CHOPPED PORK SANDWICHES

1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"

Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)

Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.

Pull and chop meat to just under bite size pieces.

Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.

Serve on buns with your favorite sides.

Grilled Venison Tender Loin
Submitted by: Cherish Grabau
Rated: 5 out of 5 by 54 members Cook Time: 20 Minutes Ready In: 20 Minutes
Yields: 4 servings

"Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. This is a heavenly use of the best part of a deer."
(NOTE: We used original DEMON PIG BBQ sauce!)
INGREDIENTS:
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider 1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles Demon Pig barbecue sauce

DIRECTIONS:

1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
   

Ingredients:
• 2 pounds Chicken Wings (folded)
• 1 Bottle Demon Pig BBQ Sauce
• Demon Pig BBQ Rub
• Spray Margarine

Directions:
Rinse and dry wings, folding and locking tip. Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub. Bake on sheet pan 45 minutes in preheated 350 degree oven. Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven - bake at 350 degrees, when covered and sauced. Reduce heat to 250 to finish.

Notes: Any flavor of Demon Pig Sauce works with this recipe. Blaze Orange is my favorite.

2 Large cans Pork & Beans ( About 28 oz)
½ pound Pork Breakfast Sausage (Spicey sausage works too!)
1Bottle "Demon Pig BBQ Sauce"

Drain beans, saving liquid. Brown and crumble sausage into very small pieces.

Mix all ingredients gently in an ovenproof pan. If necessary, add bean liquid to thin. More water may be needed while heating.

Heat covered slowly for one hour in a 300 degree oven. Stir after 30 minutes.

If you are in a big hurry, this an be don on the stop top, but must be stirred almost constantly to prevent burning.

Serve with any main course.