Category: Meats

Smoked Carnitas

Spice Rub:
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
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Onion Pear Chops

Ingredients

  • One whole Pork loin
  • 1 quart water
  • 4 tablespoons sea salt
  • 2 tablespoons turbanado sugar
  • 2/3 C OWOC Basil EVOO
  • 3 cloves garlic, minced
  • 2 T fresh rosemary
  • 1/2 C OWOC Eighteen Year Balsamic
  • 2 T OWOC Butter EVOO
  • 2 Sweet onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt

Directions

  1. In a large bowl, stir together the water, salt, and sugar.
  2. Cut loin into 1.25 inch chops.  Using a Jaccard, pound chops thoroughly on each side until chop is rough and flat.
  3.  Add chops to brine and let them soak for about an hour. Drain and discard the brine.
  4. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 2 hours.
  5. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  6. Heat the butter olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  7. Preheat the grill for medium-high heat.

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Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
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Trucker’s Steak Sandwich for David Webb Fans

Grilled Steak and goat cheese on pita rounds

  • 1  teaspoon bottled minced garlic
  • 1 teaspoon olive oil
  • 4 (6-inch) pita rounds
  • two nice slender steaks (sirloin, sizzler, or venison from home freezer)
  • a bit of sea salt
  • some nice black pepper
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • One package of goat cheese
  • 1/2 cup chopped fresh erb, whatever the market has, no matta.
  • One nice little portable grill, a gas Coleman is my fave.  Whatever your cab has room for.

This is how we do it.

Preheat a grill pan or aluminum foil over medium heat.

Combine garlic and oil; brush evenly over pitas or simply lay the pita rounds on the mix for a minute. read more

Perfect Venison Marinade

Ingredients

  • 6 boneless venison steaks
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves,
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