Sunday, March 29, 2009

Pork Rib Tips: Asian Pork Tip BBQ

While I was at Wal-Mart, I picked up some pork rib tips for $1.07 per pound. You ask what are "Pork Rib Tips"? Well, rib tips are actually the very end (underside) of a rack of ribs. When a rack is trimmed to make St. Louis style ribs there is a thin strip of rib ends (or tips) left behind. It is a very cheap cut of meat, but it can be very useful when feeding a lot of people inexpensively. In the past, the rib tips are often got thrown out. Now you can buy them in many stores and they are becoming much more popular. They are typically meaty and flavorful so they make a great dish, no matter the occasion.

One of my favorite ways of preparing them is to use a Chinese barbecue recipe. Here it is. I hope you enjoy it.

6 pounds pork rib tips
1/2 cup sake (or light wine like Pinot Blanc)
1/2 cup rice wine vinegar
2 tablespoons fresh grated ginger
2 tablespoons Chinese 5 spice
2 tablespoons Kosher salt
1 batch Hoisin barbecue sauce

Hoisin Barbecue Sauce
8 ounces orange marmalade
2 tablespoons rice wine vinegar
4 ounces Hoisin sauce (soy bean sauce used for Peking duck and Mu-Shu pork)
1 tablespoon Sriracha sauce (spicy chili sauce)
Salt and pepper to taste

Oven Directions
Heat oven to 400 degrees.
Cut the rib tips into about 6 inch long strips (they don’t have to be exact).
Place the tips in a bowl and cover with all of the ingredients but the barbecue sauce.
Roll the pork over in the ingredients to get them to spread evenly.
Refrigerate this mixture for about 30 minutes.
Spread the pork out on a lightly greased sheet pan, only one layer deep. Roast at 400 degrees, turning occasionally until fork tender (about 45 minutes).
Remove the ribs from the oven and place them on some paper towels to absorb some of the grease.
Place the rib portions in a bowl and toss with warm sauce.

Grill Directions
Heat grill or pit to 400.
Do not cut up the ribs.
Marinade the ribs in the above ingredients in a glass container or roasting pan.
Refrigerate for 30 minutes or more.
Place the pork on the grill for about 5 minutes per side to sear in the juices and give it a smokey taste.
Back down the temperature of the grill to about 225-250 degrees. NO HIGHER!
Cook for about 90 minutes. Check temperature after about an hour. When you start to get to 160 degrees, you are almost there.
Once you are close to complete, reserve half of the sauce for the table and use the other to baste on to the ribs. Bring up the grill temperature to 400 degrees to allow the marinade to caramelize on the ribs.

For the barbecue sauce, put all of the ingredients in a non-reactive pot and slowly bring to a boil, stirring occasionally. Taste to adjust seasoning and it is ready to use.

You can toss some sesame seeds and sprinkle them on top along with thinly sliced green onions.

Serves 8

Friday, March 20, 2009

Smoking a Pork Loin

Earlier this week, I smoked a pork loin on my grill and it turned just perfect. After smoking it, I checked on prices. If I were to buy a smoked pork loin from local BBQ places, it would cost me about $9-$11 per pound. I purchased my pork loin for $2.83 per pound. That is a major savings.

When it comes to cooking pork, I use a very simple dry rub. My dry is just salt, pepper, garlic powder, onion powder and Italian seasoning. Very simple and very tasty. Also, I use mesquite wood chips in my grill to provide the necessary smoke and taste to the meat.

Tuesday, March 10, 2009

Bottom Round Roast on the Grill

Although this is a tough piece of meat, you can cook it on the grill and make it a bit tender by marinading it or using a favor injection to get the marinade into the meat quickly. The one piece of advice I have to give you is to take the internal temperate to 140 degrees and no higher. It is important and allow the meat to rest before cutting. It will preserve the meat's moisture. It is very important when dealing with a tough cut of meat. Let it rest for about 20 minutes then cut. Do not cut the entire roast up. It will dry out the meat. Cut only what you serve.

I also did a basic dry rub with salt, pepper, onion powder and garlic powder. Just a very basic rub and it turns out very favorable.

If you follow these tips, you can grill a tough cut of meat and still have something wonderful and tender to serve your family. I served this with mashed potatoes and mixed vegetables. I will be able to stretch the cut I purchased for at least 3 to 4 nights worth of meals. Not bad at all.

Wednesday, March 4, 2009

Corned Beef and Cabbage Recipe

With St. Patrick's Day quickly on its way, I enjoy cooking this dish for friends and family. This peasant dish is welcome in our house all year long.

As background, corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve.

Needless to say, I'm handing you no blarney. This is a great meal to serve to the family.