Barbecue Pork Recipes
How to barbecue ribs
If you don’t know your baby back ribs from your spare ribs, or have any idea what a St. Louis style cut is, then you better head on over to the BBQ Institute for some learning!
Step by step with lots of photos. the experts over at this extensive barbecue website will have you cooking with the best of them in no time. Expecially not the instrunctions on trimming the ribs, and removing the membrante. This is a step novices often miss.
Read More... 
|
Permalink | Comments[0] |
Review: Steaks of St. Louis
Last week I told you about a mail order steak shop I’m trying out called Steaks of St. Louis. Last night I grilled up a little “earth and turf” trying out their porterhouse cut pork chop and New York strip.
The pork chop was huge, moist and not too lean. A good sign. This particular shop lets you add a marinade or rub to your order, so I tried out their Sesame Teriyaki flavor on this one. It wasn’t bad, but I’d have liked more kick. Seasoning aside, the pork chop was excellent, big and thick and meaty. It grilled up nice and moist. Too many of the pork chops you buy in the local megamart are so lean they dry up on the grill, but not these.
While I wasn’t too impressed with the Sesame Teriyaki seasoning, the Malibu Seasoning on the strip streak was awesome. It didn’t overpower the steak but provided an excellent accent. I would definitely try it again. The steak itself was good as well. Not as impressive a cut as the pork porterhouse, but a good quality cut and an ample size.
If you don’t have access to good steaks in your area, or if you just prefer the convenience of buying in bulk and stocking your freezer, then I hardily recommend Steaks of St. Louis. They even have a money back guarantee that you’ll enjoy them, so I don’t see how you can go wrong.
|
Read More...
|
Permalink | Comments[0] |
Steaks of St. Louis Delivers
While not generally a problem down here in Texas cattle country, you just can’t get good quality steaks everywhere else in the country without heading over to your local boutique steakhouse. Thanks to the wonders of dry ice and fast shipping however, Steaks of St. Louis gives you another option.
From their website you can order great steaks and have them delivered right to your door, vacuum sealed and packed in dry ice. Delivery takes about three days, and arrives in a styrofoam shipping container. The steaks were still frozen solid and my 3-year old enjoyed watching the remaining dry ice “smoke” in tub of water.
Steaks of St. Louis offers traditional cuts of choice beef and pork steaks, as well as ribs and roasts. In a unique twist, you can order your steaks with a variety of rubs already applied. I have several cuts in a variety of rubs awaiting me in my deep freeze, and will post a followup as I try each one. Stay tuned for the results!
|
Read More...
|
Permalink | Comments[0] |
Feeding a crowd? Go whole hog
Got a crowd of hungry folks to feed? Weighing in anywhere from 80 to 120 pounds, barbecuing a whole hog is a sure way to feed a hungry crowd.
This article provides some interesting background on this Southern tradition. While a pig roast is always cause for a celebration, for everyone except the pig I guess, in tends to remain a Southern phenomenon:
“You find it more in rural areas because that’s where the whole hogs are,” he said. “When barbecue leaves the rural precincts as whole hog, it becomes ribs and shoulders in the urban setting. It’s like the blues: When it left the South and arrived in Chicago, it became electrified.”
|
Read More...
|
Permalink | Comments[0] |
Roast that piggy in record time
How many times as this happened to you? You’re laying around the house one Saturday when out of the blue 100 of your closest friends drop buy for a pig roast! No time to dig a pit, what will you do! You need the La Caja China Roasting Box.
This roasting box can roast a pig in 3 hours and 40 minutes flat. Just add 16 pounds of charcoal. It will take up to a 100 pound pig, which should feed all but the hungriest crowd. It also works with ribs and chickens.
|
Read More...
|
Permalink | Comments[0] |
Making your own sausage
Sure, you can grill up a mean bratwurst or smoke up some juicy hot links. But have you ever considered making your own sausage at home? That’s certainly the true test. Follow the link on this article to view a photo tutorial how-to on the fine art of stuffing your own sausage.
I’ve made my own sausage, but it didn’t turn out that well. Things went well at first, I ground up some pork then added the fat. Some how, I ended up with salt pork instead of fat back, resulting in some very salty sausage. Oh well, I’ll have to try again sometime. Unlike the article, where they have some sort of professional rig, I was using a KitchenAid stuffer attachment and food grinder conversion kit with our stand mixer, and it works just fine.
