Reverse Seared Smoked Pork Chops

Direct and indirect Grilling
Serves 6

Ingredients:

8 pork chops with bone-in (the thicker ones are better)
1 quart apple juice (or water if you don't have any)
1/4 cup salt (preferably kosher or better yet canning salt)
2 cloves garlic, minced (or 1-1/2 tablespoons of pre-minced garlic)
10 turns of black pepper
1 teaspoon of white pepper (optional)
Your favorite BBQ rub (I typically use this rub but without the salt)
Your favorite BBQ sauce (optional)

Brining Directions:

Trim off any excess fat from the pork chops, but not all of it. The fat adds a lot of flavor.  In a gallon ziplock bag add the juice/water and salt and then seal the bag.  Shake vigorously until salt dissolved.  Then add garlic, pepper and pork chops.  Re-seal and place bag in refrigerator for at least 2 hours but no more than 12 hours.  After 12 hours it can start to cure the meat and it will be more like ham.

Seasoning and Grilling:

There's nothing to this.  Pat the chops dry with paper towels and coat ONE side of the pork chops with the rub.  No need to add salt.  The pork chops are essentially salted from the brine so all they need is the rub.

Setup your grill for indirect grilling with the heat/charcoal all on one side.  On the side without the heat, lay down your pork chops with seasoned side down and apply more rub on the top.  Throw on a chunk of your favorite wood.  I prefer apple or pecan. Cook them for about 1/2 hour but check the temperature of the meat regularly.  Once they hit about 115-120F, you're going to want to sear them.

Transfer the chops to the hot side of the grill over the flames/charcoal. Cook them enough to put some grill marks on both sides.  At this point they are essentially done except if you want to sauce them.  If you want the sauce, add that on both sides and move the chops back to the side of the grill off the heat.  If you want more smoky flavor, add another chunk of wood at this point.  Wait until the sauce is bubbly and caramelized.  When the chops reach an internal temperature between 135 and 150, pull them from the grill to serve.

Atomic Buffalo "Poppers"

Indirect Grilling
Serves 10

Ingredients:

10 jalapeno peppers
1 pound bacon
1 package 'lil smokies'
1 8-oz package of cream cheese

Directions:

Wash the jalapenos and then cut them in half length wise.  Remove the seeds and veins.  I use an old fashion potato peeler to scrap the insides out of the jalapenos. Fill the jalapeno cavity with cream cheese.

Next, give the cream cheese a good dash of your favorite BBQ rub.  Take some lil smokies and cut them in half.  Add a piece of sausage to each jalapeno.  You can use a whole sausage if you want, but I find a half piece is enough.

Wrap each Popper in half a slice of bacon.  You can use thick bacon if you want, but I think the thin sliced works the best.  Secure the bacon with a toothpick. Another dash of the BBQ rub goes on next.  Now you’re ready to put them on the smoker.

I prefer to smoke my Poppers at 225 degrees until the bacon is almost done and then crank the heat up to about 300 degrees until the bacon gets good and crisp.  No sauce is necessary but I like to serve my Poppers with a little additional hot sauce or BBQ sauce for dipping if someone wants a little additional flavor.

You don’t need a smoker to make great Atomic Buffalo Poppers.  Just set your gas or charcoal grill up with indirect heat.  The bacon and sausage is going to drip so make sure they aren’t directly over the heat source and you’ll be just fine.
 

Cherry Chipotle Pork Tenderloin

Direct and indirect grilling
Serves 6

You'll need:

2 pork tenderloin

For the Brine:

1 quart water
1/3 cup whiskey (optional)
1/3 cup maple syrup
2 tablespoons kosher (or canning) salt

For the Pork Rub:

4 teaspoons turbinado sugar
2 teaspoons smoked salt (optional)
1 teaspoon smoked paprika (I bought mine at Target)
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon chipotle chile powder (I bought mine at Target)

For the Glaze:

1/2 cup regular BBQ sauce like Sweet Baby Ray's Original
1/4 cup cherry preserves
1 tablespoon balsamic vinegar
1 teaspoon Pork Rub
1/4 teaspoon chipotle chile powder

Directions:

Mix the brine ingredients and brine the tenderloins in the fridge in a tupperware or gallon size ziplock bag for 4-6 hours.

Mix the sauce ingredients together, bring to a simmer and then remove from heat.  You don't want it to thicken, just blend.

