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6 to 8 lb. boneless pork butt, tied
Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
Hog Sauce:
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
Heath Bars
Ingredients:
1 egg yolk
1 teaspoon vanilla
1 cup brown sugar
1 cup butter
2 cups flour
1 (12 ounces) package semi-sweet chocolate chips
1 cup pecans, chopped
Sift flour into a bowl. Cream egg yolk, vanilla, brown sugar and butter. Add creamed mixture to flour and mix well. Spread mixture onto a greased
cookie sheet. Bake at 250 degrees for 15 minutes. While it's still hot, sprinkle chocolate chips on top. Return to the oven for 2 minutes or until
chocolate is melted. Remove from oven and spread chocolate over toffee. Sprinkle pecans over top.
Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
Hog Sauce:
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
Heath Bars
Ingredients:
1 egg yolk
1 teaspoon vanilla
1 cup brown sugar
1 cup butter
2 cups flour
1 (12 ounces) package semi-sweet chocolate chips
1 cup pecans, chopped
Sift flour into a bowl. Cream egg yolk, vanilla, brown sugar and butter. Add creamed mixture to flour and mix well. Spread mixture onto a greased
cookie sheet. Bake at 250 degrees for 15 minutes. While it's still hot, sprinkle chocolate chips on top. Return to the oven for 2 minutes or until
chocolate is melted. Remove from oven and spread chocolate over toffee. Sprinkle pecans over top.
