Category: Pork

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Jackie Weight Stuffed Double Pork Chop

Jackie Weight 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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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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