Hard Fireball Razzyade
Ingredients
1 ounce Fireball Whisky
2.5 ounces raspberry lemonade
Squeeze of one lemon wedge
2.5 ounces raspberry lemonade
Squeeze of one lemon wedge
Directions
Add the ingredients to a glass filled with ice. Mix well and serve. Garnish with fresh raspberries and lemon.
BBQ Spaghetti
c/o Serious Eats
- 1/2 cup olive oil
- 2 large onions, diced
- 1 garlic clove, minced
- 4 ounces canned diced tomatoes
- 3 ounces tomato paste
- 1/4 cup sugar
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1 cup barbecue sauce
- 1 1/2 teaspoons kosher salt
- 16 ounces spaghetti
- 1 cup pulled pork
Directions
Bring large pot of water to a boil. Meanwhile, pour oil into heavy-bottomed 12-inch stainless steel skillet over medium-high heat. When oil shimmers, add onions and garlic. Cook until onion turns translucent, stirring often with wooden spoon, about 5 minutes.
Add diced tomatoes and tomato paste to skillet, reduce heat to medium-low, and simmer for five minutes. Add sugar, oregano, and basil. Stir well, and cook for another five minutes. Transfer sauce to a blender, and add barbecue sauce. Blend until smooth. Season with salt to taste.
Add spaghetti to boiling water and cook according to directions on box. When done, drain pasta in colander. Return pasta to empty pot and pour in barbecue sauce. Stir well, and add pork. Serve.
Memphis Dry Rub
c/o Tasty Kitchen
Ingredients
- 1 cup Sea Salt, Medium Fine
- ½ cups Unrefined Evaporated Cane Sugar
- ½ cups Brown Sugar, Golden/light
- 2 Tablespoons Sweet Hungarian Paprika
- 2 Tablespoons Chili Powder, Medium Heat
- 2 Tablespoons Granulated Onion
- 2 Tablespoons Dry Mustard
- 1 Tablespoon Granulated Garlic
- 2 teaspoons Dry Thyme
- 2 teaspoons Dry Oregano
- 2 teaspoons Black Pepper, Ground Fresh
- 2 teaspoons Celery Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cayenne
