Pork BBQ Recipes Food Cooking International Guide
Pork BBQ Recipes Found In Cooking Books
By Frank Russelton
If you're looking for pork BBQ recipes, then you have a lot to
choose from, including both dry rub and wet rib varieties. To
make a basic dry rub for your meat, all you need is a tablespoon
of paprika, 1.5 teaspoons of dark brown sugar, 1.5 teaspoons of
grated orange zest, 1 1/4 teaspoons of salt, 3/4 teaspoon of ground
cumin, 1/2 teaspoon of ground black pepper, 1/4 teaspoon of cayenne
pepper and four pounds of baby back ribs cut into 2-rib portions.
Like most ribs barbecue recipes, this rub mixture is best sprinkled
on the ribs and refrigerated for 2 to 12 hours before grilling.
You can then grill these ribs on low for 40-45 minutes until the
meat practically falls off the bone. This is the basic gist, but
if you would like to become a culinary master this summer, then
you may want to find expert tips in one of the new books out now.
The Bloodshot Mop
If you're new to this whole grilling thing, then a good place
to gather pork BBQ recipes and cooking tips would be one of the
new cooking books out there. In "Soaked, Slathered &
Seasoned: A Complete Guide to Flavoring Food for the Grill"
by Elizabeth Karmel, you can learn about one of the award-winning
ribs barbecue recipes most guarded secrets, which is the Bloodshot
Mop.
"Mops are a competition barbecuer's secret weapon,"
Karmel writes. To make, you pour a bottle of beer into a bowl,
whisking to remove the carbonation, and add: 1 cup Spicy Hot V8
Juice, 1 tablespoon Worcestershire sauce, 2 tablespoons prepared
horseradish, 1 teaspoon finely ground black pepper, 1/4 teaspoon
sea salt, 1 teaspoon granulated garlic and 1 teaspoon Tabasco
sauce.
Place The Sauce In A Squeeze Bottle
After mixing well, place sauce into a squeeze bottle and refrigerate
until you're ready to slather on briskets, chicken, pork or steak.
In this book, you'll also learn what meats are best soaked in
marinade, slathered in sauce while cooking or seasoned.
Another book with pork BBQ recipes, chicken BBQ recipes and grill
tips is "Big Bob Gibson's BBQ Book: Recipes and Secrets from
a Legendary Barbecue Joint," by Chris Lilly, a world-champion
pit master. If you've ever sampled cuisine from Alabama or Texas's
Big Bob Gibson Bar-B-Q, then you'll know what an honor it is to
have his grill/smoker secrets in your own book.
Big Bob Gibson's Bar-B-Q White Sauce
You'll learn how to choose wood, rubs and seasonings, as well
as prepare glazes and vinegar-based mops. One recipe you'll definitely
want to try is Big Bob Gibson's Bar-B-Q White Sauce. Add hickory,
pecan or oak wood to your grill first. Then combine 2 cups mayonnaise,
1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared
horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh
lemon juice, 1 teaspoon salt and 1/2 teaspoon cayenne pepper.
Ideally, you'd submerge chicken in this recipe, refrigerating
in the brine for 1 to 3 hours before grilling. After your grill's
at 400, you can plop the chicken breasts on and cook for 5-6 minutes
per side. Use the sauce as a baste or for dipping.
Grilled Chops With Rosemary-Garlic Butter
According to the St. Petersburg Times, Memorial Day is a time
for pork BBQ recipes. "Grilled Chops With Rosemary-Garlic
Butter" is one of their recommended BBQ recipes pork offerings,
as devised by Pillsbury. To make, combine 1/4 cup softened butter,
1 tablespoon chopped fresh (or 1 teaspoon dried) crushed rosemary,
1/2 teaspoon grated orange peel, 1/4 teaspoon coarsely ground
black pepper and 1 minced garlic clove into a small bowl and blend
well.
You can make this ahead of time and chill it if you'd like. Next,
heat the grill to medium or medium-high, brush both sides of four
3/4-inch pork chops with 2 teaspoons of olive oil and sprinkle
them with 1/4 teaspoon of salt and pepper. Cook the chops for
12-15 minutes, turning once, and add a tablespoon of butter to
each chop during the last minute of cooking.
About the Author:
Frank Russelton has written a number of articles on food and cooking
including Steak
House, Cooking
Recipes, New
Recipes, Cookbooks,
Cooking Tips.
Keep a lookout for more articles on this website.
Did You Know?
Is there any health risks associated with barbecue cooking?
There have been some concerns about certain
carcinogenic compounds that have been found in the "bark" portion
of smoked or grilled meat. One of the cancer causing chemicals
is called polycyclic aromatic hydrocarbons or PAH. The PAH's are
found in the smoke that comes from the fire. It is thought that
these chemicals occur when the fuels used to create the fire are
not completely combusted.
The PAH's are found in the blackened portions
of the meat and are thought to be a risk factor in colon cancer
and stomach cancer. Another possible carcinogenic is heterocyclic
amines or HCA's. HCA's are found internally in meat, fish or poultry
that have been exposed to a high heat or a prolonged cooking time.
You cannot scrape these off as you would the blackened portion
of PAH's. The American Cancer Institute has admitted that there
has not been enough studies done to significantly point fingers
at barbecue cooking.
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