Jerked Pork Tenderloin with Orange-Red Onion Salsa
2 pork tenderloins, 10 to 12 ounces each
Marinade:
4 green onions, chopped fine
4 cloves garlic, minced
2 serrano chiles, chopped fine
1 teaspoon salt
2 Tablespoons jerk seasoning
2 teaspoon cider vinegar
¼ cup vegetable oil
To make marinade:
Combine all ingredients and mix well.
Salsa:
1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces
1 red onion, diced small
1 teaspoon minced garlic
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of your choice
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with marinade and massage well. Refrigerate for 2 to 4 hours.
With the heat deflector in place over the coals, bring the temperature of your Hasty-Bake to 225 to 250°F. Cook the tenderloins until the internal temperature reaches 160°F (approximately 1 hour). Remove and let rest for 10 minutes before serving. To serve, slice into ¼" medallions and top with salsa.
Lone Star Spareribs (Smoke & Spice)
3 full slabs of pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less
Barbecued Rib Rub
1/3 cup ground black pepper
¼ cup paprika
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon chili powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
Basic Beer Mop (Optional)
12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup oil, preferably canola or corn
½ medium onion
2 garlic cloves, minced
1 Tablespoon Worcestershire sauce
1 Tablespoon Barbecued Rib Rub
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the ribs, reserving about half the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub, reserving 1 Tablespoon of it if you plan to use the mop. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
If you are going to baste the ribs, mix together the ingredients in a saucepan. Warm the mop liquid over low heat.
Transfer the meat to the Hasty-Bake. Cook the ribs for 3 to 5 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well-done and pulling away from the bones. Allow the slabs to sit for 10 minutes before slicing them into individual ribs.
Tip: You may want to adjust the cooking time for your taste. Spareribs are usually done in 2 ½ to 3 hours, when you can crack them apart with a gloved hand. At that point, the meat is firm, chewy and juicy. If you prefer your ribs crunchier, leaner and falling apart, cook them longer (about 4 hours for a 3-pound slab or up to 5 hours for a larger slab).
The Renowned Mr. Brown (Smoke & Spice)
6 to 8 pound Boston butt
Southern Succor Rub
¼ cup ground black pepper
¼ cup paprika
¼ cup turbinado sugar
2 Tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Southern Sop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 Tablespoons ground black pepper
2 Tablespoons salt
1 Tablespoon Worcestershire sauce
1 Tablespoon paprika
1 Tablespoon cayenne
The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag, and refrigerate it overnight.
Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the Hasty-Bake and cook it for about 1 ½ hours per pound, or until the internal temperature reaches 170 to 180°F. Mop the pork about once an hour.
Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown (the outside part of the butt) along with the lighter interior meat.
For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle:
Carolina Sandwich Slaw
2 cups chopped cabbage
2 Tablespoons minced onion
2 Tablespoons white vinegar
1 ½ Tablespoons mayonnaise
2 teaspoons sugar
¼ teaspoon salt
Generous grinding of black pepper
Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving.
Vaunted Vinegar Sauce
1 cup white vinegar
1 Tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne or hot red pepper flakes
Combine all the ingredients in a bowl and stir until the sugar dissolves.
Down-Home Barbecue Sauce
(Paul Kirk's Championship Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it's also good on chicken).
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne
1 32-ounce bottle of ketchup]
½ cup prepared yellow mustard
½ cup cider vinegar
1 cup brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke
Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight jar in the refrigerator.
