18 August 2017 Pulled Pork on a Weber Kettle Grill

Pulled Pork on a Weber Kettle Grill

August 18, 2017 By

I’ve been smoking pork shoulder/butt for a few years on the Weber kettle grill since I don’t have a smoker (yet). The pork is always super moist, flavorful and delicious, but a couple weeks ago, I decided to try the method by “MNLang” he posted on Instructables – wow, amazing!!

Smoked Butt

I followed the instructions very closely and I must admit, it was some of the best pulled pork I’ve had, and god knows I get around a pork butt.

Here are his instructions: http://www.instructables.com/id/Pulled-pork-on-a-Weber-kettle-grill/

Once I had my cooked/smoked pork, I made several dishes with it, including fabulous pulled pork sandwiches lightly dressed with my World’s Best BBQ Sauce. I also made some pulled pork quesadillas with grilled onions, sharp Cheddar and Jack cheeses, cilantro and salsa verde.

I hope you try this technique if you have a kettle grill. It’s definitely not a “set it and forget it” method, but it produces some of the best smoked pork you’ll be able to make without a smoker.

Cheers,

Veronique

Filed Under: American, Entrees, Pork, Sandwiches Tagged With: , , ,
28 June 2016 Baby Back Ribs with Balsamic BBQ Sauce

Baby Back Ribs with Balsamic BBQ Sauce

June 28, 2016 By

Pork RibsWhile I have my go-to ribs recipe, I’m always looking for new ideas and variations from the old standard. This recipe, provided by Executive Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas, puts a bit of an Italian spin on the backyard BBQ favorite.

Ingredients:

Rib Spice Rub:

  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • 1/2 cup paprika
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/2 cup ground fennel seed
  • 3/4 cup dark brown sugar           
  • 1 cup kosher salt
  • 2 Tbsp. red pepper flakes
  • 2 Tbsp. ground black pepper

Balsamic BBQ Sauce:

  • 2 cups balsamic vinegar
  • 1-1/2 cups ketchup
  • 3/4 cup dark brown sugar
  • 1 Tbsp. fresh chopped garlic
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Kosher salt             
  • 1/2 tsp. ground black pepper

Ribs:

  • 4 racks of baby back ribs
  • 1 cup rib spice rub
  • 2 Tbsp. chopped Italian parsley
  • 1 cup balsamic BBQ sauce

Method:

For the Rib Spice Rub:
Place all of the ingredients into a bowl.  Mix well.  Keep in an air tight container for up to 3 weeks.  This recipe will make more than needed for the ribs.  It is a good marinade for other meats as well.

For the Balsamic BBQ Sauce:
Combine all of the ingredients in a sauce pot.  Bring to a boil.  Reduce the flame and simmer for 45 minutes.  Stir every 10 minutes.  Strain and cool.

For the Ribs:
Spread the spice rub evenly over the ribs.  Wrap each in aluminum foil.  Allow to marinate overnight in the refrigerator for at least 12 hours.  Place the ribs, still wrapped in aluminum foil, into a 350 degree oven for 2 hours.  At this point you can cool them down and refrigerate up to 7 days or freeze for up to 2 months.  If not, brush the ribs with the BBQ sauce and place onto a hot grill.  Cook until the sauce is hot on the ribs.  Cut into 1-2 rib portions and garnish with parsley.

Serves 4.

Filed Under: American, Appetizers, Entrees, Pork, Sauce, Starters Tagged With: , , , , ,

Mini Speck Frittatas

November 26, 2015 By

We’re often told that breakfast is the most important meal – I’m a complete believer of this notion. What I don’t believe in is the idea that, with our busy lives, we have the time each morning to make breakfast from scratch. With that in mind, I often make crust-less frittatas on a Sunday to last me through the week and I’m always looking for fun variations. This week’s Frittatas special ingredient – Speck Alto Adige PGI.

Speck Alto Adige PGI is a cured and smoked Italian ham from Northern Italy’s Alto Adige region. The ham is similar to Prosciutto in appearance and alike to slab bacon in flavor – an outstanding, very versatile product. A few weeks back, the fine folks at Speck Alto Adige PGI contacted me about creating a recipe using their ham and I gladly accepted. I’m officially the November ‘Speckulator’ as named by Speck Alto Adige PGI! Here’s the recipe I created using the top-quality ham I received from Speck Alto Adige PGI. These are GREAT to have on hand during the holidays!

