Sherried Pork Spareribs

Sherried Pork Spareribs

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Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book!

Ingredients

4 pounds pork spare ribs

Marinade:
1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves garlic, crushed

Pepper Glaze:
1 cup apple jelly
1 teaspoon finely chopped, seeded jalapeño pepper
1/4 cup dry sherry
1 tablespoon of honey

Instructions

Mix all marinade ingredients in medium bowl and set aside.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.

Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.

Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.

Editor’s Note: Many recipes in this book contain directions for charcoal grilling, but if you follow Rick’s temperature and time directions, a gas grill will work as well.

Slow-cooker Pulled Pork

Slow-cooker Pulled Pork

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While there is no doubt that pork shoulder slow-smoked over hickory and apple wood for up to 14 hours creates delicious barbecue, not everyone has the time to tend a smoker for that long. This recipe – which barbecue purists would call heresy and an affront to the Gods of BBQ – makes it possible to have flavorful pulled pork during a busy work week by using a slow cooker.

Ingredients

1 (3-pound) boneless pork shoulder

Pork Dry Rub (recipe follows)
1 medium yellow onion, peeled and sliced
2 jalapeño chiles (or 1/2 habanero chile), seeded and minced
1 (12-ounce) bottle chili sauce
1/4 cup Worcestershire Sauce
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon Colman’s Dry Mustard
1/2 teaspoon Hungarian smoked hot paprika
1/2 teaspoon Wright’s Hickory Seasoning (liquid smoke)
1/2 teaspoon crushed red pepper flakes
Coarse kosher salt
Freshly cracked black pepper

For the dry rub:
2 tablespoons sweet paprika
2 tablespoons hot Hungarian paprika
2 tablespoons celery seed
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
1 tablespoon ground cayenne pepper
1 tablespoon Colman’s Dry Mustard
2 teaspoons sage
2 California Bay leaves, crumbled

Instructions

Assemble the dry rub:
Mix the ingredients in small bowl to blend. Use a spice grinder to pulse the mixture in batches until smooth. (Makes one cup of rub that will keep in an air tight container for up to six months.)

Rub the pork with the dry rub and bring to room temperature.

Add the remaining ingredients to a large slow cooker, cover, and cook on high for 30 minutes. (I use a Rival 6-quart programmable crockpot but any 4- or 6-quart crockpot is suitable.) Add the pork and continue cooking on high for six to eight hours or until the pork reaches an internal temperature of 190 degrees F. (The pork could also be cooked on low for eight to ten hours.)

Remove the pork from the crockpot and allow it to cool until it can be handled. Using your fingers shred the pork discarding any fat. Return the pork to the crockpot, stir well, cover and cook another hour. (Or transfer the mixture to a saucepan and reheat on the stovetop for about 30 minutes.)

Chicken Paprika with Dumplings

Chicken Paprika with Dumplings

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To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.

Ingredients

3 Tablespoons (or more) vegetable oil
1 chicken, cut up
1 large onion, chopped
3 cloves of garlic, minced
1/2 cup to 1 cup chicken stock
2 Tablespoons tomato paste
1/2 cup dry white wine
2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme
1/2 cup sour cream
Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Dumplings:
1 egg
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup tepid water

Instructions

Heat the oil in a large sauté pan; add the chicken and sauté on each side about 2 minutes, lightly add salt and pepper.

Remove the chicken to a bowl.

Add the onions to the pan and and sauté about 1 minute; add the garlic and sauté for 30  seconds.

Add the chicken back to the pan and add chicken stock,  tomato paste, wine, paprika, and thyme. It should barely cover the chicken. If it doesn’t, add more wine or stock.

Cover and simmer 1/2 hour; turn chicken and simmer 1/2 hour more. Remove chicken to a warm platter.

Add the thickening to the pan slowly (you can even put it though a small strainer to avoid lumps) and stir constantly.

Turn down the heat to a low simmer and stir in the sour cream. Do not let it boil. If the mixture gets too thick, add more milk.

Return the chicken to the pan, cover and remove from the heat.
Put the cooked dumplings (recipe to follow) in the sauce to soak up the flavor.

To make the dumplings:

In a medium bowl, stir the egg until it breaks up. Add the next 3 ingredients and stir. Add the water to make a paste.

Drop by spoonfuls into salted, boiling water and cook until the dumplings rise to the top.
Drain in a colander and then add to the chicken and sauce.

Steaks with Chipotle Potatoes

Chimayó Chile Steaks with Chipotle Potatoes

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From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.

Ingredients

Chimayó Rub
2 tablespoons New Mexico ground red chile,
Chimayó preferred
1 tablespoon sugar
1 tablespoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground thyme

Chipotle Potatoes
2 large baking potatoes
2 to 3 tablespoons milk
1 tablespoon chipotles in adobo, chopped
¼ teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste

The Steaks
Olive oil
4 New York Strip steaks

Instructions

Combine all the ingredients for the dry rub in a bowl.

Bake the potatoes until just done. Scoop out the potatoes and whip with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and heat the grill.

When the grill is hot, brush the steaks with the olive oil and liberally coat with dry rub. Grill the steaks for about 12 to 16 minutes, turning often, for rare, 15 to 20 minutes for medium-rare (internal temperature 150 degrees F.). You can slice it open to check for doneness, too. Serve with the potatoes.

James Beck’s Habanero and Bacon Mac ‘N Cheese

James Beck’s Habanero and Bacon Mac ‘N Cheese

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James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.

Ingredients

6-10 Slices Cooked Bacon, Chopped
1 Tsp. Garlic
1/2 Cup Minced Onion
1 1/2 Sticks Butter
3 Cups Milk
1/2 Cup Flour
1 Tsp. Salt
2 Tsp. Black Pepper
2 Tsp. Green Chile Powder
3 Cups shredded Pepper Jack Cheese
3 Cups shredded Habanero Cheddar Cheese
3-6 New Mexican Chiles, Roasted, Chopped, Seeded and Rinsed
1 lb. Large Elbow Macaroni
1/2 Cup Bread Crumbs

Instructions

Cook the bacon, and set aside the bacon fat. Sauté the onion and garlic in that fat in a large skillet until the onion is tender. Heat the milk over medium heat in a sauce pan. While the milk is heating, add butter to the garlic and onion. When the butter is completely melted and begins to bubble, add the flour and whisk until well mixed. Pour the warm (not boiling) milk into the butter, whisk it until thick. Reduce this mixture to low heat and add the salt, black pepper, and green chile powder. Mix well and simmer for 5 minutes to marry the flavors.

Boil the macaroni until al dente. Preheat your oven to 375 F. Add 3 cups of habanero cheddar, 2 1/2 cups of pepper jack cheese, and the chopped New Mexico chiles to the sauce. Mix this well and remove it from the heat.

Spray a 9×13-inch casserole pan with cooking spray. Place the drained pasta in the pan, then pour the cheese sauce over the top. If the cheese sauce is too thick, mix it gently with a whisk. Sprinkle the pasta mix with the bread crumbs, bacon pieces, and remaining 1/2 cup of pepper jack cheese. Bake it until brown and bubbling (approximately 30 minutes).