Meat Recipes

[pastskater]

Stuffed Onions
Serves 8


5 slices hearty white sandwich bread , torn into pieces
4 yellow onions (3 1/2 to 4 inches each)
5 tablespoons unsalted butter
8 ounces bulk sausage
1 Granny Smith apple , peeled, cored, and chopped
1 cup low-sodium chicken broth
1 teaspoon finely chopped fresh sage
1/4 teaspoon grated lemon zest
3/4 cup shredded extra-sharp cheddar cheese
Salt and pepper
1 teaspoon sugar

1. TOAST CRUMBS Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet, stirring occasionally, until golden, about 15 minutes. Transfer to large bowl.

2. PREPARE ONIONS Following photos 1 to 3 at left, trim ½ inch from both stem and root ends of onions, peel, halve through equator, and pop out center of each half, leaving outermost 3 rings intact. Chop onion centers finely to measure 1 cup (reserve any additional onion for another use).

3. MAKE STUFFING Melt 3 tablespoons butter in large ovenproof skillet over medium-high heat. Cook chopped onion, bulk sausage, and chopped Granny Smith apple until softened, about 8 minutes. Off heat, stir in ½ cup broth, sage, zest, ½ cup cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to bowl with bread crumbs and toss to combine.

4. BROWN ONIONS Sprinkle onion halves with sugar and season with salt and pepper. Melt additional 1 tablespoon butter in empty skillet over medium heat. Place 4 onion halves in skillet, wide ends down, and cook until browned, about 3 minutes. Transfer to plate and repeat with remaining butter and onion halves. Flip onions and return first batch to skillet, browned-side up. Add remaining broth and simmer, covered, until liquid evaporates and onions are softened, about 5 minutes.

5. STUFF ONIONS Heat broiler. Fill onion halves with bread-crumb mixture and sprinkle with remaining cheese. Broil until stuffing is golden brown and heated through, 2 to 4 minutes. Serve.

[pastskater]

Italian Gravy
Serves 8 to 10

Most sausage has enough seasoning to make extra salt unnecessary. The hearty sauce makes a meal when paired with 2 pounds of rigatoni, ziti, or penne.

1 tablespoon vegetable oil
1 pound sweet Italian sausage
1 pound hot Italian sausage
2 onions , chopped medium
12 garlic cloves, minced
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can tomato sauce
2 pounds bone-in country-style spareribs , trimmed of excess fat
1 1/2 pounds flank steak
3 tablespoons chopped fresh basil
Pepper

1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.

2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.

3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)

4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)

Make Ahead: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the Dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and the sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step 3.

[pastskater]

CRUSTED BEEF TENDERLOIN
SEVES 6
1 BEEF TENDERLOIN CENTERCUT CHATEAUBRIAND
(ABOUT 2 LBS), TRIMMED OF FAT AND SILVER SKIN
KOSHER SALT
3 TBSP PANKO BREAD CRUMBS
1 C PLUS 2 TSP VEGETABLE OIL
1 ¼ TSP GR. BLACK PEPPER
1 SM SHALLOT, MINCED (ABOUT 1 ½ TBSP)
2 MED GARLIC CLOVES, MINCED OR PRESSED THROUGH GARLIC PRESS (ABOUT 2 TSP)
¼ C WELL DRAINED PREPARED HORSERADISH
2 TBSP MINCED FRESH PARSLEY LEAVES
½ TSP MINCED FRESH TYME LEAVES
1 SM RUSSET POTATO ( ABOUT 6 OZ) PEELED AND GRATED ON LARGE HOLES OF BOX GRATER
1 ½ TSP MAYONNAISE
1 ½ DIJON MUSTARD
½ TSP PWDER GELATIN

1. Sprinkle roast with 1 tbsp salt, cover with plastic wrap, and let stand at room temp 1 hour or refrigerate for up to 24 hours. Adjust oven hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.
Toss bread crumbs with 2 tsp oil, ¼ tsp salt, and ¼ tsp pepper in 10 inch nonstick. Cook over medium med heat, stirring frequently until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking seet and cool to room temperature (wipe out skillet) Once cool, toss bead crumbs with shallot, garlic, 2 tbsp horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10 inch nonstick skillet . Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tbsp oil from skillet and discard remainder Once potatoes are cool, transfer to qrt sized zipper lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread crumb mixture and toss to combine.
Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining tsp pepper. Heat reserved tbsp oil in 12-inch nonstick skillet over med high heat until just smoking. Sear tenderloin until well browned on all sides 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.

