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Monday, April 30, 2012

Spicy Snack-Scoops with Pico, Pepper Jack and Japs

Well I have been craving a spicy snack. I know, how simple can I be...once again, don't claim to be a chef, just enjoy food. Pictures are still sucking, but that will come with time. So I grabbed some scoop, dropped in some pepper jack cheese, topped with a fresh pico and added a jalapeno slice to each. I threw it in the oven and when the cheese melts, I will top it with guacamole and sour cream. I might even cover some in white cheese. Why not? It's Miller Time...Enjoy

Sunday, April 29, 2012

BBQ Pulled Pork Chimichangas

Well after a great night of BBQ, it was time to deal with the delicious leftovers.   I decided on BBQ Pulled Pork Chimichangas.  I added the pork, onions, pickled jalapenos, pepper jack cheese, and some BBQ sauce.  I rolled the tortilla and depp fried until golden brown.  So good.

Friday, April 27, 2012

Smoked Pork Butts and Baby Back Ribs

So the warmer weather is here, so I fired up the smoker.  I picked up two Boston Butts (Pork) and three racks of Baby Back Ribs.  I started the pork butts today, because they will take at least 12 hours or so to reach an internal temp of 205.  The ribs will go on tomorrow and I will use the 2-2-1 method. 2 hours on the smoker, 2 hours wrapped in foil, and 1 hour back on the smoker.   They will be tender, really tender.  Some say they are overdone when they fall off the bone, well this isn't a competition and that is how the family and friends like them.  Enjoy...It's gonna be a long night.
14 Pounds of Butts....

Two different rubs, one homemade, the other bought from Red, White, and Blue BBQ...

Butts reached 160 internal temp...getting the nice bark on them...205 here I come...

Thursday, April 19, 2012

Char Siu

I have wanted to try this recipe and I found one, so here it is. Wiki descibes the Char Siu as "Char siu" literally means "fork burn/roast" (Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder cut of domestic pork is seasoned with a mixture of honey, five-spice powder, dark soy sauce, hoisin sauce, red food coloring and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze."


1 to 2 pounds of pork fingers
3 cloves garlic, minced
1 TBSP hoisin sauce
1 TSP five-spice powder
4 TBSP rice wine
4 TBSP soy sauce
4 TBSP sugar
3 to 4 drops of Red Food Coloring
Wooden Skewers

1. Mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce, five-spice powder, and food coloring.
2. Place pork fingers in ziploc and dump marindade in the bag.
3. Marinate for a few hours, turning bag every hour or marinate overnight.
4. 30 Minutes prior to grilling, soak skewers in water.
5. Prepare grill on medium heat.
6. Grill until pork is almost done, some char.
7. Coat each side of the pork with honey.
8. Grill until glazed.