Recipe: Barbecued Pork Ribs

Are you ready? Here comes a diatribe.

Propane should be used for hot air ballooning and forklifts and never for barbecuing.

Propane should be used for hot air ballooning and forklifts and never for barbecuing.

Propane should be used for hot air ballooning and forklifts and never for barbecuing.

Did you get that?

When barbecuing, NOTHING equals a wood or charcoal heat source, NOTHING. Of course there are going to be nay-sayers, pseudo-scientists and pseudo-philosophizers and all manner of malignant thinkers out there who are going to protest and offer numerous reasons why propane is just as good as charcoal or wood. Well guess what? I'm not listening because I know better.

Nothing can impart the flavors on food that wood and charcoal do, especially not a smelly gas like propane. Sure it's cleaner and convenient but so is masturbation compared to the real thing, and I don't know about you, but you can put me in the "real thing" column when asking folks what they prefer.

If you own a propane grill, stop using it, fill it with dirt and grow geraniums in it. Then go out and get yourself a well-made, sturdy barbecue like a Weber or Charbroil. That's what I finally did (well, except for the geranium part), and I have no regrets because the results are remarkable.

If you do take this sound advice and come over to the purist ranks, seriously consider the charcoal and wood you're going to use. You wouldn't put regular fuel in a Maserati and you can't use those uniform futuristic-looking briquettes in a good barbecue. They are processed and covered with chemicals to make them burn uniformly, and well, you might as well use propane if you're going to use them.

Look for the good chunky and irregular (naturally) shaped stuff that comes in big bags. You'll find these burn hotter and impart a better flavor on the food you prepare with them. Do a little research on the subject and you'll see what I mean. It also doesn't hurt to investigate the best barbecue and ribs joints and see how they're cooking. If they're the best, I know what's burning in their kitchens!

This is one of my first original barbecue recipes. I hunted around for a good ribs recipe, but came up short. No single recipe looked like something I wanted to try. So I just combined what I thought were the best ingredients in each one. Most recipes recommend simmering the ribs for 20 to 30 minutes and then letting them marinate overnight in the sauce. I don't, I go from pot right to the grill and slow cook them until I can't stand waiting to eat them any longer. These things are a smash hit at my house.

Barbecued Pork Ribs

2 full racks of pork ribs (St. Louis style or babyback)
1 litre of Coca-Cola®
1 large onion (frenched or sliced)
1 Tbs of ginger powder
1 4 oz. can of tomato sauce
4 cloves of garlic (crushed)
Salt and pepper to taste
Sweet Baby Ray's® barbecue sauce (or your favorite which should be Sweet Baby Ray's®)

In a large pan, place the ribs, Coca-Cola®, ginger, onion, garlic and tomato sauce, salt and pepper and add enough water to just cover the ribs.

Set on high heat and bring to a boil.

When it reaches a boil, lower heat and continue at a low simmer for 30-40 minutes. (Important note! You can simmer these longer or leave them in the warm liquid longer. The ribs will become more and more tender. They can get too tender and begin falling off the bone on the grill. It's your choice. I generally simmer them for 30 to 40 minutes and then let them sit in the warm broth for up to 4 hours for perfectly tender ribs.)

Remove from heat and remove the ribs. Slather them with the Sweet Baby Ray's® and place them on a preheated grill.

Slow cook them over medium heat being careful not to burn them. Turn them occasionally and slather with the barbecue sauce each time.

When they have been cooking for at least an hour and looking like the sexiest ribs you've ever wanted to eat, remove them from the grill, re-slather with barbecue sauce and cut into individual ribs.

Serve with cole slaw, roasted corn-on-the-cob, corn biscuits, beer and bbq'd beans.

Apologize to your heart and dig in!

Recipe: Smoked Pork Tenderloin

I've got a big 'ol locomotive-sized smoker out back that I jokingly refer to as Hank's Smokehouse. It has become the basis for all of my barbeque and smoking recipes of which there are many and the list continues to grow.

When I fire up the smoker, I like to make the best of the time, charcoal and wood, so I'll load it up with whatever it can handle. Usually, there will be a few pork tenderloins, pork loins, a brisket, a couple of chickens or a turkey, some beans and even some fish. Yeah, I like smoked foods.

For the love of space and time, I can't go into a whole dissertation on the art of smoking so, I've just put the basics below. You should know, that it is not difficult. Once you understand your smoker and what you're going for, it's pretty easy and not a bad way to spend a day by the pool. I'd just suggest having some "smoking clothes" set aside just for that purpose.

This is an easy recipe (most smoking ones are), the bonus of this one is that unlike beef brisket which likes to be in the smoker for over 12 hours, pork tenderloins are fast smokers. If I remember right I've even got some done in less than an hour.

If you've always wanted to smoke food, go for it, you won't be disappointed!

Smoked Pork Tenderloin

1 Pork tenderloin
1/2 cup of paprika
3 TBS coarse black pepper
3 TBS sea salt
3 TBS brown or turbinado sugar
2 TBS chili powder
1 tsp dry chipotle pepper (ground fine)

Day one:

Mix the paprika, black pepper, salt, sugar, chili powder and chipotle pepper together. Set aside.

Rinse the tenderloin and pat it dry.

Place the tenderloin in a large plate and massage the dry rub mixture on to it. Be sure to coat it evenly and well.

Wrap the pork tenderloin up in plastic wrap and allow it to marinate in the refrigerator overnight or for at least 4 hours.

Day two:

Soak your smoking wood of preference (I use hickory for this) in water for about 30 minutes prior to using.

