Thursday, May 17, 2012

Tantalizing Thursday-All Star Edition

Welcome to Tantalizing Thursday on Chief 187™Chatter.

As NASCAR prepares to run their All Star events at Charlotte Motor Speedway in Charlotte, North Carolina, I wanted to pull out all of the stops for some All Star recipes.

A friend and longtime NASCAR fan as well as resident of Charlotte offered up a recipe for some classic Carolina Barbeque and I couldn’t resist.

Here is this authentic recipe just in time for the activities at CMS.

Slow Cooker Carolina Barbeque
Recipe provided by Scott Roberson


3 lb. lean pork roast
2 cups chopped onion
3 medium green bell peppers chopped
8 ounce can tomato sauce
¼ cup vinegar
½ cup firmly packed light brown sugar
2 teaspoons salt
1 teaspoon dry mustard
¼ cup chili powder
2 teaspoons Worchestershire sauce


Take the 3 lb. lean pork roast and trim the fat. Add chopped onion, 3 chopped green bell peppers, tomato sauce, vinegar, light brown sugar, salt, dry mustard, chili powder and Worchestershire sauce. Cook on low setting for 12 to 14 hours. Stir with wire whisk to shred the meat.

Makes 6 to 8 servings.

At the risk of repeating myself, a great coleslaw and fresh cornbread goes swimmingly with barbeque.

Here is a trusty cornbread recipe to try.

Grandmother's Buttermilk Cornbread
Recipe found on
She writes, "This is my grandmother's cornbread recipe and it's the best - sweet and moist!"


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt


1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Scott is a true gentleman. Without being asked he sent me a fantastic dessert to complement this meal.

Layered Banana-Pineapple Dessert
Recipe provided by Scott Roberson


1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
3 bananas sliced
1( 8 ounce) package cream cheese, softened
3 1/2 cups cold milk
2 (3 3/4 ounce )packages instant vanilla pudding mix
1 (20 ounce can crushed pineapple, drained
1 (8 ounce) carton frozen whipped topping, thawed


Combine graham cracker crumbs, sugar and margarine. Press crumbs evenly in bottom of 13X9X2 -inch baking dish. Arrange banana slices on crust. Whip cream cheese with wire whisk until smooth. Gradually add milk, beating until smooth. Blend in pudding mix. Pour mixture evenly over bananas. Spoon pineapple on pudding layer and spread whipped topping over pineapple. Chill until ready to serve.
Makes 12 to 16 servings.

Scott instructed, “Add sweet tea with lemon and you got the entire meal.”

Enjoy the NASCAR Sprint Cup All Star events and let me know if you used any of these All Star recipes!

Please join me tomorrow for the week ending and ever popular Friday Music Blog on Chief 187™Chatter.

1 comment:

  1. Pulled pork is great in a slow cooker made with apricot jam too...