"Canyonfolk's Favorite Potluck Recipes"

Over the years there have been some onderful dishes made for the Potluck Buffet that we have before every concert.  Because of this we have created this page so as to share some great recipes.  If you would like to contribute a recipe and have attended our concerts then please email us at

canyonfolk@cox.net and we will post it for you.  Hope you all enjoy!

CANYONFOLK PULLED PORK

Submitted by Bill and Shirlee

SERVES APPROX. 30-50 PEOPLE FOR POTLUCK

2 (APROX. 17-20  LBS) BONE IN OR BONELESS PORK SHOULDER OR BUTT

RUB

SALT

4 TBL SPOONS CELERYSALT

4 TBLSPOONS  DRIED SAGE

4 TBL SPOONS DRIED THYME

4 TBL SPOONS DRIED  ROSEMARY

1/4 CUP BROWN SUGAR

1 TBL SPOON PEPPER 

Mix all the above ingredients in a blender and pulverize. 

MESQUITE FLAVORED SEASONING (enough to cover roasts)

CHOPPED GARLIC (best to buy in jar that is prechopped because you need enough to cover roast)

2-4 ONIONS

1/2 TO 1 BUNCH CELERY

In a food processor put the onions and celery in and process it until it is fine chopped.  Cover the roasts generously with rub and season with Mesquite seasoning (rub it in all spaces).  Add salt and pepper.  Cover the entire roast with the garlic, onion, and celery.  Add a little more mesquite seasoning on top.  Cover with aluminum foil and place in refridge overnight.

 Preheat oven to 350 degrees and place covered roast in the center. After 2 1/2 hours LOWER HEAT TO 300degrees.  Doneness will depend on how many roasts you are cooking.  4-6 hours.  You will know the roasts are done when a wooden spoon pulls the roast apart.

Take out of oven and use 2 forks to pull the meat apart.  Serve with sauce recipe follows.

CANYONFOLK'S HOMEMADE  B B-Q SAUCE

Submitted by Bill and Shirlee

Bill and I have been making our own BBQ sauces for years and have come up with a few winners.  This one is the one that everyone loves with our Pulled Pork.  Hope you enjoy.

30 ozs Ketchup

¾ cup Molasses

2 Tblsp Worcestershire Sauce

¼ Soy Sauce

1 tsp Liquid Smoke

½ tsp Ground Cumin

1tsp Ground Mustard

¾ cup packed brown sugar

1 tsp paprika

1Tblsp Garlic Powder

1Tblsp Onion Powder

½ Water

Ground Cayenne Pepper

Combine all ingredients in a sauce pan and simmer stirring frequently.  You will know it is done when the sauce is thickened and very dark.

 *Footnote: Increase or decrease ingredients according to your taste. 

Submitted by Nancy Bamberger

Indio Grill’s Corn Pudding

(From Chef Deborah Scott of Indigo Grill)

Makes about 12 servings

1 package Jiffy corn bread mix

1/4 cup plus 1 1/2 tablespoons milk

1/4 cup butter, melted

1 tablespoon Tabasco sauce

1 cup creamed 'corn

1 cup grated Cheddar cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 white onion, thinly sliced

Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.

In a large bowl, combine corn bread mix, milk, melted butter, Tabasco and creamed corn. Mix well.

Fill muffin tins half full with this mixture.

In another bowl, thoroughly combine the cheese, sour cream, mayonnaise and white onion. Top each muffin with this cheese mixture to fill tin.

Bake for 30 minutes. Serve hot.