Entries categorized as ‘grill’
Ingredients
2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey
Instructions
Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.
Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
Categories: grill · meat · pork
Dwayne does almost as good a job on ribs as Daddy did.
Ingredients
2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil
Instructions
Rub ribs down with spicy BBQ rub and refrigerate over night.
When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.
Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.
Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.
Categories: grill · meat · pork
Ingredients
7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled
Instructions
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.
Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.
When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.
Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.
Categories: grill · meat · pork · smoker
Ingredients
2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey
Instructions
Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.
Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
Categories: grill · meat · pork
Dwayne does almost as good a job on ribs as Daddy did.
Ingredients
2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil
Instructions
Rub ribs down with spicy BBQ rub and refrigerate over night.
When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.
Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.
Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.
Categories: grill · meat · pork
Ingredients
7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled
Instructions
Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.
Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.
When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.
Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.
Categories: grill · meat · pork · smoker
