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 BBQ
NEWS RECIPES
Chipotle Apple Stuffed Pork Rolls with Apple Brandy Sauce
Fire Up The Grill
By Steve Collins
The Home Chef
stevec@thehomechef.net
www.thehomechef.net
Here’s a great pork recipe to start off a the new year. Any boneless cut of pork may be used. I like the using the loin because most stores have it readily available. If your butcher won’t cut it into thin slices, it’s easy enough to do at home.. Happy New Year!
1-1/2 lbs. boneless pork loin, in 1/2” slices
Olive oil
Salt and pepper
12 pieces butcher’s twine, 8” long
Chipotle Apple Stuffing
1 Tbsp. olive oil
1/2 c. onion, diced
2 medium apples, peeled, cored, and diced to 1/2 inch cubes
2 Tbsp. ground dried chipotle
2 Tbsp. sugar
1-1/2 tsp. ground cinnamon
1/4 c. breadcrumbs
Apple Brandy Sauce
1/2 c. Calvados (apple brandy – you can substitute regular brandy if you’d prefer)
1 c. apple cider
2 medium shallots, finely chopped
1/4 c. heavy cream
2 Tbsp. butter, cut into half-inch cubes
2 c. apple wood chips or a grilling plank soaked for an hour
Prepare the grill about 45 minutes before you start the meat prep.
Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for three minutes. Add the apple cubes and cook for five more minutes. Add the chipotle, sugar and cinnamon and mix well. Add just enough bread crumbs to hold the mixture together. Remove mixture from heat and set aside.
Pound each of the pork loin slices to one quarter-inch thickness. Lay two lengths of twine on a cutting board, about two inches apart. Put a slice of pork on the twine so that the grain of the meat is at a 90 degree angle to the twine. Spread a generous tablespoon full of stuffing in an even line across the pork then roll the pork around it. Tie the pork roll. Repeat until all of the pork rolls have been made. Refrigerate them until ready to cook.
Put the apple wood chips into the Sam’s SmokerPro. Put the cover over the woodchips. Place the SmokerPro directly over the hottest part of the fire. Put the cooking grate onto the grill. Place the prepared pork rolls directly over the SmokerPro. If using a plank and put it on the grate directly over the fire. Cover the grill and cook for 40 minutes. (The the internal temperature of the meat should be 160˚.) Let the meat rest for 10 minutes. Slice and serve.
While the pork rolls are cooking, make the apple brandy sauce. Put the Calvados, cider and shallots in a saucepan. Bring to a rapid boil and simmer until volume is reduced by half. Whisk in the cream and butter and remove from the heat. Serve with sliced pork rolls. Serves 4.
Barbecue is now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Master of the Grill
Ambassador of BBQ
Certified Master BBQ Judge
Order of the Ole’ Has Been
“A Barbecue Fantasy”
bbqbaron@gmail.com
I hope everybody had a Merry Christmas and a Happy New Year! With the holidays behind us we need to start planning our Big Championship Football Game, which some people call the Super Bowl.
Our first recipe is a little out of the box and really easy to make for a party.
Barbecued Pork Biscuit Sliders
14 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag) or slider buns
1 c. barbecued pulled pork
1/3 c. purchased creamy coleslaw
Barbecue sauce
Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
In small microwave-safe bowl, place pork. Cover; microwave on medium 1 1/2 to 2 minutes, stirring after 1 minute, or until hot.
Split biscuits horizontally. Spoon pork onto bottom halves of biscuits; top with coleslaw and biscuit tops. Serve barbecue sauce on the side. Makes 14.
This recipe is out of the box and it has no liver too boot.
Barbecued Chicken Paté
6 strips apple smoked bacon
1 bunch chopped scallions, white and green parts separated
4- 5 (1 1/4 lbs.) boneless, skinless chicken thighs or left over barbecued chicken
1- 2 Tbsp. dry-sherry (optional)
4 oz. cream cheese, cut into chunks
2 Tbsp. sour cream
2 Tbsp. chopped flat-leaf parsley
1/2 tsp. chipotle powder or to taste
Sea salt to taste
Freshly ground white pepper
Rinse the thighs in cold running water and pat dry with paper towels. Place the chicken your smoker (a stove top smoker works well) and smoke with apple wood, with heavy smoke. Smoke for 30 minutes. Cool and roughly chop into 1-inch cubes.
