Pork Butt/sholder

Pork butt is so easy and best off all its tasty has hell. Nothing is better then pulled pork on a bun with homemade coleslaw and BBQ sauce.

Here's a few tips when making pork butt.
1. Brine it! Leave that bad boy over night in a simple brine (see my post), it will add flavour and moisture.
2. Dry rub. A good dry rub can make all the difference when it comes to flavour. Be sure to check out my dry rub post that will tell you how to make a simple rub.
3. Low slow mofo. Try and keep your smoker around 240/250º, depending on the size you can expect 8-11 hrs. I also like to mop or baste the pork every hour with a water, oil and dry rub mixture.

I know this is not really a recipe but the truth is you don't really need one. With a few tips, a smoker and time you can have some great tasting pulled pork.

Beef Kebabs

1 good sized grilling steak cut into bite size chunks
1 red pepper cut into chunks
1 onion cut into chunks
2 tbsp cumin
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 skewers

Marinade
2 tbsp olive oil
1/4 cup soy sauce

Cooking Directions
Start by marinating the beef for 30 mins before cooking.
Cover the veggies in garlic powder, pepper, salt and cumin.

Next place the veggies and meat on your skewers (If using wooden skewers pre soak for 15 mins). Be sure to alternate ingredients, I like to start with onion then pepper followed by meat.


Now just grill, I like charcoal using high heat. I know beef kebabs are nothing new but I think you'll find the cumin gives it a new and very tasty spin.

BBQ gadget tip

Just tried out a "fish flipper", its basically is a 2 sided grill that lock together around the fish making it easy to turn the fish from one side to the other. It is made for use on a grill or a camp fire. Have to admit I really didn't think this gadget would work, but to my surprise it actually did make it easier to flip the fish. The only down side to the "fish flipper" is it kinda smashes the fish a bit. All and all not bad but unless you are cooking over a open fire it is not really needed. Fact is a clean, hot and will oiled grill also makes it easy to flip any thing your grilling. I'd give the "fish flipper" a 4 out of 10, I just don't need it.

BBQ Meat Man: Stuffed pork tenderloin wraped up

BBQ Meat Man: Stuffed pork tenderloin wraped up: "What you will need. 1 Pork tenderloin 1/4 cup feta cheese 1/4 cup chopped baby spinach (fresh is best) 3 or 4 strips bacon 1 tsp salt 1 tsp..."

Stuffed pork tenderloin wraped up

What you will need.
1 Pork tenderloin
1/4 cup feta cheese
1/4 cup chopped baby spinach (fresh is best)
3 or 4 strips bacon
1 tsp salt
1 tsp pepper
1 tbl olive oil
 
Start by butterflying the tenderloin so that it is about 1/2 inch thick, try and make it as even as possible and set aside.
Next mix the chopped baby spinach with the feta cheese.
Then spreed the spinach and feta mixture over one side of the tenderloin.
Now roll up the tenderloin like a cigar, then wrap the tenderloin with the bacon strips (not only does the bacon add great flavour but it will also help hold the tenderloin together).
Finish by oiling, salting and peppering the tenderloin roll.
Grill the tenderloin on each side for about 8 minutes (32 min in total) over medium high heat.
Slice into about 1" pieces and enjoy.

Grilled Whole Trout

First thing to remember is to not fear fish with the head on! Fact is fish have heads, buying fish with the head removed seems somehow less fresh to me, a whole intact fish is a thing of beauty.

A few things to keep in mind when buying fish!
First, buy it the day you want to cook it. No matter the fish your cooking you want it to be fresh. Next look into the eyes, they should be clear, not cloudy! Next smell it, fish should not smell "fishy". Last and most important talk to your fishmonger, he/she knows the product and have so much knowledge about what your buying.

Now that you have bought the freshest fish possible, next is cleaning! Get your fishmonger to do it! easy right?

Ok now fire up the grill, you want your grill hot but your coals not to hot, medium hi should do the trick and remember CLEAN and OIL the grill...  Next oil up the trout inside and out, then salt, don't be shy... both inside and out again. Ok its time to add some flavour, I like to stuff the inside with onion's, garlic, lemon slices and  crushed black pepper (to taste) and that's about it!  Grill both sides about 8 to 10 minutes each side.

If you want to add a little Canadian flavour to your trout melt 1/4 cup of butter over medium heat add 4 or 5 tbl of maple syrup. just drizzle that over the trout and enjoy.

BBQ Ribs

Ingredients:

1 rack of ribs
1 Onion
3 Cloves of garilc
2 tbsp yellow hot dog mustard
1/4 cup BBQ Meat Man's Dry Rub
3 Cups apple cider
3 tbsp apple cider vinegar

Directions:

First thing to do when you BBQ ribs is remove the membrane, that's the thick nasty bit that is stuck to the back or the bone side of the ribs. Next you want to rub the ribs with plain old yellow mustard and then rub the ribs with a BBQ Meat Mans dry rub (see my blog post), I like to let that sit for a few hours before cooking.

Braise the ribs before smoking them. To do this I first cut 1 onion into slices and line the baking dish with them. Next toss in a few cloves of garlic for additional flavour. Now add about 3 cups of apple cider or apple juice and 3 tbsp apple cider vinegar. Place the ribs on top of the onions, making sure the liquid is about half way up the rack. If its not add a little more apple cider or water. Cover the ribs with tinfoil and cook at 220º F for about 1 hour.

Now we smoke! Start by getting your smoker up to heat ( about 175 - 200º ). I like to use charcoal for my base fire and add apple wood pieces (6" long 1 or 2" thick). Be sure to not over smoke! You want to let the ribs cook for about 4-5 hours. Be sure to mop the ribs with oil water and salt, it will keep them from drying out.

Finish the ribs on a grill, mop them down with a sauce (whatever you like), grill until the sauce is set.