Tag Archives: BBQ

Pressure Cooked BBQ Pork Ribs

BBQ Pork Ribs

  • Servings: 2-5
  • Difficulty: easy
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BBQ Pork Ribs
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Sadly I must confess that I have never made BBQ ribs. Texans love their BBQ and TexMex food but BBQ done right requires smoke and time. I saw a Diners Drive-In’s and Dives where a guy was boiling his ribs prior to grilling them. This unorthodox method raised several eye brows on the show and likely at home. Well I bought this new pressure cooker called Fagor from Sur la Table. I am in love with this thing. It’s the best $100 dollars I have spent in a long while.

So the other day I thought hey I could pull this off in record time using my Fagor. I pressure cooked them 30 minutes and then removed them and finished them off in the oven at 200 degrees. I took the sauce from the pressure cooker and reduced it in a sauce pan and painted a coat on the ribs about every 20 minutes. It creates a nice BBQ crust and burnt end type nuggets of BBQ love.

Ingredients:
1 Rack of St.Louis Pork Ribs
2.5 cups of BBQ Sauce
1/4 cup of molasses
1/4 Apple cider vinegar
1/2 cup of water
2 tbs of Soy Sauce
1 tbs of Liquid Smoke
1 tbs of yellow mustard
4 cloves of minced garlic
2 tsp of Onion Powder

Directions:
1. Trim your ribs of any excess fat. I cut them into two pieces to fit them into my pressure cooker.
Mix together all the sauce ingredients and add everything to the pressure cooker. I cooked them for 33 minutes.

2. Preheat the oven to 200 degrees. Upon completion of the pressure cooked ribs remove them and put them on a foil lined sheet pan, meat side up. Baste with sauce every 20 minutes.

3. Take your sauce and put it into a sauce pan and let it simmer. They are basically done prior to putting them into the oven so you are just going to create a nice crust on them.

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BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

BBQ Pulled Pork Sandwiches with Dreamland BBQ Sauce

BBQ Pulled Pork Sandwiches

  • Servings: 4-8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Texas clearly values BBQ Brisket over any other protein. That said, I will try and enjoy it all and truth be told I probably go 50/50 on beef and pork. I also enjoy the vinegar that you find in the Southeast. So when I asked Jill what she would like this week, she said let’s do BBQ pulled pork sandwiches.

For tonight I didn’t go all out with a coleslaw topping or anything but it’s always welcomed on a pig sammie. I did make a potato salad with two russets some mayo, sour cream, pickled jalapenos and green onions. I won’t include the recipe because I truly winged it. That said you can search my blogs for sides like potato salad or beans etc.

After eight hours in the bath the pork can’t help but get fall apart tender. In fact, fishing it out of the crockpot was a challenge. I also like to add sauce only on the top of the mound of pork to let the pork shine. Always butter and griddle your buns until you get a nice brown “crunch” texture. This will help it hold up to the moisture of the overall sandwich.

Ingredients:
Pork Shoulder
1 cup of Apple Cider Vinegar
1 cup of water
1 onion sliced
4 cloves minced garlic
2 tbs of yellow mustard
2 tbs of ketchup
Buns

Rub
Equal parts depending upon size
1 tbs of Chili Powder
1 tbs of Onion Powder
1 tbs of Garlic Powder
1 tbs of White or Brown sugar
Pinch of cumin and cayenne optional.

Directions:
1. Take your shoulder and apply your dry rub and let it sit. You can let it sit overnight if you so choose.

2. In your crock pot on high heat set for 8 hours add your sliced onions, minced garlic, apple cider vinegar, water, mustard and ketchup. Lay your rubbed shoulder in your crockpot. It should almost cover the shoulder with about 1/4 of it sticking out. Cover and walk away. Around the 7 to 8 hour time you can turn it but it will be done. Shred the pork

3. Toast your bun, apply your pork and your favorite sauce on top. I picked up a bottle of Dreamland BBQ sauce out of Alabama. It’s a nice blend of Carolina and TX sauces. Serve with Beans, potato salad or whatever you like. See my side recipes for ideas.
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BBQ Chicken Twice Baked Potato

BBQ Chicken Twice Baked Potato

  • Servings: 2
  • Difficulty: easy
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BBQ Chicken Twice Baked Potato
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A few weeks ago I make an attempt to make a twice baked potato that was reminiscent of a join we used to frequent in College. Tonight we felt like potatoes so I decided to go the dude route and make a proper twice baked potato and top it with BBQ diced chicken breast.

To me a twice baked potato by itself is hard to beat. It’s mac n cheese but instead of noodles you sub in potatoes. Then you top it with the sweet and assaulting BBQ sauce it’s a nice balance. I also love eating the salt crusted skin which brings an extra texture to the party.

