NOTE: You can easily use this recipe and fry in a saute pan as well!!
INGREDIENTS (per person)
1 handful Ground Sirloin (see note) 1 stick FROZEN Butter (you won't be using the whole stick, but you'll need the length of the stick) splash Worcestershire Sauce- optional splash Teriyaki Sauce- optional splash Steak Sauce - optional Steak Sauce to top on Burger - optional Salt and Pepper small amount Bread crumbs or Oatmeal to bind - if needed NOTE: In this case, use ONLY Ground Sirloin 90.10 (90% meat; 10% fat) for this recipe, as you will be getting some more flavor by using Butter. Usually
when you grill you would use a fattier cut of ground beef, just so it
doesn't stick to the grill. In this case you are CHOOSING the fat -
BUTTER. If you use a fattier cut of ground beef such as 80/20 or 75/25 and put Butter in it, the Burger will fill apart.DIRECTIONS:
Put Meat in bowl. Add splashes of Worcester, Teriyaki and/or Steak Sauce if you want extra flavor to Burger. With a potato peeler or Butter Scoop, peel off 6-8 strips of Butter (or more if you want) and add to Burger. If Burger mixture looks too "loose" or "soupy", then add Bread crumbs or Oatmeal to bind. Form
into a ball, and then flatten Burger. With a spoon or your thumb, make a
small indentation in the center. This will help prevent the shrinking grilling
meat from falling apart on the grill. Sprinkle Salt and Pepper on both
sides, place on & cover with waxed paper and refrigerate for an hour
or more. 30 minutes before putting onto grill, take out of fridge. If
you want, you can slather on MORE Butter onto patty. If you do that,
make sure it's on the top of the patty and not placed down onto the
grill grates. This allows the additional Butter to melt and seep into Burger.
After a few minutes, if you can move the Burger with ease, then flip and grill a few minutes more. Depending on the thickness of your Burger, you may have to flip over a few more times while grilling each side for a few minutes. You can top the Burger with more Steak Sauce for more flavor while it is grilling.
Smoking meat (or other foods) essentially is to allow the smoke to permeate into the meat and thus cook it. That is why you want to go and low and slow on the heat part of it.
You don't need a fancy contraption to do this, in fact you can do this on a REGULAR charcoal grill to get that smokey flavor. The trick is to surround the meat with the coals and cook indirect (where the meat is not setting on top of the coals, but removed from direct contact)
You can add wood chips to your coals as well. The whole point here is to make sure that your heavy duty disposable tin will not only FIT inside your grill (remove grill grates) but that there will also be enough room to get coals to circle it. You will need 2 of these heavy duty pans, one to put the meat in, and the other to cover it, allowing just a pinch of it to get some of that smoke inside.
INGREDIENTS:
3-6 lb Pork Should or Butt (preferably with bone in)
Salt and Pepper
1/4 to 1/2 Cup Brown Sugar
1 liter (2-3 cans) Dr Pepper (NOT Diet!!)
NOTE: Only use a Pork Shoulder or Pork Butt. DO NOT use a Pork Tenderloin. Why you may ask? Because in the Shoulder/Butt there is marbled fat, that helps to cook and moisten up the tendons. You don't get that in a trimmed Pork Loin. STICK WITH WHAT WORKS -- Pork Shoulder or Pork Butt.
A lot of times these are HUGE. I always ask the butcher to cut it into half, giving me two 3-6 lbs of meat. I smoke one, freeze the other for a later time. So before I even purchase it, I make sure that there is someone who can cut this in half for me. It fits better in the grill as well, and doesn't take FOREVER to cook.
DIRECTIONS:
Use only a HEAVY DUTY disposable pan. You need the strength of this so it's not flimsy with all the weight. You will be removing the pan with the meat and liquid in it a few times while smoking on the charcoal grill...so you do need a heavy duty disposable tin.
Salt and Pepper all sides of the meat. In the pan, mix some Dr Pepper with the Brown Sugar. Put the meat in the pan, add Dr Pepper till it reaches about half way up. Save the rest of the Dr Pepper as you may need it later.