If you want to go really hard core, check out this article on making sausage from scratch in Romania, which includes the sorting of the intestines and blowing air through them to check for leaks.
|
Read More...
|
Permalink | Comments[0] |
End your rib worries!
Labor day is coming, time for first-time rib cookers to try their luck. But do you know a spare rib from a baby back? What about country-style? How about beef ribs, ever tempted to cook those?
Here’s an article full of good information about selecting and cooking barbecue ribs. It includes recipes for several rubs, a guide to various cuts of pork and beef ribs, as well as tips like this:
“Most barbecuers refer to the best pork ribs as being 2 and under,’ which means a slab (13 bones) weighs less than 2 pounds,” she says. “I’ve had great luck with slabs that weight 3 and 4 pounds, too … but stay away from the 5-plus pounders. These are usually really cheap and really tough – referred to as dinosaur bones in the business.”
|
Read More...
|
Permalink | Comments[0] |
Delicious Pig Candy
How can you not want to learn more about a recipe called “Pig Candy”. No, it’s not candy for pigs, it’s candy made from pigs. Or rather bacon. And not so much candy as a sort of smoked and glazed bacon. But I’m not going to be particular. Pork fat + sugar = a winning combination in my book.
This recipe uses a topping made from brown sugar and cayenne pepper. You spoon it all over the bacon, which goes into the smoker for about an hour. You’ll want to flip the bacon over after about an hour and spoon more topping over it. Follow the related link for this article for details.
|
Read More...
|
Permalink | Comments[0] |
Free grilling guide for women
According to a recent National Pork Board survey of more than 1,000 women, six out of every 10 women are handling the grilling duties at home at least once a month.
To inspire women (and girly men I guess) to get grilling, the board is offering a free booklet, “Grill Power! A Girl’s Guide to Grilling.” It features a grilling guide with times and temperatures along with other tips and five (not surprisingly) pork oriented recipes.
A note to the fellows however, if you can get paste the obnoxious loopy loopy font, the unicorns, rainbows, and so forth there is actually some pretty good recipes in here. It also hits the highlites on basic grilling.
For a free copy, you can just download the PDF. Or, if you are reading this from 1985, send a self-addressed mailing label to: “Girl Power! A Girl’s Guide to Grilling,” National Pork Board, P.O. Box 9114, Des Moines, IA 50306.
More pork propaganda can be found at their fanciful, website www.theotherwhitemeat.com.
| Permalink | Comments[0] |
Recipe: Memphis Style Pork Ribs
With the days of summer comes great barbeque. There’s nothing better then a properly prepared Memphis Style pork rib!
Continue reading “Recipe: Memphis Style Pork Ribs”
| Permalink | Comments[0] |
Recipe: BBQ Pirates Jammin’ Jerk Pork
How can a recipe from a group calling themselves the BBQ Pirates possibly be bad? This recipe for Jammin’ Jerk Pork features a homemade Jerk Sauce Marinade (with the deadly Scotch Bonnet!) and pork tenderloin.
Despite the comic possibilities behind the name, Jerk sauce is a spicy marinade of Jamaican origin. It is used on numerous kinds of fish and meats. In the United States, commercial jerk sauce is readily available, but this is generally much sweeter and less spicy than the more authentic Jamaican versions.
| Permalink | Comments[2] |
Baby back ribs or spare ribs?
In this story from the Witchita Eagle the author looks at the age old question of what ribs to cook and how to cook them. It’s got a good explaination of the difference between spare ribs and baby backs, and concludes that indirect heat, rather than parbroiling or rotisserie cooking, yields the best results. Here’s their tips on selecting the best baby backs:
Baby back ribs are from the back loin. The bones are smaller in width and length. Look for slabs that are about 2 pounds, lean and meaty. If the bone is exposed, the cutters are shaving too much meat off. With ribs, the majority of the meat is in between the bones, but it’s nice to have it around the whole portion of the rib.
| Permalink | Comments[1] |
Keeping hot dogs and links from splitting
A little quick tip I picked up for making nice looking hot dogs and links. Sometimes when grilling hot dogs or sausage links the casings will split open as the juices expand and the internal presures build. This is particularly a problem with the more expensive varieties which tend to have tougher casings. The solution however is simple. Give each dog or link a light scoring with a share knife before grilling. This lets the steam escape, keeping everything intact.
| Permalink | Comments[0] |
