3 Eyz BBQ - Recipes Page

Crock-Pot Pulled Pork

Not everybody has a smoker, so we’ve had a lot of requests for a kitchen version of pulled pork. Here is what Dan used to do before getting into competition BBQ:

Buy a Boston Butt or Pork Picnic Shoulder and trim off most of the outer fat layer. Place the meat in a crock pot with 3 cans of your favorite beer and some water (enough to cover the meat about ¾ of the way). Add about a cup and a half of minced onions (I use dried) with some salt and pepper. Cook the pork for 12-14 hours on low. Drain off all the liquid, pull the bone out (it will slide out), mix it (even a spoon will shred it at this point) and add as much BBQ sauce as you want. If you want a smoky flavor add a tablespoon of liquid smoke. More flavor? Just add your favorite spice rub to taste. Serve on hamburger rolls.

Feel free to experiment yourself, there is really no right or wrong way to do this. Have fun!

Dan's Shrimp Cocktail

Ingredients:

Raw Shrimp with Shell (Bigger the better!)

Squeeze Butter

Jamaican Jerk Seasoning

Cocktail Sauce

3EyzBBQ Original Rub

Equipment:

Grill (setup for medium direct heat)

Tongs (long handled)

Charcoal (or gas if you must...)

Large Bowl

Ice

Devein shrimp, wash, leave shell and legs on. Marinate shrimp in refrigerator with a liberal coating of 3EyzBBQ rub and butter for at least 1 hour. Grill shrimp for two or three minutes per side (depends on size of shrimp) and ice down immediately in the bowl. While shrimp are chillin', put a tablespoon of Jerk Seasoning per 1/3 cup of cocktail sauce and mix thoroughly. Once shrimp are cold, peel, dip in sauce and enjoy!