In a large skillet over medium heat, cook the bacon until lightly browned, about 5 minutes. Add the white part of the scallions and the chicken, stirring often, until the chicken is no longer pink, about 5 minutes. Add the sherry and cook for another 30 seconds, scraping up any browned bits.
Transfer the chicken mixture to a blender. Add the cream cheese cubes, sour cream, parsley, salt and white pepper to taste. On low speed, blend until smooth. On pulse, add the green parts of the scallion just until combined. Cover and refrigerate for up to 1 day. Makes about 2 cups.
Here’s one that’s really out of the box because its not only good, its also healthy for you!
Caramel Pecan Creamed Cheese Dip
8 oz. package cream cheese, softened
1/4 c. caramel ice cream topping
1/2 c. chopped pecans, toasted, divided
1 c. diced apple
1 c. frozen non-dairy whipped topping, thawed
Wheat crackers
Stir together cream cheese and ice cream topping in a medium bowl. Stir in pecans. Fold in apple and whipped topping. Serve with crackers. Makes about 24 servings.
Holiday Appetizers
Fire Up The Grill
By Steve Collins
The Home Chef
stevec@thehomechef.net
www.thehomechef.net
The holidays are coming so let’s try a few appetizers to show off the grill for the festive season.
Grilled Duck Breast with Chipotle Apples
It’s possible to buy duck breast by itself in some meat shops and supermarkets. If not, buy a whole duck and save the legs for another use. Whatever you do, keep as much of the fat as you can on the breasts. Crisp it nicely on the grill and it’s almost like bacon. The flavor of the duck with the subtle smoky heat of the chipotle apples is a real treat. Make the chipotle apple slices first while the grill is getting ready. When you serve, alternate slices of grilled duck breast with slices of chipotle apple.
Grilled Duck Breast
4 duck breasts, with the fat scored in a crosshatch pattern
1 Tbsp. toasted sesame oil*
Prepare the grill. Brush the toasted sesame oil on the both sides of the duck. Grill the duck breasts for 4 minutes on each side. Slice the duck breasts in 1/4” pieces. Serve with the chipotle apples. Recipe below.
Chipotle Apples
1/4 c. sugar
1-1/2 tsp. ground cinnamon
2 medium apples, peeled, cored, sliced
2 Tbsp. butter
1 Tbsp. minced chipotle chili from canned in adobo (more if you prefer more heat)
Line baking sheet with waxed paper or parchment paper. Mix sugar and cinnamon in medium bowl. Toss apple slices with cinnamon-sugar mixture to coat. Heat one-tablespoon butter with one-teaspoon chipotle chilies in a heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about four minutes. Transfer apple slices to prepared sheet to keep until ready to serve with the grilled duck breast. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, butter and chipotle chilies in batches, wiping skillet clean between each batch.
*Available in the Asian foods aisle at most supermarkets.
A new spin on direct cooking method
By Kell Phelps
kell@barbecuenews.com
If you are looking for a unique way to cook up a great holiday meal this year, then let me suggest this strange but more than easy technique for steak. This has to be easiest way to prepare a great steak that I have ever tried. The best part of this technique is that it also allows ample time for everyone to gather around an outside fire pit to catch up with everyone else.
I have to give my friends Jack and Sandi Fallen from Tifton, GA, credit for reminding me about this simple but more than effective process of cooking a great steak. They were kind enough to invite me to their booth during the National BBQ Festival to share one of their perfections. They were in Waycross, GA, competing under the team name Captain Jack’s BBQ Crew and fed lots of onlookers on Friday night.
