Some Outdoor Cooking: pork

Showing posts with label pork. Show all posts

Dr. Pepper Spare Ribs

Ingredients:

1 pack of Spare Ribs

2 Large Yellow Onions

1 Bell Pepper

A few Small Potatoes

Some Crushed Garlic

Your favorite spice rub

A can or 2 of Dr. Pepper

1 cup Brown Sugar

some bbq sauce

some Worcester Sauce

some Garlic Powder

some onion powder

some Cayenne Pepper

Slice Onions and bell pepper and place on the bottom of the dutch oven. Then cut up your potatoes and drop them in too.

Mix the 1 cup Brown Sugar, some bbq sauce, some Worcester Sauce, some Garlic Powder, some onion powder, some Cayenne Pepper together and cover the ribs with it.

Sprinkle rub onto both sides of the ribs. Cut the ribs into sections to fit in the dutch oven. Lay them on top of the vegetables.

Finally, pour Dr. Pepper into the pot to come half way up the ribs.

Cover and place in oven for about 2 to 2 1/2 hours at 300 degree3.

Smoked Pork Belly

Had a pork belly, put some salt and pepper and covered well with rub and sone chili powder.

Let it sit until smoker had steady temperature of 250 degrees f. Put it on fat side up. Placed a drip pan under it. Smoked with a apple wood.

When internal temp reached 165, I placed it on foil and poured the drippings with a little maple syrup and loosely wrapped it. I let it stay in for internal temperature of around 180 degrees f. The probe of thermometer went in very easily which is what I was going by, not so much the temp, It took about four hours.

Made one marinated with teriyaki sauce overnight. Turned out good.

The wife made mac and cheese with several types of cheese and other stuff and finished it off in with the belly. Threw some asparagus in also, because why not.

When pork belly was done, let it rest for half hour, it was all very good. Meat was nice and juicy.

Pork Chops with Garlic Mushroom Sauce

4 thin pork chops, or a couple thicker ones.

teaspoon paprika.

some kosher salt and black pepper.

1/2 cup butter.

package of sliced nushrooms.

5 minced garlic cloves.

tsp. mustard.

3 tbsp. flour.

2 cups beef broth.

Season both sides with the paprika salt and pepper.

Heat a skillet with medium high heat, add a couple tablespoons of the butter.

Sear the chops until golden brown and middle is not pink, few minutes each side.

remove chops and set aside. Melt rest of butter in the same skillet and add the mushrooms.

Cook the mushrooms until golden brown color, four or five minutes. Add garlic and mustard

and cook a few minutes until garlic smells good.

Stir the flour in a cup with a little cool water and add to skillet. Slowly pour in the

beef broth and stir it all together. Season with salt and pepper and go to medium heat.

Keep stirring until sauce thickens, add more flour for thicker sauce. Be sure to mix flour in a little bit of water first. Taste if needs more seasonings.

Mix the chops back in the skillet for a few minutes and cook until heated up.

Smoked Bacon Wrapped Stuffed Sausage Roll

1 lb. bacon.
    1/2 cup ham, diced or very thin strips.
    1 cup sharp cheddar cheese.
    Some cut up jalapeno peppers.
    Half an onion, diced.
    And anything else you want, mushrooms, spinach, whatever.

    Make a bacon weave, about 12 by 12 inches.
    Place 2 lbs of ground sausage into a zip top bag.
    Flatten the sausage to equal thickness, about 10 by 10 inches.
    Sprinkle some rub on the sausage.
    Place rest of the ingredients on sausage. Roll it up and make a big stuffed sausage roll.

   Try to pinch the ends closed.
    Carefully place the roll on one edge of the bacon weave. Roll it so the bacon covers the whole thing. be sure to cover the ends good.
    Preheat smoker for 225-250°F.
    Place bacon wrapped sausage roll into smoker on a baking pan or some foil on the grates, so it doesn't fall through. I used a pan with a top with   holes in it.
    Smoke cook for about 3 hours or until the inside of the meat reaches 170°F.
    Take it out and let it rest for a little bit, maybe 15 minutes.

Pork Belly Bacon

Smoked Pork Belly

Prepare the rub.

3 tbs. kosher salt.
3/4 cup brown sugar.
1 tbs. paprika.
2 tbs. chili powder.
1 tbs ground black pepper.
1 tbs. regular ground coffee.

Some people take the skin membrane off, some don't. I didn't.
Cover the pork belly with the rub. Place on a pan or dish and cover it. Refrigerate for 24 hours.

Take out of refrigerator and bring to room temperature.
Bring smoker to 225 degrees. Place fat side up for around 3 hours.
Go for internal temp of 165.
Take out and let it rest for an hour.
I sliced it to use it as bacon.

I did not let it sit in refrigerator for at least seven days
in a zip lock bag turning it over once a day. Both ways turn out very good.

Pulled Pork with Spicy Korean Slaw-Very Good

Pulled Pork

Rub mustard all over it.
1 tsp. of parsley flakes.
1 tbs. minced garlic. 1/2 tsp. rosemary.
2 tsp. salt.
2 tsp. black pepper.
1/2 cup Thai Chili Garlic paste.
1/3 cup worcestershire sauce.
1/3 cup peri peri sauce.
1/3 cup lime juice. 1/2 cup sweet sauce for spring rolls.
3/4 cup soy sauce.