Preheat a charcoal grill with the coals on only 1/2 of the bottom of the grill.  Remove the tenderloins from the brine, wash off the saltiness and pat dry.  Tie the tenderloins together fat end to skinny end after tucking the skinny end under, so they cook evenly end-to-end.  Reserve 1 teaspoon of the rub for the sauce and use the rest to cover the tenderloins.

Grill the tenderloins first over the direct heat until somewhat blackened, turning occasionally.  Then move the meat to the cooler side of the grill (indirect heat) and put on a first coating of the glaze.  Cook the meat until it reaches an internal temp of 140 degrees (about 25-30 minutes), putting on more glaze as you see fit.

Remove pork and let rest for 5 minutes, slice thin, and serve with the remaining sauce.

Kofta Kebab

Direct Grilling

Serves 4

Ingredients:

1 lb. ground lamb

1 lb. ground beef

1 small onion, grated or finely minced

2 large cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked Spanish paprika

1/2 teaspoon red pepper flakes (can be optional)

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

You'll also need:

Skewers, extra wide (bamboo or metal) would be best but not necessary

Naan or pita bread (optional)

1 red tomato, diced (optional)

Yogurt dipping sauce like the Hannah Tzatziki sauce from Costco (optional)

Directions:

Put all the ingredients in a large bowl and knead until completely mixed.  Divide the mix into eight egg-shaped portions.  

Prepare the grill for cooking with direct medium heat, then clean with a grill brush.  

While the grill is pre-heating, make the kebabs.  Grab a skewer, and hold it with the wide side facing up.  Take one of the portions of kofta and wrap it around the bottom of the skewer.  Squeezing from the bottom, work the kofka up the skewer until it is an even cylinder, about 1/2 inches thick.  Then, using your fingers like scissors, dimple the cylinder about every inch or so (this adds nooks and crannies to the kebab). Repeat until all the kebabs are formed.

Put the kebabs on the grill over the direct heat and cook until firm and browned on the bottom, about 5 minutes.  Flip the kebabs and cook the other side until browned, about five more minutes.  Remove from the grill - be careful, the skewers (if using metal) are hot.  Let rest 10 minutes, then serve.  

When we make these, we serve them with Tzatziki yogurt dipping sauce, some naan bread (again from Costco) and some diced tomato.  Hope you like it as much as we did!

Grilled Corn with Chipotle Lime Butter

Direct Grilling

Serves 6

Ingredients:

6 fresh ears of corn, husked

4 tablespoons of butter

1 tablespoon Kosher salt

1 teaspoon chipotle powder

1 teaspoon smoked paprika

1 clove garlic, minced or pressed through a garlic press

Juice of 1 lime

Directions:

Prepare the corn by husking it.  Put the butter, salt, chipotle powder, paprika, garlic and lime juice in a grill-safe pot.  Setup your grill for cooking on medium heat.  Put the ears of corn and the chipotle butter container on the grill.  Cook the corn for about 3 minutes, until the corn begins to brown.  Give is a quarter turn (rotate the cooked section of the to the side), then cook for another 3 minutes.  Then another quarter turn, and another three minutes of cooking.  Brush the corn with the chipotle butter, give it another quarter turn, and cook for three more minutes.  (Watch out for flareups if the butter drips into the fire).  


Remove the corn from the grill, and brush with any remaining butter.  Serve.


Optional:  for the complete Mexican street corn experience, after grilling the corn, brush it with Mexican crema (or mayonnaise), then sprinkle with with crumbled cojita cheese or feta cheese.

Gingery Jerk Chicken

Direct and Indirect Grilling
Serves 4

Ingredients:

8 pieces of chicken such as 4 thighs and 4 legs (dark meat seems to work best)
1 tablespoon kosher salt
3 tablespoons of jerk seasoning such as Walkerswood (click here)
1 cup vegetable oil
5 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons grated ginger
3 tablespoons yellow mustard
2 tablespoons honey

You will also need a couple sheets of heavy duty aluminum foil

Directions:

Rinse chicken, pat dry.  Sprinkle with salt.  Put chicken in a gallon size ziplock bag.  Put the other ingredients into the bag and then seal.  Mix ingredients and chicken thoroughly inside the bag and then put the bag in the refrigerator for at least 2 hours and as long as overnight.  

