| Bone In Pork Loin - 1st Place Smoked Dish in Hasty Bake BBQ Contest 6/19/10 |
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See Below ...
French the bones, tie the loin with butcher’s twine snugly to make a nice round shape.
Brine for 12-16 hours
Brine
3 quarts water
1 cup Kosher salt
1 cup Molasses
1 cup maple syrup or honey (I used maple syrup)
Boil the salt into the water. Let cool. Add syrup and molasses. When cool, add pork loin and brine in refrigerator.
Place on 300 degree indirect heat grill (hickory smoke)
At about 30 minutes, turn it over and insert remote meat thermometer
Cook to 120 degrees internal temperature
Remove, cover, and let meat rest for 30-45 minutes
At 3-5 minutes before serving, slice into one inch chops or steaks.
Place back on a hot grill for grill marks. (Roughly 30 seconds, then turn 90 degrees. Then do the same thing on the other side of the chop.)
Lightly dust with your favorite salt flavoring.
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| Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce) - 1st Place Grilled Dish in Hasty Bake BBQ Contest 6/19/10 |
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Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce)
¼ cup kosher or 2 tbsp. table salt
¾ cup sugar
2 cups hot water
2 cups cold water and/or ice
2 pork tenderloins trimmed of silver skin
Ancho-Chipotle Chile Rub, recipe below (or use equal amount of your favorite pork rub)
Chimichurri (Argentinian Parsley and Garlic Sauce), recipe below
Ancho-Chipotle Chile Rub
1 dried chipotle chile, stemmed, seeded, and broken into several pieces
1 medium ancho chile, stemmed, seeded, and broken into several pieces
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp. table salt
2 tsp. light or dark brown sugar
Chimichurri (Argentinian Parsley and Garlic Sauce)
1 packed cup fresh Italian parsley leaves
6 cloves garlic, peeled and finely minced or pressed through a garlic press
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup finely minced red onion
½ teaspoon red pepper flakes
1 tsp. table salt
2 tbsp. water
Grilled Pork Tenderloin with Chimichurri (Argentinian Parsley-Garlic Sauce)
*Dissolve salt and sugar in two cups hot water; stir in ice and cold water to cool mixture to room temperature. Add tenderloins and the brine to a zip top bag and seal, then place bag in bowl, then place bag in refrigerator for about 1 hour. Remove tenderloins from brine and dry thoroughly with paper towels.
*Light 6 quarts of charcoal and burn until coals are covered with light gray ash. You will need a medium-hot to hot fire.
*Rub tenderloins with oil then with spice mixture. When fire is ready, place tenderloins directly over coals and cook until well browned on all sides, about 2 to 2½ minutes per side. Be careful not to burn the pork. A nice sear is what you are looking for.
*Lower firebox to create a medium-low heat and continue to grill until instant-read thermometer inserted in thickest part of tenderloin registers 145º. For this last phase of the grilling it might be a good idea to loosely cover the pork with foil or foil pan. Remove tenderloins and tent with foil for 5 minutes. Slice crosswise into ½-inch to 1-inch-thick slices and serve along with chimichurri.
Ancho-Chipotle Chile Rub
Place ingredients in a spice or coffee grinder and process to a fine powder.
Chimichurri (Argentinian Parsley and Garlic Sauce)
Finely chop parsley and place in medium bowl. Add minced or pressed garlic. Whisk in remaining ingredients until thoroughly blended. Serve over pork tenderloin slices. The sauce is best when fresh but can be refrigerated, with plastic wrap pressed directly on surface, for up to 3 days.
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| Breakfast Casserole |
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10 eggs-slightly beaten, 1 cup milk, 6 slices white bread - cubed, 1 1/2 cups grated sharp cheese, 1 lb sausage - browned & crumbled, 1 teaspoon dried mustard, 1/2 teaspoon salt
Mix eggs, milk, mustard and salt for 1 min or 50 strokes. Add bread, sausage & cheese. Refrigerate for twelve hrs. Bake at 350 for 30 minutes or until rises.
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| Smoked Pineapple Pork Loin |
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1 3-4 lb. Pork tenderloin, 12-15 Maraschino Cherries-finely chopped, 2 T. yellow Mustard, 1/2 tsp. dry mustard, 2 T. Hasty Bake Rub Spice, 1/4 cup brown sugar, Rind of 1 pineapple-cut off lenghtwise in 4 pieces
Mix ingredients and rub on pork loin. Cover and refrigerate overnight. Place pineapple rind around loin lengthwise and tie up with butcher's twine. Smoke on Hasty Bake over indirect heat til thermometer reads about 160. Let rest about 20 minutes before slicing.
