Archive for the ‘Pork’ Category

Fatty Rotel Cheese Dip

November 11, 2007

     When it’s football season, Sundays become a day for snacks.  While getting supplies for game-day, I had an idea.  In the freezer I had a smoked sage fatty(breakfast sausage chub) from last week.  When i got home, I defrosted the fatty in the microwave and started to cube the 1lb Velveeta block.  After defrosting, I crumbled the fatty.  Then, added a can of Retel (diced tomatoes and green chilies) to the cheese and heated in the microwave until almost completely melted.  Next the fatty was stirred into the cheese mixture and heated until warmed through.  Served with tortilla chips and enjoy.

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Bacon wrapped pork tenderloin

October 22, 2007

     This is not unique, cause I stole it from Ricks Tropical Delight over on the BBQ Brethrensite.  I took a fresh pork tenderloin and sliced it into medallions.  I wrapped each medallion in a slice of bacon and secured them on a stainless steel skewer.  I seasoned them with salt, pepper and Spicewine’s Hen and Hog Dust.  I grilled them over lump charcoal and hickory wood.  They came out very moist and flavorful.  By using center cut bacon, they actually are fairly healthy.

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New Big Green Egg

June 13, 2007

     It’s been a while, but I’m back!  I’ve just added a new cooker to my arsenal.  I actually traded in my original Kamado on a new large Big Green Egg.  And I’m eggcited about it!  I’ve already done a couple of cooks.  This thing can smoke low and slow, or can sear a steak at 750 degrees.  I’ve done 2 cooks (about 15hrs worth), and only used about 6lbs of lump charcoal and a couple of handfuls of wood chunks.  Without further ado, here’s some pics of the egg and some food that has already come off the grates.

Here’s the BGE on it’s nest.

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Here’s the first slab of baby backs off the grate.  Some of the best ribs I’ve smoked.

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And a couple of trimmed spares, andouille links and smoked beans.

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The Renowned Mr. Brown

April 30, 2007

     I decided to try another recipe on my “to do” list.  From the book Smoke & Spice by Cheryl and Bill Jamison.   It came out great.  The rub produced a nice thick bark.  I halved the amount of black pepper to keep it from being to hot for others.

Southern Succor Rub

1/4 Cup Ground Black Pepper          1/4 Cup Paprika

1/4 Cup Turbinado Sugar                  2 Tbs Salt

2 Tsp Dry Mustard                             1 Tsp Cayenne

Succor Mop (optional)

Remaining Southern Succor Rub      2 Tbs Salt

2 Cups Cidar Vinegar                          3 Tbs Black Pepper

1 Tbs Wocestershire Sauce                1 Tbs Paprika

1 Tbs cayenne

The night before the cook, rub a 6-8lb pork shoulder (Boston butt).  Put the butt in a plastic bag and refrigerate overnight.  Apply another coating of rub and sit out at room temp for 45 minutes.  Smoke at 200-250 degrees for appox 1.5 hours per pound.  Mop about once per hour.

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The blade bone pulled out of the 8 pound butt cleanly after the internal temp reached 200 degrees after about 14 hours on the smoker.  I used pecan and hickory the entire cooking session.

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And here is the pork after pulling.

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I will definetly do this recipe again.  The chewy seasoned bark is addictive.

Armadillo Eggs

March 29, 2007

     I had a few request on what exactly is an armadillo egg.  An armadillo eggs is breakfast sausage stuffed with a jalapeno that is stuffed with cheese.  I make mini versions.  I make about 10-12 per pound of sausage.  I stuff the sausage with a cube of cheddar cheese and a slice or two of jarred jalapeno slices.  I smoke the mini eggs for about an hour or so until the sausage firms up.  Here are a few pics:

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March 23rd Cook

March 25, 2007

     Nice day here in North Texas, so I decided to light up the smoker.  I rubbed some country style pork ribs, which are just sliced pork shoulders(butts).  I pulled the “ribs” into pulled pork.  And I threw of a package of Slovacek beef sausage.  I also made up a few armadillo eggs.  Half of the eggs had cheddar and jalapeno slices, and the other half just had cheddar.  They were seasoned with Spicewine Hen & Hog Dust.

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Finally Decent Weather

January 30, 2007

     Finally had some days off that were rain free.  Set the alarm for 4:30 AM.  I fired up the pit by 4:45 and started prepping meat.  I mixed the injection for the pork shoulder and started unwrapping meat.