Prepare charcoal grill by putting coals on just one side of the grill.  After the coals are heated and the grate has been placed over the coals and cleaned, place chicken over coals to blacken it.  As each piece is blackened, move it to the non-heated portion of the grill.  After all the chicken has been charred and moved off the heat, put the lid on the grill and cook for about 1/2 hour.

After it has cooked, lay out 2 sheets of the aluminum foil, one on top of each other on a side table.  Place the chicken on the foil and wrap it up sealing the foil at the top making a pouch.  Place the pouch back on the grill and continue to cook the chicken indirectly.  Add more charcoal if needed.  After another 1/2 hour or so when the chicken is done and basically falling off the bone, remove the pouch and let it set 15 minutes before serving.

Hot, Sweet and Sticky Chicken Wings

Direct and Indirect Grilling
Serves 6-8

Ingredients for the marinade:

1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons dijon mustard
2 teaspoons paprika
2 teaspoons chili powder

For the wings:

20 chicken wings, wing tips removed
Kosher salt

Directions:

To make the marinade, combine the marinade ingredients in a medium bowl and whisk together.

Rinse the chicken wings under cold water and pat dry with paper towels.  (I additionally remove the skin, but this is not necessary if you like the skin on).  Place the wings in a large, resealable plastic bag and pour in the marinade.  Press the air out of the bag and seal tightly.  Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the wings from the bag and discard the marinade.  Lightly spinkle with kosher salt.  Sear over direct medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time.  Continue grilling over indirect medium heat until the meat is no longer pink at the bone, 8 to 10 minutes.  Serve warm.  (double the recipe for larger groups or to serve as a dinner).

Beer Can Chicken

Indirect grilling
Serves 4

For chicken:

1 whole chicken (about 3-4 pounds)
1 can of beer (12 ounces)
2 bay leaves
2 cups wood chips or chunks (preferably apple)
A disposable aluminum baking pan (9" x 13" works well)

Ingredients for spice rub:

1/2 cup sweet paprika
2 tablespoons coarse (kosher or sea) salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons freshly ground pepper
2 teaspoons cayenne pepper

Directions:

Soak the wood chips in cold water to cover for 1 hour.  

Combine all the rub spices in a small bowl.  Measure 3 tablespoons for use in this recipe.  Extra rub can be stored (or frozen) in an airtight container for several weeks.  Massage the rub all over the chicken, inside and out.  Lift up the skin over the breast and rub the spice directly onto the meat.  Open the beer can and pour out (or drink) about 1/4 cup.  With a church key can opener, punch two more large holes in the top of the can (for a total of three holes).  Crumble the bay leaves into the beer.  Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.  

Prepare your grill.  If using a charcoal grill, bank the coals on each side for indirect grilling and place the foil pan between the coals as a drip pan.  If using a gas grill, light only the outside burners.  Heat grill to medium-low (about 250 degrees F).  

When the grill is ready, place the chicken in the center part of the grill away from the heat with the wings and legs nearest the heat.  Toss a handful of wood chips on the coals or in your smoker box if using a gas gril.  Cover and grill-roast for 35 minutes.  After that, rotate the chicken a quarter turn so now the breast of the chicken is facing the heat.  Cover and continue to grill-roast approximately 25 to 40 minutes longer until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees.  

With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes tenting the bird with aluminum foil.  When the bird has cooled, use some more paper towels to carefully lift the chicken off the can and unto a platter or cutting board.  Discard the remaining beer and can.  Carve the chicken and serve.

Santa Maria Style Tri Tip Steak

Direct and Indirect Grilling
Serves 3-4

Ingredients:

1 1-1/2 to 2-1/2 pound Tri Tip Steak
Granulated garlic
Seasoned salt such as Lawry's
Freshly ground pepper
Olive Oil

You'll also need:

Meat thermometer
Chucks of hardwood (red oak is best, but you could use apple or hickory)

Directions:

Rinse off the meat under cold water - pat dry with paper towels.  Rub olive oil all over the meat - this helps the rest of the ingredients stick to the tri tip.  No measurements are needed with the spices.  Use enough to coat the meat.  Start with the garlic and coat well.  Next add the seasoned salt and then finally the pepper.  

Prepare the grill.  If using a charcoal grill, bank the coals on one side for indirect grilling.  If using a gas grill, light only one half of the grill and leave the other half off for a cool zone.  