Note 1: I like to make a sauce out of the same ingredients as the marinade to serve on the side. You can increase/decrease the mustard, spices, add different smoking wood to the firebox, etc. to your own taste once you've tried the recipe.
Note 2: Pampered Chef makes a pineapple coring tool that looks like a big apple corer. It does a wonderful job and makes perfect pieces of rind that fit around the loin.
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| The Baron's Maple Glazed Bacon |
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3 pounds slab bacon-cut into 1/3 pound pieces, 1/2 cup light brown sugar, 1/4 cup lemon pepper, Chipotle Maple Glaze, 1 1/2 cups grade B maple syrup, 1/2 cup Dark Agave, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 to 2 teaspoons chipotle powder
Combine the brown sugar and lemon pepper and blend well. Place the bacon strips on a sheet pan and sprinkle the brown sugar mixture all over the bacon. Place the maple syrup, agave, lemon juice, zest and chipotle in a medium saucepan over medium high heat. Bring to a boil. Reduce heat and simmer rapidly, reduce the syrup by half to 1 cup. Preheat your Hasty Bake to a medium, with Applewood chunks, grill bacon on all sides turning every 3 to 5 minutes to caramelize. Brush with the glaze and coat liberally, to a thick sticky finish. Cut into chunks and serve as is or with your favorite barbecue sauce. Serves 10 to 12
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| Manchego Stuffed Pork Burgers |
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1/4 cup pimiento-stuffed Spanish olives, 4 cloves garlic, 1 tablespoon dried oregano, 1 tablespoon chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, 3 tablespoons mayonnaise, 1 tablespoon chopped fresh flat-leaf parsley, 1 pound ground pork, Kosher salt and freshly ground pepper (go light on the salt the olives are pretty salty on their own), 1/4 pound manchego cheese-broken into bite-size pieces, 4 rolls, split Pimientos, tomato, red onion, and/or lettuce for topping, if desired
1. Place the vegetable oil, olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise and the parsley.
2. Mix the pork into the olive mixture season with salt and pepper. Shape into four patties. Make a deep pocket in each stuff with some manchego, then close the patty around the cheese. 3. Grill the patties over medium-high heat. Cook burgers until cooked through.
4. Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise broil until lightly toasted.
Serve the burgers on the rolls with your choice of toppings.
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| Marinated Pork Tenderloin |
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1/2 cup dry red wine, 1/2 cup soy sauce, 1/2 cup italian salad dressing, 1 tablespoon lemon pepper, 1 tablespoon minced onion, 1/2 tablespoon minced garlic
Trim fat from whole pork tenderloin and wrap in bacon held with toothpicks. Marinade for one hour then grill over medium heat on your Hasty Bake grill until done to taste. Use remaining wine that is left over to enjoy while cooking and while you are enjoying this wonderful tenderloin.
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| Smoked Spareribs |
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3 slabs of pork spareribs trimmed, prepared mustard, head country seasoning, brown sugar, head country barbecue sauce (optional)
Remove membrane from spareribs. Trim spareribs appropriately. Rub both sides of sparerib slab with prepared mustard. Sprinkle head country seasoning and brown sugar generously on both sides. Place in refrigerator to marinade overnight if possible. Heat Hasty Bake Grill to 200 degrees using indirect heat. Place meat on grill bone side down. Smoke spareribs for 3 hours using a mix of pecan and hickory wood chips. After 3 hours wrap ribs in foil and cook on grill for an additional 45 minutes to an hour. Unwrap the ribs and put back on the grill for one more hour to tighten meat back up. If you are using barbecue sauce, brush on during the last 15 minutes of grilling. Remove meat from grill, let rest for about 10 minutes and serve.
