Although it sometimes seems like we're just a four-trick pony, we do actually cook something besides competition meats!  
Holiday Editions:
A "Spin" on Rib Roast  and  The 2-Hour Backyard Turkey!
Beef Plate Ribs Home-Cured Bacon
Smoked Pork, Green Chile
and Hominy Stew
Black Pepper Ranch
Pork Loin
Grilled Popper
Packet Potatoes
Grilled Pineapple
Cole Slaw
...and for something a little less classic BBQ,
Grilled Swordfish Medallions with Italian Herbs

Smoked Pork, Green Chile and Hominy Stew
Got pork?  Smoked pork really turns the flavor of this quick stew into something special.  We had some rich turkey stock in the freezer, and a butt that had been smoked with just salt and pepper -- this is what they turned into.

One large onion, chopped
Canola oil
4 cups of turkey stock
3 pounds of smoked, cubed pork butt
2 29-oz cans of white hominy, drained
2 C water
3 7-oz cans of diced green chiles
4 cloves garlic, minced
Salt and pepper
1 Tb
1-1/2 Tb cumin
Fresh snipped cilantro

Set the onion into a stockpot with a little oil, and let it start sauteeing while you open cans.  When the onion is tender, put in the stock, cubed pork and hominy and add the water to get everything to float.  Add in the green chiles, garlic, salt, pepper, oregano, cumin and cilantro, and stir to combine.   Bring it up to just under boiling, then simmer it for an hour.

This is one of those very simple recipes where the quality of the ingredients really shines. A touch of chipotle tabasco in the bowl, some tortillas or chips, and you can just imagine a snowy day outside!

Bacon-Wrapped Black Pepper Ranch Pork Loin
Tender, succulent pork loin is seasoned with peppery ranch flavor, then cooks in a bacon jacket.

1 boneless pork loin roast, 2-1/2 to 3 lbs
1 envelope dry ranch seasoning mix
1 Tb black pepper
1 tsp dried thyme leaves
1 lb thick-sliced bacon

Remove pork loin from packaging, and pat dry.  Combine seasonings in a small bowl, then pat onto pork loin, coating all sides.  Wrap bacon strips crosswise around pork loin, with ends meeting on underside.  If you're feeling fancy, you can use more bacon and do a full-on bacon weave (google it) -- we're always in favor of more bacon!

Set up your grill for indirect cooking at a temperature between 375 – 400 degrees F (instructions below).  Place the pork loin over the drip pan and replace the lid on your grill.  Cook for approximately 60 to 70 minutes or until an instant-read thermometer reads 145 degrees in the thickest part of the loin.  The bacon should be golden and crisp.  Remove the pork loin from the grill and place on a cutting board.  Tent the loin loosely with foil and allow to rest about 15 minutes.  Using a slicing knife, cut the loin into 3/8” to 1/2” slices and serve.
Serves 6-8.

How to set up your grill for indirect cooking:

Charcoal Grills – Light approximately one full chimney of charcoal until a light coating of ash covers all the coals.  Equally distribute the hot coals to the far left and right sides of your grill leaving about a 15 inch gap between the two banks of coals for a drip pan.  For an optional smoky flavor, you can add one 3 inch wood chunk to the top of one bank of coals.  (We recommend Apple or Cherry wood for this recipe.)  After placing the wood chunk on the coals, replace the cooking grate and then replace the lid on the grill.  The air vents on the lid should be wide open and the lower vents should be used to control the temperature.

Gas Grills – Light one burner on your grill, either on the far left or right side, and set to high.  Leave all other burners off.  Remove the cooking grates above the cold burners, place a drip pan there and then replace the grates.  For an optional smoky flavor, soak about 2 cups of wood chips in water for about 15 minutes and then drain.  (We recommend Apple or Cherry wood chips for this recipe.)  Place the wood chips on a sheet of aluminum foil, fold the foil over the top of the chips and crimp edges tightly to create a pouch.  Using a fork, pierce the foil 3 or 4 times to create holes for the smoke to escape.  Place the pouch directly over the hot burner and close the lid.

Grilled Popper Packet Potatoes
Tender chunks of potato pair with the savory, zesty flavors of bacon jalapeno poppers.  Don't be wary -- the jalapenos' fiery nature is tamed by baking.

1/2 lb thick-sliced bacon
3 large or 4 medium russet potatoes
3/4 C chopped sweet onion
1/2 C seeded, diced fresh jalapenos (wear gloves!)
2 Tb chopped fresh cilantro
8 oz cream cheese, softened
1/4 C butter, melted
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/4 tsp ground cumin
2 tsp oregano

Cut bacon slices crosswise into 1/4” strips (kitchen scissors work well for this).  Saute bacon strips in frying pan over medium heat until mostly cooked, but still floppy.  Drain on paper towels, and set aside.

Peel potatoes, if desired.  Quarter potatoes lengthwise, then cut into 1/4” slices.  Place potato slices in a large bowl.  Add bacon, chopped sweet onion, diced fresh jalapenos, and chopped fresh cilantro; toss to combine.

In a small bowl, stir softened cream cheese and mix in melted butter, blending until smooth.  Add seasonings and combine well.

Add cream cheese mixture to potatoes, and toss again to coat.  Lay a large sheet of foil on countertop, and place potatoes on one half of foil.   Arrange potatoes into a rectangle approximately 11” x 13”; you should then be able to fold the other half of the foil over the top, and seal the open edges with 1/2” triple folds, making a sealed packet.

Place packet on grate in grill set up for indirect heat at 375 degrees, and let cook for 60-70 minutes, until potatoes are tender.

Serves 4-6.

Grilled Pineapple Cole Slaw
This rosy slaw, crisp and colorful, is highlighted by the smoky sweetness of grilled pineapple.

1/2 C mayonnaise
1/2 C bottled chili sauce
1 Tb vinegar
1 Tb prepared horseradish
2 Tb sugar
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp celery seed
2 medium-sized fresh pineapples

1 16-oz package coleslaw
1/2 C diced red onion
2/3 C chopped green onion, tops only

For dressing:  Combine dressing ingredients until well mixed; chill.

For grilled pineapple:  Prepare your gas or charcoal grill for direct cooking with a hot to medium hot fire.  Using a sharp knife, remove the top and bottom of the pineapple, then stand the pineapple on its end and cut down the sides to remove the skin.  Repeat for second pineapple.  Cut the pineapples into slices approximately 3/8” thick.  Place the slices on the grill and cook 3 to 4 minutes so that each slice becomes slightly charred.  Flip slices and grill another 3 to 4 minutes.  Remove slices to a platter and allow to cool to room temperature.  Once cooled, quarter the slices, cut out the hard core, and cut the rest of the slice into bite-sized tidbits.  You should have about 2 cups tidbits.

For slaw:  In a large mixing bowl, combine the coleslaw, diced red onion, sliced green onions, and pineapple tidbits; toss.  Add the chilled dressing, and toss again.

Serves 6-8.



4727 East Bell Road #45-360
Phoenix, AZ  85032