Recipes

8 pounds pork butt

5 tablespoons pink Himalayan salt

2 tablespoons liquid smoke (or more if you like smoky flavor)

1 package of banana or plantain leaves

2 cups boiling water

Preheat oven 350 degrees

Have butcher score all side of pork butt in diamond shape.

Rub all sides of pork butt with salt and liquid smoke. Wrap pork in banana leaves then

wrap in two layers of foil. Make sure leaves are completely covered with foil.

Place meat in a roasting pan and pour 2 cups of boiling water in the bottom of the pan.

Place meat in oven and roast for 5 hours. Shred pork. Dissolve 1 tablespoon of

Himalayan salt in 2 more cups of boiling water add a drop of liquid smoke pour over

shredded pork, stir let sit for 5 minutes then serve. You can use leftovers for BBQ pork

sandwiches, pork tacos, ect. Enjoy!!!

Beef Brisket with fat cap left on (any size)

Rub:

6 tsps. black pepper

1 tsp. sea salt

1 tsp. onion powder

1 tsp. paprika

1 tsp. dry mustard

½ tsp. cayenne pepper

Mix all rub ingredients together.

Preheat oven at 275

Remove brisket from refrigerator 45 mins. before cooking. Sprinkle rub all over brisket.

Pour about 2 cups water in bottom of pan, place brisket in roasting pan fat side up, cover with foil

and slow roast brisket for 40 min per pound. The last 15 min take foil off and let top get a little

crispy. Take brisket out of oven and recover with the foil and let set for 30 min before carving.

Serve with horseradish au jus. (Recipe follows).

Horseradish Au Jus

½ cup mayo

2 tblsp. Prepared horseradish

2 tblsp. Parmesan cheese

½ cup drippings from the brisket

Stir together and serve with brisket.

Toppings

1Tblsp. Garlic 2 Tblsp. Course ground prepared mustard

1Tblsp.Thyme 2 Tblsp. Prepared horseradish

1 Tblsp. Rosemary 1 Tblsp. Thyme

Salt & pepper salt & pepper

Mix together and rub over rib roast Mix together and rub over rib roast

¼ cup Olive Oil

1 Tblsp. Garlic

1 Tblsp. Kosher salt

Mix together and rub over rib roast

Pre heat oven to 325 cook rib roast fat side up 15-20 min. per pound.

15 min per pound will be closer to rare and 20 min will be closer to medium.

.After roast is done cooking take out of the oven and cover with foil for 15 min before carving.

Enjoy