Need to Print Out a Certain Recipe
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Need to Print Out a Certain Recipe
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Grilling Method (same as steaks) Cooking time: 20 to 25 minutes. Size: 3/4 inch thick Salt and pepper then brush Pork Chops with my BBQ sauce on both sides. Preheat Your grill and ad Your Mesquite or Pecan Wood. Then place Your Pork Chops on your grill directly over coals every 5 minutes turn them and brush with BBQ sauce  (2) Pecan BBQ Pork Roast Preparation Method 3 lb Pork, Center cut loin 1 tb Amish Pantry sage 1 t Amish Pantry allspice 1 t Amish Pantry coriander 1 t Amish Pantry nutmeg 8 Peppercorns 1 tb Season salt 1 cup Applesauce 1/2 cup Brown sugar Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. BBQ on your grill with Pecan wood at 250F. BarBqueing time should be about 90 minutes. During the last 30 minutes of BarBqueing, combine applesauce and brown sugar and coat top of roast. Continue BarBqueing at 250F. Apply applesauce mixture until all is used. 4 mutton chops Vinegar Soak: 1 cup white vinegar 1 teaspoon balsamic vinegar Spices: 1 tablespoon paprika 1 tablespoon minced garlic 1 tablespoon salt 1 tablespoon dry mustard Mix vinegars and soak chops for 30 minutes. Then Drain. Mix spices and sprinkle over both sides of chops. Place in Your smoker with Pecan wood for 2 hours. Turn Chops after 1 hour (4) Pecan Pork Roast Florentine Preparation: 1 rolled boneless pork loin roast (3-5 pounds) 1/4 cup olive oil 1/4 cup dried rosemary 10 cloves garlic, cut into slivers salt and pepper to taste Cut the strings off the roast and unroll it. Place about 1 tablespoon of rosemary on the inside with 1/4 of the garlic slivers. Reroll the roast and tie with new cotton string. Cut several evenly spaced slits into the roast and insert one garlic sliver into each whole. Continue until you run out of garlic making sure that it's even distributed over the whole roast. Rub roast with olive oil and press rosemary over the whole surface. Sprinkle with salt and pepper. Wrap in plastic wrap and refrigerate for 1 hour. Preheat grill and add your pecan wood. Smoke the roast for 2-3 hours at 250 degrees. Turn your roast after 1 hour. When the roast is done remove it from the grill remove strings and cut into thin slices and serve. (5) Pecan BBQ Boneless Leg of Lamb 1/2 cup olive oil 1/2 cup white vinegar 1 tablespoon balsamic vinegar 1 cup lemon juice 6 cloves of garlic 1/4 cup fresh chopper parsley 1 teaspoon paprika 1 teaspoon curry powder 1 tablespoon black pepper Cut excess fat from leg of lamb. Make six deep holes into lamb and insert one pealed clove of garlic into each hole. Set aside to allow it to reach room temperature. Mix other ingredients above in a bowl or baking dish large enough to accommodate the lamb. Add lamb and cover. Place in refrigerator for 6-8 hours, turning over every hour. Preheat Your smoker and ad Your Pecan Wood. Smoke Your lamb for 2 to 3 hours at 250 degrees brushing with remaining marinade every 1/2 hour and turn your lamb every Hour. (6) Pecan Smoked Ribs Spare or Baby Back 1 slab Pork Ribs Trim excess fat from the slab. Salt and Pepper and Liberally sprinkle BBQ sauce on both sides prior to cooking. Preheat Your smoker and ad Your Pecan Wood. Place Your Ribs in smoker, meat side up, and cook for 8 hours at 225 degrees. Baste Ribs on both sides and Turn the Ribs after 4 hours. 30 Minutes before the ribs are done, baste both sides of the ribs with BBQ sauce and turn. Remove ribs from the smoker and cut between the bones. One slab will serve 1 to 2 people (7) Mesquite or Pecan Hot Ribs 2 to 3 lb. rack of pork ribs. 1/2 teaspoon per pound of chipolte powder smoked jalapeno. Your favorite BBQ sauce, (try Blanton's sauce) Rinse and drain the ribs, then sprinkle approximately 1/2 teaspoon per pound of the chipolte on both sides of the ribs. Place ribs bone side down on a INDIRECT HEAT 250 degrees in a covered BBQ smoker for about 3 hours turning after 1 hour. Apply your favorite BBQ sauce ever 1/2 hour. (8) Ham with Honey Glaze 1 Spiral cut smoked ham about 7 lbs. and Fully Cooked 1/2 cup Pear Nectar 1/2 cup Orange juice 1/2 cup Firmly packed brown sugar 1/2 cup Honey Mesquite or Pecan Wood Warm on your grill Indirect Heat at 225 degrees. Place ham, cut end down, in on your grill. In a bowl mix together Pear nectar, orange juice, brown sugar and honey. Smoke Cook Ham for about 2 hours and baste every 1/2 hour and turn. Warm Ham until the internal temperature Measures 140 degrees on an instant read meat thermometer. Serve Immediately.