Combine remaining 2 tbsp horseradish mayonnaise and mustard in sm -bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
Return tenderloin to wire rack. Roast until instant read thermometer inserted into center of roast registers 120 to 125 degrees for med rare, 20 to 25 minutes.
Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into ½ inch thick slices and serve.


HORSERADISH CREAM SAUCE
½ C HEAVY CREAM
/2 C PRPARED HORSERADISH
1 TSP TABLE SALT
1/8 TSP GR. BLACK PEPPER


WHISK CREAM IN MED BOWL UNTIL THICKENED BUT NOT YET HOLDING SOFT PEAKS, 1 TO 2 MINUTES. GENTLY FOLD IN HORSERADISH, SALT AND PEPPER. TRANSFER TO SERVING BOWL AND REFRIGERATE AT LEAST 30 MINUTES OR UP TO 1 HOUR BEFORE SERVING

[pastskater]

CABBAGE ROLLS

Recipe Ingredients:

1-1/2 lbs hamburger
1/2 lb sausage
1 medium onion (diced fine)
1 cup rice
1 button of garlic
1-1/2 tsp salt
1 tsp pepper
1 large head of cabbage
1 to 1-1/2 cups vinegar
2 rounded Tbsp. Crisco

Cook rice according to directions on box. Pour off excess water and cool. Mix together hamburger, sausage, onion, garlic, salt, pepper and rice. Put enough water in big kettle to steam cabbage leaves. Cook cabbage for a few minutes then take them out of the water. Put Crisco in the water.

Cool the cabbage leaves and put the hamburger filling in each leave. Make into a roll and use toothpicks to keep the rolls together. Put cabbage rolls in the cabbage/Crisco water. Add enough water to almost cover the rolls. Put lid on kettle and cook at least 1 hour. Add vinegar and cook another 1/2 hour with cover on the kettle.

Number Of Servings: 6 to 8 -- I would guess. Preparation Time: About 2 hours

[pastskater]

HAWAIIAN SWEET AND SOUR MEAT

2 lbs boneless pork shoulder or Boston Butt, in 1 inch cubes
2 eggs
4 tsp flour
1/4 tsp pepper
3 green peppers
2 medium onions
6 tbsp fat
1 can bamboo shoots
1 cup pineapple chunks
1 1/2 cup celery

Beat together eggs, flour, salt and pepper. Thoroughly coat cubes of pork in egg-flour batter. Brown on all sides in hot fat. Cover and cook slowly for about 30 minutes. Drain excess fat. Cut onions lengthwise and peppers in 1 inch squares. Add celery (cut diagonally) and pineapple chunks to meat; cover and simmer 5 minutes. Add onions and peppers and simmer covered for 20 minutes.

Sauce
5 tbsp cornstarch
5 tbsp soy sauce
1/2 cup sugar
1/3 cup vinegar
1 cup pineapple juice

Mix together cornstarch, soy sauce, sugar, vinegar and pineapple juice. Cook, stirring constantly, until clear (about 2 minutes). Pour over meat mixture and simmer about 5 minutes. Serve with hot rice.

Serves 6

[pastskater]

Crystal's Sauerbraten

5 lb beef - shoulder or chuck
3 large onions, sliced
2 Tablespoon pickling spice tied in a bag
Cider vinegar
1 Tablespoon salt
1/2 lb ginger snaps, soaked in a little cold water

Take the beef, onion and pickling spice and put in a glass or ceramic container.
Cover with cider vinegar, and let sit overnight.
The next day, remove the meat and put it in a cooking pot and add the same amount of water as you have vinegar. If your vinegar is strong, you can to add a little more water.
Bring to a boil, add salt, reduce heat, cover and simmer about 3 hours, until tender.
Remove meat and set aside.
Strain liquids, and then add ginger snaps that have been softened in water.
Cook over medium heat until gravy is thickened.
You can either slice the meat, return it to and serve it in the gravy, or slice and serve the meat separately, serving the gravy over. I've seen it served both ways.
(If more thickening is necessary for the gravy, you can add either more ginger snaps or a little flour and cold water mixed smooth.)

