It’s that time of year to celebrate GRADUATIONS.
After a long year (plus) of living in quarantine, gathering for celebrations is finally a more doable proposition–just in time for our nephew’s high school graduation! So off we go to get on a plane headed for Nebraska.
Though wearing a mask wasn’t our favorite thing about the trip, the flight was pleasant and uneventful.
We arrived Wednesday night and were happy helpers in the preparations for Saturday’s festivities. Laura, sister-in-law and master party planner, had everything lined up and ready to go. All that was left for us to do was some last minute shopping, set-up and some food preparation.
The Menu
27 racks of ribs, skillfully prepared by brother-in-law, Joe
20 pounds of potatoes and 3 dozen eggs went into a delicious and creamy potato salad
One large crockpot full of the best baked beans ever
Rolls, fruit salad, potato chips, bbq sauces and condiments to compliment the fabulous fare
And finally, a wide array of desserts including 60 cupcakes and a variety of scrumptious bars from grandma’s kitchen.
The Setting
Tables and chairs were delivered on Friday, to allow time for set-up. The tables were adorned with white table cloths and mason jars rimmed with ribbons and filled with flowers, blue pinwheels and pictures of the graduate. Two large coolers were placed against a wall, one cooler for adults and one with soft drinks for the kids. A variety of beverage boxes, (Diet Coke, Coca Cola, Sprite, Dr. Pepper, Mtn Dew, etc.) were cut and cleverly tacked above the coolers to indicate the contents.
Memories Made
Time flew by and we were soon back on the plane and heading back to Spokane with smiles on our faces– grateful for new memories made in the company of family once again.
Smoked Pulled Pork
Equipment
- Smoker
Ingredients
- 8-10 lbs bone-in pork shoulder
- 3 tbsp yellow mustard
- ¼ cup BBQ Rub
BBQ Rub
- ¼ cup dark brown sugar
- 1 tbsp coarse sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- ½ tsp cayenne pepper
Instructions
BBQ Rub
- Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.Store BBQ rub in an airtight container
Smoked Pulled Pork
- Slather yellow mustard liberally over the pork shoulder and season all sides with BBQ rub.Once the pork has been prepped, allow to sit in the refrigerator over night.Get your smoker running steady at 225°F using either hickory, apple or a combination of both. Place the pork directly on the grill grates of the smoker, fat side up. Close the lid and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-200°F.Once the pork has reached temperature, remove it from the smoker and wrap it tightly in foil. Allow to rest for at least an hour.Once the pork is cool enough to handle, pull the pork into shreds--removing the bone, fat and any gristle.
Cowboy Caviar
Ingredients
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 can shoe peg corn short, stubby variety of corn
- 1 15 oz can black beans rinsed and drained
- ½ cup chopped green onions both green and white parts
- 1 cup chopped tomatoes
- 1 tsp ground cumin
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper or to taste
- 1 large avocado diced
- 2 cloves garlic minced
Instructions
- Combine vinegar, olive oil, cumin, salt, pepper and garlic in a medium bowl.Add remaining ingredients and gently toss to combine.Serve with chips.
Homemade French Onion Dip
Ingredients
- 1 cup sour cream
- 1 tbsp dried chopped onion
- 1 tsp onion powder
- 1 pinch garlic powder
- ¼ tsp kosher salt
- 1 tbsp fresh parsley finely chopped
Instructions
- Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt and parsley. Mix together until completely blended together. Refrigerate for at least an hour to allow the dried onions to soften and flavors to blend. May be stored in the refrigerator fo about a week.
