How to make Naked Fatty Recipe - If you were to Google this recipe, you would not be viewing anything about barbecue. A fatty in the barbecue community is a closely kept treat, yet it is so simple to cook. Stuffed fatties are known to exist and the creativity and combinations are endless. No doubt, fatties have a cult following that has the potential to become mainstream.
Serves: 8
Ingredients:
1 pound Jimmy Dean Regular Pork Sausage BBQ Rub
Method:
Remove the casing from the sausage while keeping the shape intact.
Apply BBQ rub all over the sausage.
Place sausage on grill and cook using indirect heat. Add wood to the coals. Close the lid, leaving the vents wide open.
When the internal temperature of the fatty hits 165 degrees (about an hour), it’s done.
Slice into 1/4-inch-thick rounds and serve immediately.
Friday, January 9, 2015
Smoked Spring Ham
How to make Smoked Spring Ham Recipe
Serves: 14–16
Ingredients:
8-pound butt portion
Basting Sauce
1 cup apple juice
1 cup apple cider vinegar
1 cup honey
2 tbsp soy sauce
1/2 tsp apple pie spice
1/2 tsp white pepper
1/4 tsp jalapeño powder
1 cinnamon stick
For Sauce:
Preheat stove at medium-low heat. Mix all ingredients in saucepan and place on stove. Remove from heat once all the ingredients are dissolved.
Method:
Set up the cooker for 225 degrees. Add cherry wood chunks for smoke.
When the grill reaches the desired temperature, place the ham on the grate flat side down. Also, place the pan of sauce on the grill to absorb some smoke while reducing it at the same time.
Baste the ham every 30 minutes until it’s done at 145 degrees internal temperature.
Rest for 15 minutes and slice.
Serves: 14–16
Ingredients:
8-pound butt portion
Basting Sauce
1 cup apple juice
1 cup apple cider vinegar
1 cup honey
2 tbsp soy sauce
1/2 tsp apple pie spice
1/2 tsp white pepper
1/4 tsp jalapeño powder
1 cinnamon stick
For Sauce:
Preheat stove at medium-low heat. Mix all ingredients in saucepan and place on stove. Remove from heat once all the ingredients are dissolved.
Method:
Set up the cooker for 225 degrees. Add cherry wood chunks for smoke.
When the grill reaches the desired temperature, place the ham on the grate flat side down. Also, place the pan of sauce on the grill to absorb some smoke while reducing it at the same time.
Baste the ham every 30 minutes until it’s done at 145 degrees internal temperature.
Rest for 15 minutes and slice.
Rib Tips with Honey Grapefruit Glaze
How to make Rib Tips with Honey Grapefruit Glaze Recipe - Rib tips come from the leftover scraps that are trimmed off St. Louis-style ribs. These are the perfect snacking
treats for the cook.
Serves: 4
Ingredients:
2 pounds pork rib tips
1/2 cup BBQ Rub
1/4 cup margarine, melted
1/2 cup grapefruit juice, freshly squeezed
Glaze:
2 tbsp unsalted butter
1 tsp garlic, minced
1/4 cup yellow onion, finely chopped
1/4 cup grapefruit juice, freshly squeezed
1/2 tsp grapefruit zest
1 cup honey
1 cup ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
1/2 tsp Hungarian paprika
1/4 tsp chipotle, ground
Kosher salt and pepper
Method:
Setup the cooker for smoking at 250 degrees F.
Apply rub on the rib tips and place them on the grate. Smoke for 1 hour.
Make glaze: In a saucepan over medium heat, melt butter, then add garlic and onions. Cook until soft, combine and add remaining glaze ingredients, and reduce heat to simmer. After simmering for 10 minutes, cool to room temperature.
In a foil pan, add grapefruit juice and place all rib tips in the pan. Cover rib tips with melted margarine. Cover tightly with aluminum foil and cook for 1 hour.
Cook until the pieces of pork are tender, then cut the rib tips into 1-inch cubes.
Brush the glaze on the meat and serve immediately.
Notes:
Rib tips are the trimmings from pork spareribs made into St. Louis-style ribs, and are filled with bones, cartilage, and ample rib meat.
Use any fruit wood, hickory, or oak for smoke flavor.
treats for the cook.
Serves: 4
Ingredients:
2 pounds pork rib tips
1/2 cup BBQ Rub
1/4 cup margarine, melted
1/2 cup grapefruit juice, freshly squeezed
Glaze:
2 tbsp unsalted butter
1 tsp garlic, minced
1/4 cup yellow onion, finely chopped
1/4 cup grapefruit juice, freshly squeezed
1/2 tsp grapefruit zest
1 cup honey
1 cup ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
1/2 tsp Hungarian paprika
1/4 tsp chipotle, ground
Kosher salt and pepper
Method:
Setup the cooker for smoking at 250 degrees F.