Serve the Sauerbraten with either potatoe dumplings or potatoe pancakes. My family always served the dumplings, but a friend of mine grew up eating the pancakes.

[pastskater]

Sausage and Corn Casserole
Ingredients:

1lb. Jimmy Dean breakfast sausage ( regular)( or favorite brand )
1. diced green bell pepper
1. diced medium sized onion
1. 16oz. bag frozen corn niblets
1tsp garlic powder
1tsp. chili powder
1/4tsp.cumin
1/8tsp. salt
1/8tsp. black pepper
8oz. package cream cheese (softened)
Charcoal/wood for smoking

Directions:
(Entire dish can be done over grill, or do the browning of the sausage on the stove top first. Whichever is more convenient.)
Use cast iron skillet for grill.

Brown sausage, drain grease.

On grill with wood smoke, saute sausage, bell pepper and onion over medium heat for 15 minutes.
Add frozen corn niblets and spices and cook for additional 10 minutes.
Slice cream cheese and layer on top during last 2 minutes of cooking time.
Take skillet off grill and stir the cream cheese into the casserole until thouroughly blended.

This recipe cannot be doubled in same pan because of the water content in the corn. It is usually best to make 2 seperate batches and then combine.
Can be made entirely on stove top but the smoke flavor from the grill makes all the difference in the taste.

[pastskater]

Crunchy pork chops

Salt
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4to 1 inch thick, trimmed of excess fat(see note)
4 slices good-quality white sandwich bread, torn into 1-inch pieces
1 small shallot, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed througha garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Dissolve 1/4cup salt in 1 quart water in a medium container or gallon-sized zipper-lock bag. Submerge the chops, cover the container with plastic wrap or seal the bag, and refrigerate for 30 minutes. Rinse the chops under cold water and dry thor¬oughly with paper towels.
2. Meanwhile, pulse the bread in a food processor until coarsely ground, about eight 1-second pulses (you should have about 31/2cups crumbs). Transfer the crumbs to a rimmed baking sheet and add the shallot, garlic, oil, 1/4teaspoon salt, and 1/4teaspoon pepper. Toss until the crumbs are evenly coated with the oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during the baking time. (Do not turn off the oven.) Cool to room temperature. Toss the crumbs with the Parmesan, thyme, and parsley.

3. Place 1/4cup of the flour in a pie plate. In a second pie plate, whisk the egg whites and mustard until combined; add the remain¬ing 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase the oven temperature to 425 degrees. Spray a wire rack with vegetable oil spray and place in a rimmed baking sheet. Season the chops with pepper. Dredge 1 pork chop in the flour; shake off the excess. Using tongs, coat with the egg mixture; let the excess drip off. Coat all sides of the chop with the bread crumb mixture, pressing gently so that a thick layer of crumbs adheres to the chop. Transfer the breaded chop to the wire rack. Repeat with the remaining 3 chops.
5. Bake until an instant-read thermometer inserted into the center of the chops registers 150 degrees, 17 to 25 minutes. Let rest on the rack for 5 minutes before serving with lemon wedges.

[pastskater]

INEXPENSIVE BEEF

We don’t recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amounts of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 41/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce, if desired (recipe follows).
1 boneless eye-round roast (3 1/2to 4 1/2pounds,
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons ground black pepper
1. Sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18 to 24 hours.
2. Adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels; rub with 2 teaspoons of the oil and sprinkle all sides evenly with the pepper. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat until starting to smoke. Sear the roast until browned on all sides, 3 to 4 minutes per side. Transfer the roast to a wire rack set in a rimmed baking sheet. Roast until a meat-probe thermometer or instant-read thermometer inserted into the center of the roast registers 115 degrees for medium-rare, 1 1/4to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4hours.
3. Turn the oven off; leave the roast in the oven, without open¬ing the door, until the meat-probe thermometer or instant-read ther¬mometer inserted into the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer the roast to a carving board and let rest for 15 minutes. Slice the meat crosswise as thinly as possible and serve.