Ingredients:
2 Baking Potatoes
Fresh Cheddar Cheese
Sour Cream
Heavy Cream
1.5 cooked chicken breasts
BBQ sauce
Kosher Salt and Pepper
Olive Oil
Chicken Stock

Directions:
1. Preheat the oven to 400 degrees. Wash and clean your potatoes and pat them dry. Stab them with an ice pick or fork. Then cover with oil and then salt and pepper and put them uncovered in the oven for 50 minutes.

2. While the potatoes are roasting, large cut your chicken breasts and simmer them in chicken broth until done. Remove from heat to cool. Once cooled remove the chicken and dice it up. Stir it in a bowl with BBQ sauce to your liking.

3. Once the potatoes are fork tender, remove them and turn your oven down to 300. Once cooled enough slice in half without cutting into two. Scoop the white part and put it in a bowl. Notice I didn’t give amounts of sour cream, cheese, salt, pepper or cream. Add the sour cream and cheese…..taste..season accordingly. If it’s dry add cream to thin it out. Once it is to your liking add the filling back into the potato cups. Top them with your mixture of BBQ chicken and put them back in the oven to heat everything up. 10mins.

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BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
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Despite being from Texas and biased towards beef BBQ, I enjoy pulled pork with tangy sauce equally as much. I actually tend to eat it more often than beef. Given it’s just the two of us I used a cut of of tenderloin over the Pork Butt which has much more fat and flavor. After about 6 or 7 hours in the crock pot this beauty is falling apart at the slightest attempt to turn it or remove it.

So before sandwich assembly I took the pulled pork and flashed in a pan on medium heat to put a little crust on it and to further marinate it in my Woody’s Smokehouse BBQ sauce. I also added a smidgen of vinegar and mustard to it for extra tang. Lastly, I topped it with some cabbage based slaw and also made a tasty potato salad. Good eating.

Ingredients
Pork Butt or untrimmed tenderloin
buns with butter
1 cup of Apple Juice
1 cup of BBQ Sauce
4 tbs of Apple Cider Vinegar
1 beer
Chicken Broth to top

Spice Rub
1/4 cup of Kosher Salt
1/4 cup of brown sugar
2 tbs of sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
2 tbs ancho chili powder
1 tbs of celery seeds
1 tbs of black pepper
2 tsp of dried thyme
1 tsp of cayenne pepper

Slaw
1 cup of packaged cabbage slaw
2 green onions diced
1 tbs of white vinegar
1 tbs of sugar
1 tbs of Dukes Mayo
Pinch of celery seeds
Kosher Salt and Pepper to taste

Potato Salad
3-6 Red Potatoes (quartered and par-boiled)
3 parts Duke’s Mayo and 1 part French’s Yellow Mustard
1 tbs of Sour Cream
4 green onions diced
1 tsp of celery seeds
2 tbs of minced pickled jalapenos
dash of Tabasco

Directions
1. Ideally you could put an hour of smoke on this pork but I took the lazy way out and used the crock pot. I rubbed my pork loin in the spice rub. That sounded odd. I then put it in the crock pot for 1 hour dry to bloom the the spices. Flipped halfway. I then added the wet ingredients and let it cook for 6 hours on high. IMG_0202

2. Potato Salad – I quartered my potatoes into equal sized pieces and put the into a salted pot of medium high heated water. I pulled them just before totally done because I knew they would continue to cook. I didn’t want them to soften up and turn into mashed potatoes. I let them cool and then added them into a bowl with the rest of the ingredients. Tasted and adjusted until satisfied and then put them back into the fridge to chill. IMG_0214

3. Put the cabbage slaw, minced jalapenos and green onions into a bowl and mixed in the wet ingredients with the sugar until I got the flavor profile. I wanted sweet but tangy to balance the meat which was savory but tangy.

4. To finish it off, I pulled the pork for two sandwiches and put it on the medium heated pan and topped it with some BBQ sauce, a punch of apple cider vinegar and mustard to bump up the tang. Served it on a butter toasted bun. This is important for structure but also I like that little crunch on the inside when eating it.
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Woody’s Smokehouse BBQ Sausage and Cheddar Sandwich

Woody's BBQ Sausage and Cheddar Sandwich

  • Servings: 2
  • Difficulty: easy
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As you know Texas is a big state. So a few hour road trips isn’t a big deal for us. The golden triangle connects Houston, Dallas and Austin with an approximately three hour trip between each city. Scattered along these highways are little gems that are “must stops” when you make the trip.

