Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking

Filtering by Category: "Barbecue"

Strawberry Guinness Barbecue Sauce

So my wedding is coming here in 5 months and we were lucky enough to find a reception hall that lets me plan the entire menu (which I wanted to do). Since our wedding is on July 27th, I wanted to plan a menu that reflected our vintage/rustic/summery feel we are going for. To me, nothing screams summer quite like barbecue, so why not try coming up with an awesome barbecue sauce and grill up some chicken? Maybe have some corn on the cob and potato salad....the wheels are turning now and I feel like this will definitely go with our theme. So, right off the bat, I knew I couldn't just slather some chicken with some store bought barbecue sauce and call it a day. I mean, this is my wedding...I need something special! Then it hit me...strawberries...perfect for a summer barbecue sauce. Then of course, no barbecue is complete with out some beer, so I had to throw in some Guinness. After all of this deliberation, I finally had it, Strawberry Guinness Barbecue Sauce. Sweet, Tangy....it's quite awesome if I do say so myself. 

Of course, I couldn't just type up a recipe and use it...I had to try it. Hmmmm what to try it on....We are in the middle of hockey season and I'm watching the Pittsburgh Penguins like it's my job. Then inspiration hit me in the form of an Islay's Chipped Chopped Ham commercial...BINGO!! I'll make a Strawberry Guinness Barbecue Chipped Chopped Ham Sandwich! The perfect sandwich to munch on while watching the Pens and drinking a cold Yeungling! YINZ GOTTA TRY THIS!

What do you all think of the new recipe layouts?? I feel like this way is more organized than the way I was doing my recipes, not to mention a lot easier to print. Each ingredient will be split up by the procedure they are with. In the first example you'll notice a thick black line separating the top ingredients from the bottom ingredients, this implies a new procedure. Let me know what you think, any feedback will be wonderful! I blame my Mother for my love of Excel spreadsheets :)

Pulled Pork w/ Chipotle Pomegranate BBQ Sauce

So what can I say, I'm a Sous Vide Hipster, fanboy....whatever you wanna call me! Whenever people look at the name, they automatically think it's some technically difficult cooking technique. But, it is quite the opposite. I'm just so impressed with the results I am getting from my PolyScience Sous Vide Professional™, especially when cooking barbecue. I would have never thought that I could get really good barbecue from cooking in a vacuum sealed bag. I also used my PolyScience Smoking Gun™ with apple wood smoke to give my pulled pork that nice smokey flavor. Then to finish off the post, I've included my Chipotle Pomegranate Barbecue Sauce recipe....it's finger linkin' good!

Pulled Pork Ingredients
  • 2 cups dark brown sugar
  • 5 tbsp salt
  • 2 tbsp + 1 tsp smoked paprika
  • 1 tbsp cayenne
  • 2 tbsp garlic powder
  • 2 tbsp + 1 tsp ground allspice
  • 2 tbsp chili flakes
  • 3 tbsp ancho chili powder
  • 2 Lbs. Pork shoulder, trim off excess fat
  • 2 Slices of bacon
  • Chipotle Pomegranate BBQ (Recipe Below)
Directions (Sous Vide Method)

The day before cooking, mix together all the dry ingredients to make a rub. Generously rub the pork shoulder, covering the entire surface. Cover and refrigerate over night so that the rub liquifies, marinating the meat. 

Preheat water bath to 175 degrees F. Make sure you cover with saran wrap through the entire cooking process, especially if you can't keep an eye on it. At this temperature the water level will decrease rapidly. 

Wrap the pork shoulder with slices of bacon, place in a vacuum seal pouch and vacuum seal. Place in the preheated water bath and cook for 12 hours. 

Remove contents from the bag, discarding the bacon. Preheat a cast iron skillet over medium high heat. Pat dry the outside of the pork shoulder with a paper towel. Sear the outside of the pork to get a nice crust. Remove from pan and shred the pork. Serve with Chipotle Pomegranate BBQ Sauce or your favorite sauce. 

Direction (Oven Method)

The day before cooking, mix together all the dry ingredients to make a rub. Generously rub the pork shoulder, covering the entire surface. Cover and refrigerate over night so that the rub liquifies, marinating the meat. 

Preheat your oven to 300 degree F. 

Wrap the pork with bacon and put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F. Discard the bacon and shred the pork. Serve with Chipotle Pomegranate BBQ sauce or your favorite sauce. 