Ingredients:

  • 1 cup Speck Alto Adige PGI, cubed or julienned
  • 12 large eggs (one egg per Frittata)
  • ¼ cup water
  • ½ tsp. each salt, pepper and smoked paprika
  • 1 cup shredded sharp cheddar cheese

Directions:

  • Preheat the oven to 350 degrees.
  • Generously coat a 12-muffin pan with cooking spray.
  • In a large frying pan over medium-high heat, sauté the speck until slightly caramelized, about 5 minutes, stirring occasionally. Remove from the heat, set aside and allow to cool.
  • In a large mixing bowl, whisk the eggs with the water, salt, pepper and paprika until fully blended, about 1 minute.
  • Divide the speck and the cheese among the 12 muffin cups.
  • Pour an equal amount of the egg mixture into the muffin cups over the speck and cheese.
  • Place the muffin pan on a sheet tray, to catch any drips, and bake for about 20 minutes, or until the egg is set.
  • Let the Frittatas cool in the pan for about 5 minutes then unmold and allow to cool completely. Store in an airtight container.

To reheat, place two Frittatas on a plate, cover with a paper towel and microwave for 60-90 seconds. I like to top the Frittatas with a little green salsa. Makes 6 servings (2 Frittatas each). For more information about Speck Alto Adige PGI, for recipes and for where to buy the ham, visit http://www.speck.it.   Cheers, Veronique

Filed Under: American, Breakfast, Cheese, Eggs, Pork Tagged With: , , , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
30 June 2013 Pork Belly Deviled Eggs

Pork Belly Deviled Eggs

June 30, 2013 By

Pork Belly Deviled EggsI love deviled eggs and think they have a place at most parties whether upscale (think caviar-topped eggs) to casual (served plain) to quirky, which I’d consider this pork belly version.

Directions:

  1. Slice the eggs in half horizontally, carefully remove the yolks and place in a small bowl. Add the mustard, Mayonnaise, Paprika, Sriracha, salt and pepper to the yolks. Mash the mixture using a fork until smooth.
  2. Fill the egg white cavities with the egg yolk mixture (can use a pastry bag and tip to make the presentation fancier).
  3. Top each egg half with a piece of pork belly.

Makes 12 deviled egg halves.

Filed Under: American, Pork, Sides, Starters Tagged With: , ,
29 June 2013 Crispy Pork Belly

Crispy Pork Belly

June 29, 2013 By
Belly in Water

Belly in Water

This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.

Simmering Broth

Simmering Broth

Ingredients:

  • 2-pound pork belly
  • 1/3 cup brown sugar
  • 1/3 cup dry Sherry
  • 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
  • ½ tsp. each ground clove and ground cinnamon
  • ½ cup soy sauce
  • 1 Tbsp. Sriracha
  • 1 can of coca cola
  • 4 cups of water
Boiled Belly

Boiled Belly

Directions:

  1. Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
  2. To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
  3. Turn the oven to the broil. Line a couple baking sheets with foil.
  4. Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
  5. Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
  6. Use as desired or eat right away.
Filed Under: American, Cuisine Type, Entrees, Pork, Sides, Starters Tagged With: , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
11 November 2012 Slow Cooker Quebec Baked Beans

Slow Cooker Quebec Baked Beans

November 11, 2012 By

I have written about Quebec Baked Beans in the past and about how my maternal Grand-Mother fixed this traditional breakfast dish for the family. Last night, I decided to try to make the beans in the slow cooker and they turned out amazing!

Ingredients:

  • 2 cups dried white beans
  • 1/2 pound salt pork, cut into  1″ cubes
  • 1 medium onion, peeled
  • 1/4 cup molasses
  • 1 tsp. dry mustard
  • 1 tsp. each salt and pepper

Directions:

  1. Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.
  2. Rinse the beans in a colander under cold water.
  3. Place the cubed salt pork in the bottom of a 3-5 quart slow cooker (Crockpot). Top the pork with the rinsed beans. Tuck the onion into the beans. Combine the rest of the ingredients and pour over the beans and pork.
  4. Add water to the slow cooker to cover the beans by an inch. Simmer on LOW for 8-10 hours.

Makes 6-8 servings.