Place the tri tip on the grill directly over the hot coals and add some chunks of wood.  Do not put the lid on as that will only lower the heat.  Sear the first side for 7 to 8 minutes.  After that is done, sear the other side for about 5 minutes for a great flavorful crust.  When the steak is sufficiently seared, move it to the cool side of the grill and add a couple more chucks of wood.  Now you can put the lid on and open the vents wide open (if using a charcoal grill).  

After 15 to 20 minutes, the internal temperature of the meat should reach about 135 degrees F.  This will give you a medium steak.  Cook it a bit less if you want a medium-rare.  Pull the meat off the grill, tent with a piece of tin foil and let stand at least 10 minutes.  When the meat comes off the grill, the juices are in an excited state from the heat.  Letting the meat rest allows all the juices to settle down back to their proper place so the juices do not run all over the plate as soon as you cut into the meat.  To serve, slice against the grain.

Salmon Fish Tacos with Mango Salsa

Direct grilling
Serves 3-4

Ingredients:

1 large salmon fillet
Olive oil
Coarse salt (such as kosher or sea) to taste
Freshly ground pepper to taste
Creole seasoning to taste such as Zatarain's
6 inch to 8 inch soft shell taco tortillas (corn or flour).  I used these and they were awesome.
Chopped lettuce
Hot sauce (optional), we prefer Tabasco Green Pepper Sauce

Mango Salsa Ingredients:

1 ripe mango, peeled and diced
3 fresh tomatoes, diced
3 poblano peppers, cut in half with seeds removed (use simple green peppers if you cannot find the pablanos)
Chopped fresh cilantro to taste
Chopped fresh parsley to taste

Splash of apple cider vinegar

Generous drizzle of olive oil

1/4 of a white onion, diced (optional)

Directions:

Grill the peppers until caramelized and tender.  Then chop and add to the other salsa ingredients.  Cover and let stand at room temperature while the salmon is prepared and grilled.  

Now for the salmon.  Drizzle the salmon with olive oil, then season with the salt, pepper and croele seasoning.  Heat grill to medium to medium-high heat (325-400) and cook for approximately 10 minutes, turn and cook 10 minutes longer (cook times will vary depending on size of fillet and heat of the fire).  You can cook the salmon on a piece of tinfoil, but to put it over the top, cook it on a soaked cedar plank right over the heat.  The smokiness of the charred cedar adds a really nice level of flavor.  You won't regret it!

After the fish is cooked, place the tortillas on the grill to warm them up, but don't cook too long or they will get hard and it will make it hard to wrap them around the contents of the taco.

Create a taco bar with the salmon, salsa, lettuce, hot sauce and tortillas.  Place the fish on the tortilla, then the salsa and other ingredents and enjoy!

Pulled Pork Shoulder with Mustard BBQ Sauce

Indirect grilling
Serves 12 to 14

For the rub and Boston butt:

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds

For the mop sauce:

2 cups distilled white vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper

For serving:

10 to 12 hamburger buns
3 tablespoons butter (optional), melted
1 bag of pre-made cole slaw
Mustard Barbecue Sauce (recipe below)

You'll also need:
4 to 6 cups hardwood chips (preferably hickory), soaked in water to cover for 1 hour, then drained

Directions:

Combine the dry ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips.  Let the pork cure at room temperature while you make the mop sauce.

Make the mop sauce.  Combine the vinegar, mustard, water, salt and pepper in a large mixing bowl, and whisk until salt dissolves.

Set up the grill for indirect grilling and preheat to medium-low (about 250 degrees F).  If using a charcoal grill, place a large drip pan in the center.

When ready to cook, place the pork, skin up, if there is one, in the center of the hot grate over the drip pan and away from the heat.  Cover the grill.  Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours.  To test for doneness, use an instant-read meat thermometer:  the internal temperature of the port should be about 195 degrees F.  If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too.  Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.  If using a charcoal grill, every hour you will need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes.  Pull the pork apart with 2 folks.  Place the pork in a pan.  If you are not quite yet ready to serve, cover the pan with aluminum foil and place it in a warm - not hot - grill or in a low oven.

If desired, brush the hamburger buns with the melted butter and lightly toast them on the grill.  Load each bun with the pork. Serve with the mustard BBQ sauce and cole slaw.

