Monday, April 8, 2019

Pork Chops with Apricot Glaze

Leave your guests wanting more with the simple recipe for some drop-dead pork chops incorporating a blend of ingredients you might not have thought of:  butter, apricot jam, Worcestershire sauce, and mustard.

Ingredients: 


  • Pork Chops
  • Spicy Brown Mustard
  • Your favorite rub
  • Couple thick slices of butter from the end of the cube
  • 1/4-1/3 C apricot jam
  • 2 Tbl Worcestershire Sauce
  • A dollop of honey


Method:
  1. Turn the Traeger on "smoke," or 180 degrees, lid open, for 4-5 minutes, then closed for 15.
  2. Combine the butter, apricot jam, honey, and Worcestershire sauce on low heat, stir until blended.  
  3. Slather a thin layer of spicy brown mustard over the chops, then liberally sprinkle your favorite rub over them then pat it in. 
  4. Place the chops on the grill and let them "smoke" for 20 - 30 minutes, internal temperature 130 degrees: cherry, hickory, or oak. 
  5. Remove and cover the chops with aluminum foil.
  6. Increase the grill temperature to High - 450 degrees.
  7. Cook for approximately 10 - 15 mins, or until the internal temperature is 140 degrees. 
  8. With 4-5 minutes to go, slather the chops, both sides, with the apricot/Worcestershire sauce. 
  9. Remove chops from pan and let rest 5 minutes; the internal temperature will rise to a finished temperature of 145
Enjoy!


Sunday, December 16, 2018

Pulled Pork

Off the shelf: 4 lb. pork butt, fat removed and layered
across the top for the smoking.
We found this recipe for pulled pork on the traegar.com recipe site. What got our attention was the ease of the procedure and the promise of something "new and different."

Ingredients: 

1 (6 to 9 lb) Pork Shoulder/Butt
Rub
2 C  Apple Cider
Aluminum Foil

Procedure: 

Start the smoker (Traegar)  on "smoke" for 4-5 minutes with the lid open. Set the temp at 250 and preheat, lid closed for 10 - 15 mins.

Trim excess fat off the meat.  Generously season with your favorite rub, here's a link to mine, on all sides of the meat.

Place the meat directly on the grill and cook until the internal temperature in the fattest part is 150 degrees (about 3 hours - give or take). Remove from the smoker.

Stack 4 layers of aluminum foil large enough to wrap the meat on all sides. Pour the apple cider (or beer, or coke - not diet - or whatever you prefer) over the meat and foil all sides creating a leak-proof seal.

Replace on the grill, still at 250 degrees, and cook until the internal temperature in the fattest part of the meat is 204 degrees, another couple of hours, or so, depending on the size of meat and weather.

Remove from grill and allow 45 mins for the meat to rest while still wrapped.

Open the foil, pour off the juices into a fat separator, place the meat in a dish large enough to pull it apart with a pair of forks, remove and discard the bone, if any, and excess fat.  Add the separated liquid back to the meat and season to taste with additional rub,  mix, and if you wish, add a few dollops of your favorite bbq sauce, mix again.

Serve either alone, in one of your favorite recipes, or as a sandwich on fresh hamburger buns.

Leftover pulled pork can be stored in the refrigerator, in sealed container, for up to 4 days.

 

Saturday, August 4, 2018

Burnt Ends

Ingredients:

5 lb Chuck Roast
Montreal Steak Seasoning
1/2 C BBQ sauce
1/4 C Brown sugar
2 Tbl Brown sugar
1/2 C Coca Cola (maybe)

Procedure:

1.  Preheat your oven/smoker at 225 degrees F.  If smoking, hickory wood works well.

2.  Apply liberally the rub (Montreal) on all sides. When the temperature is right, place the roast on the grill and close the lid.

3.  Cook until the internal temp is 165 degrees F.  This took two hours on my Traeger smoker at 275 and they weren't quite as tender as I wanted at the end, so I'm recommending the longer, slower cook at 225 degrees F for the next time.  The bark should be nice and dark.  Wrap the roast in either butcher paper or foil and return to the grill.

4.  At 195 degrees F (about an hour) removed the roast from the oven and let rest for 15 - 20 minutes. Cut into 3/4 inch cubes and place in a foil baking pan.  Add 1/4 C brown sugar and drizzle with most of the BBQ sauce.  Reserve a couple of tablespoons for later. The original recipe does not call for any other additions, but I'm thinking add 1/2 C Coca Cola to keep the meat moist (on my first attempt I didn't have any Coca Cola (do not use Diet Coke), so I added about 1/4 - 1/2 C beer), toss to coat all the pieces. Cover with foil.

5.  Place the pan on the grill, close the lid and cook for an additional hour to hour and a half until the sauce is bubbly and the cubed bits are falling apart tender.

