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Category Archives: Pork

Beyond Bacon Review and Giveaway!

Unless you have been living under a rock for the past few months, you must have heard the buzz about the new book from the Paleo Parents, Matt McCarry and Stacy Toth. I hesitate to call Beyond Bacon a cookbook because it is so much more than that, this is actually the paleo pork bible, it tells you everything you need to know about purchasing and cooking a whole hog.

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Now, I consider myself to be quite the pork connoisseur, and they still managed to surprise me with the range and variety of recipes included, there is even a BBQ section for those of you with a smoker addiction(although I might have to challenge them to a cook-off for best smoked pork shoulder). The only disappointment is that I didn’t have this in my kitchen sooner, I really could have used this after our last hog aporkalypse when I was stuck with what seemed like an endless supply of pork chops.

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This book on it’s own is truly a piece of art, with rustic photography on each page more beautiful than the last but once you start to indulge in these recipes you will have a new appreciation for all parts of the hog. A couple of my favorites so far are the smoked pork belly, Italian tomato pork chops, and the salted mocha biscotti and I even tried my hand at making my own lard, caramel fudge and pancetta.

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Pancetta in progress

Ok, so I know you are sick of listening to me rave about Beyond Bacon, so I will stop myself before I ramble on all day.  I love this book, and you clearly need it, luckily Matt and Stacy sent along an extra copy, so here is your chance to win one…

Beyond Bacon Cookbook Giveaway

Good luck!

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16 Comments

Posted by on June 18, 2013 in Bacon, Pork, Random

 

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Pizza Chili

Yep, I am cooking indoors again for a while. Cold and snow aren’t my thing, I am not dedicated enough to my livelihood to go outside and freeze my ass off when I am a freaking awesome at inside cooking too.  I know it is a lame excuse.

Pizza in a bowl beats liquid pizza nightmare, hands down

Pizza in a bowl beats liquid pizza nightmare, hands down

So, this recipe was created from a craving for pizza and a love for chili…all of the home-made pizza taste, with only a fraction of the effort

Ingredients:

  • 1 TB fat for browning your meat
  • 1 pound of ground pork
  • 1 pound of ground beef
  • 1 TB dried basil
  • 1TB dried oregano
  • 1 t ground thyme
  • 1 can of tomato paste
  • 2 cans or 1 tetra-pak of diced tomatoes
  • 2 TB chili powder
  • 1 package of white mushrooms
  • 1 bell pepper
  • 1 onion
  • 4-5 cloves of garlic
  • 2 t paprika
  • 2 t parsley
  • 2 t whole fennel
  • 2 TB balsamic vinegar
  • a few bunches of fresh basil
  • whatever pizza toppings you like, pepperoni, olives, go crazy!

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Ok, I know that sounds like a lot, but most of this stuff you probably already have if you keep a well-stocked paleo kitchen.  Start by heating up a pot, or dutch oven to brown your meat in.  After it looks cooked through add your balsamic vinegar and deglaze, that means scrape all of the tasty bits off the bottom.  Add in the tomatoes and tomato paste, then all your veggies, and spices, reserving half of fresh basil for adding at the end, and the other half garnish.  If you are feeling naughty throw some cheese on the b*tch…whats pizza without cheese?

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There is a little trick to getting beautiful basil confetti, stack the leaves up and roll them like a cigar, .then cut across to get perfect little strips, and voila! Perfect basil garnish

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2 Comments

Posted by on February 5, 2013 in Beef, Pork, Soups

 

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Leftovers: Italian Pulled Pork Two Ways

Ok, so you just made a whole pork shoulder over the weekend, now what the hell are you supposed to do with all the leftovers? If you are like me, you will get sick of eating that much BBQ, there is only so much of the same food I can eat before saying f*ck it, and end up giving the leftovers to the dogs.

Please please please can we have some? Look we are sitting pretty!

Please please please can we have some? Look we are sitting pretty!

Anyone who knows how big an entire pork shoulder is knows how necessary these leftover recipes are.  You will need:

  • 1/4 cup balsamic vinegar
  • 3 TB dried basil and oregano
  • 1 tea of onion powder
  • 6 cloves of garlic
  • 2/3 cup sun-dried tomatoes chopped(I get mine dried like raisins, but packed in oil will work too)
  • 1/2 an onion
  • a sprinkle of parsley
  • crushed red pepper (to taste)
  • 2 cans of diced tomatoes(I buy the tetra-paks that are 26 ounces, but the cans are usually 14 ounces)

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Heat the sauce in a dutch oven and stir until everything is combined.  Add in your leftover pulled pork and heat thoroughly. Sprinkle with parsley and serve!

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Wait….there’s more! No BBQ? No problem(I am talking to you Megan).   You can take a pork shoulder roast or picnic roast, and cook it indoors too.  I have had it both ways and it is equally delicious!

Like so

Like so

Preheat the oven to 250F and start warming up your dutch oven on the stove with a bit of cooking oil.  If you don’t have a dutch oven use a heavy for browning skillet and then transfer the pork to a roaster or oven safe pan with a lid or covered in tin foil(maybe even a crock pot if you want to throw it on before work and come home to a perfect dinner). Add in the balsamic vinegar and deglaze the tasty bits off the bottom of the pan, then add in your sauce ingredients.  Stir until combined, then cover and put that awesomeness in the oven for 4-5 hours.  After a few hours, check the pork, it should start to pull apart easily.  Pull the chunks you can apart, give it a quick stir, and back in the oven for another hour or two.

