Porkmeister BBQ
Nothin' Fancy... Just Good "Q"


Nothin Fancy -- Just Good "Q"

Porkmeister Recipes

PORKMEISTER CHEESY POTATOES

 

 

8 lbs potatoes or Canned sliced potatoes**
1 1/2 stick butter
1 cup sour cream
2 cups shredded cheese, more if you like cheese, whatever kind you like best
1 cup chopped cooked bacon

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup diced onion

4-5 TBS granulated garlic

4 TBS of Porkmeister Wonder Rub (optional)

 
Peel and cut potatoes. Boil in salted water until tender. Drain and slice.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 11/2 cup of the cheese. Add the rest of the ingredients and mix gently Spread potatoes in casserole dish or pan. Sprinkle with remaining cheese and bacon. Bake in 350 degree oven for 20 minutes.

**Adjust amounts of ingredients if you use fewer potatoes. Don’t ask, just guess and taste.

** Add ham or any left over cooked chicken or meat for another layer of flavor.


Apple BBQ Sauce
 
 
1 cup    catsup  
1/4 cup    apple juice/cider  
1/4 cup    apple cider vinegar  
1/4 cup    soy sauce  
3/4 tsp    garlic powder  
3/4 tsp    white pepper  
1/3 cup    grated, peeled apple  
1/4 cup    grated onion  
2 tsp    grated green pepper  
 
1 Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with: 1 Tbsp. pepper, 1 Tbsp. paprika, tsp. chili powder, 1/2 teas. celery salt, 1/2 tsp. ground red pepper and 1/4 tsp. dry mustard before cooking. Baste with 1/2 cup apple juice while cooking. Add sauce last 15 minutes.

Pineapple With Brown Sugar And Kahlua
 
 
1/2   each small pineapple peeled, cored cut into 1" slices  
3 Tbs    brown sugar  
1 1/2 Tbs    butter  
1/4 tsp    cinnamon, ground  
3 Tbs    Kahlua or other coffee liqueur  
  vanilla ice cream  
 
1 Preheat oven to 400F arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with brown sugar. Drizzle Kahlua over. Bake until pineapple juices bubble, approximately 25 min/ if necessary transfer juices to small saucepan and boil until Thickened to sauce consistency. Arrange pineapple on plates. Top with Ice cream. Spoon sauce over and serve immediately.

Chicken Tikka
 
 
2 lbs    chicken legs, thighs or breasts  
1 tsp    salt  
1 tsp    red chili powder  
1 tsp    coriander seeds, roasted, ground  
2 tsp    garlic, minced  
2 tsp    ginger, fresh, grated  
2 Tbs    lemon juice or white wine vinegar  
1/2 tsp    black pepper, ground  
  vegetable oil  
1 dash    red food coloring for traditional color  
 
Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night. Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals. Grilled over lemon wood coals with some green lemon wood chips thrown onto the coals makes this chicken even better.

CORN BREAD

2 cups self-rising yellow cornmeal (or substitute 2 cups regular cornmeal plus 1 teaspoon baking powder, 1 teaspoon baking soda, and 3/4 teaspoon salt)

1/2 cup all-purpose flour

3/4 cup whole milk

3/4 cup buttermilk

Scant 1/2 cup rendered bacon fat, 7 tablespoons unsalted butter melted, or scant 1/2 cup vegetable oil (or a mixture)

1 extra-large egg, lightly beaten

Preheat oven to 450°. Preheat an 8- to 9-inch cast-iron skillet in the hot oven. Place cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon. The batter will be quite loose. Add the bacon fat to the preheated skillet, return it to the oven and heat until the fat is very hot, about 5 minutes. Remove the skillet from the oven. Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine. Add the egg and stir to combine. Pour the cornmeal mixture into the hot skillet and immediately place it in the oven. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and unmold. Serve hot.

Butter Bean & Corn Salad

2 cups shelled cooked butter peas or butter beans, cooked just until tender
2 cup cooked corn kernels, from 2 large cobs
1 large ripe tomato, diced

1/2 diced large red onion
2 to 3 tablespoons chopped fresh cilantro or fresh basil

2 to 3 tablespoons cider vinegar, to taste
3 to 4 tablespoons extra-virgin olive oil
Sea salt and black pepper, to taste

Cook peas and corn separately. Drain and cool then put into a large bowl. Add remaining ingredients, mixing gently to combine.  Cover and chill at least one hour before serving.

