2lbs Boneless Chicken Thighs- about 6-8 Pieces
1 Bottle Wishbone Italian Dressing
Salt & Pepper to Taste
In a large bowl, cover the chicken with Italian dressing, and marinade for at least 2 hours.
Pre-heat the grill to medium high heat.
Remove chicken from marinade, season with salt and pepper.
Grill for chicken for 5 minutes a side, or until the chicken juice runs clear.
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisaiís N.E. Garlic Pepper Seasoning Rub
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.
Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.
Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and thirty minutes or until internal temperature reaches 125 degrees.
Remove from the oven and let the roast rest under tented aluminum foil. Carve into thin slices when serving.
2- 2lb Boneless Mini Pork Roast
1 Cup Shurfine Cola
1 Large Sweet Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
Ĺ Tablespoon Garlic Powder
1 Teaspoon Pepper
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub both pork roast down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roasts on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.
Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain. Turn slow cooker to warm add in BBQ sauce to taste. Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.