HORSERADISH CREAM SAUCE:
MAKES 1 CUP
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon salt
1/8 teaspoon ground black pepper
Whisk the cream in a medium bowl until thickened but not yet hold¬ing soft peaks, 1 to 2 minutes. Gently fold in the horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

[pastskater]

Pork stir-fry with noodles (Lo Mein)
serves 4
Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry may be used as a substitute. If no hoisin sauce is available, sub¬stitute 1 tablespoon sugar. If boneless pork ribs are unavailable, substitute 11/2 pounds bone-in country-style ribs, followed by the next-best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important to cook the noodles at the last minute to avoid clumping.
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless country-style pork ribs, trimmed of surface fat and excess gristle, sliced crosswise into 1/8-inch pieces
1/4 teaspoon liquid smoke
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
41/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry
8 ounces shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa cabbage, halved and slicedcrosswise into 1/2-inch strips (about 4 cups)
12 ounces fresh Chinese noodles or 8 ouncesdried linguine
1 tablespoon Asian chili-garlic sauce
1. Bring 6 quarts water to a boil in a Dutch oven over high heat.
2. Whisk the soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a medium bowl. Place 3 table-spoons of the soy sauce mixture in a large zipper-lock bag; add the pork and liquid smoke, if using. Toss to combine; press out as much air as possible and seal the bag. Marinate in the refrigerator for at least 15 minutes or up to 1 hour. Whisk the broth and cornstarch into the remaining soy sauce mixture in a medium bowl. In a separate bowl, mix the garlic and ginger with 1/2teaspoon of the vegetable oil; set aside.
3. Heat 1 teaspoon of the vegetable oil in a 12-inch nonstick skillet (or cast-iron skillet) over high heat until just smoking. Add half of the pork in a single layer, breaking up the clumps with a wooden spoon. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons of the wine to the skillet; cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30 to 60 seconds. Transfer the pork to a medium bowl and repeat with the remaining pork, 1 teaspoon more oil, and the remaining 2 table¬spoons wine. Wipe the skillet clean with paper towels.
4. Return the skillet to high heat, add 1 teaspoon more veg¬etable oil, and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add the scallions and continue to cook, stirring occasionally, until the scallions are wilted, 2 to 3 minutes longer; transfer the vegetables to the bowl with the pork.
5. Add the remaining 1 teaspoon vegetable oil and cabbage to the now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear the center of the skillet; add the garlic-ginger mixture and cook, mashing the mixture with a spoon, until fragrant, about 30 seconds. Stir the garlic mixture into the cabbage; return the pork-vegetable mixture and the chicken broth–soy sauce mixture to the skillet. Simmer until thickened and the ingredients are well incorporated, 1 to 2 minutes. Remove the skillet from the heat.
6. While the cabbage is cooking, stir the noodles into the boiling water. Cook, stirring constantly, until the noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain the noodles and transfer back to the Dutch oven; add the cooked stir-fry mixture and chili-garlic sauce, tossing the noodles constantly, until the sauce coats the noodles. Serve immediately.

[pastskater]