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Mustard Barbecue Sauce:

Ingredients:

1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup Dijon-style mustard
3/4 cup firmly packed brown sugar
3/4 cup distilled while vinegar
1 tablespoon hot sauce (preferably Crystal or Franks), or more to taste
Coarse salt (kosher or sea)
Freshly ground black pepper

Directions:

Melt the butter in a heavy saucepan over medium heat.  Add the onion and garlic and cook until soft but not brown, about 3 minutes.

Stir in the mustard, brown sugar, vinegar, and hot sauce and add 1/2 cup of water.  Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes.  Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste.  Let the sauce cool to room temperature before serving.  In the unlikely case you have any mustard sauce left, store in a clean jar in the refrigerator.  It will keep for a least a week.

Smoked Thai Chili Wings

Indirect grilling
Makes 24 pieces, serving 8 as an appetizer

For the wings and marinade:

12 whole chicken wings (about 2 pounds)
2 cups of your favorite beer (preferably a dark one)
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1 tablespoon extra virgin olive oil
1/2 cup Thai sweet chili sauce (a good brand is Mae Ploy, available in the ethnic section of larger supermarkets)
1/4 cup chopped pistachios (optional)

You'll also need:

1-1/2 cups smoking wood chips or chunks

Directions:

Rinse the chicken wings under cold running water and blot dry with paper towels.  Cut the tips off the wings and discard them.  Cut each wing into 2 pieces through the joint.  Place the wings in a large bowl or resealable plastic bag and add the beer.  Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.

Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk together.  Set the rub aside.  

Drain the wings in a colander and blot them dry with paper towels; discard the beer.  Place the wings in a mixing bowl.  Add the rub and toss to coat the wings evenly.  Add the olive oil and toss well to mix.  

Setup the grill for indirect grilling and preheat to medium.  If using a gas grill, place all the wood chips or chunks in the smoker box and run the grill on high until you see smoke; then reduce the heat to medium.  If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.  

When ready to cook, brush and oil the grate.  Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.  Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes.  During the last 5 minutes of cooking time, brush the wings with the Thai chili sauce and sizzle on both sides.  To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves.  There should be no trace of red at the bone.  

Transfer the wings to a clean shallow serving bowl or platter.  Sprinkle the chopped pistachios over the wings, and serve at once.  You'll want to provide plenty of napkins to your guests.

Asian Chicken Wings

Direct grilling

Serves 3-4

Ingredients:

4 pounds whole chicken wings (about 16 whole wings)

1/2 cup soy sauce

1/4 cup honey

1/4 cup Asian (dark) sesame oil

1/4 cup rice vinegar (or Chinese rice wine, sake or dry sherry)

3 tablespoons oyster sauce (optional)

2 slices (1/4-inch) peeled fresh ginger, crushed with the side of a cleaver

1 teaspoon Chinese five-spice powder

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/4 cup Asian chile sauce, such as Thai Sriracha

1/4 cup hoisin sauce (optional)

Directions:

Rinse the chicken wings under cold running water and blot them dry with paper towels.  Place the wings in a large mixing bowl.  

Make the marinade:  Place the soy sauce, honey, sesame oil, rice vinegar, oyster sauce (if using), ginger, five-spice powder, pepper, cinnamon and Asian chile sauce in a mixing bowl and mix well.  Add the marinade to the wings and stir to coat.  Let the chicken wings marinate in the refrigerator, covered, for 4 to 6 hours, turning severals times.  

To grill:  Drain the wings well, discarding the marinade before grilling.  Grill the wings until they are crisp-skinned, dark browned, and cooked through, 30-40 minutes on low.  There should be no traces of red or pink at the bone if cut into them.

When done, transfer the wings to a platter or plates.  Normally, they're so flavorful you won't need a sauce, but sometimes they're served with hoisin sauce and chile sauce.  Place 1 tablespoon of each, side by side in 4 tiny bowls or plates.  Mix the two sauces together with the tip of a chopstick and use as a dip for the wings.

