Firecracker Pork Steaks

Looking for something to spice up your next BBQ? These pork steaks will do the trick. Pork steaks are cut from a bone in shoulder and are a regional specialty in Kentucky and St. Louis. In Kentucky they take it up a notch by adding a buttery vinegar based pepper sauce. These steaks are traditionally grilled but I prefer to use my smoker to do a reverse sear. I take them up to about 120 degrees and then finish them over the fire. Done this way they are fork tender.

Firecracker Pork Steaks

 

Read more

Beefy Bacon Bombs

These beefy bacon bombs explode with a complex set of flavors – beef, pork, cheese, Worcestershire, garlic and bacon finished off with a sweet glaze. They’re easy to make which is good because your family and friends will ask for them often!

Beefy Bacon Bombs


Read more

Smoked Char Siu Pork Belly

“Char siu” literally means “fork/burn/roast”.  This refers to the ancient Chinese cooking technique of hanging long strips of seasoned pork boneless over burning charcoal using long forks.

Traditionally wild boar was used to make char siu but you’ve likely encountered it at your local Chinese buffet – those sticky bright red ribs with the sweet and tangy flavor. Pork tenderloin and pork belly are also commonly used.

Pork belly is my favorite way to prepare char siu. The outside gets a nice crackle to it. Although the recipe I use does turn the meat a reddish color I don’t bother with the red food coloring common in today’s preparations.

Read more

Authentic Colorado Green Chili

Authentic Colorado green chili is based on pork, lots of green chili peppers and masa harina – a traditional Mexican flour.  In fact there’s 4 pounds of Anaheim and jalapeno chili peppers in this recipe. Fire roasting the Anaheims and pork butt to start the cooking adds a rich flavor that only comes from cooking over live coals.  Using the smoker to cook the chili low ‘n slow is as hands off as it gets plus lets the flavors blend with a smoky finish.

Authentic Colorado green chili


Read more

Philly Pepper Pot

There is a legend that says George Washington and the Continental Army survived the winter of 1777 when the cook general created pepper pot soup from scraps of vegetable and meat and it’s been a Philly staple ever since. Since pepper pot is a Caribbean dish it’s more likely slaves and freedman introduced the spicy soup to the City of Brotherly Love.

My version of Philly Pepper Pot has lots of spice and is slow simmered in the smoker for extra flavor. I also substituted the traditional tripe for kielbasa and Polish sausage which I cooked over coals first for extra flavor. This makes a big pot so and goes well with good crusty bread, family and friends!

Pepper pot soup – a Philly tradition

Read more

Beer Can Breakfast Sandwiches

One bite of these breakfast sandwiches will make you forget that all about that Egg McPlastic breakfast sandwich at the drive in. Smoked sausage wrapped in thick cut bacon and filled with eggs and lots of cheese on a buttered English muffin make for a hearty breakfast that will stick with you all day. These are also great for brunch. Either way making these is hopefully the only reason you’ll be grabbing a can of beer first thing in the morning…

Beer Can Breakfast Sandwiches

 

Read more

Smoked Hangover Soup

There are a lot of Hangover Soup recipes that claim to help you recover after a big party. Most of the recipes I’ve found are Asian and European variations. My version uses Eastern European seasonings and is packed with protein and flavor from bacon, pork loin, kielbasa and a surprise ingredient – dill pickles. Letting it stew slowly in the smoker adds even more depth to the flavors. I can’t guarantee it will cure your hangover but it IS perfect on a cold winter night.

dsc_1141

Read more

Chipotle Jerk Pineapple Glazed Ham

This chipotle jerk pineapple glazed ham will bring an explosion of flavors to your holiday dinner table. The sweetness of the fresh pineapple perfectly offsets the spiciness of the rub and glaze. Despite the number of ingredients this is actually a super easy recipe to make but makes a dramatic presentation on the table.

dsc_0973

Jerked Chiptole Glazed Ham with fresh smoked pineapple

Read more

Sweet & Savory Pork Tenderloin

What makes this pork tenderloin so sweet and savory? 24 hours marinating in a ginger and pineapple based sauce? The pineapple, ginger and chili based rub? Slowly roasting as it turns over charcoal and wood fire? All of the above!


DSC_0854

Sweet & Savory Pork Tenderloin cooked to internal temp of 145. Pink color is from the marinade.


Read more

Lotta Bull BBQ – Product review

4 time American Royal champions Mike and Debbie Davis – aka Lotta Bull BBQ – taught their “Tell ALL” competition class at BBQ Pit Stop recently. It was a no nonsense BBQ class  that helped us all to up our game.

13989727_10207116055203990_467690048_n

Mike and Debbie scored a perfect 180 in brisket at the Jack.


Read more