Pork Loin Ingredients 1 bottle Sauza Tequila Sunrise Marinade (available at the world’s best barbecue stores) Fresh grated ginger or ginger from a squeeze tube to taste 5lbs pork loin roast Assemble your ingredients. Mix marinade and ginger in marinating container sized to be a close fit to the size of the roast. Remove netting/string ties from roast. Use a bamboo skewer or similar and put it all the way through the roast many times (perforate for marinade penetration). Place…
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Pork Loin Ingredients 1 bottle Sauza Tequila Sunrise Marinade (available at the world’s best barbecue stores) Fresh grated ginger or ginger from a squeeze tube to taste 5lbs pork loin roast Assemble your ingredients. Mix marinade and ginger in marinating container sized to be a close fit to the size of the roast. Remove netting/string ties from roast. Use a bamboo skewer or similar and put it all the way through the roast many times (perforate…
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Jody had an old RV and a dream. Now Jody is the kingpin (“queenpin”?) of a thriving barbecue enterprise on wheels that churns out some tasty, lip-smackin’ barbecued food. “Jojo’s” barbecue is parked in our Calgary North parking lot on a regular basis (see her website for schedule) and, at times, the lineup snakes down the block. We thought we’d ask Jody a few questions about barbecue… The Hot Line: How did you get into the barbecued food business? …
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A few years ago a good friend of mine had an embarrassing accident involving jalapeno peppers. My friend (who shall remain nameless but, if you saw him walking down the street and shouted “Hey Tom”, he would likely turn his head and look at you), was cutting up some jalapenos for dinner. It was summer; he was wearing shorts and got an itch. Not an itch in the arm or leg. Not an itch behind his ear or on top…
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Check out this humbly titled recipe from Alberta Pork on your rotisserie. For more terrific recipes see www.albertapork.ca/recipes. Yield: Serves 12 Cooking Time: 2 – 2 1/4 hrs Preparation Time: 12 min Ingredients 12 rib Pork loin rib half, crown roast, about 6 lb/3kg Glaze 2 cups (500 mL) pineapple jam 1/3 cup (75 mL) corn syrup 1 tsp (5 mL) ground cloves Apple Nut Stuffing 5 cups (1.25 L) soft bread crumbs 1 tart apple, peeled, cored and chopped…
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Most of us are used to this pork being chopped into bite sized pieces and served over rice noodles as part of the delicious ‘bun’ served in Vietnamese restaurants. For the purposes of this exercise we decided to serve larger pieces over rice – that way we get to eat more pork.So, I asked our expert about how we get that salty / sweet, delicious taste on the Vietnamese pork and this is what he said: “Take some soy sauce,…
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And now for something completely different: It’s time to put the “O!” into protein: the Turducken. A combination of a turkey, duck and chicken as the name suggests. And, just in case you didn’t get enough meat, sometimes bacon or sausage is also included. Basically it is a de-boned turkey stuffed with a de-boned chicken which is, in turn, stuffed with a de-boned duck. Sausage or dressing is placed between the layers of bird. This is all done up like…
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How about heating things up starting from the inside? Fire up the grill and try these sexy and spicy ribs! Ingredients 2 racks baby back ribs, 1-1/2 to 2 pounds each Rub 2 teaspoons light brown sugar 2 teaspoons kosher salt 2 teaspoons pure chile powder 2 teaspoons paprika 2 teaspoons dried oregano Sauce 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic 1/4 cup tequila 1/2 cup tomato sauce 1/4 cup fresh orange juice 2 tablespoons fresh lime…
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Ok, before we get to this month’s real recipe, here’s a few rules about cooking over (or in) an open firepit: 1. Pick your spots – there’s always a hot area and a cool area; act accordingly. You don’t want your sensitive trout fillets over the blast furnace portion of your fire. 2. Tools good – fingers bad – fire is…well, it’s hot. So keep your fingers out of it if possible. 3. Marsupial meals – you can make a…
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Question: Dear Dr. M, What is this ‘Memphis in May’ competition I keep hearing about? Signed, Qwee Hurious Answer: Dear Qwee, Memphis in May is a thirty year old, municipal, cultural festival put on by the city of Memphis. Since 1978 a large component of the festival has been a barbecue cooking competition. It has grown to be the grand-daddy of all barbecue competitions, attracting hundreds of teams that compete for over $100,000 in prize money. Only wood and…
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If we could just get off-a that beat little girl Maybe we could find the groove At least we can get a decent meal Down at the Rendezvous ~ Memphis in the Meantime, John Hiatt This recipe is patterned after the rib-recipe at the world-famous Rendezvous restaurant in Memphis, Tennessee. If you’re anywhere near Memphis, you have to make it to the Rendezvous. If you can’t make it to Memphis, then this recipe is the next best thing. The recipe…
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Lot’s of great barbecued food gets eaten in Memphis. However, the calling card of this barbecue city is the pork rib. Ribs are tasty. Ribs are good. And that’s why some genius invented ‘the rib rack’. This handy wire gizmo allows you to – get this: cook more ribs with the same space. Basically turning something great into something that is 100% super-awesomeness. Easy to use, inexpensive to buy – if you like ribs, you should have a few of…