Put the empty pan (what will be the lid) in the center of the grill, put charcoal around it (about 2 inches deep). You will NOT need the grill grate, so set aside. Add the fluid. Remove the lid, replace with meat/Dr Pepper mixture. Light the coals.
When the flame dies down, put the other pan as a lid to cover it, leaving it somewhat open to receive the smoke. Cover with the grill lid as well.
VENTS:
If you have a smoke stack, have it wide open to start. If not, open the top vent all the way on your grill lid.
Initially you're going to need oxygen to hit those coals in the beginning so have your side or bottom vents almost all the way open. As the coals heat up, you can somewhat close all the vents so most of the smoke from the charcoals is swirling about inside your closed grill but you're still getting oxygen inside for the coals. You want this smoke.
What you DON'T want is the internal temperature of your grill go go over 270*F. Try to aim for a steady temp of 220 or so.
If you notice that your temperature is climbing too high, with oven mits, carefully remove the pan, and let the coals burn down a bit.
It's important that you check the temperature AND the condition of your coals every 15 minutes or so. After about 1 1/2 - 2 hours, remove the pan and carefully flip the meat over to the other side. Add more Dr Pepper if the liquid is dissipating; you want the Dr Pepper to basically always be half way up the meat. At this point let the coals burn down if they are almost kapoot, then add some more coals and fluid, replace meat pan and relight it.
A 3lb Shoulder/Butt will cook faster than a 6 lb...essentially it will take anywhere from 4-6 hours. At some point you will have to add more coals. Remove meat, let the existing coals turn to ashes, add more coals, then more fluid and replace the meat. Light the coals up again before covering and repeating this whole process.
The whole point is to always have at least the bare minimum of charcoal and the most smoke. You keep this smoke INSIDE the covered grill to swirl around and do it's magic.
You'll know that the meat is done as it will have shrunk by about 1/3rd, and you can "pull" the meat away in strands very easily. Let the meat rest for about 20 minutes, remove to cutting board or platter and with forks, begin to "pull" the meat away.
Now if you're going to be making POZOLE (a pork and hominy type of soup), save a good portion of the pulled Pork and set aside.
You can discard the bone and any large pieces of fat, as well as the Dr Pepper liquid.
Put the pulled Pork into the lid of the pan, mix in some BBQ sauce. Replace grill grates close to the charcoal, and reheat the pulled BBQ Pork till hot.
Serve in buns.
You can make a bunch of these and wrap tightly up in waxed paper, and refrigerate, then microwave for a minute or so IN the waxed paper and serve hot.
THE OVEN METHOD:
The ingredients are the same, the process is a bit different. Believe it or not, it tastes almost the same as smoking it on the grill.
Salt and Pepper all sides of the meat, mix some Dr Pepper in with Brown Sugar, put the meat in a ROASTING pan that has a lid (you can wrap tin foil around the pan if you don't have a lid). Add Dr Pepper till it's half way up and bake 240 or 270*F for 4-6 hours; flipping it over half way through the cooking process adding more Dr Pepper if needed.
It's a quick recipe to put together, it's the low and slow and length of time that it takes to cook that makes it SPECTACULAR!!
INGREDIENTS:
half or full slab of Baby Back Ribs
Paprika
Season-All
Meat tenderizer
Salt & Pepper
Onion Powder
Garlic Powder
dehydrated Onion flakes
BBQ sauce (2 jars)
DIRECTIONS FOR BAKING IN OVEN:
Some people say to remove the membrane on the underside of the Ribs. This is optional and not necessary. If you choose to do so, use a knife and/or the handle of a soup spoon to help peel it away.
I feel that by removing it, it release way too many of it's juices all at once, and I want to keep as much in, and whatever may be eeeked out of the Ribs, needs to be basted back into the ribs.