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| Brad's Special Holiday Ham |
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1 large bone in pre smoked or cooked ham 20Lbs +, 1/2 cup honey, 1/2 cup brown sugar, 8 oz orange juice, 1 can beer (or ginger ale if you prefer), 1/2 teaspoon mustard, 1/4 teaspoon pepper, small can pineapple chunks, 1 small can cherries, 1 tbl spoon worchester sauce, 1 tablespoon teriaki sauce, 1/2 cup plum sauce, 1/2 cup bbq sauce, 1 small jar ham rub, 1 bag Hasty Bake (HB) charcoal, 1 small bag cherry wood, 1 small bag apple wood
Mix ingredients in a mixing bowl and refrigerate for 3-4 hours. De-skin the ham leaving 1/8 to 1/4 of fat all around. Place ham in a large flat pan with 2-3" sides and pour the mix over the ham turning or painting the mix every hour or two and leaving it refrigerated over night. Start your fire in the early AM using a metal chimney, avoiding fluid or bricks if possible. Set your red hot HB coals down low on the door side with the heat deflector over them. Place the ham on a perferated grill on the opposite end, adding small amounts of fruit wood occasionally and cooking 1 hour per 4 pounds at around 220 (roughly 5 hours) basting the ham every 30-45 minutes saving the bottom of the mix with the pineapples and cherries to be poured over the ham 1-1/2 hours prior to finish.Your ham should end up black on the outside.Check the ham making sure the blackened crust doesn't get more than 3/8 thick.Tin foil may be used till the last couple of hours to avoid over smoking. Remove from heat and let stand for about 30-45 minutes covered with foil prior to carving.
There will be plenty to send some home with friends and relatives and I promise you will become famous for this ham!
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| Adlai's Famous Hasty-Bake Ribs |
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2 racks baby back ribs - each cut in half, ALLEGRO Hot & Spicy Marinade, Apple Cider Vinegar, Head Country Dry Rub, Hasty-Bake Charcoal
We use a log of live oak firewood - but you could substitute wood chips for smoky flavor
Coat ribs with dry rub, place in gallon size plastic bags, pour in 1/4 bottle of allegro and a splash of vinegar. Marinate for 2 hours. Build medium fire, cook over indirect heat at 225 for an hour and a half or until the ends of the bones become exposed. Baste periodically with Allegro /Vinegar combo while maintaining fire temperature. Enjoy!
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| Tascosa Brined Pork Chop |
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8 Bone in Pork Chops (1.5 inch preferred)
Marinade: 3C Water, 1/2 C basalmic vinegar, 1C Brown Suga,r 1/4 C Kosher Salt
Basting Sauce: 3/4 C Basalmic Vinegar, 2T Olive Oil, 1T Brown Sugar, Other: Black Pepper
Combine Marinade ingredients in a bowl, mix well and pour over pork chops in a large Zip-loc bag. Regrigerate over night or for at least 3 hours. Just prior to grilling, combine basting sauce ingredients in a bowl and mix well. Remove pork chops and discard bag and marinade. Sprinkle the chops with black pepper and grill at 400 degrees 7 to 8 minutes per side brushing continuously with basting sauce.
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| Bar-B-Que RUB |
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1/2 C Brown sugar, 1/4 C of the following spices: Black Pepper, Cayenne, Chili powder Cumin, Garlic powder, Onion powder, Paprika, and salt
Rub the ribs or beef brisket with the sugar and spices. Place on grill or smoker and cook.
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| Zesty Caribbean Style Pork Roast |
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4-5 pound bone-in pork shoulder, 1 medium red onion-sliced, 1 head garlic-peeled, 2 tablespoons oregano, 2 teaspoons mustard, 2 teaspoons cumin seeds, 2 teaspoons sea salt, 1 teaspoon black & red peppercorns, 2 bay leaves, 1 Habanero pepper (Scotch Bonnet), 1 tablespoon bacon fat-or canola oil, Zest and Juice of 1 lime-grated, Zest and juice of 1 orange-grated, Zest and juice of 1 lemon-grated, Juice of 1 bitter orange
Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in the grill station or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate overnight, turning once, leaving the fat side up for cooking. Preheat the Hasty-Bake oven to 450 degrees F using charcoal lump, or briquettes. Place the pork in the middle rack of the oven under direct heat. Turning once. After 30 minutes allow the temperature to drop to 325 degrees and cook an additional 2 1/2 hours using indirect heat, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
Serves 8-10. The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with Caribbean red beans and rice cooked on the grill and a tropical fruit salad.
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| Caribbean Pork Tenderloin |
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2- 16 oz Pork Tenderloins, 1 tsp salt, 1 tsp ground cumin, 1 tsp chile powder, 1/2 tsp coarse ground pepper, 1/4 tsp cinnamon, non-stick spray, 1/2 cup brown sugar, 1 tsp finely chopped garlic, 1 tbl hot sauce
1. Combine salt, cumin, chili powder, pepper and cinnamon and coat tenderloins. Allow to sit at room temperature while grill heats up to medium high temperature.