The story
This is actually a small version of the famed Buffalo Trow. From what I am told, this all started with Chinese immigrants who were helping build the railroad system toward the West back in the 1800’s and copied this cooking process from Indians who had been doing this for hundreds of years already. This process is called a Buffalo Trow because they could not pronounce the word throw correctly, and back then, Buffalo was an easy kill. This is where Buffalo Trow comes from — or at least I have been told anyway.
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Photo By Kell Phelps
Start the fire several hours before the cooking process begins as you will want to cook directly on the coals left in the pit and not on the wood that is burning. |
The process
Start with a fire pit full of pecan or oak wood. You will want to start this process several hours before the cooking process begins as you will want to cook directly on the coals left in the pit and not on the wood that is burning. TIP: Consider the amount of steaks you plan to cook, as the more steaks you cook, the more coals you will need. For one or two steaks, a bed of two inch coals will work, but if your cooking for 10 or more, then a bed of four to five inches will be needed.
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Photo By Jack & Sandi Fallin
Generously mustard-coated steaks cook directly on the coals. |
Simply season up your steak as you would any other time. After seasoning is applied, coat with a generous amount of mustard to protect your meat. Next throw the steaks directly on the coals for six to eight minutes and then flip to cook the other side. TIP: The thickness of your cut of meat will determine how long it will need to cook on each side.
If you try this, make sure and email us your photos and stories to info@barbecuenews.com, as we would love to share your results with everyone else!
Appetizer recipes for all your holiday parties
BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com
It’s that time of year to have a party — Christmas or New Years — so here are some appetizers.
Our first recipe is for great dip which goes with any party — whether it’s Christmas, New Years, or for a ball game.
Hot Artichoke and Asiago Cheese Dip
Baked Pita Chips
8 oz. pkg. cream cheese, softened
4 oz. Asiago or Parmesan cheese, finely shredded
2 cloves garlic
14 oz. can artichoke hearts, drained
1 c. bottled roasted red sweet peppers, drained
1 c. sliced fresh mushrooms
1/2 c. sliced green onion
Bottled roasted red sweet pepper strips (optional)
Fresh parsley leaves (optional)
Preheat oven to 350 F. Prepare and bake the Baked Pita Chips. Set aside.
In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)
Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.
Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool . Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.
Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers , mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.
Our next recipe is for some spicy meatballs, which everyone will love.
Nacho Meatballs
2 large eggs
1/2 c. ketchup
1 large onion, chopped
2/3 c. crushed saltines
1/2 c. mashed potato flakes
1/2 tsp. garlic powder
1/2 tsp. chipotle powder or to taste
1/4 tsp. pepper
2 lbs. lean ground beef
1 can (11 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 c. water
1 can (2.8 oz.) French-fried onions
In a large bowl, combine the first eight ingredients. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° F for 1 hour, turning once; drain. Combine soups and water; pour over meatballs. Sprinkle with onions. Bake 30 minutes longer or until meat is no longer pink. Yield: 30 meatballs.
This next recipe is for all barbecuers who have a freezer full of leftover BBQ!
Flour Tortilla Pizza
For each pizza:
1 (8-inch) flour tortilla
2 Tbsp. tomato sauce
2 Tbsp. of your favorite BBQ sauce
1-2 Tbsp. finely chopped vegetable toppings of choice (i.e. bell pepper, onions, sliced mushrooms, etc.)
1-2 Tbsp. meat: burnt ends, pulled pork, BBQ chicken, pepperoni, cooked hamburger meat, Canadian bacon, etc.
1/2 c. shredded mozzarella cheese
Salt, garlic powder, pepper, and dried oregano, to taste
Preheat oven to 475º F. Combine the tomato sauce and BBQ sauce and spread over flour tortilla. Sprinkle salt and pepper, garlic powder and dried oregano to taste. Cover with cheese, and add toppings (meat-vegetables) of choice. Bake at 475º F for 10 minutes on a cookie sheet sprayed with non-stick spray. Makes 1.
Merry Christmas and a Happy and Prosperous New Year. May your barbecue fires burn hot and true!
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