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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Barbecue pigs feet (trotters)

Granulated garlic
Barbecue season
Salt
Red pepper
Popalee’s Barbecue sauce

Cook the pigs feet as you normally would using the seasoning above, or boil them until they almost done. Remove them from the heat. Rinse and cool. With a pan large enough to hold them all, line the bottom with Popalee’s Barbecue Sauce, put a layer of pigs feet and cover with Popalee’ Barbecue Sauce, continue until they are all in the pan. Cover the pigs feet with Popalee’s Barbecue Sauce and put back on the heat for about a half hour. This meal is almost all fat but is often requested.



 
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