2. Lightly coat rubbed tenderloins with non-stick spray and place on grill.
3. Prepare top sauce by combining brown sugar, garlic and hot sauce.
4. After 8-10 minutes, turn meatover and apply top sauce and cood until done.
5. Allow meat to rest (covered) for 5 minutes before slicing.
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| Cale's Butt |
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One seven to eight pound pork shoulder-roast bone in (Boston Butt Roast), Salt and pepper
Salt and pepper the roast liberally. Build a good sized fire. When charcoal is gray (if you are not using hardwood charcoal), add hickory and apple wood chunks. I use about four pounds of the mixed woods. Keep the fire on one side of your Hasy Bake and the meat on the other. Roast the meat for four and a half to five hours at 225 to 250 degrees or until the meat is pulling away from the bone. You cannot make a mistake if you follow these directions. This is smoked pork at its best.
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| Bacon Wrapped Spicy Smoke Stuffed Jalapeno & Onion Pork Tenderloins |
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Grill, charcoal & hardwood (your choice)-Wild Black Cherry used here
2 pork tenderloins, thin sliced bacon & toothpicks, 3 large jalapenos, 1 medium sweet onion, zesty Italian dressing, red pepper flakes, black pepper
Clean and core jalapenos saving seeds for later use and slice onion cutting into strips. Then clean pork tenderloins by cutting off excess fat and tendon skin. With a very sharp knife butterfly them length ways and lay out flat on cookie sheet. Pour on some of the Italian dressing and sprinkle with jalapeno seeds to your taste. Add peppers and onions in a way that you will be able to fold back over and wrap with bacon. Fold and wrap with bacon strips using toothpicks to keep bacon in place while grilling. Cover both sides with more Italian, red pepper flakes and black pepper to taste. Cover and put in refrigerator until next day to marinate. Next day they are ready for the grill with smoke. Do not put directly over coals. Bacon grease will cause fire. Instead, cook them slow and away from direct heat with a little wood on the coals for smoke flavor. This is kind of neat, when the bacon looks like you could eat it then the pork tenderloins in most cases are done too. Helps take some of the guessing out. Sliced tenderloin picture attached.
I don't own a Hasty-Bake yet, but have been around them and cooked on them off and on since the Summer of 1979. Luckily many of my friends have one. Over many years and many smokers I've never cooked on a better smoker than a Hasty-Bake. You all truly have the very best smokers on the market.
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| Three Two One Blastoff Ribs |
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Pork ribs, apple cider, pride of szegeo rib rub, sweet spirit bbq sauce
Rub ribs overnight with pride of szegeo powder. Smoke 3 hours misting with apple cider every few minutes. Then put in foil and continue smoking 2 more hours. Remove and smoke 1 more hour back on the back, misting with cider and the mopping with sweet spirit the last 30 minutes. Tender and tasty.
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| BBQ Pork Chops |
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Pork Chops, Seasoning salt, black pepper, liquid smoke, Henz 57
Let porks marinate for two hours. Smoke on grill about 3 minutes per side.
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| Jill's |
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2 pork tenderloins
Marinade: 1 T honey, 1 T red wine vinegar, 1 T worcestershire sauce, 1 T BBQ sauce, 1 T soy sauce, 1 T steak sauce, 1 T BBQ rub, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder
Prepare pork tenderloins by trimming silver skin off each. Combine all marinade ingredients in resealable plastic bag. Add tenderloins and marinade at least 8 hours or overnight. Build fire in Hasty Bake on right side. Raise coals up to sear. Remove tenderloins from marinade and sear over hot fire 3-4 minutes per side. Move to cool side of grill, insert roasting thermometer and lower coals to bake and close lid. Rotate pork every 7-10 minutes until the internal temperature on the thick end of the tenderloin reaches 140. Remove from grill, cover and let rest for 10-15 minutes. Slice and serve.
Alternate cooking method: Use same marinade and prep. Build fire in Hasty Bake add some soaked pecan wood/chips. Maintain fire temp between 200 and 220. Lower coals to smoke. Smoke pork until internal temp is 140 as above.
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| Hasty-Bake Oktoberfest (Grilling Grant's Way Cookbook) |
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Selection of pork sausages (bratwurst-weisswurst-knackwurst)-2 per person, several jars of good mustard (you have lots of options here so mix it up), 6 potates-peeled and cubed, 2 bell peppers (any color)-chopped, 1 large onion-chopped, olive oil, salt and pepper, hotdog buns (optional)
Liberally coat the bottom of a large, lidded skillet with a good bit of olive oil. Heat on the stove over medium-high heat until hot but not smoking. Add the potatoes and stir to coat with the oil. Let them cook for a minute then, add the peppers and onions. Season the whole thing with salt and pepper to give it a good stir. Cook for several minutes, until the edges of the potatoes begin to brown and the vegetables soften then, remove from the heat.
