Broil King: Barbecued Back Ribs

recipe_20006.jpg

A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.

INGREDIENTS

  • 3 lb pork backribs
  • salt and pepper to taste
  • 1 cup ketchup
  • 1 cup water
  • 1/3 cup worcestershire sauce
  • 1 tbsp chili powder
  • dash hot pepper sauce
  • 2 tbsp brown sugar

 

DIRECTIONS
  1. Place a drip pan over the vapourizer, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
  2. Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.
  3. Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.

Broil King Recipe: Smoked Pulled Pork on the Keg

recipe_20209

Pulled pork is a great dish for a large crowd.

INGREDIENTS

  • 6–7 pound pork shoulder
  • 3 tbsp yellow mustard
  • 2–3 handfuls of wood chips – soaked
Rub
  • 1 cup brown sugar
  • 1/2 cup chili powder
  • 1/3 cup paprika
  • 1/4 cup celery salt
  • 1/4 cup garlic powder
  • 1/4 cup onion salt
  • 1/4 cup black pepper
  • 1/4 cup white pepper
  • 1 tbsp dry mustard
  • 1 tbsp 5–spice powder
  • 1 tbsp dry ginger
Mop
  • Apple juice in a spray bottle
  • 2 cups barbecue sauce
Other Equipment

 

DIRECTIONS

  1. Prepare rub and sauce the night before. Rub pork shoulder with yellow mustard, then cover with rub. Let rest for half an hour before placing on Keg.
  2. Set the Keg up for indirect grilling at 225°F and fill the diffuser with water. Place a handful of soaked wood chips on the surface of the charcoal. Place the pork shoulder on the smoker, close the lid and let cook for at least 6 hours. Begin spraying with apple juice every half hour. Monitor the internal temperature of the pork, using a meat thermometer. Once it has reached a temperature of 180°F, remove it from the smoker, wrap it tightly in foil and allow it to rest for at least an hour before pulling.
  3. IMPORTANT TIPS: Low and slow is the name of the game here! We like to start the smoking before we go to bed, around midnight. Usually, a 6–7 pound pork shoulder will take 12 to 14 hours – allow 2 hours per pound of meat. Whenever the pork shoulder is finished, remove it from the smoker, wrap it in foil and set it aside until you are ready to serve it. Being organized means that most of the work happens the night before your gathering, which is great when you are expecting a big crowd. This frees your time up so that you can enjoy your family and friends. Purchase a pork shoulder and be sure that there is a nice fat cap. There is a lot of flavor and moisture there, so leave it on. Coat the whole pork shoulder with yellow mustard and your favourite rub, letting it sit for half an hour before placing in the smoker.
  4. The cooking temperature of the smoker should be constant at approximatly 225°F. The waterpan should be kept filled with water throughout the cooking time. The Broil King Keg is very efficient and reliable, so if you set it up properly with lots of charcoal, and adjust the vents correctly the temperature will remain constant all night long. Start basting with a mop when you get up in the morning. Mop every hour or so until finished. Cook to an internal temperature of 180°F
  5. Wrap the pork shoulder in foil and let rest for at least an hour before pulling it. Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pork!

BROIL KING RECIPE: PORK TENDERLOIN WITH GRILLED PEACH SALSA

recipe_20270.jpg

If you have never tried grilled peaches, here is your chance. Grilling brings out their summery, sweet flavour, which is a terrific compliment to grilled pork tenderloin.

 

INGREDIENTS

 

  • Pork Tenderloin
Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup vegetable oil
Grilled Peach Salsa
  • 1 or 2 red bell peppers, roasted, skinned, seeded and chopped
  • 6 just-ripe peaches, (preferably freestone) halved and skinned
  • 2 tablespoons olive oil
  • 1 pint Rainier cherries
  • 1/2 cup wild blueberries
  • 1 shallot, minced
  • 1 small jalapeno pepper, minced
  • Juice of 1 lime
  • 1 tablespoon honey
  • 3 tablespoons chopped fresh cilantro leaves
  • salt and pepper, to taste

 

DIRECTIONS

 

  1. Heat the barbecue on MEDIUM HIGH and toss the red peppers on the grill while it preheats. Turn the peppers until they are charred on all sides, then set let cool before peeling. Chop coarsely and set aside.
  2. Reduce the temperature to MEDIUM LOW. Toss the prepared peach halves in olive oil, and lay them on the grill. Cook, turning every 2 minutes until heated through and slightly softened with some caramelized grill marks, 8 minutes in total. Meanwhile, place the cherries on the grill and cook for about 5 minutes, until softened and juicy. Remove all the fruit to a cutting board and chop into bite-sized pieces, being careful to remove all cherry pits. Place the prepared peppers and fruit in a medium bowl and add the remaining ingredients. Let stand, covered, at room temperature for 1 hour to allow the flavors to develop.
  3. With such a flavourful salsa on the side, just a very simple marinade is needed.
  4. Toss together in a flat glass dish and add the pork tenderloin, turning to coat. Let stand for up to 12 hours in the refrigerator, or for up to 1/2 hour on the counter. Either way, let the meat come up to room temperature before grilling.
  5. Preheat the barbecue and set to MEDIUM LOW. Understanding that the pork filets have 3 sides around the perimeter, lay the pork tenderloins on a 45° angle and cook for 3 minutes per side, turning twice on the same 45°, then flip to the opposite 45° angle and continue cooking 3 minutes per side turning 2 more times for a total of 18 minutes. Move the meat to a carving board, cover with aluminum foil and a tea towel, and let rest for 10 minutes before carving. Carve into thick slices and serve with the peach salsa on the side.

