In a bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours.
Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. While ribs bake in oven, prepare the sauce (instructions below).
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy.
Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes.
Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves.
Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
Place the wood chips into a bowl and cover them with water to soak overnight.
Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
Add onion to skillet; cook and and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.
Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.
Whisk together ranch dressing and hot chile paste in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
Thread a piece of onion about 1 1/2 inches down the skewer.
Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
Thread a second piece of onion onto the end of the skewer.
Repeat steps 5 through 7 for all twelve skewers.
Season chicken skewers with salt and pepper as desired.
Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Adjust an oven rack to the middle position and preheat to 350°F
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
Drizzle with BBQ sauce and enjoy!
*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.