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.

Baked Honey Sesame Chicken

~From my amazing sister, T~
Serves 6

Ingredients:

4 chicken breasts
1 red bell pepper, seeded and cut in strips
1 white onion, cut into bite size pieces
1 cup cornstarch
3 eggs
kosher salt and freshly ground pepper
1/4 cup canola oil

Sauce: 

3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 tablespoon cornstarch
sesame seeds
1 chopped green onion for garnish

Directions:

Preheat oven to 325 degrees F.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs.  Dip chicken into cornstarch then coat in egg mixture.  

Heat canola oil in a large skillet over medium-high heat and saute red bell pepper and onion until onion is translucent. Add chicken and cook until browned.  Place the chicken and vegetables in a 9 x 13 greased baking dish. 

In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch.  Pour over chicken, sprinkle with sesame seeds and bake for 45 minutes or until chicken is cooked through.  If you want, stir the chicken every 15 minutes so that it is coated in the sauce.

Serve with your favorite rice and garnish with the green onion.

Potato (Stone City) Hash Browns

~from the kitchen of my loving mom~
Serves 8

Ingredients for Hash Browns:

2 lb package Hash Browns (partially thawed and broken apart)
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup chopped onions
1 can cream of chicken soup
1 cup sour cream
1-1/2 cups grated cheddar cheese

Ingredients for Topping:

1-1/2 cups finely crushed corn flakes
1/2 cup melted butter

Directions:

Mix together Hash Brown ingredients and spread in slightly buttered or oiled 9" x 11" oven pan.  

On the side, mix the Topping ingredients and then spread on the top of the Hash Browns.

Bake 1 hour at 350 degrees F.

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.
 

Polenta Pizza Pie

~from the kitchen of my beautiful wife~
Serves 2

Crust Ingredients:

1-1/2 cups coarse cornmeal
1 teaspoon kosher salt
1-1/2 cups cold water
2 cups boiling water
a little olive oil

Filling Ingredients:

1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
about 10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, sliced
2 teaspoons dried basil (or 2 tablespoons minced fresh basil)
1/2 teaspoon dried oregano
freshly ground black pepper
1/4 pound mozzarella cheese, grated
2 small - or 1 medium - ripe tomato(es), sliced

Directions:

Combine cornmeal, salt, and cold water in a small bowl.  Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking.  Cook about 10 minutes over low heat, stirring frequently.  It will get very thick.  Remove from heat, and let cool until you can handle it.  This is your polenta.

Preheat oven to 375 degrees F.  Oil a 10-inch pie pan.  Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and sides of the pan.  Brush the surface with olive oil, and bake uncovered for 45 minutes.  

While the crust bakes, heat 1 tablespoon olive oil in a medium sized skillet.  Add the onion, and saute for 5 to 8 minutes, or until it begins to soften.  Add the bell pepper, mushrooms, and zucchini, and saute until everything is tender.  Stir in the garlic and herbs, and saute just a few more minutes.  

Turn up the oven to broiling temperature.  Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices.  Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top.  Broil until brown (about 5 minutes), and serve hot.

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.

Thai Chile Beef

~from the kitchen of my beautiful wife~
Serves 4 with rice

Ingredients:

2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
3 tablespoons vegetable oil
3 serrano or jalapeno chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
1/2 cup fresh mint leaves, large leaves torn into bite-sized pieces (optional)
1/2 cup fresh cilantro leaves
1/3 cup roughly chopped roasted unsalted peanuts
Lime wedges for serving

Beef and Marinade:

3/4 teaspoon ground coriander
1/8 teaspoon ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
2 pounds flank steak, trimmed and cut into 1/4-inch-thick strips

Directions:

For the beef and marinade, combine coriander, white pepper, brown sugar, and fish sauce in a large bowl.  Add beef, toss well to combine; marinate 15 minutes.

For the stir-fry, in a small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.  In small bowl, mix garlic with 1 teaspoon oil; set aside.  Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.  Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds.  Transfer beef to medium bowl.  Repeat with additional oil and remaining meat in 2 more batches.  

After transferring the last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.  Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.  Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds.  Stir to combine garlic with chile-shallot mixture.  Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.  Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.  Serve with rice.