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Archive for the ‘Pork’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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  • 6 slices bacon, cut into 1/4 inch pieces
  • 1 medium onion, chopped into 1/2 inch pieces
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 lb sharp cheddar cheese, cut into 1 inch cubes
  • salt and pepper to taste
  1. In a small pot, sauté bacon over medium heat until it turns brown and the fat turns to liquid.  Spoon out a few tsp of bacon fat, leaving about 2 tbsp in the pot. 
  2. Add chopped onions and cook it, stirring often, until it’s soft and see-through, about five minutes.  Turn heat down to low, add flour, and slowly stir in milk.  Stir until mixture thickens slighly, about one minute.  Add cheese, and mix well until it melts completely and there are no lumps. 
  3. Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately.

What to dip: Baked french frieds or potato wedges, vegetables like carrots, tomatoes, cauliflower or celery, tortilla or pita chips

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Makes 4 servings, 1 pork chop each

  • 4 bone-in pork chops, 1/2″ thick (6 oz each)
  • 1/2 cup Italian dressing, divided
  • 1 pouch Italian seasoned coating mix for chicken or pork
  • 4 cups arugula
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped red onion
  • 8 lemon wedges
  1. Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4″ thickness.  Place chops in large resealable plastic bag.  Add 1/4 cup of the dressing; seal bag.  Shake gently to coat chops evenly with dressing.  Refrigerate 30 minutes to 1 hour to marinate.  Drain chops; discard marinade. 
  2. Preheat oven to 400°F.  Coat chops with coating mix as directed on  package; discard any remaining coating mix.  Place chops in 15x10x1″ baking pan.
  3. Bake 20-25 minutes or until cooked through.  Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.  Top with chops; sprinkle with tomato and onion.  Serve with lemon wedges.

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Makes 6 servings

  • 1/2 cup steak sauce
  • 1/4 cup Dijon mustard
  • 2 tsp crushed red pepper
  • 6 pork blade steaks (4 oz each), about 3/4 inch thick
  1. Mix steak sauce, mustard and pepper flakes.  Place steak in nonmetal dish or plastic bag.  Add steak sauce mixture; turn to coat both sides of steak.  Cover. 
  2. Refrigerate 1 hour to marinate, turning occasionally.  Remove steaks from marinade; discard marinade. 
  3. Preheat grill to medium-high heat.  Grill steaks 5-7 minutes on each side or until cooked through. 

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 4 servings

  • 4 bone-in pork chops, 1/2″ thick (1 1/4 lb)
  • 1/4 cup Zesty Italian dressing
  • 1 tbsp Dijon mustard
  • 2 red peppers, cut lengthwise into wedges
  • 2 zucchini, cut diagonally into 1/4″ thick slices
  1. Preheat grill to medium heat.  Pierce both sides of chops several times with fork; place in shallow dish.  Combine dressing and mustard.  Pour half of the dressing mixture over the chops; cover dish. 
  2. Refrigerate at least 15 minutes to marinate.  Set remaining dressing mixture aside for later use.  Remove chops from marinade; discard marinade. 
  3. Grill chops and vegetables 7-8 minutes on each side until chops are cooked through (160°F) and vegetables are crisp-tender, brushing occasionally with the reserved mixture. 

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