Light the grill, pull a beer from the cooler, and sit back and relax! When the coals have died down, cook indirectly with the sausages lined up across the grill rack, nestled up against each other. Place the skillet on the grill rack and close the hood. Cook them for about 5 minutes.
You can always use any combination of pork sausages, but here (in Tulsa, OK) we get ours from Siegi's Sausage Factory. Siegi Sumaruk, a native of Linz, Austria, supplies the sausages for the German-American Society's annual Oktoberfest celebration. Enough said!
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| Filled Bacon Wrapped Pork Tenderloin |
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1 pork tenderloin marinated in teriyaki sauce (I use Hormel brand teriyaki pork tenderloin), 1 package thick sliced bacon, 1/2 bar Philadelphia cream cheese-(sliced like butter tabs), 1 Jalapeno pepper-(de-seeded and sliced into slivers)
Marinate the pork tenderlion for at least 3 hours ahead of time (unless buying the already marinated brand). Butterfly the pork tenderlion length wise. Fill length with jalapeno and cream cheese slivers. Close up the tenderlion and tightly wrap bacon around the tenderlion (overlay edges of bacon so the filling is sealed in). Use long tooth picks to secure the bacon in place as you wrap it. Grill on your Hasty bake @ 200-250 degrees, medium height, for approx. 40 minutes. Please make sure pork is cooked throughly. No pink should show.
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| Smoked and Grilled Pork Tenderloin in Blueberry- Pomegranate sauce |
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Marinade: 1/2 cup dark soy sauce, 3 Tbsp Worcestershire sauce, 1/2 tsp powdered beef base, 1/2 tsp powdered chicken base, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp powdered ginger
Seasoning: 1 tbsp onion salt, 1 tbsp garlic salt, 2 tsp celery salt, 3 tbsp white cane sugar, 1 tbsp paprika, 2 tsp ground black pepper, 1 tsp lemon powder
Sauce: 1 (12oz.) can of frozen Blueberry-Pomegranate concentrate-thawed, 1/2 cup of Dark Agave, 1/4 cup of balsamic vinegar, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp Triple Sec, 1 chipotle pepper in adobo sauce-minced, 1 tsp ground coriander, 1 tsp medium grind black pepper, 1/2 tsp salt, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1/8 tsp powdered bay leaf, 1 cup of bacon grease, 1/2 cup dark agave, 1-3lb. pork tenderloin
Whisk all of the marinade ingredients together in a shallow dish. Place the pork tenderloin into the marinade, coating it well. Cover and refrigerate for 2-3 hours.
Mix all of the seasoning ingredients together and place them in a seasoning shaker.
Mix all of the remaining ingredients for the Blueberry-Pomegranate sauce together (less the bacon grease and dark agave syrup) in a medium size bowl. Place the sauce in a 2 quart sauce pan and bring to a boil. Reduce the heat to low and bring the sauce to a simmer. Reduce the sauce to the consistency of maple syrup. Take the sauce off of the heat and allow it to cool to room temperature. Add the additional 1/2 cup of dark agave to the Blueberry-Pomegranate sauce.
Prepare your grill or smoker for smoking using lump charcoal and 1 fist size chunk of pecan wood and 1 fist size chunk of cherry wood. Heat your grill/ smoker to 250 degrees.
Remove the pork tenderloin from the marinade and pat dry with paper towels. Roll the pork tenderloin in the bacon grease. The bacon grease acts both as an adhesive for the seasoning and helps in preventing the pork tenderloin from drying out while smoking. Season it on both sides. Place the pork tenderloin in the grill/ smoker for 2 hours or until it reaches an internal temperature of 140 degrees. Remove the pork tenderloin from the smoker and place in a small covered pan. Increase the temperature of your grill/ smoker to 350- 400 degrees. Take the pork tenderloin out of the covered pan and place it back on the grill/ smoker. Grill the pork to 165 degrees internally. Baste the pork tenderloin with the Blueberry-Pomegranate sauce the last 5 minutes of grilling. Take the pork tenderloin off of the grill once it has reached the desired temperature. Let it rest 5 to 10 minutes before slicing. Pour some of the leftover Blueberry-Pomegranate sauce on the slices before serving. Enjoy!