Take a knife and poke holes into the Ribs on both sides, in between the bones. This will release it's juices to mingle with the water, and allow you to replace the liquid mixture (with seasonings that will also mingle with the water) back into the Ribs by basting. HEAVILY sprinkle both sides of the Ribs with the seasonings. Put into Turkey roasting pan, or any kind of baking pan FAT/MEAT SIDE DOWN. Cover almost all the way with water.
Cover with a lid, if you don't have a lid you can cover with heavy duty tin foil.
You have two options - low and slow - or fast and quick. I recommend the low and slow method.
LOW AND SLOW
You're going to want to bake at 270*F for about 2-3 hours. The Ribs are done when you pick them up with a pair of tongs and they are limp and falling apart.
FAST AND QUICK
You bake at 350*F for about 1 and 1/2 hours.
Either way, every 20 minutes, baste the Ribs with the liquid and juices it's generating, and flip over and baste again. Replace with more water if it's getting too low. It's important to keep it covered while baking. Not only are you baking, but steaming at the same time.
After the baking time, the Ribs are "limp" when you pick up with a pair of tongs, and browned. Drain away some but not all of the water.
(NOTE: at this point you can cool down, refrigerate the baked ribs for 2 days, and bake later. Make sure you securely wrap up cooled down Ribs in Saran Wrap. Then you can reheat in the oven with a bit of water on the bottom of a pan, and then add the BBQ sauce.)
Place Meat side down, and pour on some BBQ sauce on the bone side, put back in oven UNCOVERED for a good 10 minutes, keep an eye on it. Flip over, and repeat with sauce on Meat side for another 10 minutes.
Serve hot.
CHARCOAL GRILLING/SMOKING:
You have several options to do this. No matter how you do it, make sure you poke some holes with a knife in between the bones on both sides. You don't need a separate smoker to smoke. You can smoke using your charcoal grill. You can buy seasoned wood chips to add to your coals. Follow package directions.
PLAN A:
Poke holes with a knife on both sides, marinade with Dr Pepper or Cola for at least an hour in a large baggie, 3-4 hours is best. Remove, discard pop, HEAVILY season and place in Turkey roasting pan and follow the directions above for baking. In this case you'll be baking, covered, at 350*F for only 40 minutes, so after 20 minutes, baste, flip over, baste again. Repeat again after another 20 minutes. Now it's ready to be grilled.
Put a majority of coals on one side of the grill, with just a few on the exact opposite side. Light coals.
Don't put directly over the hottest side of the grill, but near it. You want to get a slight "char" on both sides before you brush with BBQ sauce. Between charring and brushing with sauce, you'll want to cover with the grill lid, checking on Ribs every 2 minutes or so, so they don't burn.
They should be ready after 5-10 minutes.
PLAN B:
Poke holes with a knife on both sides, drizzle both sides with Oil, and press in Seasonings on both sides as well. Take two long sheets of heavy duty tin foil and make a letter "t". Place the Ribs in the center and wrap up TIGHTLY, refrigerate a couple of hours, overnight is best. Don't remove the foil before grilling. Bring to room temperature and then grill.
Again, place the majority of coals on one side of the grill so you'll have a hot side and a cool side.
Grill for 15 minutes on each side, half way between the hot side and cool side of grill. If you notice the tin foil is browning, you have it too close to the hot side - just move over to cool side of grill. Cover with grill lid, and continue to flip over every few minutes.
Remove from grill, let it rest for 10 minutes or so before opening it, as the oil has steamed it and it will be hot. Be careful.
Place Ribs onto grill and char. If it's charring too fast, move more over to cooler side of grill. Brush on BBQ sauce, flipping over every couple of minutes and putting more sauce on. Cover with grill lid while doing this, checking every couple of minutes so it doesn't burn.
PLAN C:
Familiarize yourself with the REPLACING COALS section below.
Poke holes with a knife on both sides, place seasonings on both sides.
You'll need TWO heavy duty disposable tins (make sure they are heavy duty and NOT flimsy). One will hold the Ribs and liquid, the other will cover it.
Make sure the tins will fit in your grill.