Apply rub on the rib tips and place them on the grate. Smoke for 1 hour.
Make glaze: In a saucepan over medium heat, melt butter, then add garlic and onions. Cook until soft, combine and add remaining glaze ingredients, and reduce heat to simmer. After simmering for 10 minutes, cool to room temperature.
In a foil pan, add grapefruit juice and place all rib tips in the pan. Cover rib tips with melted margarine. Cover tightly with aluminum foil and cook for 1 hour.
Cook until the pieces of pork are tender, then cut the rib tips into 1-inch cubes.
Brush the glaze on the meat and serve immediately.
Notes:
Rib tips are the trimmings from pork spareribs made into St. Louis-style ribs, and are filled with bones, cartilage, and ample rib meat.
Use any fruit wood, hickory, or oak for smoke flavor.
Smoked Cuban Pork
How to make Smoked Cuban Pork Recipe - Do you think barbecue has to taste sweet all time? No! It can be flavorful without the brown sugar and other sweeteners with which barbecue is synonymous. Latin flavors are often on the other side of sweet they’re savory! Bold flavor is my thing and even better are the Cubano sandwiches you can make out of this recipe.
Serves: 6
Ingredients:
5-pound pork butt, bone-in
2 cups Goya Mojo Criollo Marinade
Rub Ingredients:
1 tbsp Coarse black pepper
1 tbsp Sea salt
1 tbsp Ground oregano
1 tbsp Minced dried onion
1 tbsp Minced dried garlic
Injection Preparation:
Filter out the large particles of herbs and spices in the pre-made marinade. I use my fine mesh strainer with a spoon to do this. When I pour the marinade through the metal mesh strainer, I stir it around with the spoon and into a bowl, which results in a homogeneous consistency.
Before injection, place the pork butt in a foil pan.
Take a syringe, fill it up with mojo, and start injecting into the meat.
When done injecting, cover the pan with foil and place it in the fridge.
Refrigerate at least overnight, but preferably over 24 hours.
Method:
Prepare the smoker for 225 degrees F.
Take pork butt out of the fridge and uncover.
Mix all rub ingredients together and spread it evenly all over the shoulder. Make sure to get those folds and creases in between.
Place the foil pan, with the pork butt inside, on the smoker.
Smoke for the first 5 hours uncovered.
Cover and seal the pork with aluminum foil and continue to cook for 2 hours. Add some liquid if the bottom of the pan is dry. Cook until the meat reaches 200 degrees F internal temperature.
Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.
Rest the pork in the juices for about an hour or until it cools enough to handle.
Pull pork and serve.
Assemble Cuban sandwich (optional): Hoagie roll, Cuban pork, Sliced ham, Grilled hot dogs, Mustard sauce: blend 1 tbsp regular mustard, 1 tbsp mayo, 1/2 tsp chopped cilantro, and a squeeze of lime, Pickles, Swiss cheese, Butter
Serves: 6
Ingredients:
5-pound pork butt, bone-in
2 cups Goya Mojo Criollo Marinade
Rub Ingredients:
1 tbsp Coarse black pepper
1 tbsp Sea salt
1 tbsp Ground oregano
1 tbsp Minced dried onion
1 tbsp Minced dried garlic
Injection Preparation:
Filter out the large particles of herbs and spices in the pre-made marinade. I use my fine mesh strainer with a spoon to do this. When I pour the marinade through the metal mesh strainer, I stir it around with the spoon and into a bowl, which results in a homogeneous consistency.
Before injection, place the pork butt in a foil pan.
Take a syringe, fill it up with mojo, and start injecting into the meat.
When done injecting, cover the pan with foil and place it in the fridge.
Refrigerate at least overnight, but preferably over 24 hours.
Method:
Prepare the smoker for 225 degrees F.
Take pork butt out of the fridge and uncover.
Mix all rub ingredients together and spread it evenly all over the shoulder. Make sure to get those folds and creases in between.
Place the foil pan, with the pork butt inside, on the smoker.
Smoke for the first 5 hours uncovered.
Cover and seal the pork with aluminum foil and continue to cook for 2 hours. Add some liquid if the bottom of the pan is dry. Cook until the meat reaches 200 degrees F internal temperature.
Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.
Rest the pork in the juices for about an hour or until it cools enough to handle.
Pull pork and serve.