(9) BBQ Pork Tenderloins 2 Whole pork Tenderloins about 12 ounces each 1/4 Cup Soy Sauce 2 tablespoons Dry Red Wine 1 tablespoon Brown Sugar 1 tablespoon Honey 2 teaspoons Red Food Coloring 1/2 teaspoon Ground Cinnamon 1 Clove Garlic, Crushed l Green Onion- Cut in pieces about l" long. Remove and discard fat from meat. Combine soy sauce, red wine, brown sugar, homey, food coloring, ground cinnamon and garlic. Add Pork Terderloins and coat completely. Cover and refrigerate overnight, turning occasionally. Drain Pork, reserving marinade Place pork in your smoker using Indirect Heat. Smoke at 250 degrees until done. Approximately 3 hours. Turn and baste frequently during cooking. Remove pork from smoker and cool. Cut diagonal slices. Garnish with green onions. Use Mesquite or Pecan wood for Smoking (10) Spiced Pork Roast 2 tablespoons finely chopped fresh ginger 4 cloves garlic, finely chopped 1 teaspoon dried sage 1/2 teaspoon cayenne pepper, or to taste Salt and freshly ground pepper to taste 1 boneless loin of pork, about 5 lbs 3 medium carrots, cut into 1/2 inch pieces 2 medium onions, coarsely chopped 1 cup red wine and 1 cup water Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper together in a small bowl. Rub this mixture over the pork roast. Place in a shallow roasting pan and roast in a preheated 375 degree oven for 90 minutes. Add the carrots, onions, and half the liquid to the pan and roast about 1 hour longer, until the meat reaches an internal temperature of 170 degrees. Remove the roast and allow to rest for 10 to 15 minutes before slicing. Meanwhile, skim the fat from the pan drippings. Place the cooked vegetables and pan drippings, along with the remaining cup of wine or water, in a food processor or electric blender and puree until smooth. Reheat the gravy and serve with the pork roast. Serves 6 to 8. (11) Sweet and Sour Spareribs 1 can pineapple chunks in heavy syrup 1/4 cup soy sauce 3 tablespoons cornstarch 3 to 4 lbs. lean spareribs 3 tablespoons vegetable oil 1 cup cider vinegar 3/4 cup brown sugar 1/2 cup water 2 cloves garlic (minced) 1/2 teaspoon ground ginger Drain pineapple reserve syrup. Combine 2 tablespoons soy sauce and cornstarch in a small bowl. Rub soy sauce mixture into ribs. In a 12 inch skillet, saute ribs, in batches, in vegetable oil over medium to high heat until browned. Combine reserved syrup, remaining 2 tablespoons soy sauce, vinegar, brown sugar, water, garlic and ground ginger in Dutch oven. Add ribs. Heat to a boil. Reduce heat. Cover and simmer for 1 and 1/2 hours, stirring occasionally. Spoon off fat. Stir in pineapple and heat through. Makes 4 servings. (12) Spiced Lamb Sauce 6 garlic cloves 6 slices fresh ginger 2 medium sized onions 5 cups stock beef, chicken or lamb 5 tablespoons soy sauce 3 tablespoons hoisin sauce 2 teaspoons dried chilli peppers 2 tablespoons sugar 1 and 1/4 cups red wine 1 chicken stock cube Crush the garlic and peel and shred the ginger. Slice the onions thinly. Add to the stock and combine with the other sauce ingredients until they are well blended. Pour the sauce into a saucepan and simmer for 45 minutes. (13) Grilled Lamb Chops Mesquite or Pecan 4 lamb chops 2 teaspoons soy sauce 1 tablespoon vinegar 1 teaspoon worcestershire sauce 1 teaspoon tomato puree Mix together soy sauce, vinegar, worcestershire sauce and tomato puree. Brush over chops