I love Barbeque. Especially sweet barbeque. So when I decided to come up with a Brunchy type of Tailgate food (since many games require mid-day or late morning tailgating) – I knew just what I wanted. Pork Barbeque Sliders, but on Biscuits.
To make it unique, and incredibly tasty, mind you, I went the way of the apple. To me, the apple is the forgotten fruit of fall. Once pumpkins are ripe, the apple gets pushed aside, and not used again until summer. How sad! There are so many great varieties of apples, especially in the autumn. And, apple really turned this typical recipe into something special.
This recipe isn’t really on how to make a great pork barbeque. You probably have your own way of doing it – such as roasting it in the oven all day, or perhaps the crockpot. Jon likes to smoke our pork loins, and even though it takes many many hours, the results are extraordinary. The last time he made a large batch, he thoughtfully bagged up 1 1/2 pound portions and put them in the freezer. This size is perfect for a weekend when you don’t want to have to cook, or, in our case, a weekend of tailgating.
I took one of the bags of pork and defrosted it, then rewarmed it in the microwave while I was making the sauce and the slaw. Pillsbury took care of the biscuits! Now, I can make my own biscuits, sure – but I love the Pillsbury Buttermilk Biscuits that you find in the freezer section. They come in packs of 12, and you can heat and eat as many as you want at a time. So much better than canned biscuits – and you get the same homemade taste as if you made them yourself, without all the mess! Trust me, no one at your tailgate is going to know you are a biscuit cheater. And who cares if they do? Did THEY bring biscuits? Why are they complaining at all? (Hint – if you scroll to the bottom of this post, you can WIN some of these biscuits, plus some other cool goodies!)
Jim Beam Bourbon & Apple Barbeque Sauce
- 1/4 cup Barbeque Sauce (I used Jim Beam Brand)
- 1/4 cup Apple Jelly
- 1/4 cup Jim Beam
- 1/4 teaspoon garlic powder
Combine all ingredients in small saucepan, bring to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, then add warmed pork to the pan and stir until meat is covered.
Tart Apple Slaw
- 1 bag Rainbow Slaw (broccoli, cabbage, carrots mix)
- 1 small Tart Apple (I used Granny Smith), cut into small strips or julienned
- 1/2 cup Mayonnaise
- 2 Tablespoons Sugar
- 2 Tablespoons Apple Cider Vinegar
- pinch of salt
- pinch of pepper
- 1/4 teaspoon Cajun seasoning
Starting with the mayonnaise, combine all ingredients, then pour over the slaw mix and apples. Stir to combine. Refrigerate until needed, and keep leftovers refrigerated as well.
To make the biscuits, just bake as directed, then top with prepared Apple Barbeque and Coleslaw. Enjoy!
On Friday I leave out at a very early 5am in order to make it to Bourbon Country, in the fine state of Kentucky. First stop is the Jim Beam Distillery, when I have been invited on a special tour behind the scenes, as well as a Meet & Greet with Fred Noe, the great-grandson of THE Jim Beam. He is the current Master Distiller for Beam, and I am very thankful for this amazing opportunity. After the tour, there’s a little party to celebrate the distillery’s 75th Anniversary of being re-opened after Prohibition…can you say excited?!? I’m beyond ready to get this party started!
I’ll see you back here tomorrow with a Pumpkin Cheesecake you won’t be able to turn down. Stay tuned!
(So, you want some biscuits? Click here to check out how to win some, as well as a cool little prize pack!)