Category: Pork

Smoked Carnitas

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
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

  1. Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
  2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
  3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
  4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
  5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
  6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
  7. Cook until it’s well done (195°) in the center – this will help it shred easier.
  8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
  9. Ladle the remaining mop sauce over the shredded pork.

 

Onion Pear Chops

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.

Warm pears on the grill (in the skillet or on range top. Grill chops for about 3 minutes per side, or to desired doneness. Now let rest for a few minutes and top with the pear onion sauce as you  serve

Memphis Style Ribs with a little twist

Memphis Style Ribs with a little twist

 Pictured above are the ribs smoking on Bob’s Cajun Grill.

Ingrediants:

For the marinade

1 quart of apple cider

1 quart of water

1 T sea salt

Main ingrediants:

3 racks pork spareribs

1/4 cup Hungarian paprika

1/3 C Turbinado Raw Cane

1 tablespoon salt

5 t  black pepper

2 t teaspoons cayenne pepper

2 T Sumac  (my wife is half Lebanese if you please)

2 t celery salt

2 t garlic powder

2 t teaspoons dry mustard

1 t cumin

½ C Old World Olive Co. Garlic infused EVOO

For the mop sauce if preferred or needed:

1 cups apple cider vinegar

1 C of your favorite bbq sauce

1/2 cup yellow mustard

2 teaspoons sea salt

What to do:

Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side.  Combine cider, water,  and salt for marinade and place in Ziploc bag with ribs.  Refrigerate for 4 hours.

Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.

Use garlic evoo to coat the ribs.  Dust ribs to your fancy.

Smoke at 275 for at least 3 hours mopping after two hours as you see fit.

Put in foil or cake pan and pour remaining mop on and cover until desired doneness.

Ham Perfect Every Time

Ham Perfect Every Time

ham

 

 

Ingredients:

  • 1- 6 lb “fully cooked” ham                    
  • 1 cup pineapple juice
  • ¾ cup chicken stock
  • ½ cup honey
  • 1-1/2 tblsp vegetable oil
  • 1 tablespoon black pepper
  • 1 tablespoon papirika
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 2 teaspoons dry mustard
  • ½ teaspoon cayenne
  • ½ teaspoon ground cloves

 The night before you plan to smoke or bake the ham, mix pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne.  Massage entire ham with grapeseed oil, then cover entire surface of the ham with seasoning mixture.  Wrap in plastic and store in the referidgerator fo 8 to 12 hours. Before you are to begin cooking the ham, unwrap and leave it rest on the counter for 1 hour. Smoke or bake at 210 degrees for 6 hours.  I f the ham is bigger adjust your time to 1 hour per lb.

Mop:

Mix chicken stock, ¾ cup pineapple juice, vegetable oil, ½ teaspoon dry musrtard and cloves.Warm over medium heat until mixed.  Turn down to simmer to keep warm.  Baste ham every 30 minutes.

 

 

Glaze:

Mix together honey, ¼ cup pineapple juice, ½  teaspoon dry mustard and a pinch of ground cloves  Brush generously with glaze a couple of times during the last 30 minutes of cooking.

One important  note is I place my ham cut side down in a pan and keep it covered with foil the last half of the cooking time.

 

 

Can I smoke a fresh ham?

All hams start out as a roast from the hind leg of a hog. This is called a fresh ham. Before it is prepared it is no different than any other pork roast.  The processing procedure to make a ham out of the roast offers several different options.

  • Aged
  • Brine cured or wet cured.
  • Cold smoked
  • Cooked

 

Brine cured Hams

Theyare most popular and this method is usally the process used on hams that we buy at our local grocery stores.  This process involves injecting the ham with a combination of salt, sugar, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. The ham is then cooked to a temperature of 150 degrees F. The combination of the chemical brine and the cooking will kill off bacteria and make a ham.

Cold smoking

Cold smoking is done at temperatures under 100 degrees F and can go on for days or even weeks. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold smoked ham does require salt curing (typically in a brine) to keep the bacteria under control during the curing process.