and leave for 1 hour. Turn chops after 30 minutes and brush second side. Grill using Direct Heat for 15 to 20 minutes turning over and brushing with the soy sauce mixture during cooking. (14) Peach Ribs 2 ea 4 and 1/2 ounce jars peaches baby food 1/3 cup catsup 1/3 cup vinegar 2 tablespoons soy sauce 1/2 cup brown sugar 1 clove garlic, minced 2 teaspoons ground ginger 1 teaspoon salt and a dash of pepper Mix all of the ingredients above for you baste sauce. Salt and Pepper your Ribs and Cook them using Indirect Heat with Mesquite or Pecan. Turn your Ribs every 30 to 45 minutes and baste with your sauce until done. (15) Pork Chops with Mushroom Dijon Sauce 4 boneless pork chops, 3/4" thick 1/2 teaspoon lemon pepper seasoning 1 tablespoon vegetable oil 1 cup sliced mushrooms 1 can 10 3/4 oz. Campbell's Cream of Mushroom 1/4 cup milk 1 tablespoon Dijon-style mustard SPRINKLE chops with lemon pepper Grill with Pecan Wood using Direct Heat until done. In a pan just before you take your chops of the grill ADD mushrooms, soup, milk, and mustard Heat to a boil. Use the sauce to Cover each Pork Chop as you serve them. (16) Texas Baked Country Ham 1 country ham, 12 to 15 lbs 2 cups of each coarsely chopped onions, carrots, and celery 2 tablespoons whole black peppercorns 2 tablespoons cider vinegar 1 tablespoon allspice berries 4 cloves 1 cup orange marmalade 2 tablespoons Dijon-style mustard Scrub the ham with a brush under running water and then soak it in enough cold water to cover for 24 hours. If the ham is too big to fit in your biggest pot, saw off the shank and reserve it for future use. Drain the ham and place in a large pot with the chopped vegetables, peppercorns, vinegar, allspice, and cloves. Add enough water to cover the ham and bring to a boil over high heat. Lower the heat and simmer covered for 2 hours. Remove from the heat and allow the ham to cool in the cooking liquid for 2 to 4 hours. Drain the ham and discard the liquid and seasonings. Remove and discard the skin of the ham, and score the fatty layer in a diamond pattern. Place in a large roasting pan. Combine the marmalade and mustard in a small saucepan and heat just enough to thin the preserves, mixing well. Spoon the marmalade mixture over the ham and bake in a preheated 400 degree oven for about 30 minutes, until the outer layer is crisp and brown. Remove from the oven and allow to rest for 30 minutes before serving with an assortment of mustards. (17) Pecan Grilled Pork Tenderloin 3 tablespoons ground seeded dried pasilla chilies 1 teaspoon coarse or Kosher salt 1/2 teaspoon ground cumin 2 tablespoons vegetable oil 1 tablespoon fresh lime juice 3 cloves garlic, minced 2 pounds pork tenderloin or thick boneless loin pork chops, trimmed of fat Mix chilies, salt and cumin in small bowl. Stir in oil and lime juice to make smooth paste. Then Stir in garlic. Butterfly pork by cutting lengthwise about 2/3 of the way through, leaving meat in on piece; spread meat flat. Cut tenderloin crosswise into 8 equal pieces. Do not cut chops into pieces. Place pork between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4 in. thickness. Spread chili paste on both sides of pork pieces to coat evenly. Place in shallow glass baking dish. Marinate covered in refrigerator for 2 to 3 hours. Place pork on Grill Direct Heat using Pecan Wood Chunks. Grill 8 to 10 minutes