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Pork

Pizza Slider

Pizza Slider

With Pulled Pork and Caramelized Onions

Posted on April 14, 2013
Article Rating
This is an amazing treat! I cannot describe how delicious these are. You can make them ahead of time and pop them onto the grill, or you can have a little bar set up and people can dress their own pizzas. Either way you have just made everyone’s day with these little morsels of heaven.
Posted in: Appetizers, Pork
Comments: 0
Charred Chipotle Ribs

Charred Chipotle Ribs

with Shmeer Chipotle Dark Ale Sauce

Posted on April 08, 2013
Yep. 3 racks of ribs, wings and beer for 6 people. I filled a 16 inch long plate with ribs. Everyone loved them. It was really funny. I was using my Freestyle Portable Grill, and didn't actually have the room for all the ribs at once, so they came in shifts, each flavour was enjoyed better than the last! We had Charred Chipotle, Jamin' Jerk, and Maple Bacon. Which is your favourite flavour of ribs?
Posted in: Pork
Comments: 0
Grilled Pork Sandwiches

Grilled Pork Sandwiches

Leapin' Leftovers!

Posted on March 18, 2013
Article Rating
I know it’s not really a recipe, but these were really good. I love to use leftovers in different ways. And anything to stave off monotony is a good thing right?
Comments: 0
Pork Gyoza

Pork Gyoza

A Great Appetizer

Posted on February 11, 2013
Having an asian food night? These are a great addition to the menu. Serve these, the Grilled Pork Wontons, Chicken Teriyaki, or Korean Eye of Round Roast.
Posted in: Appetizers, Pork
Comments: 0
Grilled Pork Wontons

Grilled Pork Wontons

Barbecue Style

Posted on February 11, 2013
Article Rating
Serve these as an appetizer or snack at your next gathering and watch them disappear!  These are so very good. For a more asian flavour to them, use teriyaki or hoisin sauce instead of barbecue sauce, or you can change out the Fire Roasted Garlic for your favourite barbecue sauce instead.
Posted in: Appetizers, Pork
Comments: 0
Szechwan Ribs

Szechwan Ribs

Smoked on the Apollo

Posted on July 16, 2012
These ribs were delicious, but came with a lesson (highlighted in red). But when you see your favourite foods on sale, I strongly suggest you get it. You may find use for it in surprising ways.

I would also like to note that I would not be able to get as much smoking done as I have recently without the help of my husband, who has been helping with the lifting, monitoring and cleaning of the grill. It is hot and heavy when you are using a full water basin.

Comments: 0
Stuffed Jumbo Shells

Stuffed Jumbo Shells

On a Plank with Tomato Sauce

Posted on July 09, 2012
I am a carbs fiend. I love bread, and pasta, and especially potatoes. So you can imagine when I get a craving, well people run... until I am done cook...
Comments: 0
Breakfast Burritos

Breakfast Burritos

on the Grill

Posted on June 06, 2012
Sometimes you don't know what to make for breakfast. You have had pancakes every Saturday morning for a year! It's time for something new. It is time for a Breakfast Burrito!
Posted in: Pork
Comments: 0
Smoked Ribs

Smoked Ribs

with Guinness BBQ Sauce

Posted on May 22, 2012
The May 24th long weekend has come and gone. Nothing is better on the long weekend than good food! I used the Apollo™ 3 in 1 Charcoal Grill and Water Smoker to make the best ribs ever for this long weekend. It took some time but was well worth the wait when you finally sit down after a long hot day and the meat just falls off the ribs.
Posted in: Pork
Comments: 0
Fire Roasted Pork

Fire Roasted Pork

and Vegetable Kebobs

Posted on March 30, 2012
Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
  • Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
  • The French have Brochettes – French for skewers
  • Japan has Kushiyaki – which means grilled and skewered
  • The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!

Comments: 0
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