Assemble Cuban sandwich (optional): Hoagie roll, Cuban pork, Sliced ham, Grilled hot dogs, Mustard sauce: blend 1 tbsp regular mustard, 1 tbsp mayo, 1/2 tsp chopped cilantro, and a squeeze of lime, Pickles, Swiss cheese, Butter
Apple Cider Pulled Pork
How to make Apple Cider Pulled Pork Recipe - Apples and pork are a classic combination written in barbecue lore. This pulled pork hits the right spot between a classic pulled pork and my competition pork. It’s so good, you won’t need to smother it in barbecue sauce.
Serves: 6
Ingredients:
5-pound pork butt, bone-in
BBQ Rub
Apple Cider Injection
BBQ Rub Ingredients:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper
Apple Cider Injection:
2 cups apple cider
2 tbsp BBQ Rub
Injection Instructions:
Boil the ingredients in a saucepan until the rub dissolves. Let it cool. Place the pork butt in a foil pan. Fill an injection needle and start injecting the liquid into the meat. Place the pork in the refrigerator overnight or for up to 36 hours.
Method:
Combine all BBQ Rub ingredients and mix well. Apply rub on the pork butt.
Let the pork butt sit at room temperature for at least 30 minutes or until the rub looks wet, like a glaze.
Setup the smoker for 225 degrees F. Add apple wood chunks for smoke.
Place the foil pan, with the pork inside, on the grill.
Cook for the first 5 hours uncovered. This is when the smoke will infuse the meat.
Cover and seal the foil pan with a sheet of aluminum foil until internal temperature reaches 200 degrees F, about 2 hours. Add some liquids if the bottom of the pan is dry.
Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.
Rest the pork in the juices for about an hour or until it cools enough to handle.
Pull pork in the juices and serve.
Serves: 6
Ingredients:
5-pound pork butt, bone-in
BBQ Rub
Apple Cider Injection
BBQ Rub Ingredients:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper
Apple Cider Injection:
2 cups apple cider
2 tbsp BBQ Rub
Injection Instructions:
Boil the ingredients in a saucepan until the rub dissolves. Let it cool. Place the pork butt in a foil pan. Fill an injection needle and start injecting the liquid into the meat. Place the pork in the refrigerator overnight or for up to 36 hours.
Method:
Combine all BBQ Rub ingredients and mix well. Apply rub on the pork butt.
Let the pork butt sit at room temperature for at least 30 minutes or until the rub looks wet, like a glaze.
Setup the smoker for 225 degrees F. Add apple wood chunks for smoke.
Place the foil pan, with the pork inside, on the grill.
Cook for the first 5 hours uncovered. This is when the smoke will infuse the meat.
Cover and seal the foil pan with a sheet of aluminum foil until internal temperature reaches 200 degrees F, about 2 hours. Add some liquids if the bottom of the pan is dry.
Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.
Rest the pork in the juices for about an hour or until it cools enough to handle.
Pull pork in the juices and serve.
Kobe Burgers
How to make Kobe Burgers Recipe
Serves: 2
Ingredients:
1 pound Kobe ground beef
2 slices Swiss cheese
2 oz. artisan lettuce
1 tbsp grilling rub
3 tsp bistro sauce
2 oz. crispy Vidalia onions
2 pretzel buns
Method:
Set up the grill for two-zone indirect cooking at 350 degrees F.
Make 2 burger patties and season with the grilling rub. Leave a thumbprint in the center of the burger so it does not bulge in the middle.
Place burgers on the cool side of the grill and cook for 15 minutes or until the beef reaches medium at 140 degrees F.
Move the burgers over to the hot side and cook over direct heat for a few minutes until they develop a crust on both sides. Place cheese on top to melt over the burger.
Remove from the grill and assemble the burgers; spread bistro sauce on top and bottom buns, then add the lettuce, burger topped with cheese, and onions.
Serve immediately.
Serves: 2
Ingredients:
1 pound Kobe ground beef
2 slices Swiss cheese
2 oz. artisan lettuce
1 tbsp grilling rub
3 tsp bistro sauce
2 oz. crispy Vidalia onions
2 pretzel buns
Method:
Set up the grill for two-zone indirect cooking at 350 degrees F.
Make 2 burger patties and season with the grilling rub. Leave a thumbprint in the center of the burger so it does not bulge in the middle.
Place burgers on the cool side of the grill and cook for 15 minutes or until the beef reaches medium at 140 degrees F.
Move the burgers over to the hot side and cook over direct heat for a few minutes until they develop a crust on both sides. Place cheese on top to melt over the burger.
Remove from the grill and assemble the burgers; spread bistro sauce on top and bottom buns, then add the lettuce, burger topped with cheese, and onions.
Serve immediately.