Cuban-Style Barbequed Pork with Mojo Sauce

Indirect grilling
Serves 12 to 14

For pork and garlic mixture:

1 Boston Butt (bone-in pork shoulder roast), 5 to 7 pounds
9 medium garlic cloves, minced (about 3 tablespoons)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon coarse (kosher or sea) salt
1-1/2 teaspoons freshly ground black pepper
2 teaspoons brown sugar
3 tablespoons extra-virgin olive oil

For Mojo Sauce (Cuban Citrus Garlic Sauce):

1 cup olive oil

16 large cloves garlic, thinly sliced crosswise

1 cup fresh lime juice

6 tablespoons fresh orange juice

1 cup water

1-1/2 teaspoons ground cumin

1 teaspoon ground oregano

3 teaspoons coarse (kosher or sea) salt, or more to taste

1 teaspoon freshly ground black pepper, or more to taste

6 tablespoons chopped fresh cilantro

For serving:

10 to 12 hamburger buns
Mojo Sauce (recipe follows)

Directions:

Place the ingredients in a small bowl and whisk until salt is completely dissolved.  Trim any excess fat from the meat.  Set up your grill for indirect grilling and preheat to medium-low (about 250 degrees F).  You can also cook the pork using your oven as many restaurants do.  Spread the mixture over the meat.  You can cook it right away, but better yet, wrap in plastic wrap and put in refrigerator to marinate up to 24 hours.

When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grill grate over the drip pan and away from the heat.  Cover the grill.  Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours.  To test for doneness, use an instant-read meat thermometer:  the internal temperature of the pork should be about 195 degrees F.  If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too.  If using a charcoal grill, every hour you'll need to add fresh coals.

Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for at least 20 minutes.  When ready, use 2 forks to pull the pork apart or use a cleaver to chop up the pork.  Next put a frying pan over medium heat. When it is heated up, pour in some of the Mojo Sauce and place a portion of the pulled pork on the sauce.  Use a spatula to flip and turn the pork.  Through this process, you are crisping up the pork a bit and infusing it with the Mojo Sauce.  Once one batch is sufficiently heated up (about 1 minute), start another batch and continue until all pork has been infused with the Sauce.  Serve right away on the hamburger buns.  If desired, brush the buns with melted butter and lightly toast them either on the grill or with the broiler in your oven.

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To Prepare the Mojo Sauce:

Heat the olive oil in a deep saucepan over medium heat.  Add the garlic and cook until fragrant and pale golden brown, 2 to 3 minutes.  Do not let the garlic brown too much, or it will become bitter.  Stir in the orange juice, lime juice, water, cumin, oregano, salt, and pepper.  Stand back:  The sauce may sputter.  Bring the sauce to a rolling boil, correct the seasoning, adding salt and pepper if needed.  Remove from the heat, cool to room temperature, then stir in the cilantro.

Sam Adams Beer Baked Beans

Indirect grilling
Serves 8

Ingredients:

1/2 pound smoked meat scraps, already well spiced with spicy rub (this could be left over meat from spare ribs or brisket or pork shoulder) - if you do not have left over meat, use smoked bacon
6 ounces tomato paste
1/3 cup brown sugar
1/3 cup molasses
1 tablespoon dry mustard
1/4 cup white vinegar
1-27 ounce can BUSH's brand Country Style BBQ Beans
1-16 ounce can pinto beans
1-16 ounce can great northern beans
1/4 of a red onion (optional)
3/4 bottle Sam Adams or your favorite lager

Directions:

Place all ingredients in a heavy baking pan, stir well to blend ingredients.  Place plan in charcoal grill off the heat.  Toss a handful of wood chips on the coals.  Smoke/cook for about 1 hour or so.  After removing from grill, let stand for about 15 minutes before serving.

Kansas City-Style Ribs

Indirect grilling
Serves 4

For the rub and the ribs:

1 tablespoon seasoning salt (such as Lawry's)
1 tablespoon freshly ground black pepper
1 tablespoon granulated sugar
1 tablespoon sweet paprika
1 tablespoon garlic powder
1/4 teaspoon cheyenne pepper
2 racks spare-ribs (4 to 5 pounds total)
2 12-ounce bottles of beer

Spicy Apple Barbeque Sauce (recipe follows)

You'll also need:

4 cups hickory chips or chunks, or as needed (optional)
bottle sprayer or mister (optional)

Directions:

Make the rub.  Place the seasoned salt, black pepper, sugar, paprika, garlic powder, and cheyenne pepper in a bowl and stir to mix, breaking up any lumps with your fingers.

Prepare the ribs.  Place a rack of ribs meat side down on a baking sheet or cutting board.  Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.  The best place to start is on one of the middle bones.  Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane.  Repeat with the remaining rack.

