Grilled Summer Ribs

Grilled Summer Ribs

• enough pork side ribs of your choice to fill your crock pot.
• 2 cups ketchup
• 2 tablespoons Worcestershire Sauce
• 1/2 cup vinegar
• 2 tablespoons Brown sugar
• 2 teaspoons salt
• 2 teaspoons celery salt
• 1/4 cup soy sauce
• water enough to barely cover the ribs once the sauce has been poured over the ribs and onions
• 2 large onions
• purchased BBQ sauce of your choice

1. Cut the ribs into individual serving pieces.
2. Dice the onions
3. Put the ribs and onions in the crock pot. . . it can be quite full . . the sauce will fill in the spaces.
4. Combine all the sauce ingredients except the BBQ sauce.
5. Pour over the ribs and turn to high. .. .and turn down to low once it is simmering.
6. Turn off at the end of the day .. . .allow to cool. . .and refrigerate.
7. The next day. . .remove from the refrigerate. . .and remove all the fat that has solidified at the top of the ribs.
8. Turn the crock pot back on .. .and simmer until you are ready to grill them
9. The grilling only takes 20 minutes. . .long enough to baste with BBQ sauce and allow to brown.
10. The sauce in the crock pot. . .can be heated in a sauce pan and thickened with 2 tablespoons flour to a cup of cold water. Bring to boil .. .and stir until thick.
11. If you want to freeze some. . . only grill enough for the first day. . .allow the rest to come to room temperature. Put in freezer bags and freeze.

Potato and Farmer Sausage Casserole

Ingredients:
6 small – med. potatoes, peeled and sliced
1/2 - 3/4 link farmer sausage, peeled and sliced

Sauce:
1 Tbsp butter
1 Tbsp flour
1/4 tsp salt
½ cup milk
½ - 1 cup grated cheddar cheese
1 can cream of mushroom soup

Arrange potatoes and farmer sausage in layers in greased 8 cup casserole dish. Melt butter; blend in flour, salt and milk gradually, stirring constantly. Add cheese and soup, stirring until sauce cooks. Pour over potatoes and sausage. Bake at 350F for 1 1/4 – 1 1/2 hours.

Cider-Brined Pork Chops

Ingredients

• Brine:
• 1 1/2  cups  hard apple cider
• 1/2  cup  kosher salt
• 1  tablespoon  dried rosemary
• 1  tablespoon  dried sage
• 1 1/2  teaspoons  dried thyme
• 1/2  teaspoon  whole black peppercorns

Glaze:

6 tablespoons apple jelly

2 tablespoons unsalted butter

2 tablespoons Calvados or applejack (apple brandy)

4 Granny Smith apples, each cut into 6 wedges and cores removed

Preparation

1. In a large bowl mix the brine ingredients. Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 1½ hours, turning the bag every 30 minutes.

2. Remove the chops from the bag and discard the brine. Rinse the chops under cold water and pat dry with paper towels. Lightly brush or spray the chops with oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat.

3. In a small saucepan over medium-low heat, warm the jelly and butter, stirring until the jelly melts. Remove from the heat and stir in the Calvados. If the glaze cools, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the grilled pork. Brush the remaining glaze all over the apple slices and then the chops.

4. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the center, about 10 minutes, turning once. Remove the chops from the grill and let rest for 3 to 5 minutes. While they rest, grill the apples over direct medium heat until crisp-tender, about 2 minutes, turning once. Serve the chops and apples warm with the reserved glaze.

Pork Tenderloin with Apples and Onion

 

Ingredients

• 1  tablespoon  vegetable oil
• 1  1-lb. pork tenderloin
• Salt and pepper
• 1  tablespoon  unsalted butter
• 3  Granny Smith apples, peeled, cored, cut into 1/4-inch wedges
• 1  medium onion, thinly sliced
• 1  teaspoon  dried thyme
• 1  cup  apple cider
• 1/2  cup  heavy cream, warmed

Preparation

1. Preheat oven to 400ºF; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat. Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total. Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155ºF, 15 to 18 minutes. Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.

2. Melt butter in same skillet (don't wash or wipe out skillet). Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes. Scrape into bowl, add onion and thyme to skillet, and sauté until softened, about 3 minutes. Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.

3. Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.

Repurposing

So normally half the food I cook I put in the freezer for a second meal later in the month.  Well I did this with the chowder and shredded beef but not the rest of the pork roast.  So Ill be making bbq pork sandwiches for dinner.

Shred pork
dice onions
bbq sauce

Add all ingredients to a skillet and cook until warmed through.  Place meat on a hamburger bun and enjoy.

Chinese Roast Pork

Today is going much smoother than yesterday (knock on wood).  So a day late here is whats for dinner tonight, Chinese Roast Pork!

Whatcha need:
1 3lb boneless pork loin
Salt and Pepper
2 tsp cooking oil
1 onion, chopped
2 cloves garlic, minced
1 3-inch piece fresh ginger, peeled and chopped
1/2 cup soy sauce
2 tsp packed dark brown sugar
2 teaspoons chinese 5 spice

How you do it:
Trim pork of excess fat and season with salt and pepper.  Warm oil in a large skillet over medium heat.  Add pork and brown all sides

Transfer pork to (your almighty) crockpot.  Add onion, garlic and Ginger to the skillet, stirring, until soft. I think about 3-4 minutes.  Add soy sauce, brown sugar, and five spice.  Cook stirring until sugar is dissolved.  This happens pretty quick.  Pour sauce over pork.

Cover and cook on low for 6 hours.  Remove pork to a cutting board, tent with foil and let stand 10 minutes.  Thinly slice against the grain and serve.

Best part about it, is that your house smells yummy all day!