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Don’t forget that, when grilling or roasting meat on your barbecue, you need to take it off of your grill before it hits your desired temperature. All meats, especially large roasts, will increase in temperature after you take them off the barbecue. This occurs as the heat migrates from the outer layer of the meat to the cooler interior. For a more detailed, if slightly nerdy, explanation go to: http://www.virtualweberbullet.com/meatrest.html
Mario Batali, a man that can still rock a ponytail, has a book of tailgating recipes that is “essential” for Nascar fans. If I was a cynical person (which I’m not – honest) I would say that this tie-in with Nascar was a bit of a stretch for New York based, Italian obsessed Mario. However, the recipes are solid. For the rub: 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon freshly ground…
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One night, after twelve peach bellinis and 65 extra-hot chicken wings, our top barbecue people decided we needed our own barbecue sauce. Something sweet, something special and something crammed with garlic. We wanted a sauce that would transcend its host and taste scrumptious on almost anything that we decided to barbecue. Oh, and kids had to like it too. The result? Doctor McGrillemups old tyme, all-natural, fortified grilling tonic. It’s a near perfect finishing sauce on whatever you’re grilling. Like…
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Question: Dear Doctor M, I’m thinking about having a natural gas line installed in my backyard so I don’t have to worry about constantly regilling propane bottles. Is that a good idea? Signed, Mr. F. Latoolent Answer: Dear F: I once saw a show on TV where a Vietnamese villager collected “methane” from her pigs using a 15′ long, 10′ round, airtight, plastic bladder above the pigpen next to her house. A lot of gas was naturally collected in this thing…
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Brine is a salt, water and seasoning solution used to preserve and flavour foods. Brining increases the amount of liquid inside the meat cells and helps the cells retain moisture for a juicy moist chop. don’t be afraid of the amount of salt in this recipe – salt’s your friend. 4 Pork chops 2 cups (500 ml) Water 1/4 cup (50 ml) Alberta Whiskey – your favourite brand 3 tbsp (45 ml) Brown sugar 3 tbsp (45 ml) Honey 1/4…
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Most of our staff are big boosters of the Char-Crust line of rubs. There unique rubs do a terrific job of sealing in the juices on just about any grilled meat (including, of course, pork). Maybe the best part about the rubs is that you can add these unique flavours with very little prep time. So, if you’re often in a hurry and are looking for a quick, gourmet hit of flavour, keep some Char-Crust in the pantry. For recipe…
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Submitted by a loyal reader of our newsletter, Muffy, who ccoks on a Big Green Egg charcoal barbecue. She says that her rub recipe below works well on both ribs and ham. Take special note of the ‘apple juice’ tip at the bottom of Muffy’s recipe – this is a technique used by many competition barbecuers and can be very effective in keeping your ribs moist. Muffy’s Rub Recipe 1/2 cup brown sugar 1/4 cup of turbinado sugar 1 Tbs….
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Alberta Pork offers this tip about pork tenderloin: “Pork tenderloin is the leanest cut of pork, with only 3 grams of fat per 3 oz. serving. A whole pork tenderloin cooks quickly on the grill in about 15-20 minutes. Try the following recipe as it features the healthy, all-Canadian duo of pork and beer!” BREW M QUE Yield: 8 Cooking Time: 15 minutes Preparation Time: 10 minutes Ingredients 8 Pork loin steaks or chops, boneless 3/4 cup (175 mL) beer…
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You thought you had it all. You were in last year, you got those cute picnic tablecloth weights, you bought some plastic dishes and some super sauces to try… But do you have a rib rack? You don’t? You NEED one! Rib racks let you cook more ribs with the same space, and more ribs is better. Of course. Actually, we have racks for everything from fish to foul, so be sure to check out the food stability and stacking…
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Yield: Serves 6 Cooking Time: 30 – 35 minutes Preparation Time: 10 minutes Ingredients 3 lbs (1.5 kg) Pork back ribs 1 jar (250 mL) Currant or grape jelly 1 can (5 1/2 fl oz / 156 mL) tomato paste 1/4 cup (50 mL) water 1 tsp (5 mL) chili powder 1/2 tsp (2 mL) garlic salt 1/4 tsp (1 mL) dried oregano 1/4 tsp (1 mL) ground black pepper 1/8 tsp (0.5 mL) bottled hot pepper sauce Cooking Instructions…
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Think pork has to be so overdone it flakes like fish? Think again. Of course, safe handling and cooking of food is always a priority, but this ain’t your grandma’s pork! Today’s pork is lower in fat and cholesterol than ever before (oh, but still so delicious). And, trichinosis, the bug that cooking was meant to destroy is virtually nonexistent in today’s pork, and in any case is destroyed in any meat cooked to an internal temperature of 137 degrees…
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BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us April 2007 Want to know what we think you should spend your tax refund on? We’re just saying… there’s no better investment than happiness. Really! And here we are in April, the month of promise and possibility, when, finally (apart from the occasional surprise snow storm that really shouldn’t surprise us any more) the days are longer and warmer and our minds turn to,…
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