Arrange the ribs on a baking sheet.  Sprinkle on both sides with the rub, rubbing the spices into the meat. 

Setup your smoker (or kettle grill or gas grill) and preheat to 225 to 250 degrees F.

Arrange the seasoned ribs bone off the direct heat of the grill.  Smoke until nicely browned and very tender, 5 to 6 hours in all, turning the ribs over half way through.  After the first hour, mist or mop the ribs with beer; after that, mist or mop every hour until you apply the barbeque sauce.

Brush the ribs with the barbeque sauce for the last 30 to 45 minutes of smoking.

Transfer the ribs to a large platter or cutting board.  Let the ribs rest for a few minutes, then cut the racks in half or cut into individual ribs.  Serve with extra barbeque sauce. 

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Spicy Apple Barbeque Sauce:

Makes about 2-1/2 cups

1 cup ketchup
2 cups apple juice
1/3 cup molasses
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 tablespoons granulated sugar
1-1/2 teaspoons chili powder
1/2 teaspoon celery seed
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Coarse salt (kosher or sea) and freshly ground black pepper

Place the ketchup, apple juice, molasses, vinegar, brown and granulated sugar, chili powder, celery seed, cinnamon, and cloves in a large heavy saucepan and gradually bring to a boil over medium heat, whisking to mix.

Reduce the heat to low and simmer the sauce until thick and richly flavored, about 40 minutes, whisking often.  Correct the seasoning, adding salt and pepper to taste.  The sauce should be highly seasoned.

Brined Smoked Whole Chicken

Indirect grilling

Serves 8 to 10

Ingredients for brining the chicken:

2-3 chickens (3-1/2 to 4 pounds each)

1 gallon of water

1 cup salt (canning and pickling salt is the best, but kosher salt will do)

4 peaches (or apples or another fruit will do) -- course chopped

1 can of soda (cola is best but anything will work)

1/2 large onion - course chopped (you could use more here if you wanted)

10 cloves of garlic

1 cup brown sugar

1/2 cup maple syrup (optional)

You'll also need:

1 large stock pot or a cooler or a super large ziplock bag

Wood chips or chunks (hickory works, but try apple or apricot wood chips for excellent flavor)

Granulated garlic

2 sticks of butter

10 additional cloves of garlic (diced)

Directions:

Wash the chickens inside and out and remove any giblets from inside the cavities (toss these or save for another use). Combine all the ingredients in the stock pot and stir quite a bit to dissolve the salt and brown sugar, then drop in the chickens.

If the chickens are floating to the top and are not submerged, put a bowl or a bag of ice on them to keep them down. Put the cover on the stock pot and place the pot in the refridgerator overnight. I usually brine the chickens 24 hours. The next day, remove the chickens from the pot and rinse them to remove the excess salt. Discard the brine mixture. Blot the birds dry with paper towels.

Setup the grill for indirect grilling. If using a gas grill, place the wood chips in a smoker box or smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. Grill temperature should be about 300-350 degrees F.

Truss each bird with butcher's string to keep the wings and legs close to the body. This will keep them from burning up when grilling. Dust each bird with a sprinkling of granulated garlic. Place the chickens in the center of the grill grate away from the heat, and cover the grill. Put a handful of wood chips or a couple chunks on the coals.

After the first 20 minutes or when the skin had browned a bit, braise the chickens with a Garlic-butter Sauce (recipe follows) with a pasty brush every 30 minutes or so.

Total cooking time is about 1-3/4 hours. You will want to cook these until the meat is cooked through (about 165 degrees F on an instant-read thermometer inserted into the thickest part of a thigh, but not touching the bone). When you pull the birds off the grill, tent them with a piece of aluminum foil and let them rest for about 10-15 minutes before serving. Enjoy!

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Garlic-butter Sauce:

Melt the butter in a sauce pan and add the garlic. The garlic can be chopped up by hand or pureed in an herb grinder or food processor. Simmer the mixture until bubbling.

