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Homeofpit is a blog that is all about our food, beer and great times. Whether you’re here for our fresh off the pit Hickory Smoked Pork and Ribs, or our made from scratch side dishes and desserts, you’ll be sure to leave happy! Visit us today.
Paul Stretton has produced a map of the pit yacker tribes of the North East. It is dominated by Geordies on Tyneside, Mackems in Sunderland and Poolies (also known as Monkey Hangers) in Hartlepool.
Homeofpit prepares a classic summer barbecue with smoked country style pork ribs braised in a sweet, tangy, homemade barbecue sauce. The meaty ribs are fork tender and perfectly flavorful from being slow smoked over natural hickory wood.
To begin, the ribs are rubbed down with Neely’s rub generously on both sides. Next, the membrane is pulled off the underside of each rack. This is a thin, tough layer found on the back of most ribs and it needs to be removed to ensure a tender bite through.
The smoker is started up at around 225 degrees with a couple of piles of hickory chips and the ribs are placed in the smoke over indirect heat. After about two hours, the ribs are basted with some sauce and then wrapped in foil for another hour of smoking. Finally, they are unwrapped and grilled for 20 minutes to get a good char. Serve with additional sauce, side dishes and plenty of napkins!
A delicious, creamy mac and cheese that is quick and easy to make. It is the perfect meal on a busy weeknight!
It only takes 30 minutes to prepare and can be jazzed up with all sorts of add-ons. This is a perfect family dinner recipe that is picky eater approved!
The secret to this sauce is cooking the butter and flour together, or making a roux. This thickens the milk and creates a rich, creamy sauce for the macaroni. Then, the shredded cheese is whisked into the sauce. It is important to shred the cheese by hand rather than using store-bought shredded cheese, because it has an anti-clumping agent added that prevents it from melting well into a smooth sauce.
This easy and tasty dish is the best way to kick off your weekend! It is also a great dish to bring to potlucks or buffets. It will surely be a hit! The best part is it doesn’t require any baking, so you can save your oven for something else.
Belgians know how to drink beer, and they also know how to cook with it. This recipe is based on a Flemish dish called carbonnade, a hearty stew of beef and onions cooked in beer. It’s the kind of meal you want to come home to on a blustery winter evening.
Start by coating the beef chunks with flour. Then pan fry them in a little bit of the bacon fat that’s left over from cooking it, until they are nicely browned.
Add the remaining bacon fat to the pot along with the sliced onions. Then gradually stir in the beer, stirring to loosen any browned bits that may have stuck to the bottom of the pot. Finally, add the beef and season with salt and pepper. Cover the pot and simmer for about 2 hours, until the meat is fall apart tender. Serve the stew with a side of mashed potatoes or French fries.
A form of entertainment that allows participants to sing along with music and words displayed on a screen. Originally in the form of an audio tape with the accompaniment removed, it became popularized in the 1980s when it evolved into a CD+G format that displayed lyrics on a screen and required special equipment to play. Using technological advances, the karaoke industry has developed a variety of home-use systems that make a form of entertainment once limited to night clubs and bars available in the comfort of the own home.
It is believed that karaoke began at a snack bar in Japan where a scheduled performer could not show up and the owner played recorded accompaniment to allow patrons to sing along. The word karaoke is derived from the Japanese words “karappo” meaning empty or void and oke, which means orchestra or music. Today, karaoke is a fun way to entertain friends and family. It is also a great way to practice singing and develop one’s talent.