Grilled Pork Loin with Apple-Cranberry Filling
serves 6
This recipe is best prepared with a loin that is 7 to 8 inches long and 4 to 5 inches wide. To make cutting the pork easier, freeze it for 30 minutes. If mustard seeds are unavailable, stir an equal amount of whole grain mustard into the filling after the apples have been processed. Use more or less cayenne, depending on how spicy you’d like the stuffing. The pork loin can be stuffed and tied a day ahead of time, but don’t season the exterior until you are ready to grill.
filling
1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, halved lengthwise and sliced thin crosswise (about 1/4cup)
1 1/2 cups (4 ounces) packed dried apples
1/2 cup (2 1/2ounces) packed dried cranberries
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds (see note)
1/2 teaspoon ground allspice
1/8–1/4 teaspoon cayenne pepper (see note)
pork
2 (3-inch) wood chunks
1 boneless center-cut pork loin roast, 2 1/2pounds (see note)
Kosher salt and ground black pepper
Vegetable oil for cooking grate
1. For the filling: Bring all of the ingredients to a simmer in a medium saucepan over medium-high heat. Cover, reduce the heat to low, and cook until the apples are very soft, about 20 minutes. Push the mixture through a fine-mesh strainer set over a bowl to extract as much liquid as possible. Return the liquid to the saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve the glaze. Meanwhile, pulse the apple mixture in a food processor until uniformly coarsely chopped, about fifteen 1-second pulses. Transfer the filling to a bowl and refrigerate while preparing the pork.
2. For the pork: Soak the wood chunks in water for 1 hour. Meanwhile, cut the meat to an even 1/2-inch thickness. Season inside liberally with salt and spread the apple filling in an even layer, leaving a 1/2-inch border. Roll tightly and tie with twine at 1-inch intervals. Season the exterior liberally with salt and pepper.
3. Light a large chimney starter filled with 5 quarts of charcoal (about 85 briquettes) and allow to burn until the coals are fully ignited and covered with a thin layer of ash, about 20 minutes. Build a modified two-level fire by arranging the coals to cover one half of the grill. Drain the wood chunks and place on the coals. Open the bottom vent fully. Position the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 minutes; scrape the cooking grate clean with a grill brush. Lightly dip a wad of paper towels in the oil; holding the wad with tongs, wipe the cooking grate.
4. Place the roast, fat side up, on the cooking grate over the cool side of the grill. Cover the grill and position the vent, halfway open, over the roast to draw the smoke through the grill. Grill-roast until an instant-read thermometer inserted into the thickest part of the roast registers 130 to 135 degrees, 55 to 70 minutes, flipping the roast once halfway through the cooking time. Brush the roast with half of the reserved glaze; flip and brush with the remaining glaze. (You may need to reheat the glaze briefly to make it spreadable.) Continue to cook until the glaze is glossy and sticky, about 5 minutes longer.
5. Transfer the roast to a cutting board, loosely tent with foil, and let rest for 15 minutes. (The internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing the twine as you cut. Serve immediately

[pastskater]

TRI TIP

Serves 4 to 6
If you can’t find tri-tip, bottom round is an
acceptable alternative.
ingredients
1 tri-tip roast (about 2 pounds), trimmed
6 garlic cloves, minced
2 tablespoons olive oil
¾ teaspoon salt
2 cups wood chips, preferably oak
1 teaspoon pepper
¾ teaspoon garlic salt
1. Pat roast dry with paper towels. Using fork, prick roast
about 20 times on each side. Combine garlic, oil,
and salt and rub over roast. Cover with plastic wrap
and refrigerate for 1 hour or up to 24 hours.
2. Soak wood chips in bowl of water to cover for 15
minutes. Open bottom vents on grill. Light large
chimney starter filled with charcoal briquettes (about
100 coals) and burn until charcoal is covered with
fine gray ash. Pour hot coals in even layer over one
half of grill. Set cooking grate in place, cover, open
lid vents completely, and let grill heat for 5 minutes.
Scrape cooking grate clean.
3. Using paper towels, wipe garlic paste off roast. Rub
pepper and garlic salt all over meat. Grill directly
over coals until well browned, about 5 minutes per
side. Carefully remove roast and cooking grate from
grill and scatter wood chips over coals. Replace
cooking grate and arrange roast on cooler side of
grill. Cover, positioning lid vents directly over meat,
and cook until roast registers about 130 degrees (for
medium-rare), about 20 minutes. Transfer meat to
cutting board, tent loosely with foil, and let rest for 20
minutes. Slice thinly across the grain. Serve.
California Barbecued
Tri-Tip on a Gas Grill
Prepare recipe for California Barbecued Tri-Tip
through step 1. Soak wood chips in bowl of water to
cover for 15 minutes, seal in foil packet, and place
over primary burner. Turn all burners to high and close
lid, keeping grill covered until wood chips begin to
smoke heavily, about 15 minutes. Scrape cooking
grate clean. Wipe garlic paste off roast. Rub pepper
and garlic salt all over meat. Place roast on side of
grate opposite primary burner and grill, covered,
until well browned, about 5 minutes per side. Leave
primary burner on high and turn all other burners
off; cook until roast registers about 130 degrees (for
medium-rare), about 20 minutes. Rest and slice as
directed.