Texas Style Brisket

Indirect grilling

Serves 10 to 12

For the brisket, mustard slather and dry rub:

1 trimmed brisket (5 to 6 pounds) with a layer of fat on one side
1 - 9oz jar of spicy brown mustard

3 tablespoons chili powder

1 tablespoon coarse (kosher or sea) salt

2 teaspoons freshly ground black pepper

1-1/2 teaspoons brown sugar

1-1/2 teaspoons garlic salt

1-1/2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 to 1 teaspoon cayenne pepper

8 slices of bacon

For the mop sauce:

1 cup distilled white vinegar

1 cup beer

1 tablespoon garlic salt

1 tablespoon brown sugar

1 teaspoon hot red pepper flakes

1 teaspoon freshly group black pepper

You'll also need:

6 cups hickory or oak wood chips or chunks, soaked for 1 hour in cold water or beer to cover, then drained.

Heavy-duty aluminum foil

Large disposable aluminum pan (like you would use for your turkey on Thanksgiving - I bought a stack of them from Costco)

Directions:

Rinse the brisket under cold running water and blot dry with paper towels. Slather the meat with the mustard, use up to the entire 9 ounce jar if you want to.  Cover and let it sit in the refridgerator up to 48 hours (no less than 12-24 hours) in advance.  The longer the meat marinates in the vinegar from the mustard, the better.  After marinating, wipe the brisket off with paper towels.  Don't worry if some mustard is still on the meat.  That will add flavor.

Next combine all the ingredients for the dry rub in a small bowl, mixing with your fingers and breaking up any lumps in the brown sugar. Rub onto the brisket on all sides. Turn fat side up and drape with the bacon.

Combine the mop sauce ingredients in a bowl and stir until the salt and brown sugar are dissolved.

Setup the grill for indirect grilling and preheat to low. If using a gas grill, place all the wood chips in a smoker box or smoker pouch and preheat on high until you see smoke, then reduce the heat to low. Grill temperature should be about 225-250 degrees F.

When ready to cook, if using a charcoal grill, toss a handful of wood chips on the coals. Place the brisket, fat and bacon side up, in the aluminum pan and place in the center of the grill, away from the heat, and cover the grill. (I open the vent holes half-way in summer and all the way in winter.) Grill for about 2 hours. Baste or mop the brisket with the mop sauce every half hour. If using a charcoal grill, you'll need to add fresh coals and wood chips maybe every 1/2 or 1 hour.

After 2 hours or so, wrap the brisket in the aluminum foil (twice wrap it if you only have non-heavy-duty foil) and bring it into the house.

Next comes the unconventional/controversial step that some barbeque purists out there might object to.

Place the brisket in a 300-degree oven for 3 hours or so or until meat becomes fork-tender and reads about 190 degrees F with an instant-read thermometer.

Transfer the brisket to a cutting board and allow to rest for 10-30 minutes (still inside the foil). Thinly slice across the grain, using a sharp carving knife. Transfer the meat to a platter and serve on buns with your favorite barbeque sauce; or just eat it without anything -- it's that good!

Smoked Salmon

Indirect grilling

Serves 4 to 6

Ingredients:

1-to 1-1/2 pounds salmon fillet

1 cup vodka or rum

CURE

1 cup brown sugar

1/2 cup course salt (kosher or sea)

2 tablespoons freshly ground black pepper

1 tablespoon ground coriander

You'll also need a charcoal or gas grill and a few handfuls of wood chips (apple is the best but hickory or some other type will do). If you are using a gas grill, use a smoker box or make a smoke bomb with the chips inside a ball of tinfoil.

Directions:

Wash the salmon fillet under cold water and blot dry with paper towels. Run your fingers over the fillet, feeling for bones. Pull out any you find with needlenose pliers. Place the fish in a baking dish and pour the vodka over it and turn to coat. Marinate the salmon in the refridgerator for 20 minutes, turning the fish twice.

Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.

Drain the fish and blot dry with paper towels. Wipe out the baking dish. Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet. Place the fish in the dish, cover and top with the remaining sugar mixture. Cover with plastic wrap and cure the fish in the refridgerator for 4 hours. When properly cured, you'll notice a pool of liquid at the bottom of the baking dish. This is the liquid the salt has drawn out of the fish.

Rinse the salmon under cold water to wash off the cure. Blot dry with paper towels. Set up your grill for indirect cooking. Smoke the salmon until cooked, about 45 minutes to 1 hour from start to finish. Use the flake test test to check for doneness: Press the fish with your finger--it should break into clean flakes.

Transfer the fish to a cake rack to cool to room temperature, then refridgerate until serving. (This salmon tastes best served chilled.) Serve with bagels and cream cheese, or with toast points, capers and sour cream.