Category Archives: Pork

Midnight Cider Pulled Pork

CiderPulledPorkIf you want to stay up later on a Friday night and have some great pulled pork for lunch on Saturday then give this recipe a try.  You can start this anytime of course, just know that the total cook time is around 15 hours.  This recipe calls for fresh pressed apple cider, but apple juice from the store will work just fine.

 

 

Midnight Cider Pulled Pork
 
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A pork arm roast slow cooked in fresh apple cider.
Author:
Recipe type: Main
Cuisine: American
Serves: 12
Ingredients
  • 1 5-6 lb. pork arm roast (picnic roast) or a shoulder (butt) works great too.
  • pork spice rub
  • 2 pints fresh apple cider
  • Barbecue sauce
  • Hamburger buns
Instructions
  1. This is a long cook so make sure that your hopper is full of pellets and pre-heat your Madera grill to 180°
  2. Trim any excess fat from the roast and season generously with the spice rub.
  3. Place the roast on the grill fat side up and smoke for 3 hours (9pm to midnight).
  4. Remove the roast from the grill and place in a medium sized roasting pan.
  5. Pour all of the apple cider over the roast and cover with 2 layers of aluminum foil.
  6. Turn the grill up to 200° and return the roast to the grill for 7 to 9 hours.
  7. In the morning check that the roast has reached 195°-200° in the center.
  8. Remove the roasting pan from the grill and place in a well insulated cooler completely surrounded by towels to preserve the heat and let the roast rest for 2 to 3 hours.
  9. Serve hot with barbecue sauce and hamburger buns.
Notes
Try Washington Apple pellets for a sweet fruity smoke flavor.

 

Breakfast on the Madera (Biscuits & Gravy)

IMG_20130427_082146_671So I thought that since it was the first morning that really felt like spring, I would fire up the Madera grill and cook breakfast outside.  My wife was thinking biscuits and gravy so I preheated the grill while she whipped up a basic biscuit recipe.  My goal was to do all of the cooking outside and leave the kitchen relatively clean and cool.

IMG_20130427_083456_069I fired up the Madera grill to 480°.  To brown the sausage quickly , I slid open the Quick Grill Zone to expose my cast iron pan to direct heat.  Now we have a pig in the freezer that needs to be used up so I have about 1.5 lbs. of pork sausage in the skillet.  You certainly don’t need that much, but hey if you like meat…

IMG_20130427_084442_073Once the Sausage is cooked, scoop it into a bowl while leaving the drippings in the skillet, this will be the base for the gravy.

 

 

IMG_20130427_084449_272Throw a couple of Tbsp. of flour, plenty of pepper and a dash of salt into the skillet and work it into a roux, a kind of thickener for your gravy.IMG_20130427_084811_299

 

 

Here is where I threw the biscuits on the grill and turned the temperature down to 450°. They will take about 20 minutes to bake.  Make sure and keep your lid closed as much as possible whatever you are cooking on the Madera as it keeps the temperatures even while using less pellets.

IMG_20130427_084956_886While the biscuits started to bake, I took the skillet off of the grill and slowly whisked a cup of milk into the roux.

 

 

IMG_20130427_090059_248The final step was to place the skillet back on the grill, return the sausage to the pan and let the gravy thicken while the biscuits finished baking.  I probably stirred the gravy once or twice, keeping the lid closed as much as possible.

 

IMG_20130427_090634_826Here is the result, a very hearty gravy and golden brown biscuits.  The best part of all was cooking outside in the fresh air of a cool spring morning…or maybe it was the extra meaty sausage gravy.  Either way it was a great outdoor cooking experience.

 

 

Sweet Pork Tacos

Sweet Pork Tacos

This is not your typical taco.  It’s like a south of the border luau for your tastebuds.  With sweet and tender pulled pork, these tacos are sure to please.

 

Sweet Pork Tacos
 
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Made with pulled pork, these tacos are a fresh spin on traditional mexican food.
Author:
Recipe type: Main Dish
Serves: 6-8
Ingredients
  • 1 pork shoulder roast (butt) 4-6 lbs.
  • your favorite spice rub
  • 2 tbsp. regular BBQ sauce
  • ½ cup pineapple juice
  • corn tortillas
  • romaine lettuce
  • cilantro
Instructions
  1. Power on your Madera grill and set to 225 deg.
  2. Season the pork shoulder with plenty of spice rub.
  3. Place directly on the grill with the fat side facing up.
  4. Cook for 3 hrs. brushing on pinapple juice every hour.
  5. Turn your grill up to 250 deg. and place the roast in a roasting pan.
  6. Pour the remaining pineapple juice over the roast, cover with aluminum foil and return to the grill.
  7. Cook for 4-6 more hours until the roast is 190 deg. in the center.
  8. Remove from the roasting pan and let rest about 20 minutes.
  9. With a fork or gloves, seperate the pork into bite size chunks
  10. Add 2 tbsp. BBQ sauce and enough juice from the roasting pan to moisten the pulled pork.
  11. Season with additional rub if desired and enjoy with tortillas, lettuce and cilantro.

Smoked Pork Tenderloin

smoked pork tenderloinA super easy pork loin recipe that tastes delicious.  You can get your meat smoking in minutes and spend your time relaxing or making some amazing side dishes.

Smoked Pork Tenderloin
 
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A delicious super easy smoked pork tenderloin
Author:
Recipe type: Main
Serves: 6-10
Ingredients
  • 1 pork loin 6-8 lbs.
  • ½ cup of your favorite dry rub
  • BBQ sauce on the side
Instructions
  1. If you are ready to smoke turn on the grill and set the temp. to 225 deg.
  2. Cut off any membrane still attached to the pork loin
  3. Dry rub the pork loin
  4. Smoke at 225 deg. for 4-6 hours
  5. When the internal temperature reaches 155-160 deg. remove from the grill and wrap in for for 10-15 minutes to let the meat rest.
  6. Slice ½” thick and serve with BBQ sauce and your favorite sides
Notes
Use Hickory pellets for a bold smoke flavor

Sweet N’ Spicy Spareribs

sweet and spicy ribsIf you like BBQ that will give you a little kick in the pants then these ribs are for you.  A good blend of sweet, smokey and spicy. An alternative way to spice these up is to leave out the cayenne pepper and add 8-10 dashes of your favorite hot sauce to the barbeque sauce before you finish your ribs.

Sweet N’ Spicy Spareribs
 
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Use your favorite sweet BBQ sauce and then a touch of cayenne gives these ribs just the right amount of kick.
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 racks of pork spareribs
  • 2 tbsp. of olive oil
  • ¼ cup of your favorite rib rub
  • ½ tsp. of cayenne pepper
  • 8 oz. of Sweet Baby Ray’s or your favorite sweet BBQ sauce
  • 1 cup of apple juice
Instructions
  1. If your ready to cook, turn on your grill and set the temperature to 250 deg.
  2. Trim the membrane off of the back side of the spareribs
  3. Rub down both sides of the ribs with olive oil
  4. In a small bowl, mix the cayenne pepper and the rib rub
  5. Season both sides of the ribs with the rub mixture
  6. Place the ribs bone side down on the grill
  7. Cook for 3½ to 4 hrs.
  8. Brush or mop on some apple juice about every hour
  9. The ribs are just about done when the meat starts to pull away from the end of the bone
  10. Brush both sides of the ribs with BBQ sauce and retun to the grill for 20-30 minutes for a nice glaze.
Notes
The olive oil is used to help the seasoning stick to the ribs Recommended pellets: Apple or Hickory