All hams that are processed are ready to eat.  There are several different ways and recipes to build the flavor profile to a much more delicious level.  The recipe above is the best one I have found that is perfect every time.  I always use a smoker to heat up the ham with a cherry flavor wood to put a hint of smoke flavor on the meat.   I am not resmoking the ham, but simply heating it up and using the heat to set my spices, glaze and mop. The smoke will not penetrate the meat much but you can notice the difference.

Be careful when using smoke, if you over smoke or use too harsh of a wood, you can make the ham bitter tasting.

So you can’t put a fresh ham in your smoker and have it for dinner that night? Sure you can, but it won’t be a ham in the way you think of ham. It would be much more like a smoked pork shoulder, picnic ham, or Boston butt all commonly referred to as pulled pork.

Do Not try this on a spiral cut ham !!!  It will dry out !!!

 

Mini Porketta

Mini Porketta

Mini Porketta

Cole Pepper's Ribs

Cole Pepper’s Ribs

Cole Pepper Ribs at BBQ Bob's Deck

 

Cole Pepper, co-founder of the Jacksonville Backyard BBQ championships to benefit Daniel Kids

Brining:
Brining involves soaking meat overnight in a salted liquid with the goal of tenderizing the ribs before cooking. This method opens up pores of the meat and breaks down its connective tissue. You can brine in a pot, container or large plastic freezer bag.
1. Use sea salt or kosher salt – this coarser grain lasts longer in water (rather than dissolving like finer grains)
2. Use citrus juice- this is because citric acid is good at breaking down connective tissue and makes ribs very tender
3. Use this method more for spareribs than baby backs- this is because baby backs are already pretty tender, spareribs need more tenderizing

Dry Rub:
A dry rub is comprised of all dry ingredients and is rubbed on the meat by hand before cooking.
1. Consider timing of applying rub – some people apply the rub and leave overnight, some people do it a couple of hours before cooking and others put it on immediately before cooking. It’s mostly a matter of preference; however, please note, the more sugar your rub has in it, the closer to cooking you will want to apply it because of carmellization
2. Be sure to balance sweet and hot – incorporate sweet elements, such as sugars or dehydrated maple syrup, as well as spicier elements such as paprika and cayenne, adjust amounts to your preference of tastes
3. Plan to Experiment- even if you tend to like things hotter, try a sweeter rub sometime, see how it impacts meat during the cooking process
* Check out Cole’s personal rub recipe.

Wet Mop:
Wet mopping is exactly how it sounds, applying wet sauces to the ribs before and/or during the cooking the process.
1. Get your sauce set –start with a BBQ sauce you like, and then dilute it with water or lemon juice or both. You can even use lemonade, but be sure to use the old-fashioned kind with sugar, rather than ones with high-fructose corn syrup. Feel free to incorporate spices, either with a pre-rub or within the sauce itself.
2. Decide mop vs. spray – some people like to use a BBQ mopping took, others prefer a spray bottle. With a spray bottle you can set the nozzle between mist and a directional spray.
3. Plan how often to mop- keep in mind that every time you open up the grill or smoker – whether your ribs are cooking directly on the grill or within foil — you lose some moisture. Good barbecuing requires a balance between applying sauce and preserving the natural moisture of the meat. Be aware that you can mop more heavily during the last 10-15 minutes of cooking as carmelization won’t be as much of a factor at that point

Cole Pepper’s Rib Rub Recipe:

4 tbsp Pacific Blue salt
2 tbsp fine ground black pepper
1 tbsp butcher’s cut black pepper
6 tbsp smoked sweet paprika
2 tbsp minced garlic
2 tbsp granulated onion
1 tbsp ground chipotle
1 tbsp ground ancho/poblano
4 tbsp turbinato sugar
4 tbsp granulated maple sugar
2 tbsp nutmeg
1 tbsp Ground Korintje Cinnamon
1/2 tbsp ground mesquite

Apple Cranberry Stuffed Pork Roast

Apple Cranberry Stuffed Pork Roast

 

Ingredients

Filling

 

  • 1 cup apple cider
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 large shallot, peeled, thinly sliced
  • 1 1/2 cups dried apples (packed)
  • 1/2 cup dried cranberries
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp yellow mustard seeds
  • 1/2 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

  • 2 1/2 pound boneless center-cut pork loin roast (short and wide – about 7-8 inches long and 4-5 inches wide)
  • Kosher salt and freshly ground black pepper

Method

1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

 

 

 

 

 

 

2 Preheat oven to 350°F or prepare your grill for indirect heat. You will be “double-butterflying” the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

 

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

 

If necessary, pound the roast to an even thickness with a meat pounder or Jaccard.

