‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’
Ingredients
sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,
Gwyneth’s BarbeQlossal Butt Rub
Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder
This recipe is from the following article:
| Fiery Foods Team Takes on Des Moines’ BarbeQlossal! |
Ingredients
- 1/2 cup brown sugar
- 1 tablespoon bittersweet Pimenton de la Vera
- 3 tablespoons semisweet Spanish paprika
- 1/4 cup coarse salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground chipotle pepper, if desired
- 1 tablespoon ground mustard
- 2 teaspoons ground canela (Mexican cinnamon)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)
Mini World’s Largest Porkburger
Here’s a manageable size with all the same great ingredients as the big one. The original was made of Italian sausage, which is always 100 percent pork.
Ingredients
- 2 pounds bulk Italian sausage, hot or mild
- 1 loaf of round bread, uncut and 8 to 10 inches wide
- Dr. BBQ’s Northern Barbecue Sauce, or your favorite BBQ sauce
- Hot sauce as needed (I used Dirty Dick’s Hot Sauce)
- 4 leaves Greenleaf lettuce
- 1 cup crumbled bleu cheese, Maytag preferred
- 1 cup cooked crumbled bacon
- 1/2 cup sliced yellow peppers from a jar
- 1 medium onion, sliced and grilled
- 1 tomato thinly sliced
Instructions
Prepare the cooker indirect at 300°F. Form the sausage into a big patty. You’ll need to make it bigger than the bread to account for a little shrinkage. It’s ok if it’s thick. Form the burger as tightly as you can.
Transfer it to the cooker. You’ll need to flip it one time and might need to rotate it so it cooks evenly. Cook the burger to an internal temp of 160°F. This should take about two hours. Split the loaf of bread and if it’s too high just cut a slab out of the middle. Place the bottom bun on a plate. Top with the lettuce leaves. Now move the burger on top of the lettuce. Brush lightly with barbecue sauce.
Add a shake or two of hot sauce and brush again. Top with cheese, bacon, peppers, onion and tomato. Add the top bun and cut into 8 wedges to serve.
Tlatonile
Tlatonile is a pipian from Jalcomulco, Veracruz. Pipians are spicy dishes from Mexico that utilize ground nuts or seeds. In Mexico, these are most often pumpkin or squash seeds. This recipe is from Susana Rodriguez, who made this for lunch when we were passing through.
Ingredients
• 2 pounds pork or chicken (thighs and legs)
• 2 chayotes, or use yellow squash, sliced
• 8 ounces of hulled pumpkin seeds, toasted
• 1 1/2 ounces of dried ground chile. Susana used a local variety called chile puya
• 3 Roma tomatoes, halved
• 1 bunch epazote (a Mexican herb also known as wormweed or Mexican tea)
• Salt to taste
Instructions
Brown the pork or chicken in a stockpot. Add enough water to cover, add the chayote and simmer until cooked. Meanwhile, grind the pumpkin seeds until it forms a thick paste. While the seeds that Susana used were quite high in oil and exuded oil when pressed, I had to add oil to my ground seeds at home. Combine this paste with the dried ground chile, the salt and a small amount of water. Once the meat has cooked, add the halved tomatoes, the pumpkin seed paste and the epazote. Serve in bowls with a bit of rice in the bottom.
Smokin’ Chilli Mullumbimby
Mullumbimby is our nearest town. It is hot and tropical, like our Mango Chilli Sauce with smoked Jalapenos.
Ingredients
• 2 pounds lean pork or beef, cubed
• 2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1 bottle Byron Bay Chilli Co. Smokin’ Mango Chilli Sauce With Chipotles
Instructions
Add the oil to a skillet over medium high heat, add the meat and cook until it is browned on all sides.
Add the onion and cook an additional 2-3 minutes.
Stir in the remaining ingredients, cover and simmer for 30-45 minutes. Check the pot periodically. If the sauce gets too thick, add water as needed; it should be nice and saucy.
Serve it over cooked rice or use it as a filling for warm tortillas.