Fire up your smoker. When the charcoal is ready add a few pieces of the wood. Again, if you're thinking about smoking food I encourage you to do a little research, but generally:

You're looking to keep the temperature in the smoker between 200° and 225°F. You want to do this with an absence of flame. You want hot charcoal that keeps your wood smoking. This is all done by venting the amount of air going in the smoker and venting the amount of smoke out. You replace your smoking wood as need and with a little practice, this is easily accomplished using a minimum amount of that wood.

The tenderloin is finished when the internal temperature of the thickest part reaches 155°F. Remove it from the smoker, wrap it in aluminum foil and let it stand for about 10 to 15 minutes. Slice and serve. Wrap and freeze unused portions, they hold up well in the freezer.

Recipe: Smoked Pork Tenderloin from Chop Onions, Boil Water by Henry Krauzyk

Products I Love: Wright's Liquid Smoke

I love barbecued and smoked foods. In fact in my backyard not thirty feet from where I sit typing this, stands my black, locomotive-sized smoke pit. Let me tell you, it sees a lot of use. From ribs, pork butt, brisket and a host of other meats, to mussels, fish, beans and succotash - all see the inside of Ol' Smokey!

There's an entire barbecue/smoking section in my new cookbook (coming out in 2010) and if you follow this blog you will see many recipes posted here which use the wonderful sweet, sweet flavor of wood smoke. I really cannot get enough of it.

Smoking takes some preparation and like all great things it takes TIME. There are days though when either a lack of time, or poor weather, can dash the cravings and dreams of a smoke-flavored meal. That's when I turn to Wright's Liquid Smoke products.

Inexpensive, all-natural and authentically flavored, Wright's Liquid Smoke does the trick with its great, real smoke flavor. Even when you open the bottle and smell the delicate hickory or mesquite flavor you know you've discovered something good. If you like smoke flavor you're going to love this stuff and you're going to use it again and again. It's a secret restaurants and chefs have used for years and I'm recommending you try it.

You want to dress up some baked beans? Try a teaspoon or two of Wright's Liquid Smoke in there. Are you looking to dress up some chicken or turkey? Try a dash of Wright's Liquid Smoke! I've added it to the chicken on a barbecued chicken pizza to dazzling effect. You want to make some pulled pork conveniently in the oven or crock pot, but you want that down-home, lip-smacking smokehouse flavor? Get a bottle of Wright's Liquid Smoke! I've even put a dash or two in a Bloody Mary.

Trust me, I don't recommend things on Chop Onions, Boil Water unless I use them. That's no BS. I'm telling you this is a product I LOVE. If you like smokehouse flavor, but you don't have a smoker or the time, Wright's Liquid Smoke is for you!

According to their website, Wright's Liquid Smoke can also be used for:

Basting: To keep grilled and broiled foods moist, baste with a mixture of 3 tablespoons Wright's Natural Hickory Seasoning and 1/2 cup melted margarine. Use on beef, pork, poultry, fish, corn-on-the-cob, Italian bread.

A Spritz of Smoke: Keep a spray bottle filled with a mixture of Wright's Natural Hickory Seasoning and water to spray on foods while grilling, broiling or roasting.

Grilling: For slow cooking on the grill, place a foil pan filled with 1/3 cup Wright's Natural Hickory Seasoning and 2/3 cup water directly on hot briquettes, lava rocks or ceramic bricks. Add additional water as needed.

Gas Grilling: For added smoke flavor while gas grilling, spry lava rocks with Wright's Natural Hickory Seasoning before heating grill.

Microwaving: Add color and zesty hickory flavor to microwaved meats and poultry. Brush or spray Wright's Natural Hickory Seasoning on before cooking.

Quick Seafood Sauces: Stir 1/4 teaspoon Wright's Natural Hickory Seasoning into 1 cup tartar or cocktail sauce.

Recipe: Garlic Smashed Potatoes

Well for my first post I figured I'd post a recipe. Something useful and perhaps universal. Mashed potatoes work!

There are all kinds of mashed potatoes folks and they all have their place in specific aspects of my dining choices. I have my favorite instant mashed potatoes, my favorite Thanksgiving mashed potatoes, my favorite on-top-of-shepherds-pie mashed potatoes and yes, even my favorite frozen dinner mashed potatoes.
(Right now there are other guys out there thinking “You know what? Me too!”).

Well, the recipe below represents my favorite barbecued food mashed potatoes. This recipe was not that easy to come across or tweak to get it to where I like it. Fortunately, I just kept plugging away and now I’ve got my perfect taters for a barbecue feast.

You’re going to notice that they’re not the lowest calorie recipe you’re going to come across, but they are going to be some of the best tasting. Besides, when you’re busy sucking the last bits of barbecue sauce off a rib, are you really thinking about fat and cholesterol anyway?

Garlic Smashed Potatoes

1 head of garlic
1/4 cup (1/2 stick) butter
1 Tbs olive oil
2-1/2 pounds red-skinned potatoes
(unpeeled, cut into 1-inch pieces)
3/4 cup whipping cream
4 Tbs sour cream

Preheat oven to 425°F.

Cut the top 1/4 inch off head of garlic to expose tops of cloves. Place on top of a sheet of foil. Spoon oil over, sprinkle with salt and pepper and wrap tightly in the foil. Bake until garlic cloves are tender, about 45 minutes.
Squeeze garlic cloves from skins into a small bowl, add butter and mash together thoroughly.

Cook potatoes in heavy large pot of boiling salted water until tender (about 18 minutes).

Drain potatoes, return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, sour cream, and roasted garlic butter and mash together. Season to taste with salt and pepper.

I often add a 1/4 cup of chopped chives or chopped fresh parsley.

You want to make some “champ”? Slice some collared greens into strips, boil them until tender and fold them into the garlic mashed potatoes instead of the chives and parsley. Put ‘em in a bowl and sit out on your front porch with your dog, eat ‘em up and play your banjo!