Recipes Archives - Page 8 of 9 - Common Sense Evaluation

Recipes

Pulled Pork

Serves 12
Pulled pork… An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun.

Prep Time: 30 min
Cook Time: 6 to 8 hrs

Ingredients

Pork butt (Pork Shoulder 5 to 6 pounds)
All-Purpose Rub
Apple Cider Vinegar
12 hamburger buns

Sauce

1/2 cup Dijon Mustard
1/2 cup Honey
1/2 cup Sriracha

Optional

Apple Tarragon Slaw

Instructions

In a small bowl mix the rub ingredients.
In another small bowl mix the sauce ingredients together thoroughly. Refrigerate until needed.
Season the Pork butt evenly with the rub. Cover and refrigerate overnight.
Set up your smoker to cook at about 275°F and try to maintain that temperature throughout the cook.
When the temperature is where you want it, place the Pork on the smoker fat side up.
After 5 hours check the Pork butt and spritz it with Apple Cider Vinegar. If the top of the Pork butt is split and you can see a line of fat it is time to wrap it in a double layer of foil.
After about 3 hours, check the Pork to see if it is done. The internal temperature on an instant-read meat thermometer should read 195°F. If not, put the Pork back on the smoker and check the temperature every 20 minutes.
If the Pork butt is done let it rest for about 45 minutes to an hour with the foil on. I place mine in a cooler with towels.
While the Pork is resting heat up the Sauce using a Microwave or low heat. You don’t want to over heat it.
After the Pork has rested, transfer the pork to a foil pan and pull the pork into pieces, discarding any bones. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and about 1/8 to 1/4 inch wide.
Stir in 1 to 1 1/2 cups of the sauce, enough to keep the pork moist.
To serve, put the pulled pork on the hamburger buns. You can add morel sauce if desired.

Notes

Serve these hearty sandwiches with homemade or good-quality coleslaw. Traditionally, coleslaw is served on top the pork in the sandwich.

By Gags

Recipes

Apple Tarragon Slaw

Serves 8
This sweet, crunchy and vibrant slaw will be a big hit at your next backyard barbecue. It can also be used to top everything from Burgers to Pulled Pork.

Prep Time: 30 min

Ingredients

4 cups thinly sliced green cabbage
1 cup coarsely grated tart green apple
1 cup coarsely grated carrot
4 tablespoons finely chopped fresh tarragon leaves
4 tablespoons cider vinegar
2 tablespoon granulated sugar
1 teaspoon celery seed
1/2 teaspoon kosher salt

Instructions

In a large bowl mix the slaw ingredients.
Cover and refrigerate until ready.

By Gags

Recipes

Grilled Boneless Beef Chuck Short Ribs

September 15, 2015August 20, 2017 gags

Grilled Boneless Beef Chuck Short Ribs

Boneless beef chuck short ribs may be the best inexpensive cut of steak for the grill.

Ingredients

Boneless beef chuck short ribs from Costco (about 3/4 of an inch thick)
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder

Instructions

Preheat the grill.
Season short ribs with extra virgin olive oil, salt, pepper and garlic powder.
Sear ribs on first side on medium high for 3 minutes each side turning at 1.5 minutes for cross hash marks.
Sear ribs on second side on medium high for 2 minutes each side turning at 1 minute for cross hash marks.
Ribs are done when a thermometer inserted into thickest part of steak reads 125°F.
Let rest for 10 minutes before serving.

By Gags

Recipes

Grilled Prosciutto And Provolone Panini

September 15, 2015August 20, 2017 gags

Grilled Prosciutto and Provolone Panini

Serves 4
I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance. A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you’ll remember this one for years.

Prep Time: 10 min
Cook Time: 8 min

Ingredients

4 flat sandwich rolls
3 tablespoons stone-ground mustard
12 thin slices prosciutto, about 8 ounces total
6 slices provolone, about 6 ounces total
2 roasted red bell peppers (from a jar), cut into 1-inch strips
2 cups lightly packed fresh basil leaves
Extra-virgin olive oil

Instructions

Prepare the grill for direct cooking over low heat (250° to 350°F).
Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.

Notes

Special equipment: sheet pan, 2 foil-wrapped bricks

By Gags

Recipes

Weber Smokey Mountain Ribs

September 15, 2015July 23, 2023 gags

Weber Smokey Mountain Ribs

Serves 5
Pork ribs are not hard to master, and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years, I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share.

Prep Time: 30 min
Cook Time: 4 hrs

Ingredients

Pork ribs (Spare Ribs or Baby Backs)
All-Purpose Rub
Apple Cider Vinegar
Mopping Sauce
1/2 cup Dijon Mustard
1/2 cup Honey
1/2 cup Sriracha

Instructions

In a small bowl, mix the rub ingredients.
In another small bowl, mix the mopping sauce ingredients together thoroughly.
Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a paper towel to gain a secure grip.)
Season the ribs evenly with the rub. Cover and refrigerate overnight.
Set up your smoker to cook using the Minion Method. I use 20 lit coals dumped on top of a full ring of unlit charcoal with about 4 or 5 Hickory wood chunks. Follow this link if you need help setting up your Weber Smokey Mountain to cook ribs: How to light a Weber Smokey Mountain BBQ Smoker to Smoke Ribs.
When the temperature is between 225 and 300 degrees, place the ribs on the smoker, meat side up. I always target my ribs to smoke at about 275 °F (135 °C). If they sound like they are sizzling, or it is cooking too hot, I back off on the heat a little.
Check the ribs after 2 hours for Baby Backs and 3 hours for Spare Ribs. They should have a golden mahogany color. Spritz with Apple Cider Vinegar, then apply your mopping sauce. Spritz again after you put the mopping sauce on. Put the lid back on the smoker.
After about 15 minutes, it is time to wrap the ribs in foil. Spray the foil with Apple Cider Vinegar, then coat it with the mopping sauce. Place the ribs meat side down on the foil. Spray the back of the ribs with Apple Cider Vinegar and coat with the mopping sauce. Wrap the ribs up real tight and put back on the smoker.
After about 2 hours, check the ribs with a tooth pick. The ribs will feel loose, and the tooth pick should slide in with little or no resistance when done. Generally, the ribs are done when the meat is very tender, and it has shrunk back from the ends of the bones.
Let rest for about 20 to 30 minutes.

By Gags