Filed Under: Breakfast, Canadian, Pork, Sides Tagged With: , , ,
26 August 2012 Shrimp and Vermont Cheddar Grits

Shrimp and Vermont Cheddar Grits

August 26, 2012 By

I am not certain how I became obsessed with shrimp and grits as I did not grow up with the dish in Quebec, but I am. I do not think there are many dishes as comforting as a bowl of creamy grits with spicy shrimps and a soft poached egg and here is a simple, delicious version that I serve as a starter. My inspiration for the shrimp topping is from a recipe from Peels in New York published in Bon Appetit.

Grits Ingredients:

  • ½ an 8-ounce bag shredded sharp Vermont cheddar cheese, such as Cabot’s Seriously Sharp Cheddar
  • ¼ cup freshly grated Parmesan cheese
  • ½ tsp. hot sauce, such as Cholula
  • ¼ tsp. black pepper

Shrimp Ingredients:

  • 1 cup 1/3″ cubes Andouille sausage
  • 3 garlic cloves, sliced
  • 1 Tbsp. butter
  • 16 large shrimps (about 1 pound), peeled, deveined
  • ½ cup medium-bodied beer
  • ¼ cup chicken broth

Grits Directions:

  1. Bring the broth, milk, salt and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat.
  2. Gradually whisk in grits, reduce heat to low and gently simmer for about 10 minutes, or until thickened, stirring occasionally.
  3. Add cheddar and Parmesan cheeses, the hot sauce and the pepper and stir until cheese has melted. Cover to keep warm until ready to serve.

Shrimp Directions:

  1. Cook the Andouille sausage in a large heavy skillet over medium heat for about 5 minutes.
  2. Add the garlic and butter, stir until butter melts.
  3. Add the shrimps and stir gently until the garlic starts to brown.
  4. Add the beer and the chicken broth and simmer until shrimps are cooked, about 2 minutes.
  5. Serve the shrimp mixture over bowls of cheesy grits.

Makes 4 entrée portions or 6 first course portions.

Filed Under: American, Cheese, Entrees, Pork, Seafood, Sides, Starters Tagged With: , , , , , ,
9 August 2012 Grilled Brined Pork Chops

Grilled Brined Pork Chops

August 9, 2012 By

Brining is easy to do and a simple way to add moisture to meats, typically poultry and pork.

There are no complicated guidelines to learn when brining, just a basic formula: ¾ cup kosher salt to a gallon of water.  Enhancements can be made to the original formula if you would like, but not needed to create a delicious product.

Ingredients:

  • 1 cup boiling water
  • ¾ cup kosher salt
  • ¾ cup granulated sugar
  • 4, 1 ½-inch thick, bone-in pork chops
  • 1 gallon cold water
  • ¼ cup vegetable oil
  • 2 tsp. black pepper

Directions:

  1. To the cup of hot water, add the salt and sugar. Wait until fully dissolved then pour ½ cup of the mixture into two gallon-size zip top bags.
  2. After the salt/sugar mixture has completely cooled, add two pork chops to each of the two zip top bags. Pour as much cold water into the two bags as possible, still allowing for the sealing of the bags. Gently shake each bag then place in the refrigerator for 12 to 24 hours.
  3. After the brining period is over, rinse each pork chop under cool water and place on a double layer of paper towels. Pat down the pork chops with additional paper towels to ensure their surface is completely dry.
  4. Lightly coat the pork chops with oil then generously sprinkle with pepper.
  5. Grill on a medium gas grill until an instant-read thermometer inserted in the center of the pork chop, and away from the bone, registers 145 degrees, about 15 minutes for medium.  If using a charcoal grill, cook on indirect heat. Temperature inside the grill should be about 350 degrees.

Brined Pork Chops

Brining Tips:

  • Refrigeration during the brining process is critical. If using zip top bags for brining, place them in the fridge door where gallons fit to help the bags stay upright.
  • While brining, the meat must be fully submerged in the liquid.
  • After removing the meat from the brine, rinse it very well under cool water. If not grilling the rinsed meat right away, pat it dry with paper towels and refrigerate until ready to use.
  • Brined meat should not be salted before cooking.
  • Brined meat, especially pork, cooks faster than unbrined meat so be diligent while monitoring the cooking time.

Enjoy and let me know how you do once you try brining!

Veronique

Filed Under: American, Entrees, Pork Tagged With: , , , ,
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