Place in a pan with a lid for most of a day and overnight. Turn it over several times.
Smoked at 225-250.

Put some of the sauce it was in several times on it.

Internal temp of 165 place some sliced onions on top and wrap it in foil.
Let the internal temp go up to 205, let it rest for an hour then pull apart.
Make sandwiches topped with the slaw.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.

Sauce for the slaw.

A couple tablespoons rice flour mixed with a half cup water and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar.
Mix everything and refrigerate at least an hour.

Pulled Pork and Spicy Slaw-Very Good

Pulled Pork

Very Good

Brine
1/2 cup pickling salt.
1 cup molasses.

stir and brine shoulder for 8 hours.

Take out and rinse and pat dry.
Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.

Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.

Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion

slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.

Cole Slaw for the pulled pork sandwiches

Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider

vinegar, 1 tsp. kosher salt, 1 tsp. black pepper, 1/2 tsp. celery seeds, 1/2 tbs. dry

mustard, 1/2 tbs. garlic powder, 1/2 tbs. onion powder, 3 tsp lemon juice, 2 tsp.

Korean red pepper powder.

Mixed ingredients then mixed with the coleslaw mix.

Smoked Pork Roast

Covered it with Spice Junkies BBQ dry rub No.14. Wrapped it and sat it in refrigerator overnight.
Took it out in the morning, meanwhile I filled the water pan for the smoker with water and an onion that was sliced up.
preheated smoker for 225.
Place the roast in the smoker, right above the water pan.
Covered the roast with fresh onion chives cut up into pieces.
Brushed the roast with drippings and water from the pan every half hour.
Took internal temperature to 200 to 205 degrees.
Took a while but well worth it.
Spice Junkies BBQ dry rub No.14
Ingredients
1/2 cup light brown sugar.
1/2 cup paprika.
1/4 cup salt.
1/4 cup ground black pepper.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon chili powder.
1 tablespoon dried cilantro leaves (such as McCormick®).
1 tablespoon cayenne pepper (optional).
1/4 teaspoon ground cumin.
1/4 teaspoon ground ginger
Directions
Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.
I did 3/4 cup brown sugar on mine.

Brown Sugar Garlic Oven Baked Pork Chops

 
Very Good
from dinnerthendessert.com/oven-baked-pork-chops
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Course Main Course
Cuisine American
Keyword Brown Sugar Garlic Oven Baked Pork Chops
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 335 kcal
Author Sabrina

Ingredients
2 pounds yukon gold potatoes cut into 1 inch cubes, I used regular medium potatoes
3 tablespoons canola oil
4 bone-in pork loin chops
2 tablespoons garlic minced
1/2 cup brown sugar packed
3/4 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper divided
Instructions
Preheat the oven to 375 degrees.
In a large bowl, coat the potatoes in the oil, 1/2 teaspoon Kosher salt and 1/2 
teaspoon black pepper and spread onto half the sheet pan.
In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
Add the chops to the sheet pan.
Cover with the remaining topping.
Cook for 30-35 minutes or until the pork is at 145 degrees or more.
Let rest for 3-5 minutes before serving

Korean Pulled Pork and Korean Slaw

The Pork Marinade

6 tbs. soy sauce.
6 tbs. rice wine or cooking sherry.
4 tsp. sesame oil.
3 tbs. gochujang.
2 tbs. minced garlic.
1 tsp. ground ginger.
couple spring onions or scallions.
apple chopped.
6 tbs. brown sugar.
1 tbs. black pepper.
Mix all in a blender, pour over meat and marinate overnight.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
Mix everything and refrigerate at least an hour.

Sauce for the Slaw
A couple tablespoons rice flour mixed with a half cup water
and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar,
Stir all together.

Take meat out of marinade and smoke 225-250, internal temp of 160, wrap
in foil. Take out when internal temp is 210. Meat will easily pull apart.
Put some pulled pork on a plate, some slaw on top.

Smoked Jamaican Jerk Pork Loins

Poked holes in it with a fork, make sure to go through the fat.
I rubbed the jerk all over the loins then placed in plastic bag for overnight.
Smoke at 225-230 for around 4 hours or so, internal temp of 145.
Big loin so I then wrapped in foil and continued for internal temp of 165.
Wrapped in foil and let sit on table for at least 30 min.
Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.

Smoked Bacon Wrapped Pork Loin

Inject loins with this mixture.
Cup apple juice, 1/4 cup water, tsp salt, tsp worcestershire sauce.
Season with a sweet rub.
Wrap loins with bacon.
Smoke at 225-230 for around 3 1/2 hours, internal temp of 145.
Wrapped in foil and let sit on table for at least 30 min.
Did not marinate and turned out really good.