Remove the grill grates and set aside.
Place the coals around one of the tins, so it's never directly ON the coals, but surrounded by coals. Remove the tin, add charcoal fluid.
Put one of the tins in the center, put the Ribs in that and add water, OR Dr. Pepper OR Cola as the liquid-- halfway up, but not covering the Ribs. Put the other tin to cover over that. Light the coals.
This process is very similar to making pulled pork on the grill.
Initially keep your vents wide open, but if it's a very windy day, you may have to close one or more of them. If your grill has a built in thermometer, it should be kept at a steady 200-220*F temp. If it goes higher than that, just lift the lid and let the coals burn down more. The point is, is to keep as much heat and smoke INSIDE the grill as possible.
Once the coals are lit, cover with grill lid.
This process will take a good 3 hours, so it's important that every 15 minutes you not only check to see if you need to add more water or pop as time goes on, but to see if you need to add more coals. Also, when you check, you're going to want to baste the Ribs with a metal spoon (not plastic), and to flip them over. Use tongs to remove the tin lid.
After 2 hours, test to see if the Ribs are done. They are done when you pick them up with a pair of tongs and they are very limp.
Once Ribs are done, remove tin lid, put Ribs in that and set aside. With oven mitts, remove liquid tin, cool down and discard.
Add more coals following directions below.
Replace the grill grates. Put Ribs down in between the hot and cool section of the grill and begin to char. If they are charring too fast, move away from hot side of grill and place towards cooler side.
After charring, brush on BBQ sauce on both sides, several times, turning each time so each side is coated. Replace grill lid in between brushing with BBQ sauce, check every 2 minutes so it doesn't burn.
NOTE:
At any time while smoking in charcoal grill, before you add the BBQ sauce, you can remove, cool down, wrap in saran wrap and keep in fridge for 2 days. Then you can reheat in oven with a bit of water on the bottom of a pan and apply BBQ sauce, or place back onto grill and add sauce.
HOW TO REPLACE WITH NEW CHARCOAL:
Don't do this alone, be careful and take precautions.
Take the pan lid and put the Ribs into that and set aside. Carefully with oven mitts, remove the liquid tray. Set aside.
Using a grilling fork or grilling spatula, push most of the old coals away from you, creating an empty space/barrier between the hot coals and the new ones you're going to lay down. Add some new coals on top of the hot ones as though smothering them.
Put new fresh coals down, making sure that there is that empty space before the already hot coals. Carefully and quickly add more charcoal fluid to these brand new coals.
(If you're still smoking the Ribs, move the coals around so you can replace the liquid pan back into the grill. Then put back the Ribs, and cover with the other pan lid.)
With some tongs or grilling spatula, take some of those new coals that you put on the already hot coals, and move on over by the BRAND NEW coals that has fluid on them.
Light the coals. When the flames go down, move the coals around again so it's a steady heat all around. If you need a hot steady side and a cooler side, position coals accordingly.
(Cover with grill cover, and check on Ribs, basting every 15 minutes while you continue smoking, then continue to put on BBQ sauce as described above.)
A very easy dish to make. Figure that you'll need about 6-8 pieces of Pork for each skewer. If you're using wooden skewers, soak in water for at least an hour so they don't burn when grilling. For complete recipe, see here: http://doreenskitchen.com/GrilledPorkKabobs Essentially you marinate the pork slices in Italian dressing, and the LARGE slices of Pineapple and chunks of Peaches in a melted butter with a dash of lemon juice; each for at least an hour.
Assemble your skewers, they will be greasy, and that's okay, as you don't want them to stick to the grill grates.
Discard pork marinade. Keep the Butter/Lemon juice marinade.
While grilling, baste with Butter/Lemon juice marinade, turn over after a couple of minutes, repeat. As the pork will be cut in small thin slices, it will only take about 5 minutes on the grill until done.
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Put Meat in bowl. Add splashes of Worcester, Teriyaki and/or Steak Sauce if you want extra flavor to Burger.