6. Add 2 tablespoons brown sugar and the remaining BBQ sauce, stir and return to the grill for just a fw more minutes until everything is well incorporated.

Serve hot as a main course.

Recipe modified from on found at https://heygrillhey.com


Tuesday, July 31, 2018

Simple "Almost No-Knead Bread," Updated.


The large loaf has 4 cups of flour, the other one had 3
and the same recipe, only smaller portions.
I love to bake bread. Maybe because in my biological studies the process of fermentation fascinated me. How tiny organisms, a fungus, yeast, can turn sugar (glucose) into CO2 and alcohol (C2H5OH - ethanol), and feed with world is an incredible feat. The CO2 bubbling through the dough gives it that sponginess, and that sweet odor - it's the trace amounts of alcohol being released. The same reaction is responsible for beers and wines,(different species of yeast - no flour please).

This recipe is an update on one that went viral, thanks to Mark Bittman of the New York Times Food Section, some years ago (the main difference - the Hot Water).  Here's a link to that Youtube.

Ingredients:

4 C        flour (any kind)
1/2         tsp yeast
1 1/2      tsp salt
1 1/2 C  Very Hot Water (not to exceed 130 degrees F)

Method:

Flour in a bowl, add yeast and salt, stir, then the water.

Stir until you get a "shaggy" ball. No kneading - stir with a large spoon (mine's made of wood).

Cover bowl with Saran and let sit at least 3 hours on the counter (you can go 4, 5, 6 or more if you want).

Remove the dough ball and place onto a floured surface. With a few moves (I use a scraper like those for picking up chopped veggies) flop the ball around to make another ball - no need to knead.

Spread some parchment paper over a skillet or bowl, drop the dough on the parchment and let it sit aside until you get you oven ready. About 30 mins.

Dutch ovens create high humidity (steam) inside that makes the bread bake perfectly. Others can be used, just need to make sure whatever you use has a lid with no plastic for the baking oven.

Put the Dutch oven inside the baking oven: pre-heat to 450 degree F.  (The loaf you see above I baked on my Traeger at 450 - ish.)

Carefully drop the dough, parchment paper included, into the hot Dutch oven, cover with the lid, slather some olive oil across the top, sprinkle it with with a bit of flour, some fresh chopped rosemary and sea salt (or whatever else you might like to sprinkle there - cheese(s), chopped olives, etc.).and put in the oven at 450 degrees F for 30 minutes.

At 30 minutes remove the lid.  The temperature of the bread should be about 195 - 210 degrees F, and the crust nicely browned. If you want more brown, and I always do, leave it in the oven, without the lid, for 10 - 15 minutes.

Remove, let cool, slice and enjoy.  Keeps, tightly covered for about 3 days.



Simply Smoked Ribs and Bread

It seems there as many ways to prepare ribs as there are ribs. I've read too many to remember, I've watched others grilled, roasted, smoked on tv, and I've tried quite a few as well. Yesterday, with two racks to prepare, I was browsing through the Traeger Recipes and found one, much simpler than all the rest: no mops; no smoke for 3 hours, wrap in foil for two more and  one more without the wrap; no exotic rubs, sauces, or overnight marinades (which always seems to make the ribs taste like ham).

Nope, just this:

When ready, set the temperature at 225 degrees F, place the ribs meat-side up on the rack for 2 hours, then turn them over for one more.  Let them rest for 10 minutes, slice and enjoy. That's it.

All I added to that method was some of our favorite rub and some bbq sauce slathered over them with about 20 minutes to go.


Moist, tasty, good.

Earlier in the day, I baked up a couple loaves of bread to go with the ribs.



Sunday, July 29, 2018

Smoked Tri-Tip

What can we say, is there anyone who doesn't enjoy a nice, moist, tri-tip steak once in a while? 

Ingredients:
  • Tri-Tip Steak: 3-6 lbs
  • Montreal Steak Seasoning
Method:

Remove steak from wrapper.

Wipe excess moisture with paper towel.

Spread the Montreal Steak Seasoning liberally on both sides of the meat.

When ready, start the Traeger on Smoke with the lid open until the fire in established (4-5 minutes).

Place the meat on the grate on the smoker setting and leave it for 45 minutes to allow the smoke to penetrate the meat and create the desired smoke-ring.

Turn the temperature to 250 degrees F and continue cooking until the temp reaches 135 degrees F.

At 135 degrees (about an hour, begin checking at about 40 mins), remove the meat, cover with foil, and turn the temperature up to 450 - 500 degrees F.

Once temperature is reached, place the meat back on the grill for 4 minutes, each side.

Remove, let rest for 10 - 15 minutes, slice against the grain, and enjoy.