Turkey Gumbo
 
 
  turkey bones  
  water to cover  
  salt and pepper  
3/4 cup    flour  
3/4 cup    oil or bacon drippings  
2   onions, chopped  
1   bell pepper, chopped  
3   stalks celery, chopped  
1 1/2 tsp    garlic, minced  
2 quarts    turkey stock  
1 lb    canned tomatoes, chopped  
1/2 tsp    ground bay leaves  
1/2 tsp    dried basil  
1/4 tsp    hot red chile peppers  
1 lb    ham, diced  
 
1 ***If you DON'T have any leftovers, begin here:*** Place turkey carcass in large sauce pot w/water to cover. Sprinkle salt and pepper on top. Stir and let boil about 1 1/2 hrs. Remove carcass and meat, reserving broth. Go on to next step below.
2 ***If you DO have leftovers, begin here:*** Cut turkey into bite sized pieces. Brown flour in oil to make a dark roux. Add vegetables and stir till soft. Stir in a cup or so of hot stock, then pour roux into stock pot w/reserved broth. Cook 1/2 hour, then add tomatoes, turkey, seasonings, and ham and cook another 1/2 hr. Serve w/ rice, file (ground sassafras leaves), and Tabasco. Serves 8-10.
3 NOTE: Gumbo gets better and better the longer it sits. Make it a day or two ahead, if you can. Also, you may add chopped okra (the word "gumbo" comes from an African word for okra) when you add your other vegetables, but watch your roux if you do--the okra will make it thicken very quickly.

Redneck Eggs Benedict

3 English Muffins
6 Eggs
1 can cream of chicken soup*
1 small onion
Salt
Pepper
Butter
Water
I use an electric skillet to make this dish because it fits just perfectly.

In a skillet or fry pan sauté onions in butter until translucent and tender. Mix in the cream of chicken and 1 can of water. Bring to a boil, stirring until smooth. Crack six eggs into the pan with the soup mixture. Cover and poach eggs until desired doneness. Toast and plate the muffins spooning 1 egg on top of each muffin half. Poor a spoonful of chicken sauce over egg and muffin. Salt and Pepper to taste.As a tasty add-on, put a thin slice of ham, sausage, or bacon under the egg. A splash of hot sauce is also a plus.

* use any cream soup you like, mushroom, celery or potato.











Porkmeister Reuben Burger

These open-faced burgers are placed on rye bread, topped with sauerkraut, Swiss cheese, and onion, then broiled. Top these burgers off with Thousand Island Dressing and dill pickle slices.

Ingredients:

  • 1 small onion, sliced
  • 1 tablespoon butter
  • 1 pound lean ground beef or ground chuck
  • 4 slices rye bread
  • 8 to 16 ounces sauerkraut, drained and rinsed
  • 4 slices Swiss cheese
  • Thousand Island Dressing, optional
  • dill pickle slices, optional

Preparation:

Sauté the onion slices in butter; set aside. Shape ground beef into four patties; Put on hot grill, turning to evenly brown. Cook to desired doneness. Place hamburger patties on the rye bread slices on the grill. Top burgers with sauerkraut, onion, and cheese. Grill until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.

Malibu Chicken


The breasts are marinated in a dry rub, grilled with a pineapple mustard
mop sauce, then topped with sliced deli ham, Swiss cheese and a
pineapple ring. It's almost like an inside-out cordon bleu that can be served
plated, or as a sandwich on a hearty bun.

Ingredients
6 Boneless/skinless chicken breasts
12 slices Deli ham (thin)
6 slices Canned pineapple
6 slices Swiss cheese 
1/2 cup Pineapple juice
4 Tbsp Unsalted butter, melted
2 Tbsp BBQ seasoning (I used Porkmeister Wonder Rub)
1 Tbsp Plain yellow mustard
1 Tbsp Honey
1 Tbsp Molasses
2 tsp Worcestershire sauce
1 tsp Chili powder

Method
Put a breast in a gallon zip-top bag and pound the thick end until the
entire breast is uniform in thickness, then move to a platter or rimmed
sheet pan.

Repeat with the remaining breasts.

Season both sides of each breast with the BBQ seasoning, cover and
refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses,
Worcestershire sauce and chili powder a medium mixing bowl and whisk
until smooth, then set aside.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).

Quickly grill one side of each breast and each pineapple ring over direct
heat until they are seared and have nice grill marks, about two minutes.

Flip each breast and ring, brush with the sauce, and cook another two
minutes.

Move the chicken to the indirect part of the grill and brush the top of each
with the sauce.

Top each breast with two slices of ham and drizzle the ham with the
sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle yet
again with the sauce.

Continue cooking with the grill lid down until the internal temperature
reaches 160º, about 10 minutes.

Serve with, yes, you guessed it, a drizzle of sauce.

Enjoy!


   

Chicken Bog

Ingredients

  • 1 (3-5 pound) chicken (cut into pieces)
  • 1 pound smoked sausage
  • 1/4 cup butter
  • 2 teaspoons Lawry’s Seasoned Salt
  • 1 teaspoon ground red pepper
  • 2 teaspoon ground black pepper
  • 1 pinch of salt
  •  garlic powder to taste
  • hot sauce to taste
  • 3 bay leaves
  • 8 cups water
  • 3 cups raw white rice

Directions:
1. Cut the sausage into 1/2-inch pieces.

2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot.

3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.

4. Remove the chicken. WARNING: VERY HOT

5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. )

6. Add the rice to the pot with remaining chicken broth and seasonings.

7. Bring to a boil, stirring well.

8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minutes or until the rice is done.

9. Turn off the heat, remove the bay leaves, return the chicken to the pot, add hot sauce, mix well, and serve.

10. Pour your self a big glass of iced-tea or crack a frosty cold beer and enjoy!

                                                                                                   
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