Recipes

 

Main Dishes

 

ROY LEN’S ORIGINAL HOG DOG

  • Smoked Pulled Pork

  • Popa Sisco’s Arkansaw Hog Sauce

  • Hot Dog Buns

  • Coleslaw

Open buns and pour on a layer of sauce. Pile on smoked pork, then add more sauce and top with coleslaw before serving. For tailgating you can use a loaf of French bread and assemble sauce and pulled pork. Wrap in foil and heat on the grill. Add coleslaw before serving and cut into desired portions.

BARBECUE PIZZA

PIZZA DOUGH

  • 1 package active dry yeast

  • 1 teaspoon sugar

  • 1 cup warm water

  • 1 tablespoon salt

  • Olive Oil

  • 3 cups 00 flour

Dissolve the yeast, sugar and warm water. Let set until the yeast is alive and starts to foam. Using your mixer with a dough hook put in the yeast mixture and turn mixer on add the 2 tablespoons of olive oil and salt then start adding flour a little at a time and mix until it forms a ball. Turn dough onto a lightly floured surface and knead until smooth. Place in a oiled bowl and turn to coat. Cover and let rise in a warm place until doubled. Put your pizza stone in the oven and preheat to 500’ degrees F.

Can divide dough in 3 pieces and roll or pat into 12 “circles. Dust a pizza paddle with flour and slide the dough onto it.

PIZZA TOPPING
Brush the dough with Arkansaw Hog Sauce. ADD:

  • Pulled Smoked Pork or Chicken

  • Black Olives / Sliced

  • Very thinly sliced red onion

  • 1 tablespoon salt

  • Top with freshly grated Parmesan and Mozzarella Cheese

Slide the pizza on the hot stone and bake for 12 to 15 minutes.

Side Dishes

BAKED BEANS

  • 4 cans Van Camp’s pork and beans

  • ¼ cup chopped celery

  • ¼ cup chopped onion

  • ¼ cup chopped green pepper

  • ¼ cup brown sugar

  • 2 tablespoons prepared mustard

  • ½ cup Popa Sisco’s Arkansaw Hog Sauce

Combine the ingredients and bake at 350 degrees for 1 hour or unti cooked down and thick or put in a smoker in a foil pan with your meat.

BARBECUE-BACON OR BEEF SPREAD

  • 2 pkg. 8 oz. cream cheese softened

  • ½ cup sour cream

  • 3/4 cup Popa Sisco’s Arkansaw Hog Sauce

  • 10 slices cooked and crumbled bacon or chopped deli roast beef

  • 1 chopped tomato

  • ½ cup chopped green pepper

  • 3 green onions sliced

  • 1 cup shredded cheddar cheese

Mix cream cheese with sour cream and spread on serving dish: drizzle with Popa Sauce. Top with the remaining ingredients. Serve with your favorite cracker or pita chips.

FUDGE SAUCE

  • 3 cups of sugar

  • 9 tablespoons of cocoa

  • 2/3 cup butter

  • 1 can evaporated milk

Mix together in double boiler and heat over boiling water until thick. Store in jars and you can reheat several times. Keeps well. This is great with your homemade ice cream for the 4th of July.

BARBECUED SALAD

  • Pulled Pork or Chicken can use rotisserie Chicken

  • Spring greens or any mixed salad of your choice

  • Popa Sisco’s Arkansaw Hog Sauce

  • Ranch or Italian dressing

Pull Pork or Chicken while warm and shred, dress salad with dressing of choice top with meat and Arkansaw Hog Sauce.

BARBECUED CHICKEN PIZZA

  • Smoked or rotisserie chicken

  • Finely chopped onion

  • Chopped red pepper

  • Sliced mushrooms

  • Monterey Jack, mozzarella and parmesan cheese

  • Pizza crust

  • Popa Sisco’s Arkansaw Hog Sauce

Heat oven for directions given for your crust. Spread crust with sauce. Add chicken and a little more sauce top with the vegetables and cheese. Bake until crust is brown and cheese is bubble.