Now spread the ingredients on the top evenly, roll up and tie with butchers twine.

Smoke or indirect grill for long enough to get the center to at least 145 degrees.

North Carolina Vinegar Sauce

North Carolina Vinegar Sauce

Maybe your favorite grilled food isn’t a marinated steak, or a juicy hamburger.   Pulled pork off the grill is also a huge favorite.  Slow cook or smoke your cut of pork on the grill/smoker, and then smother it in this different but really good sauce for a surprise for the family.  It’s delicious!

Ingredients:

  • 1/2 cup apple cider
  • 1 tbs firmly packed brown sugar
  • 1 1/2 cups white vinegar
  • 1 tbs paprika
  • 1 tbs cayenne pepper
  • 2 tsp salt
  • 1 tsp coarse-ground white pepper
  • 1 tbs powdered mustard

Makes about 2 cups

Method:

Blend the apple cider and brown sugar in a sauce pan over medium heat, stirring often until the brown sugar completely dissolves.  Remove from heat and stir in vinegar, paprika, cayenne pepper, salt and pepper.  Cover and refrigerate if not using right away.

Enjoy!

God bless America!!!!  Happy July 4 everyone!!!!!

Pork Tenderloin a'la Orange

Pork Tenderloin a’la Orange

Shasta from The Old World Olive Press visited the show on May 28th.  She provided us with this amazing pork tenderloin recipe which uses flavored balsamic vinegar and extra virgin olive oil (EVOO).  As you can see it turned out beautiful, and we think you’ll enjoy it as much as we did!

Ingredients:

  • 2 lb. Pork Tenderloin
  • 1 clove of garlic minced
  • 2 Tbs. of ginger powder
  • 1/4 cup of water
  • 1/4 cup of Old World Olive Press Tangerine Balsamic Vinegar
  • 4 Tbs. Old World Olive Press Blood Orange EVOO
  • 1 Tbs. Old World Olive Press Sesame Oil
  • 4 Tbs. Soy Sauce

Method:

Combine all ingredients (except for the pork) and whisk together.  Place pork in a plastic zip lock bag, and pour the liquid over the pork.  Place in refrigerator, and marinate for 2 to 4 hours.  Remove Pork from refrigerator 30 minutes before cooking.  Remove pork from marinade and reserve marinade for a basting sauce. Place pork on a medium hot grill for 15 minutes, turning 2 to 3 times.  Baste pork with reserved marinade and cook until internal temperature is 165 degrees (medium). 

Enjoy!

 

 

BBQ Bob's Smoked Teriyaki Stir Fry

BBQ Bob’s Smoked Teriyaki Stir Fry

 

Ingredients:

  • One pound of diced smoked pork
  • One large sliced sweet onion
  • Three cups of snow peas
  • One chopped red pepper
  • Two stalks of chopped celery
  • Three Quarters cup of sugar
  • One cup of soy sauce
  • One tablespoon of black pepper
  • Three tablespoons of ginger
  • Two cloves of fresh garlic chopped
  • Quarter cup of olive oil 

Heat up a large skillet or wok and add oil.  Add onions and meat to sauté’ for 10 minutes on medium heat. 

Add soy sauce, sugar and remaining ingredients.  Simmer for 5 minutes and rest.

Serve over cooked white rice which cooks up best on a one cup of rice to two cups of water rate.  Simmer covered on low heat for 20 minutes.

Pair with a crisp Merlot or a nice hand crafted India Pale Ale.

 

 

 

.