice:
- Jasmine rice
- 1 tablespoon butter
- Garlic Powder
- Tomato Sauce
Homemade Biscuits and Gravy
Biscuits:
- 2 cups White lily flour
- 1 tablespoon Sugar
- 1 stick Butter Grated
- 1 cup Buttermilk
- 1 tsp salt
Gravy:
- 2 tablespoons Butter
- 2 tablespoons Flour
- 2 ½ cups Milk
- Fresh Cracked Black Pepper
- White Ground Pepper
- Salt
- Hickory Faith Farm Mild or Hot Breakfast Sausage
Directions:
Preheat the oven to 400 degrees. Grate butter with a cheese grater. This will create a fluffier biscuit. Butter can be cut into small squares as well, but grating is best. Mix all the ingredients together in a bowl. Do not overwork the dough, once all the flour is worked into the dough, it is good. On a flat surface spread a thin layer of flour and flatten the dough till it’s a little under an inch in thickness. Use flour to keep the dough from sticking to your hands and to the flat surface. Once you have it pressed down, use some of the buttermilk and spread it lightly across the top. This is going to act as your glue. Fold the dough long ways 3 times. Press the folded dough down till about an inch thick. Before cutting, take a cast iron pan and rub the bottom down with butter. Take the biscuit cutter and put flour around it to help the biscuits from sticking while cutting. Cut out the biscuits and roll the sides in flour to help them from sticking while they cook. Place the biscuits in a circle pattern and make sure they touch each other. If the biscuits do not touch they will flatten out. Cook the biscuits until golden brown. The cook time will be around 15-20 minutes. Once they come out of the oven, rub butter across the top of the biscuits. As the biscuits are cooking, cook some sausage in a pan for the gravy. Next, in a different pan on low heat add the butter to melt. Once it is melted, add the flour and whisk to make a roux. After the butter and flour has combined add the milk and turn up the heat to medium high. Stir on and off until the milk is boiling then lower the temperature. Continue to stir and simmer down until desired thickness. Do not rush the gravy and be patient. Add the cracked black pepper, white ground pepper, and salt to taste. Remember you can always add more but can’t take any out. When the gravy is done add your sausage. Note: The cooked biscuits are good to freeze and reheat. I think it is better to reheat a cooked biscuit rather than freezing uncooked dough to cook.
Pork Fried Rice
Ingredients:
- Hickory Faith Farm Pork Chops
- 1 cup Jasmine rice
- 2 Eggs
- Onion
- Soy Sauce
- 1 tablespoon Oyster Sauce
- Butter
- 1 tsp Sesame Oil
- Sweet Thai Chili Sauce
Directions:
Cook the rice according to the directions on the package with an added tablespoon of butter. Next, dice up the pork chops and season lightly with salt. Get a pan on high heat and allow it to get good and hot then cook the pork chops to get a good sear. Once the pork is done remove it from the pan. Drain grease and wipe with a paper towel or get a separate pan to cook down the sauce. The sweet thai chili sauce can be bought from a store. Food Lion brand is actually good or panda express. Place the pan on the stove and pour like half the bottle into the pan. Turn the heat to medium high and cook the sauce until it is bubbling. Once it is bubbling, cook it for like 3-5 mins on low heat then add the meat into the sauce and stir. Cooking the sauce will enhance the flavor and really make it stick good to the meat. Now for the fried rice get a big pan or use a blackstone griddle. Cook the onion down until soft and scramble the eggs. Remove the onion and egg. Then get the pan or griddle hot and put ½ stick of butter in. Immediately add the rice. Now add the oyster sauce and sesame oil. After adding the oyster sauce and sesame oil add soy sauce and stir. Repeat adding soy sauce and stirring until the rice has turned brown like you would see at a restaurant. Start with less and add more gradually. Add the onion and egg and stir. Remove from the heat and enjoy.
Country Fried Pork Chops
Ingredients:
- Pork Chops
- Buttermilk
- Peanut Oil
- Breading
- Salt
- Black Pepper
Breading:
- 2 cups flour
- 1 ½ tablespoon smoked paprika
- 1 tsp chipotle chili powder
- ½ tsp thyme leaves
- ½ tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
Directions:
Place the pork chops in a bowl and cover with buttermilk. Prepare the breading by mixing all the ingredients above. Put the breading in a gallon size bag. Remove the pork chops from the buttermilk and apply salt and pepper directly to them. Next, put them in the bag with the seasoned breading and mix all around to thoroughly coat the pork chop. In a pan heat the oil to around 350 degrees. Fry the pork chops until they are golden brown. These fried pork chops can be eaten in a couple ways. First, you can eat it topped with the same gravy recipe that goes with the biscuits and gravy. Of Course don’t add the sausage. The next way you could eat them is on a sandwich. The sandwich ingredients are below.
Fried Pork Chop Sandwich
- Brioche Bun
- Mayonnaise
- Kosher Pickle Chips
- Chipotle Peppers in Adobo Sauce
Directions:
You can find the chipotle peppers in adobo in the hispanic section at the grocery store. You may have to chop them up in the sauce when you get them in a can. In a bowl put around ½ cup mayonnaise and mix in the chopped chipotle peppers to make the sauce. Add as much as you like to get the desired level of heat. To assemble the sandwich place the pickles on the bottom bun. Then add the fried pork chop and cover with the chipotle mayo. You could also use honey mustard. See recipe below.
