BBQ {in the crockpot!!}


so, it is finally feeling like winter and has been raining all weekend, ugh! Hubs was craving bbq and I didn’t want him to catch pneumonia by going out to his smoker every 20mins! Pork Loin was on sale so I tossed it in the crockpot with salt, pepper, garlic, crushed red pepper, and poured apple cider vinegar about half way up the side of the pot. Set to low and let it go all day!! 


Drain the majority of cooking liquid out of crock and either make a yummy bbq sauce with the liquid or pour your fav bottled sauce in crock, pull apart with fork and ENJOY!!
xoxo, mama bird

Paper Bag BBQ Chicken {Jen Cooks}

Make a barbecued chicken recipe in a paper bag! It is easy, delicious and clean up is as simple as throwing away the bag.This vintage recipe for chicken in a bag is from an old Louisville Courier-Journal article published August 16, 1963. The chicken recipe is baked slowly in the oven, inside a greased paper bag. Cooking in the bag makes the chicken tender and juicy. This vintage recipe was conceived before the crockpot had been invented. You could probably cook this in the crockpot with similar results, but I have not yet tried it. If anyone does, I hope they will come back and leave a comment so we know how it turned out! This is an easy recipe. Just do not forget to turn the oven down!

Chicken in a Bag

This recipe makes a barbecue sauce for 3 pound of chicken pieces.

•3 tablespoons catsup

•2 tablespoons vinegar

•1 tablespoon lemon juice

•2 tablespoons Worcestershire sauce

•4 tablespoons water

•2 tablespoons butter

•3 tablespoons brown sugar

•1 teaspoon salt

•1 teaspoon mustard (dry or prepared)

•1 teaspoon chili powder

•1 teaspoon paprika

•1/2 teaspoon cayenne pepper


1. To make sauce, combine all of these ingredients in a medium saucepan, and heat to allow flavors to blend.

2. Preheat oven to 500 degrees Fahrenheit.

3. Grease the inside of a brown paper bag (medium size) and place in a roasting pan. If you do not have a paper bag, you may use aluminum foil.

4. Season the chicken pieces with salt and pepper to taste. Then dip each piece in the sauce and place into the paper bag.

5. After all of the chicken is in the bag, pour any remaining sauce into the bag over the chicken pieces.

6. Close the bag carefully with a double fold and fasten with paper clips to prevent the sauce from leaking out.

7. Put the lid on the roasting pan and put into the oven.

8. After baking 15 minutes at 500 degrees, lower the temperature to 350 degrees and bake another hour and 15 minutes.

9. Keep bag closed tightly throughout the cooking process

ENJOY!!!! We sure did!! Thanks Jen another winner!!!

BBQ~ Pulled Pork {Boston Butt/Pork Shoulder}

Happy Memorial Day!

Memorial Day

To celebrate Memorial Day

and WELCOME Summer we have a


yum, yum, yum!!!

 pulled pork BBQ is fantab.

It is tradition,

it is SUMMER!!


it is rubbed {twice}

it is smoked {all day}

it is delish!

I make my own Butt Rub {dry rub} and concoct my own version of a wet rub.

Start with your wet rub which I rub my pork with mustard, honey or molasses, sometimes just vinegar. Next, sprinkle with Butt Rub. Marinate over night, all day, as long as you can up to 3 days. Longer the better.

John starts the smoker in the wee hours of the morning and we enjoy this for dinner!!!

Or you can start it around midnight and have it perfect for a lunchtime bbq!



what else was on the menu?

Cowboy Beans

Tori Darlin’s Dill Potato Salad

Corn on the Cob

Deviled Eggs

Fruit Salad

I will be sharing all my favorite bbq sides this week!

What’s your fav bbq side?


Roasted Tomato BBQ Sauce

I am IN LOVE with this new bbq sauce I made last night. It smelled as good cooking as it tasted.

P1010139 3 tomatoes, ripe/firm, peeled, cored and cut in chunks

1/2 sweet onion, sliced

2 T olive oil

sea salt

1 T brown sugar

1 T balsamic vinegar

1 T red wine vinegar

1/2 tsp red pepper

1 tsp smoked paprika


place tomatoes and onions on rimmed baking sheet, drizzle with olive oil and sea salt. Roast at 400 for 20 mins. Pour in cuisinart with sugar, vinegars & spices; blend until smooth. Perfect with grilled chicken, pork or grilled Tuna Steak would be yum.

I LOVED this and will surly add this to my summer arsenal.

xoxo. Mama Bird

Pulled Pork BBQ {Crock-Pot} & Blue Cheese Cole Slaw


Barbeque. BBQ, Q whatever you call it it’s HEAVENLY! I am from the South and we know how to make and eat the best pork bbq ever. Our Q is vinegar based and in my opinion that is the only way to eat it. I am sharing with you today a dry rub and wet sauce that will make super yummy pulled pork. As well as my favorite BLUE CHEESE COLE SLAW!! YUM

Dry Rub:
2 T brown sugarP2231898
1 T  salt
1 T paprika
Wet Sauce:
1 c vinegar (apple cider)
1 c water
5 T Worcestershire sauce
1 T brown sugar
1/2 T dry mustard
1/2 T red pepper flakes
1 tsp cayenne pepper
Salt & pepper

Boston butt/ pork shoulder or tenderloin

Mix above dry rub and rub on pork. For maximum flavor, let marinate overnight, then add wet and marinate another night. In other words if you wanna eat the pig Sat evening with your friends and family start the process on Thursday, Wednesday….? even better!! {wink}

Wet sauce:
totally depends on what my mood is! Sometimes it’s vinegar or grape juice. Sometimes mustard, honey, horseradish, sometimes ALL of the above!
If you are using a crock pot, set to low and cook all day.
If you are smoking this butt, ummm ummm 10hrs min- up to 12 or 14 for AMAZING BBQ!


Blue Cheese Cole Slaw
I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were right. So, today I am trying a recipe from a new friend Katie who ironically lives in Charleston. She has a great blog that I enjoy reading daily!  You can find her exact recipe HERE 

1 bag of Coleslaw  Mix
4 oz Blue Cheese 
6 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey 
1/2 cup of mayo 
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste

Whisk mayo, honey & vinegar until even consistency. Add blue cheese, bacon & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours.


Somewhat Simple