GONSALVES HOT SAUCE RECIPES

Steps:

• Sauté onions in oil over medium heat until golden brown, about 5 minutes.
• In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper. Shape into 8 oval patties.
• In a large deep skillet over medium-high heat, brown both sides of patties, about 4 to 5 min on each side, in batches as needed. Set aside on a dish.
• Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
• Return patties to the skillet with the mushrooms.
• In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder. Pour over meat and mushrooms in skillet.
• Cover and cook on low heat for 20 minutes, stirring occasionally.

Steps:

• Apply yellow mustard all over the outside of the meat to help the rub to stick better.
• Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
• Cover/wrap the pork butt and place it in the fridge overnight if possible
• Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
• Place pork butt on grate fat side down and close lid/door.
• When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
• Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
• Remove the meat from the heat and let it rest for at least 30 minutes.
• Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
• Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
• Enjoy!