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An Amazingly Simple Southern BBQ Meal With BIG Southern Flavor

Judy Viktora shares her secret for getting that amazing smoky flavor without spending hours around the BBQ pit.

Nothing describes southern comfort food better than a plate of BBQ, slaw and cheesy potatoes. No need to spend hours around the BBQ pit to get that great southern flavor. Judy Viktora’s delicious southern meal will bring the big flavors of the south to your kitchen with her amazingly simple recipes.

This delicious meal is one of Viktora’s family favorites because it reminds her so much of her southern childhood.

“Being born and raised in the South, I grew up with the family gathered around the open BBQ pit slow cooking for eight hours and making our family BBQ sauce,” Viktora shared. 

What is your favorite childhood meal? Tell us in the comments below.

Like any southern classic, Viktora’s recipe was perfected over time.

“After marriage, when it was my responsibility to prepare meals I began experimenting with the old recipes and updating them. It has continued over the years.” Viktora said.

Viktora tops her BBQ with her low country homemade BBQ sauce. But, this is one recipe that Viktora is keeping a secret.

“I wish I could share,” Viktora said, “but some secrets must be kept!”

Pulled Pork BBQ

Ingredients:

8-10 lb. Boston butt

1 tbsp. of sea salt

1 tbsp. of black pepper (coarsely ground)

¾ cup of white vinegar

Preparation:

1. Place Boston butt in roasting pan

2. Pour white vinegar over pork and pat in your sea salt & black pepper on top and sides. 

3. Cover roasting pan with foil and tightly secure. 

4. Place in oven at 350 degrees for 3 ½ - 4 hours. 

5. Remove from oven and take the foil off. Remove the roast from the liquid so it will not continue cooking and allow it to cool.  

6. Prepare the grill and bring it up to approximately 300 - 400 degrees. 

7. Place pork roast on the grill and cook for about 20 to 30 minutes on each side turning only once.

8. Remove from grill and allow it to cool down. 

9. You should be able to pull it with a fork or your preference. 

Serve with your favorite BBQ Sauce.

 

Cheesy Potato Casserole

 Ingredients:

1 bag of hash brown potatoes (shredded)

1 cup of sour cream

1 can of cream of mushroom soup

¾ cup of chopped green onions + green blades

10 oz. bag of cheddar cheese

½ stick of softened butter

½ tsp. salt

½ tsp. black pepper

Dash of cayenne pepper

Optional:  crunchy topping

½ stick of melted butter

¾ cup of herbed stuffing mix (Pepperidge Farm) or crushed seasoned croutons

Preparation:

1. Mix together the first 9 ingredients (all except crunchy topping) and place in a 13 x 9 sprayed casserole dish

2. Add about ¾ cup of shredded cheese on top.

3. For crunchy topping - sprinkle evenly over the casserole

4. Bake at 350 degrees for 1 hour or until bubbly and browned on top.

 

Slaw

Ingredients:

1 – head of cabbage (chopped or shredded) or 1 bag of chopped cabbage

1 cup of grape tomatoes (cut in half)

1 cup of cucumbers (English or seedless/thin slices in half longwise & half again & slice thinly)

4-5 green onions (chopped – green blades too)

Dressing:       

¼  cup sugar

¼  cup red wine vinegar or apple cider vinegar

¼ cup mayonnaise

½ cup sour cream

¼ cup lemon juice

½ tsp. salt & pepper (or more if you desire)

Preparation:

1. Whisk dressing ingredients together breaking down all lumps.

2. Pour over cabbage and toss

3. Refrigerate for about 1 hour before serving. 

Until next week, keep living a life filled with food, friends and fun!

Do you have a dish you would like to share? We would love to hear from you. Click here to email your favorite recipe.

Jenn Harris November 28, 2011 at 09:44 PM
Judy, Thank you for this amazing BBQ recipe. My family loves it!! Blessings! Jenn
Chris Rice November 30, 2011 at 12:46 AM
The coleslaw is awesome too! Very easy BBQ recipe ... I am wondering if I could try it in the slow cooker?
Jenn Harris December 09, 2011 at 03:43 PM
To answer your question Chris, I tried the BBQ recipe in the crock pot last night. It worked great! You need to cook it a little longer. It took 8 hours on high, and then I seared it on the grill like Judy's recipe calls for. Yum! We have enough BBQ for four meals now :-)! This is a great money saving recipe. We had BBQ last night, and I plan on making BBQ Nachos this weekend. And then I will use the rest to make the Brunswick Stew featured in the Dacula Cookbook on 12/6. Blessings & Happy Cooking! Jenn

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