Honey Mustard:
- ½ cup mayonnaise
- 2 tablespoons mustard
- 3 tablespoons honey
Hot Sausage Pizza with White Sauce
Ingredients:
- Hickory Faith Farm Hot link Sausage or Hot Breakfast Sausage
- Alfredo Sauce
- Pizza Dough
- Chives
Directions:
Cook up the sausage in a hot pan to get a good sear. If you are using the hot link sausage remove the sausage from the casing. Next stretch the dough and use the alfredo as the pizza sauce. Top with the mozzarella cheese and sausage. Cook in a 400 degree oven until the bottom crust is good and brown. Once it is out of the oven top with freshly chopped chives.
Pork Lard Smoke Fried Chicken Wing
Ingredients:
- Hickory Faith Farm Pork Fat
- Chicken Wings
- Barbecue Rub
Directions:
Cut up the pork fat into about 1 in x 1 in cubes and place in a dutch oven or crockpot. Cook the fat until the oil has rendered completely. You will have small crispy pieces of fat left that are golden brown when done. Next season the chicken wings in your favorite barbecue rub. Then smoke the wings until they are around 160 degrees internal. When they get to this temp flash fry them in 350 pork lard oil for about a minute or two. This will get the skin super crispy while still having the amazing smoke flavor. This is much better than vegetable or peanut oil because the pork lard has a amazing richness and no off flavors like a vegetable oil. Once they are done you can toss them in any sauce you like. If you sauce the wing remember the longer it sits the less crispy it will become.
Ham
Ingredients:
1 Hickory Faith Farm Ham
12 cups water
0.5 cup Kosher Salt
1 cup Brown Sugar
1 tbsp and 1 tsp Pink Curing Salt
1 tbsp Whole Black Peppercorns
1 tbsp Mustard Seeds
Directions:
Prepare the brine by combining 6 cups of the water,kosher salt, brown sugar, pink salt, whole black peppercorns, and mustard seeds in a large stock pot. Heat the brine until all the salt and sugar has fully dissolved. Remove the stock pot from the heat. Add 6 cups of cold water to the brine. The cold water will help cool the brine, but it still needs additional cooling before placing the ham in the brine. Once the brine has cooled, submerge the ham fully into the brine. The ham will need to cure a minimum of 3 days. If possible it is beneficial to inject the brine throughout the ham to ensure it cures evenly.
Cooking:
The best way to cook the ham is to smoke it. Cook the ham at 180 to 200 degrees for the first 3 hours. After the ham has gotten some smoke, it should have changed color from the smoke. The remaining cook can be done at 225-250 degrees until the ham has reached an internal temperature of 160 degrees. The total cook should take around 4-5 hours. Once the ham has reached 160 degrees internal, take the ham off the smoker. Let the ham rest at least 30 minutes to stop the cooking process and let the juices lock into the meat before slicing. Make sure to slice against the grain of the meat. Enjoy!
Additional Notes:
After the ham has gotten smoke, it can be finished in the oven to make the cooking process easier.
A meat slicer makes slicing the ham super easy and can get the thin slices like deli meat.
Smoked BBQ
Ingredients:
Hickory Faith Farm Boston Butt or Picnic Roast
BBQ rub
Mayonnaise
Directions:
Get a bed of charcoal started about 30 minutes before starting to cook and allow the smoker to preheat to 250 degrees. Take the pork out of the package and pat dry. Rub a thin layer of mayonnaise all around to act as a binder for the rub. Apply the BBQ rub on all sides. Smoke the meat for 3-4 hours then take off the grill and place into a big crock pot. The crockpot is the easiest method I have found since you do not need to wrap the meat or anything. It is a set it and forget it method at this point. It will need about another 3-4 hours in the crock pot. The internal temperature should reach 200-205. The meat will also be fork tender and the bone will be able to pull out of the meat with ease. Once it is done take the meat out and shred. Take spoons of the juice out and add it to the shredded meat. If you want to make it “North Carolina” style, add some juice from the crockpot but also just add vinegar until it has the desired amount of vinegar bite.
Grilled Pork Chops
Ingredients:
- Hickory Faith Farm Pork Chops
- Sage Sausage Seasoning or Favorite Steak Seasoning
Sausage Stuffing
Ingredients:
- Hickory Faith Farm Mild or Hot Breakfast Sausage
- Cornbread
- Sage Sausage Seasoning
- Chicken Broth
- Pimento Peppers
Cook the cornbread in advance and let cool. Any cornbread will do. Next sear the sausage in a pan into little pieces. Break up the cornbread into little pieces and add the sausage and about 2 tablespoons of the sage sausage seasoning. Dice about 2-3 tablespoons pimento peppers and add to the mix. Then add chicken broth until the cornbread is moist and kinda sticking together. Do not make it too soggy. Bake the stuffing in the oven at 375 degrees for about 25-30 minutes and the top looks slighly crispy.