Easy Pork Roast

3 ½ lbs. Pork loin

2 tbsp low Sodium Soy Sauce

1 ½ tbsp of Roasted Garlic & Herb Seasoning (Weber)

½ tbsp of ground rosemary

Cooking Spray

Vented Roasting Pan

Rinse meat.

Pour soy sauce onto pork loin, use your hand to rub on entire pork loin.

Sprinkle seasonings on all sides of pork loin.

Spray a layer of cooking spray on a vented roasting pan.

Roast pork loin in a 370 degree oven.

Cook until pork loin reaches 165 degrees.

Remove from oven once pork loin reaches designated temperature and let rest for 5 minutes.

Slice and serve.

How To Make Pork Spare Ribs

Pork Spare Ribs

1 pork spare rib (small to medium)

Dry Rub

4 tbsp of Sweet and Spicy or to taste

3 tbsp of garlic or to taste

3 tbsp of Durkee's Fajita Seasoning with meat tenderizer or       to taste

Base

2 cups water

2 tbsp Worcestershire sauce

2 tbsp Durkee's Fajita Seasoning with meat tenderizer

2 tbsp teriyaki sauce

1 tsp Sweet and Spicy seasonings

1 bottle of your favorite BBQ Sauce-I use Sweet Baby Ray

Rinse ribs.

On a cutting board clean ribs of any excess fat and silver skin.

Evenly sprinkle on the garlic and fajita seasoning onto the rib then add sweet and spicy rub.

Use your hand and rub seasonings into meat, try not to let seasoning clump up in one area

Flip the rib over and repeat seasoning process.

***I use an indirect heat method to cook the rib. Because ribs take a long time to cook I didn't want them exposed to direct heat (burns your meat). ***

Heat your grill and once your charcoal turns white carefully pile most of your charcoal on one side leaving about 6 coals on the opposite side.

Place the rib on the side with least amount of coals. Close the lid on the grill and let the ribs cook slowly.

Making the base add in a small bowl add water Worcestershire sauce, teriyaki, fajita seasoning, and sweet and spicy seasoning and mix together. Set aside for later.

Base ribs every 30 minutes on both sides.

Cook until rib is tender which normally take 3 hours of cooking time.

Once ribs are tender carefully coat ribs in barbeque sauce.

Then serve.

Link to How To Video on YouTube:
http://www.youtube.com/watch?v=N2g00eOp0FI&feature=relmfu 

How To Make Fried Pork Loin

Fried Pork Loin

1/2 cup Drake seasoning

2 cups All purpose breading

1/4 cup Cornstarch

1/2 tsp White pepper

2 tbsp   Garlic

1/2 tsp  Ground rosemary

1 tbsp   seasoning salt

2 tsp     Onion powder

1/2 tsp  ground paprika

1          egg

1/2        cup milk

3          flat container

Rinse chops.

On a plastic wrap covered cutting board place chops.

Use a meat tenderizer or meat pounder and carefully pound chops until they are slightly flatten. (Chops should be half the size then what you started with.)

Line up container side by side.

In the first container add Drake(seasoned flour), in the second container mix together the egg and milk and in the third container mix together the all purpose breading, cornstarch, rosemary, white pepper, seasoning salt, paprika and garlic.

Lightly coat a chop in the Drake flour, take the same chop and dip it into the egg wash, then place chop into the breading mix and make sure the pork chop is completely coated with breading mix.

Place chop onto a wax paper covered tray.

Repeat with remaining chops.

Once all chops are breaded place them into the refrigerator for 20 minutes.

Heat a deep fryer to 350 degrees. (You can also pan fry the chops.)

Remove chops from refrigerator and carefully place a chop into the fryer and cook for either 7 minutes or until golden brown.

Remove from fryer, drain excess grease.

Then serve.

Link on How To Video on YouTube:
http://www.youtube.com/watch?v=kmH25Izpoho&feature=relmfu 

Pork Dijonaise

Ingredients:

Rub

½ tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Cajun seasoning

1 tsp salt

Sauce

1 bottle of Dijonaise mustard

(If you don’t have Dijonaise Mustard use ½ bottle of 12 oz. Stone Ground Mustard.)

¼ tsp Rosemary

¼ tsp onion powder

¼ tsp garlic powder

½ cup brown sugar

¼ cup white wine

Instructions:

Pork Loin
Combine all ingredients for the rub into a small mixing bowl and set aside.
Rinse the pork loin then cover entire pork loin with the rub.
Cook in a 350 degree oven until pork loin reaches an internal temperature of 160 degrees.
Once at 160 degrees remove from oven and let pork loin rest for 15 minutes then slice.

Sauce
In a medium pan melt butter over medium heat. Then stir in the brown sugar and continue to stir until it becomes bubbly. Stir in the mustard until well incorporated then add remaining ingredients and let simmer until sauce thickens slightly.

Serve over sliced pork loin.

***Use any white wine you would drink, or a Turning Leaf vintage. ***

Memorial Day Menu

Baked Beans

Ingredients:
2 cans baked beans, drained
1/2 onion, diced small
1/4 bell pepper, diced small
1 slice of bacon cut into thirds
1/4 cup brown sugar
1/2 tbsp mustard
1/2 cup Kraft’s BBQ sauce
1 tbsp molasses

Instructions:
Open baked bean cans then drain the beans in a colander.
In a large mixing bowl add all ingredients and gently mix well.
Add mixture into a sprayed casserole dish.
Cook beans on an open grill occasionally stirring. (Charcoal Grills are My Favorite)
Reduce mixture to an almost syrupy consistency; once the beans reduce by half then remove from the grill.
Remove from heat and serve.
*Can also be done in the oven.

