Posts Tagged ‘yummy’
It should come as no shock that I ♥ pork. All pork. I like different types of sauces and a Carolina Vinegar sauce is definitely different.
I love the balance of the rich pork with the tang of vinegar and red pepper flakes. I love the texture of chopped pork as well.
2 8lb boneless pork butt
For the Rub
1/4 cup butcher grind tellicherry black pepper
1/4 cup light brown sugar
1/4 cup smoked paprika
1/4 cup Morton’s kosher salt
1/8 cup Chipotle powder
For the Sauce
4 cups Apple Cider Vinegar
1 cup ketchup
1/2 cup packed light brown sugar
1/4 cup finely ground tellicherry black pepper
1/4 cup Smoked Chipotle Tabasco Sauce
1/4 cup Morton’s kosher salt
2 tbsp Thai Red Pepper Flakes
2 tbsp Worcestershire sauce
Combine all rub ingredients thoroughly rub on all sides of the pork butts. Set aside in fridge for 2-3 hours.
Set your grill up for indirect cooking at 250F.
I used hickory wood pellets for this pork. Use hickory chips or chunks depending on your grill.
Place the meat on the grill and BBQ indirect until the internal temperature has reached 200F Approx 6-7 hours depending on your grill. Wrap the butt in foil lightly and set aside for 1/4 hour.
While the pork has been cooking assemble the sauce ingredients in a non reactive pan or bowl. Whisk thoroughly to incorporate the ingredients completely. Set aside covered in the fridge.
Chop or pull the butts. Make sure to incorporate any pork juices that accumulated from foiling back into the the chopped pork.
Add sauce until desired moisture and flavor is achieved. The remaining vinegar sauce keeps well in the fridge for at least a month.
Piled high on a soft hamburger bun with a crunchy coleslaw this pork is awesome. The leftovers freeze well too- Enjoy!
I really like Piri Piri hot sauces. While I can get a few bottles here in Canada -my friends from England The UK Grand Champion Award winning BBQ team Miss Piggy’s BBQ spoiled me with bringing multiple types when they came for a visit last year.
I set out to make my own. One problem. I could not find dried Piri Piri peppers anywhere unless I mail ordered some. As luck would have it a friend of mine was heading to Portugal and brought me back a few packets.
Piri piri can also be referred to as African Birds Eye Chilies they can range from 50,000 to 175,000 Scoville units
Piri piri (pili pili, peri peri) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.
Here is a great chart from WIKI
Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray
855,000–1,463,700 Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper
350,000–580,000 Red Savina habanero
100,000–350,000 Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper
50,000–100,000 Byadgi chilli, Bird’s eye chili, Malagueta pepper, Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper Pequin pepper
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
Piri Piri Hot sauce
2 packages Piri Piri Peppers (approx 1 cup dried)
6 jalapeños seeded & chopped
1 cup red onion chopped
1 cup white vinegar
1 can diced tomatoes 398ml (14oz)
½ cup dehydrated red pepper
7 cloves garlic minced
3 tbsp canola oil
2 tsp kosher salt
2 tsp white granulated sugar
In a glass bowl pour 2 cups boiling water over piri piri peppers cover with plastic wrap and set aside overnight.
Strain piri piri chillies reserving the water.
In a medium sized pan on medium heat sauté onions in the olive oil until softened. Add 1 cup of the piri piri water. Add jalapenos and continue to sauté until the jalapenos have softened. Add strained piri piri chiles, garlic, red pepper, salt, sugar and tomatoes mix thoroughly and set aside.
Pour the contents of the pan into a food processor. Pulse until the texture is smooth. Add the vinegar and pulse again until well combined.
Remove to a container with a tight fitting lid and set aside for 2 weeks in the fridge to let the flavours bloom.
I did an early taste test and there is real kick to this and a warmth that stays with you. I can’t wait to use it on some grilled chicken, pork and in a BBQ sauce.