Recipe Share: Smoked Pulled Pork

This week’s recipe is courtesy of Broil King BBQs

INGREDIENTS

6-7 pound pork shouldersmoked-pulled-porkLG
3 tbsp yellow mustard
2-3 handfuls of wood chips – soaked

RUB

1 cup brown sugar
1/2 cup chili powder
1/3 cup paprika
1/4 cup celery salt
1/4 cup garlic powder
1/4 cup onion salt
1/4 cup black pepper
1/4 cup white pepper
1 tbsp dry mustard
1 tbsp 5-spice powder
1 tbsp dry ginger

MOP

Apple juice in a spray bottle
2 cups barbecue sauce

DIRECTIONS

Prepare rub and sauce the night before. Rub pork shoulder with yellow mustard, then cover with rub. Let rest for half an hour before placing on Keg.

Set the Keg up for indirect grilling at 225°F and fill the diffuser with water. Place a handful of soaked wood chips on the surface of the charcoal. Place the pork shoulder on the smoker, close the lid and let cook for at least 6 hours. Begin spraying with apple juice every half hour. Monitor the internal temperature of the pork, using a meat thermometer. Once it has reached a temperature of 180°F, remove it from the smoker, wrap it tightly in foil and allow it to rest for at least an hour before pulling.

IMPORTANT TIPS: Low and slow is the name of the game here! We like to start the smoking before we go to bed, around midnight. Usually, a 6-7 pound pork shoulder will take 12 to 14 hours – allow 2 hours per pound of meat. Whenever the pork shoulder is finished, remove it from the smoker, wrap it in foil and set it aside until you are ready to serve it. Being organized means that most of the work happens the night before your gathering, which is great when you are expecting a big crowd. This frees your time up so that you can enjoy your family and friends. Purchase a pork shoulder and be sure that there is a nice fat cap. There is a lot of flavor and moisture there, so leave it on. Coat the whole pork shoulder with yellow mustard and your favourite rub, letting it sit for half an hour before placing in the smoker.

The cooking temperature of the smoker should be constant at approximatly 225°F. The waterpan should be kept filled with water throughout the cooking time. The Broil King Keg is very efficient and reliable, so if you set it up properly with lots of charcoal, and adjust the vents correctly the temperature will remain constant all night long. Start basting with a mop when you get up in the morning. Mop every hour or so until finished. Cook to an internal temperature of 180°F

Wrap the pork shoulder in foil and let rest for at least an hour before pulling it. Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pork!

 

Buy the Broil King Keg at TA. Connect with us on Facebook and Twitter, for more of the TA Appliance Experience!

Recipe Share: Spicy Ginger-Scallion Burgers with Sesame Spinach

This week’s recipe is courtesy of Weber Grills

Image

INGREDIENTS

PATTIES

  • 12 ounces ground chuck (80% lean)
  • 12 ounces lean ground pork
  • ½ cup thinly sliced scallions (white and light green parts only)
  • 1 piece fresh ginger, about 2 inches long, peeled and grated
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons plus 1 teaspoon hot chili-garlic sauce, such as Sriracha, divided
  • 8 ounces fresh baby spinach
  • 1 tablespoon toasted sesame seeds
  • ½ cup ketchup
  • 4 sesame seed buns, split

INSTRUCTIONS

  1. Mix the patty ingredients, and then gently and briefly form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. In a large skillet over medium heat, warm the vegetable oil, sesame oil, and 1 teaspoon of the chili-garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds.
  4. Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.
  5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  6. Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.

Happy Cinco de Mayo – 5 Keys to Reaching Nacho Nirvana

 

The Five Keys To Reaching Nacho Nirvana

assembly

THE CHIP

The ideal specimen is medium-thick. Greasy, thin versions–like the ones some restaurants fry in-house–won’t hold up here. I’m into Tostitos Simply Natural chips.
THE CHEESE

Liquid cheese, the kind that comes in a side compartment at the concession stand, tastes like candle wax. Gruyere? Save it for grilled cheese. I go for a blend of sharp yellow cheddar and Monterey Jack; they melt well and aren’t overpowering.
THE MEAT

You want shredded or pulled meat for easy building and eating. Pork is my gold standard–it crisps up nicely but remains juicy under blasts of cheese-melting heat. Try carnitas, or buy pulled pork from a barbecue joint. Omitting the meat is fine, too; just don’t anger the nacho gods with tofu.
THE FIXINGS

As with any dish, balance is paramount. Meat and cheese beg for heat, freshness, and acidity. So I finish with radishes and cilantro and set out jalapeños, salsa, guacamole, and sour cream for garnishing.
THE STRATEGY

Nachos leave room for personal preferences (switch up the fixings, use a different chip), but proper assembly is nonnegotiable. Start with a baking sheet: You need surface area, plus it makes a statement to present a tray of nachos that generous. Spread out a layer of chips, followed by an even distribution of meat and beans, then lots–I mean lots–of cheese. Complete coverage guarantees you don’t commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake. Pour yourself a Margarita, let guests yank out a cheesy chipful, and watch them go nuts.

 

 

What are your favourite Nacho toppings? 

 

Barbecued Back Ribs – Broil King Recipe

barbecue_back-ribs-LGAs barbecue enthusiasts, we always will try to help you find an excuse to pull out that barbecue and make a mighty good meal. Why not try this great recipe from our friends at Broil King:

Recipe Tip: 

A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.

What You’ll Need: 

3 lb pork backribs

salt and pepper to taste

1 cup ketchup

1 cup water

1/3 cup worcestershire sauce

1 tbsp chili powder

dash hot pepper sauce

2 tbsp brown sugar

 

Directions:

Place a drip pan over the coals, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.

Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.

Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.