[pastskater]

PORK CHOPS
serves 6 to 8
Note: We prefer blade chops, which have more
fat to prevent drying out on the grill, but leaner loin
chops will also work. These chops are huge and are
best sliced off the bone before serving.
ingredients
¼ cup packed dark brown sugar
1 tablespoon ground fennel
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
4 (20- to 24-ounce) bone-in blade-cut pork
chops, about 2 inches thick (See note above)
2 cups wood chips, preferably hickory
1. Combine sugar, fennel, cumin, coriander, paprika,
salt, and pepper and rub mixture all over pork chops.
Cover with plastic wrap and refrigerate for at least 1
hour or up to 24 hours.
2. Soak wood chips in bowl of water to cover for 15
minutes. Prepare chips in foil packet. Open bottom
vent on grill. Light large chimney starter filled with
charcoal briquettes (about 100) and burn until
charcoal is covered with fine gray ash. Pour hot coals
into pile on one side of grill and lay foil packet over
coals. Set cooking grate in place, cover, open lid
vent halfway, and let grill heat for 5 minutes. Scrape
cooking grate clean.
3. Arrange chops, bone side toward fire, on cooler
side of grill. Cover, positioning lid vents directly over
meat, and cook until chops register 145 degrees, 50
to 60 minutes (if your chops are less than 2 inches
thick, start checking them for temperature after 30
minutes). Slide chops directly over fire and cook,
uncovered, until well browned, about 2 minutes per
side. Transfer to platter and let rest 20 minutes. Serve.
Smoked Double-Thick
Pork Chops on a Gas Grill
Prepare recipe for Smoked Double-Thick Pork Chops
through step 1. Soak wood chips in bowl of water to
cover for 15 minutes, seal in foil packet (cutting vent
holes in top), and place over primary burner. Turn all
burners to high and close lid, keeping grill covered
until wood chips begin to smoke heavily, about 15

[pastskater]

Pork Roast

Serves 6 to 8
A heavy, deep-sided (3-inch) roasting pan is the
best choice for this recipe, but a shallow broiler pan
also works well.
ingredients
1 (6-pound) boneless pork shoulder roast
(Boston butt)
3 garlic cloves, minced
2 teaspoons freshly cracked pepper
1½ teaspoons salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon fennel seeds, roughly chopped
2 large red onions, cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
¼ cup apple jelly
2 tablespoons cider vinegar
1. Adjust oven rack to lower-middle position and
heat oven to 300 degrees. Trim outer fat from pork,
leaving -inch-thick layer. Combine garlic, pepper,
salt, rosemary, sage, and fennel seeds in small bowl.
Tie pork roast tightly into uniform shape. Rub with
herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter
onion wedges around meat, tossing onions in pan
drippings to coat. (If roast has not produced any
juices, toss onions with oil.) Continue roasting until
meat is extremely tender and skewer inserted into
center meets no resistance, 3½ to 4 hours. (Check
pan juices every hour to make sure they have not
evaporated. If necessary, add 2 cups water to pan
and stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in
medium bowl, and pour pan drippings into liquid
measuring cup, adding enough water to measure 1½
cups. Allow all to cool 30 minutes, cover with plastic
wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle
position and heat oven to 300 degrees. Cut cold
meat into ¼-inch slices and overlap in large baking
dish. Spoon fat layer off drippings (discard fat) and
transfer drippings and reserved onions to medium
saucepan. Add cider, jelly, and vinegar and bring to
boil over medium-high heat, then reduce to simmer.
Spoon ½ cup simmering sauce over pork slices and
cover baking dish with foil. Place in oven and heat
until very hot, 30 to 40 minutes. Meanwhile, continue
reducing sauce until dark and thickened, 10 to 15
minutes (reheat mixture just before serving pork).
Serve pork, spooning onion mixture over meat or
passing at table.

