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Barbecue Pork Ribs - Hawaiin style by Daniel MiyasakiI've been cooking pork ribs for many years in many different styles. This is my favorite. It's not a lot of work and everyone who has tried them has raved about them. They are even better as left overs the next day. They are very flavorful, so you don't need to eat a lot to have a great dish. Try with white or brown rice, some… |
6 votes
23578 views
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Barbecue Pork Ribs by John SpottiswoodThis is my father-in-law's famous ribs recipe. He's a well traveled dentist, and has served this to friends and colleagues from all over the country. Most will tell you honestly they are the best ribs they have ever had. This is what our kids ask for when they are at Grandpa's house near their birthday and they get to pick the… |
5 votes
17007 views
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Grilled Asian Pork Loin by John SpottiswoodWe had a BBQ party today and served pork loin with two different types of marinade. This one was universally loved. It has a wonderful sweet and salty flavor. The kids definitely preferred this one, though the adults were more evenly split. Easy to make and perfect for a large BBQ party! The picture didn't turn out very well, but… |
8 votes
18379 views
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3 Ingredient Smoked Ham by Patti FisherWe had a request for an extra easy ham dinner. So, we made a ham with just three ingredients including the ham! It was extra simple and extra delicious. The sweet comes from brown sugar. The spicy comes from the mustard. Ken prefers the horseradish or jalapeno mustard, Patti likes the spicy brown or Dijon. Patti and I have set one… |
1 vote
4936 views
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Breakfast Bacon Explosion by Patti FisherBreakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic,… |
1 vote
2871 views
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Dry-Brined and BBQ'd Pork Loin Roast by Unknown ChefFor those of you in my age group, you might remember,"The wet head is dead, long live the dry look." The Dry Look was Gillette's new hairspray for men. And yes, I was part of that revolution. Even convinced my Dad to use the stuff. So, how does that relate to this recipe? Well, in my kitchen, wet-brining is dead, long live… |
1 vote
206 views
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Jerk Pork by John SpottiswoodTraditional Jerk Pork is made with the whole pig. I've been successful, though, with the Pork Shoulder roast. It's advantages are it's is widely available, cheap, and suitably moist and tasty! Watch the spices you use and adjust if kids are going to be eating it. If not, spicier is better! I made this for a HUGE party, so cut… |
5 votes
12345 views
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Beer marinated pork chops by Peter BrownWhen selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour. To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise… |
3 votes
6485 views
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Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce by Bob VincentThis recipe is adapted from one in Bobby Flay's Mesa Grill cookbook. The original browned the pork then roasted it in the oven. Instead I smoked the pork with Mesquite wood chunks. Mesquite can overpower food and make it bitter if too much is used… |
1 vote
5659 views
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Smoked Baby Back Ribs by Bob VincentThese are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for… |
2 votes
8978 views
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Scotch Eggs by Patti FisherA Scotch egg is a work of art. These things are AWESOME; everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. We call it… |
1 vote
2958 views
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Barbecued Country Ribs with a beer and mustard glaze by Brett Ede
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1 vote
5835 views
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Slow Smoked Carnitas by Patti FisherKen Fisher September 15, 2018 Camp Cooking/Tailgating / Cast Iron / Our Recipes / Pork 6 Comments Slow Smoked CarnitasSlow Smoked Carnitas Slow Smoked Carnitas, we love a good Carnitas and all the different ways to enjoy it. I think this is the best Carnitas I have ever enjoyed much less made. The meat was so… |
1 vote
1821 views
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Pulled Pork "Pibil" by Frank FarielloPulled pork may be a bit time-consuming but it is actually quite easy to do. In fact, although it takes long, slow cooking, like a lot of such dishes it practically cooked itself. Typically, you begin by coating your roast with a 'dry rub' (a mixture of dried herbs and spices) and letting it sit, as long as overnight, to marinate.… |
2 votes
5303 views
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Dove’s Chocolate Pork Medallions by Ken & Patti FisherOur friends Nate and Le Tonia are Dove Chocolatiers. Last week he sent me some of Dove’s BBQ seasoning, the Chocolate Fig Balsamic Vinaigrette, Sweet’N’Spicy Cocoa Rub and their Sweet’N’Smoky Chocolate BBQ Sauce. Patti and I both like our chocolate and Patti loves Dove’s high quality. So, we started thinking about this. My first… |
1 vote
3473 views
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