For more hot sauce related information check out a couple sites that I like to visit:
A fantastic Super bowl 2012 bbq buffet !
Ok I admit it. I know absolutely 0% about football. I don’t understand the game, I don’t cheer for any teams and I have no interest in it until the Superbowl. Aside from the commercials (go ahead and judge me) I just like the opportunity to cook for a crowd. Namely – my husband, his buddies and the wives.
Our menu for this year will include ribs, Diva Q 4 cheese abt’s, BBQ Pit Boys beans, BBQ Beef nachos, chicken wings with a spicy piri piri sauce, bacon wrapped super fatty, and of course lots of libations!
Here is the number one searched recipe that I have posted in the past for superbowl snacking ! It feeds an enormous crowd of hungry game watchers!
Diva Q Ultimate Bacon Jalapeño Sausage Super Fatty
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.
I love Char Siu. I love Char Siu from this dive in Toronto Kom Jug Yeun- their BBQ Pork is truly awesome. I love it in a bowl of their awesome broths. I love it on rice. I love it on broccoli and snow pea shoots. I just love it. Plus I crave it. Often. The problem is lately I haven’t had much time to get to Toronto. So whats a girl to do? Well in my case its thaw some boneless pork butt and get to it.
8lb Boneless Pork butt
Marinade & Baste
1 cup Hoisin
3/4 cup Mushroom Flavored Soy Sauce
1/2 cup Wildflower honey
1/2 cup sriracha
1/2 cup Dry sherry
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp white granulated sugar
2 tbsp Umami paste
1 tbsp chili oil
1 tbsp sesame oil
1 tbsp 5 spice powder
1 tbsp red food coloring (*Optional)
Mix all marinade ingredients together in a glass bowl and set aside.
Trim the pork butt off excess fat and cut into long strips and pieces.
Place trimmed pieces in a container that has a tight fitting lid.
Add marinade and place in the fridge overnight. (Seriously why can’t Glade or one of those companies make an air freshener that smells like this? I would so buy it.)
Preheat your grill to 225F I used oak and hickory wood pellets for this and since it was -15 out I used the traeger.
Baste the pieces of pork with the residual marinade every 15 minutes.
Now depending on how big or small your pieces are this can take any where from an hour or 2 until the bark has developed and the internal temperature of the pork has reached 155F or higher.
To say this turned out great would be an understatement. It was freaking awesome. I can’t believe I have not done this before now. I have about 90 lbs of boneless pork butts in the freezer and I can’t wait to make it again. I’ll be adding 1/2 cup of maltose to the recipe next time to give it more shine. Ill also try hanging it in longer strips from the dome of my WSM or maybe on the Weber performer.
My craptastic pictures do not do the pork justice. It was juicy and soo flavorful and it was such a nice change from pulled pork. The smoke really complimented the flavors.
Hope you take the time to make it. Well worth it. Let me know if you do.
Jack Daniels Honey Truffles
2 cups Ghirardelli semi sweet chocolate chips
1 cup heavy whipping cream
1/4 cup Jack Daniels Honey
1 tbsp unsalted butter
1/2 tsp Kosher salt
Ghirardelli unsweetened cocoa
Ghirardelli sweet ground chocolate & cocoa
finely shredded unsweetened coconut
finely chopped pig candy
finely chopped pecans or other nuts
Pour chocolate chips in a glass bowl and set aside. In a medium saucepan bring the cream up to a simmer but not boiling. Remove pan from heat and pour cream over the chocolate chips. Add the butter, salt and Jack Daniels Honey. Stir until the mixture is incorporated and the chocolate has melted to a smooth consistency. Place in fridge for a minimum of 2 hours or even overnight.
Using a 1 ounce ice cream scoop or a teaspoon spoon out the truffles. Roll in preferred coating. Serve immediately or refrigerate to serve later on.
Absolutely delicious. Just remember these truffles are for adults only! Enjoy!