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| Spicy Smoked Pork Tenderloin |
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Marinade: 2 cups Canola Oil, 1/4 cup mayo, 2 cloves garlic, 2 tbsps sea salt, 1 tbspn pepper, 1 teaspoon cayenne pepper, 1 teaspoon tabasco
Two - 2lb pork tenderloins
Mix marinade ingredients in blender. Pour marinade into bowl with tenderloins. Set some marinade aside for basting later. Let pork sit overnight in fridge. Smoke tenderloins at 200-220 degrees for 2.5 hours. Baste after 1.5 hours. Pull pork off the smoker after 2.5 hours, and allow to cool for 15 minutes. Enjoy!
The mayo in the marinade & baste helps to keep the pork juicy & moist while cooking. The smokey & spicy flavors give it a different taste from what you're used to. I hope you enjoy it.
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| Tangy Ribs |
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Slab of Ribs, Your choice of rub
Spread on the mustard mix and wipe on the slab of ribs. Cook until tender.
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| Mesquite Grilled Pork Chops with Apple Salsa |
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1 (16 ounce) jar applesauce, 1 onion-quartered, 1 jalapeno pepper-seeded and minced, 1 clove garlic-minced, 1/2 teaspoon salt, 1 tablespoon ground white pepper, 4 pork chops, 1 1/2 teaspoons garlic powder, salt and pepper to taste, 1 cup mesquite chips-soaked
In a medium bowl, combine applesauce, onion, jalapeno pepper, garlic, 1/2 teaspoon salt, and white pepper. Refrigerate several hours, or overnight. Season chops with garlic powder, and salt and pepper to taste. Preheat grill for medium-high heat. Sprinkle soaked wood over coals, or place in the smoker box of a gas grill. Lightly oil grate, and place chops on grill. Cook for 6 to 8 minutes per side, or to desired doneness. Serve with applesauce salsa.
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| Smith fall apart, lip smacking ribs.. |
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As many racks of baby back ribs you need, Head Country seasoning, Lowery's seasoning, Montreal Steak seasoning, Grill mates Pork seasoning, brown sugar, butter, honey, and your favorite BBQ sauce
Take your ribs and turn them over, pull off the layer of membrane on the back by starting at one end and pull them completely off. Put a healthy amount of seasonings on it, I just play it by ear. I cover both sides and let sit for an hour or so to let those spices soak in. Then brush on your favorite BBQ sauce and let that soak for some time, usually about an hour. Then get your grill going. I prefer charcoal and only get half the grill going good and hot. Sear the meat cooking on both sides at a high temp until both sides are good and brown and have that charred steak look. Now you wrap them up in Tin foil to slow things down. Make sure to put a stick of butter on the top to keep them moist. Put the wrapped ribs on the cold side of the grill and let them run for a while. After 20 or so minutes pull them out and add some brown sugar, then some honey, wrap them back up and let them run for as long as you dare. The longer you run them the better they get. When it is time for dinner, you must open them up, cut them with a butter knife and ring the bell. An important note to keep in mind is make plenty because once you start you can't stop. And what you don't eat you can wrap up and heat up later. They only get better and better. The secret is to keep em' wet during cooking. This makes them juicy and delicious.
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| Pulled Pork |
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Sauce- 1/4 C minced onion, 3 T butter, 2 C ketchup, 2/3 C brown sugar, 1/2 C mustard, 1/2 C vinegar, 2 t hot sauce, 2 t worcestershire sauce
4 - 5 lb. pork shoulder roast, coarse salt & freshly ground pepper
For sauce- melt btter and cook onion until translucent. Add other sauce ingredients, bring to boil. Simmer at least 10 min. Cool to room temp.
Season room temp. roast with salt & pepper. Grill fat side up on preheated Hasty Bake grill - Use soaked wood chips of your choice. Start with coals close to roast to sear, then lower coals and roast 3 - 4 hours, until meat is very tender. (185 degrees) Pull meat apart with hands or 2 forks. Add some of the sauce to pork and mix in a large bowl. Crank coals back to top position and grill rolls of your choice until toasted. Serve the rest of the sauce on the side with the pulled pork. **coleslaw goes great with this!**
My friends laughed when I told them I bought a 'Hastybake.' Sounds like an 'Easy Bake Oven' they said. They aren't laughing anymore.
