The smokey meat feast

I’m not sure whether I have the time to describe everything involved in preparing and cooking the food for this party. 20, half are kids. But I’ll give the highlights and hopefully I’ll get to the specific details of each dish. Photos are below, but here are the highlights (unfortunately there are not photos of…

Brown sugar dry rub with guajillo and pasilla chiles

I’ve been working on a brown sugar dry rub for [primarily] pork but also other meats such as beef and chicken. I’m getting closer…this one is very good. It incorporates some dried Mexican chiles. In order to blend up the chiles smoothly and incorporate the oils, I processed the chiles and garlic in a food…

Each go at the smoker is slowly getting better. This time it is pork ribs (american style) and beef brisket. Each meat had their own marinade, smoked with a mixture of hickory and apple wood, and basted with a home-made BBQ sauce in the final hours. The final cooking time was about 8+ hours. Details…

Classic pork chop with a bit of spice

It’s been awhile since I’ve cooked a pork chop. Wonderful when cooked properly, dry and chewy if over-cooked. But quick and easy. I’ve added a bit more than the standard salt and pepper, but the result is great. 4 pork chops, at least 1 inch thick 1 clove garlic, finely minced 2 Tb ground cumin…

Hickory smoked pulled pork shoulder with chunky BBQ sauce

I have only had my Texas off-set smoker for a few weeks, and the weekends are the only time I have to devote the time required, so I’m on a learning curve. But having said that, I was very pleased with the outcome. I started with a boneless pork shoulder, skin on and weighing 2…

BBQ pork ribs – one of the best so far

There are a lot of different ways to prepare BBQ pork ribs, and I can’t say which I prefer.  But here is one method, and flavour, which worked well.  The method is simple.  Quick? No.  But simple. Yes. And tasty? Very.  Place the pork ribs in the oven with a range of wonderful ingredients, cook…

American-style spiced brown sugar mini-ham

I wanted to make my own ham for sandwiches, mix with pasta, etc., but didn’t want to make 5 kg (10 lb) that I wouldn’t eat in time!  So I bought a small (1 kg, 2 lb) pork ‘leg steak’, a nice boneless cut from the leg.  I cured the pork in a brown sugar…

Seafood and smoked pork neck cream chowder

The original recipe was from the Delicious magazine, but altered a bit by what was available and what I thought would taste better!  The result is smoky, rich and creamy, and goes well with crusty bread on a cold day. Ingredients 1 medium brown onion, finely minced 2 cloves garlic, finely minced 250 g (1/2…

Pork neck steak with pineapple coconut sauce

I often braise pork neck to the point that it falls apart, and then pull it with a fork and cook it down more with the braising sauce for ‘pulled pork’.  I decided this time to cut the pork neck in 1 inch (3 cm) steaks (sometimes referred to as pork scotch fillets, which is…

Canadian Bacon (cured pork loin)

I’ve been curing pork belly for ‘American’ style bacon for over a year now, and thought I would make some ‘Canadian/British/Australian’ style of bacon, which consists of the loin.  Over here, you can get either ‘long-cut’ or ‘short-cut’ bacon, which essentially refers to whether the bacon consists of the loin and belly connected, or not,…

Garlic and red wine pork sausages

This recipe is from Charcuterie by Michael Ruhlman and Brian Polcyn.  These sausages are succulent and juicy, with a robust garlic flavour and red wine base.  I might have made them too garlicky, though, not that the recipe called for too much garlic but I used local Gippsland garlic I bought at a Farmer’s Market,…

Pork and veal meatballs with curly pasta and parmesan

Each person you speak to will likely have a different recipe for the best meatballs.  I still haven’t found them, and there very well may not be a single best recipe.  I’ve tried beef alone, beef with pancetta, beef with bacon, pork and beef, addition of buttermilk, etc.  All good.  These have pork and veal…