The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 5

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Continuing on from the blog entry A Few of My Favorite Things - Pt. 4, this blog entry will cover items from the Pork Section of my site. For many folks in parts of the USA pork is BBQ and the there are a wide variety of pork cuts that are grilled or smoked everyday around the USA. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Clicking on the recipe name link will bring you to the picture page for that recipe, where you can learn more about the recipe and its source-either the cookbook name, and page number or a link to the website.

Ribsx3-Int
BEST RIBS - Smoked:

Name:
PRINCESS RIBS
Source:
Ribs, Ribs, Ribs

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These ribs were quite a surprise. They are a Johnny Trigg style ribs which gets smoked then sauced and wrapped with foil and then finish on the smoker out of the foil. The rub has a high sugar content so the ribs quickly take on a mahogany hue. The sauce for the ribs is called Sweet & Seriously Hot Sauce and it certainly lives up to it’s billing. The sauce is what put these ribs over the top for me. The spicy element they added to the ribs was a pleasant surprise. The trick to these ribs is getting the timing for each phase just right for your particular smoker. I think I have it down pat now and these are the ribs I smoke when I want to impress someone. These ribs never fail to bring compliments.


Ribsx3-Int
BEST RIBS - Grilled:

Name:
RENDEZVOUS RIBS v2.
Source:
Ribs, Ribs, Ribs

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This may be a bit of a cheat, having two entries in the ribs category. Plus I only have one grilled rib that I’ve made so how could this not win. But when you’ve tried these ribs you’ll know why these had to make my list of best ribs. These ribs are famous in BBQ circles, having been popularized at the Rendezvous Restaurant in Memphis. This is a reverse engineered version of these ribs. Yes as the title says these are a grilled rib and the preparation is quite a bit different from a smoked rib. Like a smoked rib there is a dry rub, but in this case the dry rub is not applied until after the ribs come off the grill. These ribs a indirect grill at a much high temperature than a smoked rib. Indirect grilling avoids the massive flareups you’d otherwise get from dripping fat. The ribs get mopped while they cook with a mop sauce whose ingredients include some reserved dry rub. When the ribs are finished after about 90 minutes at 350 degrees (177 C), they get a quick direct sear at the very end. The ribs get mopped one last time after coming off the grill after which they get a generous application of the spice rub. These ribs have a different taste, the pork flavor really comes to the front and the skin is crispy from the 350 degree (177 C) cooking temperature and the rub gives them a highly seasoned flavor. These are definitely a different rib, not your typical slow smoked rib with BBQ sauce. They are vastly different and an equally great way to make ribs.


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BEST PULLED PORK:

Name:
S.C. PULLED PORK
Source:
Cook’s Country TV Show

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This recipe from the Cook’s Country TV show was cooked at low temperature in the oven for the TV show, so it was easily adaptable to the smoker and gains the advantage of the additional flavor from the hickory wood smoke. As a so-called “mustard based life form” I was very happy when I discovered that the regional barbecue of South Carolina and Georgia used mustard based sauces. The recipe had a particularly tangy mustard based sauce that was part of the recipe. One thing different about this recipe was the fact that the pork shoulder was wrapped in foil for the last part of the cook. This helped accelerate the cooking process and made for a moist roast. It did have a downside of taking a little of the crispiness away from the bark, but I think it was a good tradeoff. The roast pulled wonderfully, I don’t know if this was the meat or something the foiling helped with.


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BEST PORK ROAST - Shoulder:

Name:
OLD FASHIONED ROAST PORK
Source:
Cook’s Country TV Show

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This was another recipe adapted from the Cook’s Country TV Show. When I watched the show and saw how they were cooking it low and slow in the oven, I thought it would be even better on the smoker. The pork shoulder gets rubbed and placed in a roast pan and cooks at around 300 degrees (149 C) for about 7 1/2 hours. Midway through the pan gets filled with quartered onion pieces. These help with the gravy stock and help flavor the meat. The roast gets pulled at 190 degrees (88 C) and is refrigerated overnight. The onions and pan drippings get wrapped separately and are refrigerated overnight. The roast would simply shred if you tried to slice it fresh off the smoker. When it comes out of the fridge cold it is sliceable. The slices of the roast get spread out in a casserole pan and are covered with the onions and get reheated in a 300 degree (149 C) oven for 30 minutes. The pan drippings form the start of a gravy. One of the things that is nice about this recipe is the time on the smoker is a bit of a variable, but since the roast gets served the next day it doesn’t matter when it comes off the smoker. On the day you are going to eat the roast, it is a very predictable 30 minute reheat. I expected this to be a good roast, but I never expected it to be the best roast beef I or any of my guests have ever eaten. It was extremely moist, tender and tasty. You could cut the meat with a fork.


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BEST PORK ROAST - Loin:

Name:
TENNESSEE WHISKEY PORK LOIN
Source:
BBQ USA

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This recipe was another case of expecting good and getting out of this world. The pork loin roast gets butterflied and a rub is used both inside and out. First the roast receives whiskey on the inside followed by the application of the rub. Next is a mustard Dijon mustard slather followed by some brown sugar. After a final application of some whiskey the roast gets closed. The roast is tied closed together with some bacon, and some more of the rub is applied. The roast gets smoked and a glaze is applied every 30 minutes. The roast takes about 3 hours to cook, followed by a 5 minute rest and it gets sliced. This roast was tender, dripping with moisture and bursting with flavor.


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BEST HAM RECIPE:

Name:
HAM STEAK IN TEQUILLA
Source:
Weber’s Real Grilling

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Ham steak is my favorite meal, and I will admit the idea of a ham steak receiving a marinade and spicy sauce had never occurred to me. The marinade used tequila, lime and orange juice, light brown sugar and jalapeno peppers. After 4 hours in the marinade, the steaks were removed and the marinade was boiled and was used as a sauce for the ham steaks. These ham steaks were a real eye opener. They were extremely moist and sweet, not to mention spicy. This took ham steak, which is a favorite of mine, and brought it to whole new level.


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BEST PORK CHOP:

Name:
SMOKED PORK CHOPS
Source:
Cook’s Illustrated Summer Grilling Guide 2010

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I adapted this recipe from the Cook’s Illustrated Summer Grilling Guide 2010. The chops were taken out of the fridge one hour early and are seasoned with salt and pepper. Instead of indirect grilling the thick chops I smoked them. They were actually smoked vertically standing on their bone. To give them a crispy skin I did a reverse sear. I pulled the chops 15 degrees low and placed them on the gas grill and grilled them using high heat for 8 minutes. The chops rested for 10 minutes and were served. They were very tender, moist and juicy and the smoke flavor and the sear on the grill had added some great addition flavors. Sometimes simple can be better.

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Part 6 of this blog entry will cover my favorites from the
Vegetables Section of this site.

OTHER BLOG ENTRIES IN THIS SERIES:

  A FEW OF MY FAVORITE THINGS - PT. 1 The best items from the Beef Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 2 The best items from the Hamburgers, Hot Dogs, Paninis, Pizzas, Quesadillas and Sandwiches Sections of this site
  A FEW OF MY FAVORITE THINGS - PT. 3 The best items from the Poultry Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 4 The best items from the Fish and Lamb Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 6 The best items from the Vegetables Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 7 The best items from the Kebabs, Other, Soups & Stews, Salads, Sides & Desserts Sections of this site

  BACK TO BBQ BLOG 2011
  ARCHIVE OF BLOGS: 2011
  INDEX OF BLOGS: ALL YEARS

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