Korean Spicy Barbecue Baby Back Ribs

1 rack of ribs.
2 tbsp. butter.
1/4 cup brown sugar.
1/2 cup gochujang sauce.
Pork dry rub
1/2 cup brown sugar.
1/4 cup sweet paprika.
2 tbsp. kosher salt.
1 tbsp.chili powder.
1 tbsp.onion powder.
1 tbsp. garlic powder.
1 tbsp. black pepper.
2 tsp. ground cumin.
1 tsp. cayenne pepper.
Prepare smoker for 225.
Remove membrane off the ribs.
Cover the ribs with the dry rub, let them sit for 10 or 15 minutes.
Place in smoker for three hours.
On a piece of aluminum foil, put the butter and brown sugar along the bottom.
Place the ribs meat side down on it. Fold the foil around the ribs, put back in smoker.
After one hour take out of foil, turn ribs so meat side up and spread the gochujang
sauce on. Place back in smoker 15 or 20 minutes without the foil.
If they are tender and a little resistance when pulling on bones, then your done.
To make more tender, leave in a little longer.

Spicy Korean Ribs

Pork ribs, 1 cup ale, 1 cup brown sugar, 1 cup soy sauce, 4 tbs. pilsner, 4 tbs. rice vinegar, small grated onion, small grated Asian pear. 4 tbs. minced garlic, 2 tbs. dark sesame oil, 4 tbs. sriracha sauce, 1 tbs. red pepper flakes.
Mix everything but the brown sugar and pour over ribs, cover and marinade overnight, save marinade. Take ribs out and cover with the brown sugar, place in a bag or cling wrap and sit overnight in refrigerator again. Boil the marinade from the first night and simmer for twenty minutes, save . The next morning grill or smoke ribs, baste with the marinade you saved.

Boneless Pork Ribs

Sprinkled sea salt on both sides.
Rubbed yellow mustard on both sides.
Covered with lots of seasons. Wrapped in plastic wrap.
After three hours took out and let it get to room temperature.
Smoked at 225 for about three hours or so, until juicy and tender.

Grilled Pork Ribs

What I did:
Marinated for 24 hrs. Mustard, rice vinegar, garlic vinegar, worcestershire sauce, caribbean bbq rub.
Place inn plastic bag for a day and overnight.
Pre-heated grill, also used a small smoker box with some mesquite pieces in it, sits on the grill with the meat.
Grilled on medium high heat until the meaty part of ribs were nice and tender.
Turned out good and very tasty.

Oven Baked Pork Chops with Potatoes

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.
Course: Dinner
Servings: 4
Calories: 555 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Rub

1 tsp Worcestershire Sauce
2 tbsp ketchup (Note 1)
1 tbsp soy sauce (Note 2)
2 tbsp brown sugar (or white)
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
1 tsp apple cider vinegar (Note 3)

Chops

4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
1 tbsp olive oil

Instructions

Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).

Pork

Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
Take the tray out of the oven. Place pork on the tray.
Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
Take tray out of the oven, flick to grill/broiler on high.
Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavour and colour!
Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.

Recipe Notes
1. If you are in Australia or the UK, you can use Tomato Sauce (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).
2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavour is too strong.
3. Can be substituted with white wine or sherry vinegar.
4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken – bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.
5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
You can also get the loin out, cover with a sweet rub and some bacon rub. Place in refrigerator for an hour or so while smoker heats up. Smoke at 225-250 for a couple hours until internal temperature is 140-145, take out and wrap in foil for half an hour. Internal temp will go up a little while it sits. Both of them come out good.

Twice Smoked Ham

Get a already smoked ham, make some cuts across and down it.
Rub with oil and sprinkle black pepper on it. Smoke for a couple hours at 250-275.
Internal temp of 150 then apply lots of glaze, continue smoking for internal temp of 160.
Glaze
1 cup bbq sauce, 1/3 cup bourbon, 1/2 cup brown sugar.

Double Smoked Ham

Best Yet
Get a already smoked ham, make some cuts across it.
Mix glaze in a pan and simmer until sugar dissolves, set aside until cools.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
Left it alone for an internal temp. of 140-145.
glaze
1/2 cup brn sugar
1/4 cup honey
1/2 cup maple syrup
2 tbs cider vinegar
1 tbs worcestershire sauce
2 tbs instant coffee grounds
1 tbs dry ground mustard
2 tbs orange juice
sugar blend
1/2 cup brn sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp paprika
Smoker temp 275-300 2 1/2 – 3 hrs or so
internal temp 140.

Country Style Pork Ribs in Dutch Oven

ingredients:
Country Style Pork Ribs.
Pepper.
Salt.
Onion Salt.
BBQ sauce.
Potatoes-quartered.
Carrots-baby carrots or cut into pieces.
Yellow Onion cut up.
Leeks cut into pieces.

If low fat ribs, add bunch of bacon grease or something on bottom. Take out early, when soft and juicy.
cook at 325(16 on top 7 on bottom for a 12).
325 degrees, 2 1/2 hours total. about 3 coal changes.
put in dutch oven.
put some pepper, onion salt, little bit salt.
check in an hour, coal change.
put a little sauce on them.(sweet baby rays)
in 45 minutes last coal change. put in the cut up potatoes, carrot, onions, leeks.
add a little more sauce.
check in 45 minutes.should be juicy, potatoes soft.