American Hot Dogs

American Hot Dogs

American Hot Dog
  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

For the hot dogs

  • 4 Sausages
  • 4 Hot Dog Rolls
  • Left over Chilli (from the OTT Chilli recipe)
  • Grated cheese
  • American Mustard
  • Ketchup

For the Beer Onions

  • 2 Small onions sliced into half moons
  • 2tbls olive oil
  • 200mls of beer

Method

1

Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

2

Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

3

Heat your chilli in a pot while the sausages are cooking

4

To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

5

Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

American hot dog

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Competition Style Pork Spare Ribs

Competition Style Pork Spare Ribs

  • Prep Time30 min
  • Cook Time4 hr
  • Total Time4 hr 30 min
  • Yield2 Servings
  • Cooking Method
    • Indirect & braise

Ingredients

  • 1x Rack Pork Spare Ribs, trimmed St. Louis style
  • American style mustard or olive oil.
  • BBQ rubs of your choice, I used a light layer of Meat Church BBQ "Honey Hog Hot" and a top layer of Killer Hogs "THE BBQ RUB"
  • 50g Brown sugar
  • 25g Runny honey
  • 25g Unsalted butter
  • 25g of Kansas City Style BBQ sauce mixed with 25g White wine vinegar.
  • 50g of Kansas City Style BBQ sauce, warmed through at the end of the cook to glaze.
  • Kitchen foil.

Method

1

Allow ribs to reach room temperature.

2

Check the ribs and remove and sharp pieces of bone or flappy bits of meat that will burn.

3

Remove the membrane off the back side of the ribs, this is easily achieved by sliding a blunt knife under the membrane and pulling off with kitchen paper.

4

Apply a small quantity of american style mustard or oil on one side of the ribs.

5

Apply a light coat of the first rub, don’t rub the rub in the ribs let it tack up itself.

6

Flip the ribs over and repeat.

7

When the ribs have tacked up apply the second layer a little heavier, then flip over and do the other side.

8

Leave the rubs to do there magic whilst you prepare your Smoker or kettle with a lid, aim for 250 / 275°F (121 / 135°C)

9

Put the smoking wood on the coals about two chunks of fruit wood, i prefer apple, pear or cherry.

10

After 30 mins lift the lid and quickly spritz the ribs with water, and keep spritzing every 30 mins or so.

11

Whilst you are waiting lay 1 large sheet of kitchen foil down and place 50g of sugar 25g of butter in a line down the foil, then drizzle the honey evenly over the sugar and butter.

12

At the two hour mark remove the ribs and place meat side down on the sugar, butter and honey, pour the bbq and vinegar over the backside of the ribs straight down the middle.

13

Wrap the ribs well making sure the bones dont pop through.

14

Return to grill smoker meat side down, check again after a hour, the bones should have about 13mm pull back and the back of the ribs will have degraded. if not cover up and remove when they are.

15

When removed open the foil to let out the steam and slow the cooking process down, leave for 15 minutes then discard the foil and juices and pop the ribs back on the smoker or grill and a apply the bbq sauce as a glaze.

16

Leave for 15 mins and remove, allow 15 to 20 minutes to relax and enjoy.

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Competition Style Pork Spare Ribs

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Jackie Weight Stuffed Double Pork Chop

Jackie Weight Stuffed Double Pork Chop

Stuffed Double Pork Chop
  • Prep Time15 min
  • Yield2 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Indirect & Direct

Ingredients

  • 1 x 2 bone Pork Loin ‘Tomapork’ Chop
  • 100g Chestnut Mushrooms
  • ½ a leek (white part only)
  • 50g Smoked Streaky Bacon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fennel seeds
  • 2 tablespoons JW Chicken Rub (or rub of your choice)

Method

Method

1

Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated.

2

Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.

3

Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.

4

Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern.

5

Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.

6

Cook over indirect heat (Coals to one side) at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).

Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

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Stuffed Tomapork Chop

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BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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Pork Souvlaki

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MOINKs (where moo meets oink)

Moink Balls

MOINKs (where moo meets oink)

  • Prep Time25 min
  • Cook Time45 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the MOINKs

  • 400g beef mince
  • 12 streaky bacon rashers
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1/2 tsp sea salt
  • 1 Tbs dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • A pinch of bbq – rub we used “The General” from Angus & Oink
  • BBQ Sauce of your choice

Method

Preparing the Moinks

1

To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

2

Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

3

Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

4

Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

5

Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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MOINKs (where moo meets oink)

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