Our Memorial Day was spent remembering fathers who are no longer with us, but served their country well.

My father, James E. Lovett is buried in The Veterans Cemetery in Knoxville, Tennessee.

Visiting friend, Kathy McGimsey Lindquist, shared this photo of her father, Edward McGimsey on the wing of his P-51 Mustang fighter/fighter bomber during WWII.

Thank you for your service.

Seems to me that no Memorial Day Feast would be complete without that tailgating favorite, pulled pork barbecue.

I know many master BBQers,  but my simple crock pot pork slowly cooked, while we hiked in the mountains, visited The Cashiers Farmers Market, hit the Blues, Brew & BBQ festival on the Cashiers Village Green and joined the Local VFW Post in a special Memorial Day ceremony honoring members of the USA military.

 While we enjoyed our day, my pork simmered away.

Slow Cooker Pulled Pork Barbecue

Serving Size:

Print Recipe

Ingredients

• 1 3 -4 pound boneless pork shoulder roast (Boston butt), trimmed
• 1 (18-ounce )bottle favorite barbecue sauce
• 1 (12 ounce) can cola soft drink

Instructions

1. Place roast in a lightly greased 6-qt. slow cooker: Pour barbecue sauce and cola over roast. Cover and cook on LOW 8-10 hours or until meat shreds easily with a fork.
2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.
3. Serve with buns topped with slaw and dill pickles or top with guacamole. Another great ideas is to spoon over hot cooked cheese grits.

By KathyMillerTime
Adapted from Southern Living

Recipe Printed from www.kathymillertime.com

 I always choose a different sauce depending on the style of BBQ.  I used Stubbs Original BBQ Sauce, a Texas sauce, for my Memorial Day Get Together.  A good mustard based sauce like Maurice’s Piggie Park is a must for South Carolina BBQ.  (Speaking of South Carolina, watch for my next post on Charleston, South Carolina).

  A no ketchup, spicy, vinegary sauce is the North Carolina favorite as featured in my Super Bowl post.

 Cole slaw is always a favorite when serving BBQ.  Slaw is like potato salad.  There are many different styles and tastes.  I like mine with not too much mayonnaise.  I also add red wine vinegar to give my slaw a little zip.

Tangy Cole Slaw

Serving Size: 10

Print Recipe

Ingredients

• 1 head cabbage, coarsely shredded
• 1 green pepper, finely chopped
• 12 baby carrots fincely diced
• 1 tablespoon or more red wine vinegar
• 1/4 cup or more Mayonnaise
• celery seed to taste
• fresh ground black pepper to taste
• salt to taste

Instructions

1. Coarsely chop cabbage.
2. Add chopped green pepper and carrots.
3. Sprinkle with red wine vinegar.
4. Add mayo and toss well.
5. Add celery seed, pepper and salt to taste.
6. Chill until ready to serve.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

 We tried a grilled corn on the cob recipe from a friend’s blog, Sally Cooks.  Check out Sally Cooks for interesting recipes.

 There is nothing better than right off the farm corn, but this recipe adds flavor and spice to day to week old corn.

 Here is how we served it for Vern.

 Finished the feast with a bowl of my Blueberry Pecan Cobbler.  See previous post, Memorial Day Celebration for recipe.

Now to complete the day, a little music, a glass of wine,  a roaring fire on the screened porch and a round of Spades.  Nothing could be better.

And with my usual sign off…

Watch for upcoming stories from my summer travels.

 I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.