turning once or twice until done. (18) Pecan Marinated Pork Loin 1 cup red wine vinegar 1/4 cup olive oil 4 to 6 cloves garlic 1 tablespoon salt 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 15 black peppercorns 3 lbs boneless pork loin Combine all ingredients except the pork loin in an electric blender or food processor and process until all the solid ingredients are finely chopped. Pour over the pork loin in a large bowl, cover, and refrigerate for 24 to 48 hours, turning the meat several times. Drain the meat and pat it dry. Cook with Pecan Wood using Indirect Heat for 3 to 4 hours or until done. Allow to rest for 10 minutes before slicing. (19) Cowboy Pork Barrel 1 pound pork loin cut into cubes 2 small onions cut into wedges 2 cloves garlic pressed 1 teaspoon dried rosemary crumbled 4 tablespoons margarine Salt and Pepper to taste 2 chicken bouillon cubes 1 cup boiling water 4 cups cauliflower florettes 2 cups sliced carrots 2 cups hot cooked rice In a large skillet, sauté pork, onion, garlic and rosemary in margarine over medium high heat until pork is browned turn once. Sprinkle with salt and pepper to taste. Dissolve bouillon in boiling water and stir into pork mixture. Reduce heat. Cover and simmer 25 minutes. Add cauliflower and carrots. Cover and simmer 15 more minutes or until vegetables are tender. Serve over rice. (20) Texas Cherry Ribs 8 pounds pork spareribs TEXAS CHERRY BBQ SAUCE 1ea 21 ounce can cherry pie filling 2 tablespoons olive oil 1/2 cup onion 1/4 cup soy sauce 2 teaspoons spicy brown mustard 1 teaspoon ground ginger 1 teaspoon Worcestershire sauce Cut ribs into serving portions of 2 or 3 ribs each. Pour cherry pie filling in a blender and make a fine liquid and set aside. Heat olive oil in a large skillet. Add onion and cook, stirring, until onion is tender. Then add cherry filling liquid, soy sauce, mustard, ginger and Worcestershire sauce and mix well. Simmer uncovered for 10 to 15 minutes, stirring occasionally. Place ribs on your grill using Indirect Heat and Mesquite or Pecan wood. Turn ribs 4 to 8 times and brush frequently with cherry sauce. Cook for about 2 hours or until done. Serve Ribs with reserved sauce.
(21) Pecan Pineapple Pork Chops Pork chops of choice, to feed all Salt and Pepper to Taste. 1 can Pineapple chunks, slices, or crushed, in own juice Note: size of can depends on amt. of chops used 1/2 cup soy sauce 1/2 cup brown sugar In a blender, combine pineapple, soy sauce and brown sugar. Blend till smooth. Thin Slightly with water. Just warm the sauce in a pan and keep it warm. Cook your chops using Direct Heat with Pecan Wood and baste with warm sauce until done. Serve your Pork Chops with the sauce. (22) BBQ Pork Kabobs 2 lbs Boneless pork shoulder 3/4 cup Peanut oil 1/4 cup Cider vinegar 1 Garlic clove peeled and split 1/2 teaspoon salt 1 teaspoon Italian herbs mixed 3 Green peppers 1 can Pineapple chunks 16 oz Cut pork shoulder into 1" cubes. Seed and cut green peppers into 1" squares. Place pork cubes in a nonmetal bowl. Combine oil, vinegar, garlic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve the marinade. Alternately thread pork cubes, peppers and pineapple chunks on metal skewers. Brush with marinade and place the Kabobs on your grill using Direct Heat and Mesquite or Pecan Wood. Brushing with marinade and turning often, for 30 to 40 minutes until done.