Grilled Ribs Tips

Ingredients:
2 pounds rib tips
3 cups of your favorite BBQ sauce or
try Chef Jones's Home-style BBQ Sauce

B. & R. All- purpose Spice Rub
3/4 cup paprika
1/4 cup ground black pepper
1 tsp salt
1/4 cup granulated sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
1 tsp accent seasoning

Instructions:
Heat your grill with your favorite charcoal. Chef Jones used three types of charcoal; hardwood charcoal, mesquite wood chips, and mesquite charcoal. (Gives food a great woodsy taste)

B. R. All- Purpose Spice Rub
In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Ribs
Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a large pan.
Place your ribs onto your heated grill. Cook ribs until meat is tender and pulls away from the bone.
Flip ribs occasionally for even cooking. Once, your ribs are done cooking remove from grill then place on cutting board.
Cut your ribs into digits between the bone segments.
In a small pot bring your BBQ sauce to a boil. Proceed to dip your rib tips into the sauce then place on a serving plate and serve.

Chef Jones Home-style BBQ Sauce
Ingredients:
1 tsp Liquid Smoke
2 1/2 tbsp All Purpose spice rub
3 tbsp Lemon Juice
2 tbsp cornstarch
2 tbsp water
1/4 cup brown sugar
2 tbsp molasses
1/2 cup apple cider vinegar
1/2 tsp chicken base or bouillon
1/4 cup Martell fine Cognac or your choice of bourbon
1/2 cup ketchup
3 tbsp Honey
1 bay leaf
1 sprig of rosemary

Instructions:
In a small bowl mix together the cornstarch and water and then set aside.
In a large pot add all ingredients except for cornstarch/water mixture.
Stir until sauce’s ingredients are incorporated.
Bring the sauce to a boil then gradually stir in cornstarch/water mix.
Let sauce simmer for 5 to 10 minutes.
Then remove from the heat.

Stuffed Pork Chops

Ingredients:
Chops

6 Pork Chops at Least 1-inch thick

1/4 cup celery, diced

1/4 cup onion, diced

2 apples, diced

3 cups bread crumbs

½ teaspoon accent seasoning

1 teaspoon beef base

1 teaspoon chicken base

Ground rosemary to taste

Garlic powder to taste

Black pepper to taste

2 teaspoons chopped parsley

1 tablespoon olive oil

¼ teaspoon Sage

2 tablespoon butter

2 tablespoons flour

Salt to taste

1 cup water

Non- stick spray

Gravy

Pan drippings

2 cup pork stock

2 tablespoons butter

Remaining seasoned flour mix

2 tablespoons flour

½ teaspoon of accent

¼ teaspoon of rosemary

¼ cup of white wine

¼ teaspoon of sage

Instructions:

Chops

In a small bowl mix accent, rosemary, garlic, black pepper, sage and salt and set aside.

Remove 1 tablespoon of the seasoning from the seasoning mix then mix with 2 tablespoons of flour and set aside.

In a small bowl mix together the chicken and beef bases and water together and set aside.

Rinse chops.

Cut a pocket in each of the chops for stuffing.

In a small skillet heat the olive oil and cook the celery and onions until tender. Add diced apples then cover and cook until tender and glazed.

Mix the bread crumbs into the skillet then half of the seasoning mix then the water mixture. The stuffing should have a consistency of thick oatmeal, if needed add more water.

Stuff the stuffing mix into the pockets of the chops. Season chops on both sides with the remaining seasoning. Lightly dust the chops with flour mixture on both sides. (Conserve some of the seasoned flour mix for the gravy.)

In a large skillet heat 2 tablespoons of butter.

Careful sear chops on both sides. Once chops are golden brown remove from the skillet and place on a greased sheet tray and bake in a 350 degree oven.

Cook until internal temp reaches 170 degrees.

Gravy

In the same skillet the chops were seared in add remaining seasoned flour mix and butter.

Cook drippings on medium high heat until drippings turn brown.

Stir in pork stock and all seasonings.

Once mixture is smooth gradually stir in 2 tablespoon flour until gravy thickens.

Strain gravy through a strainer for a smoother gravy.

Mix in the wine and let simmer for 5 minutes.

Serve.

BBQ Rib Tips

BBQ Rib Tips
These Rib Tips are great for fun for the big game day! :-)

Ribs Tips

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2 pounds rib tips

3 cups of your favorite BBQ sauce

1/2 lemon or lime

B. R. All- purpose Spice Rub

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3/4 cup paprika

1/4 cup ground black pepper

1 tablespoon salt

1/4 cup granulated sugar

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

1 teaspoon accent seasoning

Instructions:

B. R. All- Purpose Spice Rub
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In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.

Ribs
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Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a broiling pan.
Cook ribs in a 350 degree oven until meat is tender and pulls away form the bone. Then set aside.
In a small sauce pan heat your BBQ sauce and lime or lemon.
Remove lemon or lime from the sauce after 30 minutes or the sauce will turn bitter.
Lightly coat the ribs with your BBQ sauce then place back into the oven for 10 minutes.
After, the 10 minutes remove the ribs from the oven.
On a cutting board slice ribs into 1 to 2 inch tips.

Dip tips into BBQ sauce then place on a dish and serve