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Wednesday, September 24, 2014

Chinese BBQ Pork

I've made this quite a bit and really love the flavor of the pork. Also this method of grilling the whole pork loin is quick and it will feed several people.

I butterfly a pork back loin ... (tenderloins work fine, they can be marinated whole)

I scored the meat to soak up all the marinade goodness...

made the marinade... make two batches if needed to cover the meat.

2 cloves minced garlic
one "thumb sized" piece of fresh ginger peeled and minced
3 tsp sherry
3 1/2 TBS soy sauce
2 tsp sugar
1 tsp salt
2 TBs honey
1/2 tsp five spice
and about 1/2 tsp red food coloring

Chill the meat overnight...

Onto the Hasty Bake cooker with the hot coal rack lowered half way down... a medium high heat.
I added a dish of rice to catch some smoke. The rice has minced onions and chicken stock included.

I let the slab of pork grill for about 15 minutes... think of it as a thick pork chop.

flipped over to grill the top side...

Flipped back over and added some asparagus seasoned with olive oil, cracked black pepper and coarse salt..

I love asparagus and had to taste a few while everything was cooking. :)

Cubed the meat and made smokey fried rice....

The Chinese BBQ Pork, grilled asparagus and smokey fried rice....

It's an easy way to feed several people and the whole cook takes about 35 minutes. 
When I make this dish using pork shoulders, I slice them 1/4" thick, marinade and roast them in the oven. (stirring often)
Sometimes I use whole pork tenderloins and just grill them.

The whole butterflied back loin grilled is quick and easy. :)

Thanks for looking!

Friday, September 19, 2014

Hickory Smoked Garlic Chicken on the Char-Broil

I'm a garlic doubt about it. If vampires DO exist, I have no worries. :)

This is the latest cook I did for the Char-Broil live site. I used the grill top infuser and a few hickory chips to smoke the bird on the Char -Broil 4 burner Infrared. (love the grill and the infuser, both have worked out great for me)

I slathered the bird with garlic butter, placed more under the skin,
then into the Grill Top Infuser to catch some smoke while roasting...

That little infuser keeps the bird so moist. Love the way it turns out!

If you get the time, please check out my Char-Broil post and recipe  .
Also if you're thinking about trying an Infuser. They will hold about a 5lb chicken. I've used it for smoking and steaming many things and really love the way it works.

Thanks for looking!


Spent a few days at a new camp spot last week. A little lake in Kansas. Whoda thunk there would be such a pretty place in the middle of the milo and corn fields in western Kansas. :)

I didn't do any campfire cooking or fishing but enjoyed visiting with relatives. Time went by too fast. Hope to do this again in the near future!

Tuesday, September 9, 2014

A Venison Backstrap Stuffed with Wild Dove

Wasn't really sure what to call this. I've made them before and really like em. I was able to use some of the dove from opening day.....and also a piece of venison backstrap from last rifle season.

the backstrap was from a white tail doe...

butterflied the venison to lay flat, gave the meat a quick cure with TenderQuick for one hour..

I de-boned the dove breasts...

pounded them flat and seasoned with Pookie G's Season All (good stuff!!)

Rinsed the cured backstrap and layered with the seasoned dove breasts...

Rolled up and wrapped in a bacon weave to hold things in place...

Sprinkled with more Pookie G Season All and into the BPS drum....

hydrated some of my dried morels...

sauteed them in butter with scallions and garlic...

The dove stuffed venison loin, morels and wild rice blend...

I know I've said it before but this was one of my favorite meals!!
The quick cure keeps the venison moist and tender while bringing it up to a high enough temperature to cook the dove.
For me, wild morels and wild game just go together... I love the combination!

The meal brought back good memories of they days I spent hunting and gathering. :)

Thanks for looking!

Saturday, September 6, 2014

Cinderblock Pit, Bushel of Hatch Chiles and my Cookin' Rake

What else would a girl want on a pretty day. :)

It's Hatch Chile season around here. Hatch Chiles are grown in New Mexico and they are some mighty fine tasting buggers. I live close enough to NM that the grocery stores here carry the chiles and you can buy them by the bushel..... also have them roasted right at the store if you want.
I opted to roast my own.

You can get Hatch chiles as hot as you like. I am a wuss so I buy the mild ones. :)

Set up the block pit with a few coals...

Added some chiles once the coals were hot...

Let them roast til the skins blackened and blistered..

Gave them a good stir with the cookin' rake when needed to blister all sides..

Pulled the roasted chiles when ready, placed them in a pot to steam and added more chiles to the cinderblock pit..

After steaming, the chiles are easy to peel and seed.

I made a tasty green chile sauce with some of them...
I used a recipe by talented cooking friend Dr Trout Bum.

Grilled some cod next...I love cod and if there were any way I could raise them myself I would. :)

Heated a few tortillas...

A flaky cod taco topped with Hatch green chile sauce...

Looks like a lot of work but it was well worth it. lol

I froze some of the chiles and also some of the sauce. Hopefully will be good eatin' this winter. :)

btw.... That really is my cookin' rake.  I have others for hard labor. :)