[pastskater]

Serves 6 to 8
Look for a top sirloin roast that has a thick,
substantial fat cap still attached. The rendered fat
will help to keep the roast moist. When making the
jus, taste the reduced broth before adding any of
the accumulated meat juices from the roast. The
meat juices are well seasoned and may make the
jus too salty. A heavy-duty roasting pan with a dark
or nonstick finish or a broiler pan is a must for this
recipe.
beef
8 large garlic cloves, unpeeled
1 (4-pound) top sirloin roast, with some
top fat intact
garlic-salt rub
3 large garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon salt
garlic paste
12 large garlic cloves, peeled,
cloves cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
½ teaspoon salt
½ cup olive oil
Pepper
jus
1½ cups low-sodium beef broth
1½ cups low-sodium chicken broth

1. For the beef: Toast unpeeled garlic cloves in small
skillet over medium-high heat, tossing frequently, until
spotty brown, about 8 minutes. Set garlic aside. When
cool enough to handle, peel cloves and cut into
¼-inch slivers.
2. Using paring knife, make 1-inch-deep slits all over
roast. Insert toasted garlic into slits.
3. For the garlic-salt rub: Mix minced garlic, thyme, and
salt together in small bowl. Rub all over roast. Place
roast on large plate and refrigerate, uncovered, at
least 4 hours or preferably overnight.
4. For the garlic paste: Heat halved garlic cloves,
thyme, bay leaves, salt, and oil in small saucepan
over medium-high heat until bubbles start to rise to
surface. Reduce heat to low and cook until garlic
is soft, about 30 minutes. Cool completely. Strain,
reserving oil. Discard herbs and transfer garlic to small
bowl. Mash garlic with 1 tablespoon garlic oil until
paste forms. Cover and refrigerate paste until ready
to use. Cover and reserve garlic oil.
5. Adjust oven rack to middle position, place nonstick
roasting pan or broiler pan bottom on rack, and
heat oven to 450 degrees. Using paper towels, wipe
garlic-salt rub off beef. Rub beef with 2 tablespoons
reserved garlic oil and season with pepper. Transfer
meat, fat side down, to preheated pan and roast,
turning as needed until browned on all sides, 10 to 15
minutes.
6. Reduce oven temperature to 300 degrees. Remove
roasting pan from oven. Turn roast fat side up and,
using spatula, coat top with garlic paste. Return
meat to oven and roast until internal temperature
reaches 125 degrees on instant-read thermometer, 50
to 70 minutes. Transfer roast to cutting board, cover
loosely with foil, and let rest for 20 minutes.
7. For the jus: Drain excess fat from roasting pan and
place pan over high heat. Add broths and bring to
boil, using wooden spoon to scrape browned bits
from bottom of pan. Simmer, stirring occasionally,
until reduced to 2 cups, about 5 minutes. Add
accumulated juices from roast and cook 1 minute.
Pour through fine-mesh strainer. Slice roast crosswise
against grain into ¼-inch slices. Serve with jus.

[nickajshelden]

Another Mnemonic recipe:

"Are you going to Scarborough Fair?
Parsley Sage Rosemary and Thyme...."

So you have the spices:
Parsley
Sage
Rosemary
Thyme

Main stuffs:
ground meat, about a pound per loaf pan.
oats: old fashioned is what I prefer, this is for texture, so steel cut if you want a spam-like texture. about a shy cup per loaf pan.
egg: 1 egg is enough, but if you really like it to stick together, go with 2.

mix ALL together and pour into loaf pan(s).

Sauce:
2 part mustard
5 parts ketchup
sometimes I add mayo to make it a smoother taste, when I'm feeling the urge

bake 325f for 25~30 minutes or until knife inserted come out clean, then drain fat and add sauce. bake for 10 minutes more at 3:75.

serve with peas and baked potatoes. (ok, you serve everything in life with peas and potatoes, but seriously, those go well with this)