     I injected the shoulder with Chris Lilly’s injection recipe.  Then I rubbed it down with Bad Byron’s Butt Rub.  Then I rubbed down a 12 pound brisket with brisket rub from Dave Klose.  Brisket and butt were on the grates by 5:15 and I went back to bed.  I kept the pit temp about 225* and threw some Meyer’s regular and Opa’s jalapeno cheese sausages on for lunch.  I also made about 2 dozen armadillo eggs.  Half of the eggs were stuffed with a jalapeno slice and a cube of cheddar cheese.  The other half only had the cheese.  They were all dusted with Hen & Hog Dust.  And I threw on a maple fatty to round it out.

     Armadillo eggs took about 60-90 minutes.  The sausages took about 2 hours.  Pork butt was on for about 14 hours and the brisket about 18 hours.

Here’s the finished products minus the pulled pork: 

Opa’s on the top left, Meyer’s on the top right.  Fatty on the bottom left and armadillo eggs.

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Here’s the brisket flat being sliced.  The point was chopped.

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Phil’s Italian Pulled Pork

January 21, 2007

     I got this recipe from Phil over at his BBQ Brethren site.  Phil is the founder and our leader of sorts over at Brethren site.  It truly is the best group of guys an gals to talk BBQ with.  Great info mixed with a little joking around.  His dish  sounded good and like a good thing to try on a bad weather day. 

     It starts with a tomato sauce.  Phil urged against jarred stuff, so he posted his basic recipe for the sauce(recipe to follow).  I gathered all the ingredients in advance so I could get an early start. 

     Put the tomato sauce in a large crock-pot and turned on low.  Sear the country ribs in a cast iron skillet.  Then place them into the sauce.  Cover and let simmer for about six to eight hours.  Remove the meat from the sauce and shred.  Serve meat on Italian bread topped with sauce.  Cheese can be added as well.  You could easily used leftover pulled pork or chopped sausage to the sauce and be done in about 30 minutes.

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Phil’s 20 Minute Pasta Sauce

2 35 oz Cans Whole Tomatoes(prefer imported)
1 can tomato paste
7-10 cloves garlic chopped fine to make 3-4 tablespoons.(more/less to taste)
Medium Onion diced.
Olive oil
Heavy Tablespoon Dried Oregano
2 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup.
3/4 tablespoon dried parsley(or fresh, a little more)
2 Dry bay leafs. Salt & Black pepper to taste.

Add olive oil to pot and saute onions until they begin to caramelize, add garlic. DO NOT BROWN. Saute on low 1-2 minutes. DO NOT BROWN.
Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir. . Medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper here and add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!.

If you want a thicker sauce, add another paste, or use a combination of crushed and whole tomatoes.
Thyme gives it a slightly sweater/aromatic flavor.. goes well if your using it for chicken parm… and especially if your making cacciatore.

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Grilled Berkshire Porterhouse Chops

January 12, 2007

     My buddy Todd over at Plowboys sent me some of his spice rub to try out along with my order of Blues Hog BBQ sauces.  I wanted something different so I picked up some Berkshire Porterhouse Chops.  These are the equivalent to t-bone steaks. 

      I started by dusting the chops with Plowboy’s rub.  Then I fired up a half chimney of Royal Oak lump charcoal mixed with hickory chunks.  Once lit, the coals were poured into the Weber Smokey Joe grill.  I had to use the portable grill under the cover of the back porch due to rain.

     I seared the chops on both sides then moved to the cooler side of the grill and covered.  I started checking internal temperatures after about 10 minutes.  When the internal temps hit 145*, I pulled them from the grill and allowed them to rest about 10 minutes.

     These turned out to be the best pork chops that I’ve cooked.  They were very tender and extremely juicy.  I’ll definitely be getting some more.

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The infamous Fatty

December 13, 2006

     Fatties are becoming popular across the country.  They’re easy and versatile.  A fatty is simply a 1 pound pack(chub) of breakfast sausage.  The brands available here in North Texas are mainly Jimmy Dean and Owens.  The offered flavors are Mild, Regular, Hot, Maple and Italian.  Simply choose a couple of different flavors and begin.  Heat your smoker to 225-250 degrees.  Use a sharp knife and carefully cut the sausage wrapper off.  Try to keep the original shape of the sausage.  Simply place on the grates and smoke for 2-3 hours until internal temps reach 165 degrees.  Slice and eat.  They go great on biscuits.  We only slice as needed.  Makes easy breakfast during the week.  Just slice a couple of pieces and they in the pan when your eggs are done.  Or throw them in the microwave and eat between toast.  They offer many options.

      There are endless options when it comes to fatties.  You can try different BBQ rubs and other seasonings on them also.  Or you can stuff them with cheese and jalapenos and make Armadillo eggs.  Same as plain ones, you can stuff them with just about anything.  Use your imagination.  Let me know what you try.