Now I am about to possible ruffle some feathers with this opinion. For those not from here we have a new mega gas stop called Buckee’s. It’s massive and for some reason attracts hundreds of people. Seriously it’s nuts. They have seemingly 100 pumps and everyone is full as is the inside of the store. They sell jerky, cheeses, snacks of every kind of variety. While driving to Houston I decided I would hit Buckee’s on the way there but Woody’s on the way back. I must say I remain a faithful Woody’s guy. Great products and people. You can buy some Woody’s and have it shipped to you here. https://woodys-smokehouse.com/

On the way back I picked up some Canadian bacon, jalapeno cheddar loaf, smoked cheddar, sharp cheddar, sausage and several sauces and jams. For lunch I cut up some of the sausage into coins and browned them in a pan. Added some BBQ sauce and let it thicken up. Broiled some bread to brown two sides for structure. Sliced some extra sharp cheddar cheese. I had some cabbage on hand so made a slaw by mixing in some mayo, sour cream, vinegar and spices.
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Carolina BBQ Pulled Pork Sandwiches

Carolina BBQ Pulled Pork Sandwiches

  • Servings: 8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Jill and I went to Prague a few decades ago. My brother was working there so we took a trip to check it out along with touring Germany and Austria. We started our trip in Prague for a few days and then took off for a week and came back to spend our remaining time in Prague. I don’t mean to offend German’s or Austrians but they clearly eat to live and live to drink. For an over-saturated American palate the food is often just bland and uneventful.

So when we made it back to Prague we saw a “Red Hot and Blue”. So we decided to we needed some American food but didn’t want to do the cliche McDonalds hamburger. Frankly the idea of a BBQ joint in Prague in the 90’s was pretty bizarre. So we ordered pulled pork sandwiches and slathered them in BBQ sauce. It was heavenly…real potato salad and ice tea…. ahhhh.

Growing up in Texas pulled pork isn’t on many BBQ menus. Texas is all about the beef. In fact I would say that the yard bird makes it on the menu before the pig. So when we had the sandwich topped with slaw it was something completely unique to us at that time. Today Jill pretty much always prefers the pig if she is having a BBQ sandwich. It’s tender and doesn’t have those “mystery bits” you can find in chicken and beef.

This turned out to be an amazing recipe. You must try it. Instead of using a roasting pan I wrapped the dry rubbed shoulder in tin foil and I didn’t check on it until 6hrs elapsed. When I opened it up I was sad to see the bottom black as coal but it turned out to be a happy accident. The black didn’t taste burnt but instead created burnt ends. When I folded them into the pulled pork it created a great change in taste and texture. That said, when I do it again, I will check it at 4hrs and maybe add a little water or beer.

The buns were broiled to give it an internal crunch and also lent a sturdy surface to support the pulled pork, slaw and sauce. The pork was perfectly flavored and the tangy vinegar mustard sauce set off an explosion of flavor. The creamy, yet spicy slaw, melded everything together and balanced it out. Top 5 best BBQ sandwich I have ever had.

This recipe is adapted from Tyler Florence.
Ingredients:
1 Pork shoulder or “butt” 5-7 lbs (bone in)

Dry Rub:
3 tbs of Paprika
1 tbs of garlic powder
1 tbs of dry mustard
1.5 tbs of brown sugar
2.5 tbs of Kosher Salt

Sauce:
Pain drippings if you have them
1 1/2 cups of Apple Cider Vinegar
1/2 cup brown grainy mustard
1/2 cup French’s yellow mustard
1/2 cup of ketchup
1/2 cup of brown sugar
3-4 garlic cloves minced
1 tsp of Kosher Salt
1 tsp of Cayenne pepper
1 tsp of Black Pepper

Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
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Directions:
1. Mix the dry rub together and massage it into the pork roast and let it sit over night wrapped up.

2. Preheat oven to 300 degrees and place the dry rubbed pork roast into a roasting pan and cook for 6 hours until the internal temperature is 170 degrees.
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3. Make your sauce by pouring some of the pan drippings into the a small pot on medium low heat. Add your garlic and cook for 1-2 mins. Add everything else and let it simmer and meld together.

4. Shred your pork and remove some of the fat. Pour in some of the sauce to coat your pulled pork and reserve some for people who want more.

5. Two hours before serving make you slaw by cutting all your veggies and then mixing in the sauce and spices. Combine well and place into refrigerator covered for 2 hours to let everything meld properly.

6. Toast your buns with a little butter and then add your pulled pork, additional sauce if you want and top with spicy slaw.

I made a simple potato salad by boiling two cubed Idaho potatoes in salted water. Once fork tender, I cooled them and added Dukes Mayo, jalapenos, Pepper, Kosher Salt and Green onions. Didn’t measure anything so I don’t have a recipe for you.
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