Posted on 05/27/2005 5:10:29 AM PDT by ctlpdad
Handy Hints for Grilling Pork:
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.
Barbecued Pork Ribs BBQ Recipe The basic recipe for great grilled ribs. Use your favourite sauce.
1 cup barbecue sauce 3 pounds pork loin back or spareribs
Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.
Makes 4 servings.
Thanks to www.weber.com
LOL!
Here it is:
Marinated Smoked Pork Shoulder for Deck Grills
If you don’t have a marinade injector, go ahead and make this anyway, it’s very, tasty either way! And if you don’t have all the spices, try it with what you have.
Summary: Pork Shoulder cooks in the oven overnight or all day then transfer to a charcoal grill for smoking with hickory for a couple of hours.
Tools: Marinade injector large baking dish, roll of Alum. Foil, charcoal and hickory chips.
Ingredients:
One 7-9 lb. pork shoulder
Marinade:
One dark and nasty stout beer.
¼ -1/3 cup of Worcestershire sauce
2 tsp. dry mustard
3 tsp. onion powder
2 tsp. ground pepper
2 tsp. garlic powder.
Using tin foil, make a double thick cradle lining the pan and set the shoulder on it with the skin side/fat cap up. When the shoulder cooks it’s going to be falling off the bone, this way you can transfer it to the grill by hoisting it in the foil cradle.
Put spices and Worcestershire in a cup in the microwave on high for a minute. Stir it all up. Pour the beer into a bowl or tall glass and add the Worcestershire mixture. Stir it up and inject into the open side of the shoulder. Don’t go through the skin on top unless you first make a hole with a knife, or else you’ll break the injector…its a tough hide.
After making multiple injections and using up all the marinade, put the shoulder in oven at 215-225 degrees for 8 hours for a 7lber and 9-10 hours for a 9lber. use a meat thermometer if you have one, otherwise you can tell it's done when the meat shrinks off the bone and shreds easily.
Pull out of oven when cooked, drain off all the marinade and juice and transfer the foil/shoulder to a grill that has been lit with charcoal banked up on the opposite side of where you place the shoulder. Add chips, let is smolder for a 2 hours + -. Cooking heat isn’t an issue as the shoulder is already cooked, we just want a smoldering fire. Be attentive in adding chips when the smoke dies down. After 1 hour of smoking, peel back the skin/fat cap and let smoke on the meat for another hour.
Pork should shred off the bone and require minimal chopping. Makes great BBQ sandwiches!
That's a good idea. I don't know how anybody has room left in their belly after BBQ & beer, but they always manage to eat desert.
I tried your recipe last summer & it was excellent. The only thing I did different was smoke it all day instead of using the oven.
Mmmmmmmmmmmmmmmm, what a sight!
What is the purpose for this?
There is some good bbq info here:
http://www.bbqdan.com/website_index/
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1 head garlic
1 teaspoon extra virgin olive oil
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1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed.
Pork, of any kind should be served with apple sauce. Your apple directions would do, but for the main course, too.
Mom always took the silk out of the corn but left the husks on it. She would soak the corn in water for 30 mins to make sure the husks were soaked. Sprinkle sugar lightly on the corn, wrap with bacon, cover it with the husks and cook on grill 30 mins, turning frequently. Enough butter to make it run down your ARMS and salt, you were in pig heaven.
There is a better one, the CUZ bbq truck I tried to find. I bet Stainlessbanner has it linked somewhere.
Man, that sound scrumptious!! I saw a BBQ compititon on Foodtv and everyone was shootin' up there shoulder's with some form of apple juice...
There it is! I've seen some good pics of the grilling area - absolutely massive!
I want one for the back yard, and road trips!
I know I shouldn't do this but... What is a Boston Butt?
That isn't bad! I just do not consider hot dogs, sausage & brats food fit for human consumption. If the USDA has a specific percentage of rat hair & feces allowed, I don't think I want to eat it.
Another Shot...
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