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| BBQ Ribs |
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2 racks standard spare Ribs, 2 oz. Black Peppe,r 2 oz. Cumin, 2 oz. Lowry's Seasoned Salt, 2 oz. Cayene Pepper, 6 oz. Raw minced Garlic, 16 to 20 oz. Curley's BBQ Sauce
Combine all dry ingredients. Apply raw Minced garlic on spare ribs. Rub Dry mixed Ingredients onto spare ribs. Seal in plastic over nite in Fridge. Build Fire with Charcoal and have apporximatley 4 to 6 pounds of hardwood, pecan, hickory, oak and sweet maple. When coals are grey, add mixed wood. Place ribs on grill and sear each side until brown with some char. Set ribs off direct heat and cook for 1 to 1-1/2 hours at about 300 degrees. Add generous coating of BBQ Sauce and return to direct heat until sauce carmelizes. Add more sauce. Return to indirect heat. Close lid for 30 minutes.
Best Ribs in Town - Gauranteed!
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| Smoked Corn King Ham |
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1 whole Corn King Ham, 1/8 cup whole cloves, 1 large can sliced pineapple rings, 3 cups Brown sugar, Maraschino cherries, Molasses, 1 small jar cherry marmalade
Score ham diagonally both ways. Stick whole cloves in the top of the ham. I space them about ½ to ¾ inches apart. Position pineapple rings on top, with a cherry in the center. Hold in place with ½ a toothpick inserted in the cherry. Combine 3 cups of brown sugar with some of the pineapple juice and a little cherry juice. Just enough to make the sugar into thick syrup. Add about ½ cup molasses to mixture. Place ham into pan, then cover the top of the ham with the brown sugar syrup mixture. Place on Hasty Bake for approximately 4 hours, indirect heat. Remove and top with the cherry marmalade, just a thin layer. Return to grill for another 1 to 1 ½ hours. Periodically stoke the charcoal with oak or hickory. Remove from grill and let cool for 15 to 20 minutes. Slice thin and serve. Warn everyone to remove the cloves, a little strong if you eat one.
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| Slow smoked pork |
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Pork butt
Prepare grill for smoking. Place large aluminum pan on top of smoking shelf. Put 4 quarts of water in pan. Maintaining temp at roughly 225-250, smoke 8 lbs of pork butt until internal temperature reaches 190 F. Let rest for 15 minutes, then chop and serve on hamburger buns, with or without your favorite sauce.
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| Juicy Grilled Pork Chops |
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Thin cut Pork Chops, 3 Bunches of Green Onions, Salt and Pepper to taste
Light Hasty-Bake Oven with quality charcoal. When coals are ready- spread green onions on grill. Put Pork Chops on green onions- Cook for 8 minutes per side- turning once. Remove chops from onions- put chops directly onto grill and brown-2 to 3 minutes. Serve and enjoy some juicy, tasty Pork Chops!!
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| Myers Rib Recipe |
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Food Ingredients
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Babyback pork ribs--OR--Pork spare ribs
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BBQ-Rub 1-bottle per 2 sides
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Italian Dressing 1-lg bottle
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BBQ Sauce 1 bottle
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2-cups beer, cola, or apple juice
Ingredients Reserved for Baste
Other
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Aluminum foil
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Paper Towels
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Basting brush and bowl
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Smoking wood
Preparation
1. Take each side of ribs and put them meat side down on a cutting board or prep surface. The bones should be visible beneath the membrane.
2. Take a medium knife and place it flat against the fourth rib bone from the large side of ribs, if doing baby backs count from either side.
3. Slide the knife blade, without cutting, underneath the membrane, above the bone toward the other end of the rib bone.
4. When 2/3 of the way up the bone, turn the knife blade UP, and cut the membrane.
5. Use a paper towel to GRIP the membrane, it is very slippery and a paper towel will save hours of frustration. Pull the membrane off the side of ribs.
6. Repeat the process moving down the side of ribs until most of the membrane is removed.
7. Rub liberally with Italian dressing, covering all sides and edges.
8. Rub liberally with BBQ rub of choice.
9.Let set out for 30 mins prior to cooking to shorten cooking time.
Cooking
1.Start an indirect fire with temperature between 200-225 degrees.
2.Mix ingredients for baste and allow them to warm to room temp.
3. Place ribs BONE SIDE DOWN, for 45 minutes.
4. Flip ribs to MEAT SIDE DOWN for 30 minutes.
5. Baste with baste mixture every 10-15 minutes for 1-1.5 hours, or until meat begins to pull back from the bones about inch, or smallest rib bone pulls out easily.