Chipotle Pomegranate BBQ Sauce

  • 1 cup water
  • 2 Tbsp pomegranate molasses
  • 1 Tbsp honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle chiles in adobo, pureed
  • 1/4 cup tomato paste
  • 2 teaspoons yellow mustard
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

Add all ingredients to a medium sauce pan and bring to a boil

Reduce heat to medium and simmer for 30-45 or until thickened. Use right away or refrigerate for later use. 

If you want the sauce to be thicker. In a small bowl mix together 1 Tbsp corn starch with 1 Tbsp cold water to make a slurry (This is a thickening agent). Slowly whisk in the slurry a little bit at a time until it reaches your desired viscosity. Add more or less of the slurry as needed. 

**Note: A corn starch slurry (equal parts cornstarch & water) can be used to thicken any sauce, stock or soup.**

72 Hour Sous Vide Baby Back Ribs

I am definitely starting to fall in love with Sous Vide cooking. Not only does it yield amazing results, but the convenience is just so nice. These were honestly one of the best rack of ribs I have ever had and I really don't think anybody would be able to tell a difference between these and a slab of smoked ribs. Then you add in the little amount of work I had to actually do to get these delicious results. I literally had to prepare the dry rub, put it on the ribs, let them marinate over night, vacuum seal them and throw them in the SousVide Supreme for 3 days. Sure they take a long time to cook, but it literally took 10 min of physical prep time and the rest was just a waiting game. For the most part, this recipe is a "set it and forget it" recipe, you'll have to plan the meal a few days in advance, but it's totally worth it! Don't worry, I'll give a recipe for the amazing cornbread as well. Enjoy!

  • 2 cups dark brown sugar
  • 5 tbsp salt
  • 2 tbsp + 1 tsp smoked paprika
  • 1 tbsp cayenne
  • 2 tbsp garlic powder
  • 2 tbsp + 1 tsp ground allspice
  • 2 tbsp chili flakes
  • 3 tbsp ancho chili powder
  • 3 baby back ribs (6-8 lbs), halved 
  • Liquid Smoke
  • Your favorite barbecue sauce, in this case Sweet Baby Ray's

The night before you want to start cooking the ribs, mix all the dry ingredients (first 8 ingredients) in a bowl. Rub the ribs generously with rib rub on both sides, stack ribs in a sealed container, and store in the fridge overnight, letting the meat marinate as the rub liquefies. 

The next day heat the SousVide Supreme  to 144 degrees F. 

Place each rib in their own vacuum seal pouch, add 3-4 drops of liquid smoke and vacuum seal them. Place the vacuum sealed ribs in the water bath, cover and let cook for 72 hours. Be sure to check the water level and the vacuum bag seals every day to make sure the are ok. 

After 72 hours, set your oven to broil and move the rack to the second highest position in the oven. 

Remove ribs from bag, place on a baking sheet covered in aluminum foil. Brush the ribs on both sides with your favorite sauce (warmed) and then broil  to caramelize the sauce on top (you may need to work in batches). Brush with a little more sauce and serve.

**Note: Sous Vide is a cooking technique and of course is not required for this recipe, but I highly recommend it. The rib rub is awesome and would work well with any cooking technique**


I actually did the mashed potatoes in the  SousVide Supreme  as well, here is how I did them! You will want to put these in the SousVide machine first at 180 degrees F, then lower the temperature to 144 degrees F for the ribs, you can hold the potatoes at this temperature with the ribs. 


  • 12-15 small red skin potatoes, peeled and quartered 
  • 2 tablespoons butter
  • salt and pepper to taste 
  • 1/4 cup milk, warmed 

Heat SousVide Supreme 180 degrees F. 

Put the potatoes and butter into cooking pouch(es), evenly distributed in a single layer without overcrowding. Sprinkle potatoes with salt and pepper and vacuum seal the pouch(es). Submerge the pouch(es) in the water oven and cook for 90 minutes, until quite tender. If you are making the ribs, lower the water oven temperature to 144 degrees F, add in the ribs with the potatoes and cook for 72 hours. 

Open the potato pouch(es) and pour into the work bowl of a food processor, add the milk and puree until smooth. If you don't plan to serve right away, you can put the mashed potatoes into a large zip lock bag. Remove as much air as possible and quick chill in the pouch, submerge in an ice bath for at least 20 minutes. Reheat the mashed potatoes in a pouch to serving temperature. 

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