Spring BBQ featuring Cowboy Caviar

Real quick backstory – I had to make some pork butts. Father-in-law was coming back to town, and nothing better than having meals ready to eat. I also moved office spaces, so I had to say hello to the new crowd the only way I know how. Through smoked meats. So we’re going to treat the office. Now, I’m a party of one in my “division”.. sharing a space with numerous entities. I was making enough food for everyone who was interested – janitorial staff included.

Y’all seen my pork butt posts, I couldn’t remember if I dedicated one to the Cowboy Caviar – which surprisingly was the star of the show. So while I’ll show you the full catering package, the recipe below will make you new friends – it’s been tested.

---

Recipe

---

The Prep Table

I love shopping in the north trying to make something from the south. It’s like we have NO IDEA what “they do” or why they do it. For those who travel, cuisine is culture. Even in the USA. So when I look for blackeyed peas, it’s a party of one. Now try overseas ideas.. I try to mix things up on here (I know, it’s another pulled pork post) – but the struggle is real sometimes.

I don’t know the new crew I’m in an office with, so I don’t know if they’re liking my spicy nature. My BBQ sauce has a bite, I want to taste it and feel it. So in addition to the store-bought Franklin’s BBQ sauce (haven’t tried it, but thought it was a safe go-to) – I whipped up a batch of my own. Was positively received, even for the spice-shy.

I personally can’t do a pulled pork sammich without a habanero quick pickled onion. These were very well received – and as an addendum – it stains the cheap tables in the break room. Good to know. Can only wonder what my insides look like as I eat way too many of these on my sandwiches. Yes, I throw the habaneros on there as well.

I don’t really do coleslaw all that much. It’s growing on me, but it has never been a go-to. Since I’m working with an unknown recipient, I thought why not try mixing up a dressing and see how that’s received. I threw the bag in with a little bit of the homemade dressing and left the jar for others to add as requested. Also, incredibly well received. I know I’m bouncing between what I made vs. what was eaten – but I’m typing this up months later, deal with it.

I’ll be traveling again this week, wanted to make sure you got something new this Fri!

---

The Process

The star of the show was this cowboy caviar. I’ve made it before, I know it’s good – I was surprised at just how well new people took to it. Sure, it’s pretty much store-bought salad all mixed up, but I know kicking this blog off.. this was unfamiliar to me without a little bit of research. Was happy to spread something new to new people.

I love the step by step with colors on this one. That’s one of the beautiful parts with this – the colors. Sure it tastes great, but when plated, it’s really brings that plate to a new level. I do my best to showcase plating, but I cook to taste.

Feel free to search the site and see the pork butt progress. We’re low and slow overnight – hot boxing it to the office.

---

The Result

The crust was on point, was juicy and delicious. I shred it and threw it in my hot box and conveyed it to the office. Told the crew I had lunch for everyone and it was appreciated by all. Fun catering tip: Leave the bone in the pan with the pulled pork. For those who don’t eat meat, they’ll say your disgusting (MrsForensicBBQ). For those who appreciate a slow cooked meal, they’ll see that clean bone and know it was cooked to perfection.

But of course, the Caviar. Of course, I threw jalapeno in there to accompany the green pepper – because simply put: Jalapeno is MY green pepper. Even the guy who didn’t like spice thought it was nice having a little bite to the “salad”. I’m tellin’ ya, whip y’all a batch of this at your next BBQ – throw it in a mason jar and watch how fast it goes.

---

The Recipe