(23) Pecan BBQ Pork Top Loin 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 4 garlic cloves, peeled and minced fine 2 teaspoons salt 1 teaspoon oregano 1/2 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice 2 tablespoons olive oil 3 1/2 to 4 pounds boneless pork top loin, trimmed In a small bow, blend together the cumin, black pepper, garlic, salt and oregano to form a paste. Stir in the orange and lime juices, and the olive oil. Place the pork in a large, mixing bowl or one a gallon food storage bag. Add the marinade. Turn to cover all sides. Cover or seal tightly. Place in the refrigerator and marinate overnight. Remove the pork from the marinade. Cook on your grill using Indirect Heat with Pecan Wood until done.
(24) Peachy Mustard Baby Back Ribs 4 pounds baby back ribs, about 2 full racks 1/3 cup honey mustard 3 tablespoons peach preserves 3 tablespoons peanut oil 3 tablespoons lemon juice 2 cloves minced garlic Salt and Pepper to taste Mix together everything but the ribs. Marinate ribs in sauce for 1 hour. Prepare grill for Indirect Heat and cook with Mesquite Wood. Cook for about 30 minutes per side until done.
(25) Texas Spicy Spareribs 1/4 cup paprika 1 tablespoon seasoned salt 1 tablespoon black pepper 2 teaspoons red pepper 2 teaspoons dry mustard 1 and 1/2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon ground celery seeds ------------------------------ 3 pounds spareribs 1/3 cup white wine vinegar Seasoning Mixture: Combine first 9 ingredients in a small bowl and set aside. Cut ribs into serving pieces. Pour vinegar into a spray bottle, and mist ribs. Coat ribs with seasoning mixture. Grill Ribs using Indirect Heat with Pecan or Mesquite Wood 2 hours, misting with vinegar and turn frequently.
(26) Beer Pork Chops 6 Pork Chops 2 teaspoons accent 2 teaspoons meat tenderizer 2 teaspoons Salt 2 teaspoons Pepper Paste Sauce: 1/2 can beer 1/2 stick butter 1 tablespoon Worcestershire sauce 1 cup BBQ Sauce Splash of Tabasco Sauce Combine beer,butter,worcestershire,bbq sauce and tabasco in a saucepan and heat to simmer. Spice your chops with accent,tenderizer,salt and pepper. Cook with Pecan Wood using Direct Heat and turn every 5 minutes for 30 minutes. Basting the chops with the sauce every time you turn the chops.
(27) Apple Glazed Grilled Ham 3 lbs. Baked Ham, sliced Apple Glaze Ingredients: 6 apples, peeled and sliced 1 bottle (16 oz.) apple juice 3 Tablespoons brown sugar 1 teaspoon cinnamon 1 teaspoon ginger Instructions: Mix Together Apples, Apple Juice, Brown Sugar, Cinnamon and Ginger in a Pot. Simmer over low TO medium heat until it has reached Desired Consistency. Stir frequently. Grill Ham as desired on the Grill with Mesquite or Pecan Wood then Top the Ham with the Apple Glaze before Serving. Your Going to Love It. (28) Pig Hocks Simmer 3 lbs of Pig Hocks for about 3 Hours or till quite tender. Add 1 medium sized cabbage cut in eighths, season with Salt and Pepper and Cook till tender. Serve with boiled potatoes. Serves 6
(29) Pork Pot Roast |