Pig Candy is a truly versatile ingredient in recipes. You can serve it up whole, add it to cookies, cakes, ice creams and everything in between.
This time I decided to make a fun pretzel with it.
Super simple easy and absolutely bad for you deliciousness. You can make it as spicy as you would like. This time I traded the chipotle powder for 1/2 cup Piri Piri hot sauce. It was a good change and I really liked the results.
- 2 lbs pig candy (finely chopped)
- 2 cups Ghirardelli milk chocolate chips (or substitute dark chocolate) melted
- 1 bag Great Value Honey twist pretzels 283gr
I picked up one of these handy dandy ABT tools . They work perfectly for making lots of those tasty stuffed bacon wrapped jalapenos! It is also a multi task gadget as it is perfect for coring tomatoes and fruits!
A couple of super yummy recipes to use this new fav gadget:
Stainless steel and nylon,
Made in China
- Small end for tomato and strawberry stems,
- Long end to remove seeds from peppers and more
$ 4.99 MSRP (US price)
BBQ’ed or grilled meat on sticks makes people happy. I am sure there is a study out there somewhere. Have you ever been to a dinner party and a tray of skewered meats goes by??? People lose their minds. Anything you grill on a stick makes people happy. I think its a caveman thing. Truly. It doesn’t really matter what sticks you use. It could be traditional wooden or metal skewers or maybe something a little more exotic like lemongrass or branches of rosemary.
This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers. We love Chevaps. We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.
We used a combination of ground beef and pork. Plus assorted herbs and seasonings. There is no recipe.
Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.
We also added Vegeta. Vegeta is a staple spice in our household pantry. Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.
I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!
Off to the traeger!
About halfway done…
Slathered with Joey Mac’s Amberque. love this stuff. Great on well… everything.
This weekend its Carib fest here in my hometown of Barrie Ontario. To celebrate I thought it would be nice to have some jerk chicken.. I have a terrific recipe for homemade Jerk seasoning but it has quite a few steps. The best alternative ?? Open the cupboard and pullout my bottle of plowboys jerk seasoning. In our house we have little ones that are not fans of jerk seasoning so we did pineapple chicken two ways. One with just salt & pepper and the other with jerk seasoning.
To start we made stands for our chickens using 2 pineapples. Super easy to do – just cut the pineapple into a base for a chicken. The pineapple steams from within adding lots of moisture and a light flavoring of pineapple. For an additional pineapple boost grill off extra slices and serve along with the chicken.
Season the chicken and place on the pineapple throne. Cute presentation. This would be fun for a dinner party. I used hickory pellets on the traeger this weekend. The breast was 163F and the thigh was 178F when I pulled it off to rest for 10 minutes prior to carving.
This chicken is super moist and tasty. Great way to use up leftover pineapples.
Beer & BBQ just go hand in hand naturally. I like beer. this is one of my favs. I have made this apple BBQ sauce many times. Nickel Brook is a great brewing company… Dedicated to their craft brewing and their community.
This one of a kind beer is brewed as a pilsner style, and then combined with natural apple juice and essences. refreshingly smooth with a clean crisp finish, which compliments or combines for cooking with any poultry, pork or seafood dish. brewed at 4% alc./vol this is the perfect beer alternative for those looking to try something new.
- 1 bottle of Nickelbrook Apple Pilsner (reduced to half)
- 4 tablespoons unsalted butter
- 1 clove garlic minced
- 1/4 cup onion finely diced
- 1 cup peeled apple grated (Red or Gold Delicious)
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1 cup ketchup (I use heinz)
- 1/4 cup apple cider vinegar
- 3 tbsp Tobasco Chipotle pepper sauce (adjust to your liking)
- 1/2 tsp cinnamon
- 1/2 tsp granulated garlic
- 1/4 tsp ground black pepper (restaurant grind or freshly ground)
- 1/4 tsp allspice