Hey! Pork, Swine whatever! Let's eat!

Greetings folks!

Not making light of this new Swine Flu thing going on and it's not to taken as a joke it is very serious, but I love Pork and I wanted to take this opportunity to get some of my own Pork recipes out to ya!! So with out any more delay's here they are!! Enjoy!

Chef FatBoy



Beer BBQ Ribs

(1 lbs. per person) boneless country style pork ribs
3 oz. hickory smoke flavoring
6 oz. beer

BBQ Sauce
8 cups BBQ sauce
8 cups honey dijon dressing
1 cup beer

Place 4 or 5 layers of aluminum foil at the bottom of a large pot. (This is to keep ribs from sticking to the bottom) Layer ribs into pan, fill with water to one inch above ribs. Add hickory flavoring and beer. Bring to a boil, reduce heat to a simmer, cook 25 to 35 minutes until ribs are fully cooked. While ribs are simmering, mix together BBQ sauce ingredients. Drain water off the ribs, then place ribs in foil lined baking pan. Fully cover ribs with BBQ sauce. Cover pan with foil and bake in 275-degree oven for 2 1/2 to 3 1/2 hours to produce slow cooked and tender ribs.


Bourbon and Honey Smoke-Roasted Pork Tenderloin

1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins

Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165ºF. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat. Serves 6.



Balsamic and Wine Grilled Pork

3 tablespoons soy sauce
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3/4 cup dry red wine
2 teaspoons ground cumin
2 teaspoons dried hot red chiles-crushed
3 pork tenderloin about 2 1/2 pounds total weight, trimmed of visible fat

In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally every two hours or up to one day. Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals, or use a gas grill (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155ºF, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.



Fiery Pork Roast

1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chili paste
2 drops hot chili oil (2 to 3)
2 kg boneless pork loin roast (4 lb) trimmed
Vegetable oil cooking spray

Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
Put the roast in a shallow glass or dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours. Prepare a charcoal or gas grill, indirect cooking. Lightly spray the grill rack with cooking spray. Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees. Remove the roast from the grill and let it rest for about 10 minutes before slicing.



Grilled Pork Roast

1/2 fresh pork leg roast, about 3-1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder

Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill. Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F., 20-30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.


FatBoy's Mountain Pork

1 teaspoon fresh parsley, chopped
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon fresh ginger root, minced
3 lbs. pork tenderloin

In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Purée and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight.

Preheat barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions. Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin.

Serves 8



Rosemary Pork Kabobs

Rosemary Vinegar:
2 cup white wine vinegar
6 sprigs fresh rosemary
3 cloves garlic, crushed

KABOBS:
1/2 cup olive oil
1 tbs. Dijon mustard
2 tsp. fresh rosemary
1/8 tsp. black pepper
1 pound pork tenderloin, in cubes
1 pound red potatoes
8 sprigs fresh rosemary

ROSEMARY VINEGAR: In saucepan, bring vinegar to boil. Pour into a glass bowl, add rosemary and garlic. Cover, let stand overnight. Strain.

KABOBS: In bowl whisk 1/2 cup vinegar, oil, mustard, rosemary and pepper. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 min. Cook potatoes in simmering water, covered, until tender. Drain. Rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette. Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs.Broil or grill, 10 min. turning and basting with vinaigrette from bowl. Makes 4 servings.


Grilled Sausage with Potatoes and Green Beans

3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water

Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.



Spicy Pork Steaks

2 lbs. pork steaks

DRY SPICE RUB
1 tsp. garlic powder
2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. salt

Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225ºF.) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat.

Kentucky's Second Brigade's 5th Annual Outting

Greetings everyone!!

Well, cousin Taz (Scott) stopped by yesterday to let me know that his club ( The Second Brigade Chapter "C" is having their 5Th Annual "Biker Bash" on June 5th thru the 7th. Taz states that this years Bash is going to be an awesome event to top all others they've had.

The location is the Pulaski County Fair Grounds in Somerset, KY. They will host a Bike Show, Live Music preformed by: "Steel Ryzon", Vendors, Field events and more! This event is on rain or shine so plan to stop by and tell them Taz sent you! The cost is $15.00 Single's and $25.00 per couple!! For more information contact: Stretch 606-305-2491 or e-mail: sbmcparty@hotmail.com!

See yas there!!

Chef FatBoy