6. For ribs that stick to the meat, and must be pulled off with some force, EAT NOW!
7. For softer meat and tender texture remove ribs from the grill and lightly brush with bbq sauce. Wrap them tightly in foil.
8. MAKE SURE THE FIRE IS BELOW 200 DEGREES, 180-200 is ideal and place the ribs back on the grill for 1 additional hour for tender ribs, 2 hours for bones that fall out.
9. ENJOY!
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| Slow-Grilled Baby Back Ribs |
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1 Rack Baby Back(LOin Back ) Ribs 1 Stick Butter (Unsalted) 3 Small Lemons (Juice From 2 Lemons -1/4 Cup) 1/4 Cup Wostershire Sauce 2 Tablespoons Lousiana Hot Sauce Hasty Bake BBQ Rub
Remove membrane from back of ribs. Cut one lemon in half and rub on both sides of ribs. Sprinkle Hasty Bake rub on ribs. Grill over direct heat for 30 minutes. Start with bone side down and turn them a few times. Keep firebox between sear and bake.(250 to 300 degrees). Fuel should be lump charcoal. (Hasty Bake or Royal Oak brand). Get some grill marks on ribs. In a sauce pan combine butter, lemon juice from the other two lemons ,wostershire sauce, and hot sauce, and a pinch of rub. Let this simmer for ten minutes. Paint this sauce on ribs while they continue to cook. Keep turning the ribs as you baste them. Cook ribs for 20 to 25 minutes longer. Take ribs off pit and wrap in foil. Let them rest for ten minutes. For more tender ribs put them in an ice chest for thirty minutes to an hour. Cut and serve.
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| Jerked Pork Tenderloin with Orange-Red Onion Salsa |
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2 pork tenderloins, 10 to 12 ounces each
Marinade:
4 green onions, chopped fine
4 cloves garlic, minced
2 serrano chiles, chopped fine
1 teaspoon salt
2 Tablespoons jerk seasoning
2 teaspoon cider vinegar
¼ cup vegetable oil
To make marinade:
Combine all ingredients and mix well.
Salsa:
1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces
1 red onion, diced small
1 teaspoon minced garlic
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of your choice
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with marinade and massage well. Refrigerate for 2 to 4 hours.
With the heat deflector in place over the coals, bring the temperature of your Hasty-Bake to 225 to 250°F. Cook the tenderloins until the internal temperature reaches 160°F (approximately 1 hour). Remove and let rest for 10 minutes before serving. To serve, slice into ¼" medallions and top with salsa.
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| Lone Star Spareribs (Smoke & Spice Cookbook) |
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3 full slabs of pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less
Barbecued Rib Rub
1/3 cup ground black pepper
¼ cup paprika
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon chili powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
Basic Beer Mop (Optional)
12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup oil, preferably canola or corn
½ medium onion
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Barbecued Rib Rub
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the ribs, reserving about half the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub, reserving 1 Tablespoon of it if you plan to use the mop. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
If you are going to baste the ribs, mix together the ingredients in a saucepan. Warm the mop liquid over low heat.
Transfer the meat to the Hasty-Bake. Cook the ribs for 3 to 5 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well-done and pulling away from the bones. Allow the slabs to sit for 10 minutes before slicing them into individual ribs.
Tip: You may want to adjust the cooking time for your taste. Spareribs are usually done in 2 ½ to 3 hours, when you can crack them apart with a gloved hand. At that point, the meat is firm, chewy and juicy. If you prefer your ribs crunchier, leaner and falling apart, cook them longer (about 4 hours for a 3-pound slab or up to 5 hours for a larger slab).
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| The Renowned Mr. Brown (Smoke & Spice Cookbook) |
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6 to 8 pound Boston butt
Southern Succor Rub
¼ cup ground black pepper
¼ cup paprika
¼ cup turbinado sugar
2 Tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Southern Sop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 Tablespoons ground black pepper
2 Tablespoons salt
1 Tablespoon Worcestershire sauce
1 Tablespoon paprika
1 Tablespoon cayenne
The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag, and refrigerate it overnight.
Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the Hasty-Bake and cook it for about 1 ½ hours per pound, or until the internal temperature reaches 170 to 180°F. Mop the pork about once an hour.
Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown (the outside part of the butt) along with the lighter interior meat.
For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle:
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| Down-Home Barbecue Sauce |
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(Paul Kirk's Championship Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it's also good on chicken).
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne
1 32-ounce bottle of ketchup]
½ cup prepared yellow mustard
½ cup cider vinegar
1 cup brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke
Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight jar in the refrigerator.
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