Sunday Supper {BBQ Sundae + Raspberry Crumble Bars}

I’ve shared both of these recipes previously, but they are beloved by my family and appear on our supper table every single year in the summer months! For us, it’s an all-American meal.

I read an article in Southern Living years ago about a BBQ Sundae and have been making my own version ever since!

From his Ole Miss days, Foods Editor Scott Jones fondly remembers the BBQ Sundae served at the Rebel Barn BBQ in Oxford. An entrée, not dessert, the sundae layers pork, slaw, and baked beans, all covered in thick, sweet red sauce.

BBQ Sundae

Here’s how to pull it off – this will serve 12 in the small size mason jars:

• 2 cans baked beans
• 1 recipe of my easy slaw
• 1 recipe of Jim K’s Big Green Egg Pulled Pork
• Jar of bread and butter pickles
• Layer beans, slaw, bbq and then top with a pickle garnish

My Easy Slaw

• 1 bag shredded coleslaw mix
• 1/4 cup apple cider vinegar
• 1/4 cup canola oil
• 2 T mayonnaise
• 1 T honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed

1. Whisk together everything for sauce.
2. Mix into shredded coleslaw and chill until ready to serve.

My Hands Down Never Had Better Crock Pot BBQ

• 4 lb. eye of round roast if you’re feeling spendy; 4 lb. piece of pork if you’re not
• 1 tsp salt
• large can tomato sauce
• 12 oz. bottle chili sauce
• 1 chopped sweet onion
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 2 T Worcestershire sauce
• 1/2 tsp dry mustard
• 1/2 tsp chili powder
• 1/2 tsp paprika
• buns (if you’re not serving in a jar, of course)

1. Place roast in crock pot.  Sprinkle with salt and add water to cover.  Cook on low for 6 hours. 
2. In the last hour, stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
3. Shred meat and mix with sauce.

Jim K’s Big Green Egg Pulled Pork

15 lb pork shoulder (Costco – two 7-8 lb pieces are in the package)

Rub:
3/4 C paprika (Costco)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 T chili powder
2 T garlic powder
2T onion powder
2T cayenne

1. Mix ingredients for rub.  You will have enough left for another BBQ later.  We usually store it in a mason jar but did a zip top bag this time to avoid dirtying dishes.
2. Trim some of the fat of of the pork to make it a bit leaner.  Generously coat the pork with the rub and let it sit out from about 30 minutes.
3. Prepare the BGE – fill with charcoal up to first ring, add a generous amount of hickory wood, insert your plate setter (to deflect the heat), put a cheap aluminum pan (for drips) on top of the plate setter and under the grill plate, and heat to 225.
4. Place the pork on the grill fat side up when at 225.  Spray/baste with Apple Cider Vinegar every hour or so in the beginning.
5. Let it cook over night.  In the morning, you may need to add more charcoal.  Take the pork off and wrap tightly in foil.
6. Get the BGE back up to 225 and let it cook until the internal temp is 200. This is the “fall apart” temp and it’s critical that you reach it.  It will take about 24 hours total.
7. When it reaches 200, take it off the grill and let it rest for about 30 minutes.  Pull apart with two big forks.  We freeze half and eat half.  It is terribly tasty just like that, but I do like to add my favorite Savannah Johnny Harris BBQ Sauce.

Raspberry Bars

These never last more than a day in our house. When the boys were little, this was a favorite to make with them. I still remember their little dimpled hands pressing the shortbread into the pan, mixing in granola, and spreading raspberry jam.

Source:   Foolproof

• 2 sticks unsalted butter, at room temperature
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• ½ teaspoon kosher salt
• 10 to 12 ounces good raspberry jam
• 2/3 cup good granola without dried fruit
• 1/4 cup sliced almonds
• Confectioners’ sugar, for sprinkling

1. Preheat the oven to 350 degrees.
2. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
3. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board.
4. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
5. Bake the bars for 45 minutes, until lightly browned.
6. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

If you have go-to summer recipes, I’d love to learn about them!

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