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Pork

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
Jerk Rotisserie of Pork Loin

Jerk Rotisserie of Pork Loin

with HoneyJerk Glaze

Posted on March 30, 2012
Native to the Caribbean, Jamaica in particular, Jerk-style cooking produces a spicy and tender piece of meat. The meat of choice is usually chicken or pork that is dry or wet rubbed with a Jerk spice. This spice is primarily made up of allspice and Scotch Bonnet peppers. Jerk also refers to the cooking technique that originated as open pit barbecuing, but evolved into cooking in old oil barrels that have been hinged and filled with charcoal. The result of all of this? A succulent and tender, spicy piece of meat.
Posted in: Pork
Comments: 0
Sausage and Pepper

Sausage and Pepper

Mixed Grill

Posted on March 30, 2012
Napoleon® grill toppers are a great way to cook on your barbecue. They are versatile, allowing you to cook breakfasts, and even bake! This recipe makes great use of the Griddle style topper, by letting you cook your veggies "fry-up" style while cooking the sausages on the cooking grids.
Comments: 0
Double Thick Pork Chops

Double Thick Pork Chops

with Fire-Roasted Corn Salsa

Posted on March 30, 2012
Having a good rapport with your local butcher is essential to getting quality cuts of meat. This recipe calls for some fairly specifically cut pork chops. You can purchase a whole roast and slice it thick to suit your needs, or you can have your local butcher do that for you.

Some may be concerned about the safety of cooking pork that is this thick. It is safe to eat pork that has been cooked to an internal temperature of 140°F you are safe. If there is a concern, use a meat thermometer to make sure.


Comments: 0
Stuffed Pork Chops

Stuffed Pork Chops

Posted on March 30, 2012
Some food is just better when it is stuffed with other food. These pork chops are certainly proof of that. The Frenched* style pork chop keeps moisture in, while the breaded filling adds a delicious new dimension to your pork.*Frenched - the meat is cut away from the end of a rib or chop, so that part of the bone is exposed, usually for esthetic reasons
Posted in: Pork
Comments: 0
Shiraz Smoked Baby Back Ribs

Shiraz Smoked Baby Back Ribs

Posted on March 30, 2012
Pork is a meat that when cooked using a sweet flavoring, it really comes to life. Apple, brown sugar, maple syrup, and honey all go amazingly well with pork. So when you do pork ribs it is almost always best to braise, marinate or smoke them using sweetness. These ribs will set your taste buds a tingling by using apple or cherry wood chips and a sweet red wine to bring this pork to a whole new level of taste.
Posted in: Pork
Comments: 0
Planked Bacon Wrapped Chicken Thighs

Planked Bacon Wrapped Chicken Thighs

with Jack Daniel's BBQ Sauce

Posted on February 29, 2012
These tender chicken morsels would be delish on their own, but with the addition of bacon to wrap them...ohhhh goodness that is some amazing chicken. A liberal coating of your favourite barbecue sauce brings this tender meal together.
Posted in: Poultry, Pork
Comments: 0
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