I did not really time this, I just left it in the oven all afternoon.  Once it breaks apart into pulled pork easily it is done! I usually check periodically, then turn the oven down to 175 or off and leave it in there until my hubby gets home to enjoy that deliciousness.  Chances are you will not burn this if it stays in for a few extra hours.

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Also the SousVide and TX Bar Organics recipe showdown voting is up, please take a minute to vote for Primal Smoke and get yourself entered to win a great gift card! What BBQer wouldnt want 200$ of free beef?

 
4 Comments

Posted by on January 29, 2013 in Pork

 

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Chipotle-Cajun Jambalaya

How is everyone doing on their New Year Resolutions so far? I honestly can’t wait until the flood of people give up on their “work out every day” resolution and I have some space at the gym again, jeesh.  I wanted to give up coconut butter for new years, but I knew that would last about an hour so I made a few more reasonable goals.

  • Deadlift double bodyweight
  • Squat 200lbs
  • give up coffee
  • do a whole30/sugar detox hybrid
  • read more books

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I know what you are thinking, I must be f*cking insane giving up coffee,convenience foods, and all fruit and sweet potatoes at the same time, but I don’t like to do anything half-assed.  I am already into my 2nd book this month, real ones too, not the kind with lots of pretty pictures, and I obviously have to slowly work up to my strength based goals, although I am getting really close.  Working out in January sucks though, I wish all these people decided to buy a treadmill instead of a gym membership…at least then they could use it as a coat rack when they quit.

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Ingredients:

  • 4 cloves of garlic
  • 1(or 2…I will explain later) cans of tomatoes
  • 12oz of bone broth, or whatever broth or stock you have on hand
  • 2 bell peppers
  • 1 onion
  • 3 dried chipotles
  • A package of chicken breast tenders, or two chicken breasts sliced up
  • 2 cups of shrimp
  • Pork sausage
  • I also snuck in a handful of kale or two

Ok, so the cajun mirepoix(base veggies for soups) is always bell peppers, celery, and onion; however it was like the apocalypse or something when I went to get celery from Trader Joes because the produce section was bare.  An employee informed me that they did not get a produce truck that day so I was sh*t out of luck.  There goes my cauliflower rice and celery….if you have these things, then by all means please add them to the recipe, but I was not hauling my ass all over Virginia looking for organic celery.

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Lightly grill your chicken tenders, they cook fast so someone should be baby sitting them, that is actually why I used them, because they don’t require a lot of cooking.  They don’t need to be perfectly done, they will finish up in your stew so just a few minutes on each side.  Set aside the shrimp and sausage, then chop everything else up and throw it in your dutch oven, I cut up my chipotles with kitchen shears because it will save you a sh*t ton of time.  D insisted that there was not enough liquid in the pan and that it would not cook right, not wanting to argue about the veggies releasing liquid as they cook I let him throw a second can in, this just made it more like a stew…if you like things on the soupier side add two cans…or don’t…I don’t really care.

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We used hickory wood in the 22.5 inch Webbie and cooked this for about 30 minutes uncovered while the sausage got nice and smokey off to the side.  We then added in about 4TB of cajun-style seasoning:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons Dizzy Pig Swamp Venom (or for Whole30/Sugar Detox sub with salt and add cayenne pepper to taste)
  • 2 tablespoons garlic powder
  • 1 tablespoon black  pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

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Your sausage will be done when the internal temp reaches about 160, slice it up and try not to eat it all while the rest of your food finishes cooking.  After 30 minutes on a grill toss your shrimp into the jambalaya and put the cover on the dutch oven.  Let everything cook for another 20-30 minutes or until everything looks cooked through.  Adjust the seasoning to your taste, we added in a couple extra tablespoons, and serve.

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The hubbs informed me that avocado is not very cajun…you should eat it anyways though because it is delicious.

 
3 Comments

Posted by on January 7, 2013 in Chicken, Pork, Seafood, Soups

 

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Baja BBQ Pork Chops

Ok, I know everyone is on the Whole30/Sugar Detox bandwagon right now, but I have a few recipes already lined up that need to be posted.  This recipe could be considered whole30 approved depending on your own personal definition.  In my opinion making paleo BBQ sauces is missing the poing of the whole30, it is paleofying some junk food, but I wont call the paleo police if you are dying to try it (and you should).

"Tell me again what you ate for dinner?"

“Tell me again what you ate for dinner?”

Now, we used out 22.5 inch Weber grill here with this nifty new attachment that has cast iron sear grates.  I love this thing, anyone who regularly cooks with cast iron knows that it is superior for holding heat, my heat for pork chops was higher than Willie Nelson at burning man, resulting in perfect sear marks and quick weeknight cooking.

Definitely worth the investment

Definitely worth the investment

Ingredients:

  • 2 Bone-in pork chops
  • a few tablespoons of cider vinegar and bone broth to make an injection
  • 1 small can tomato paste
  • 2 cups chopped pineapple
  • juice of one lime
  • 1/2 a red onion
  • 1 clove of garlic
  • 3-6 dried chipotles reconstituted in a small amount of hot water
  • chopped cilantro for garnish
Baja Sauce

Baja Sauce

I used 6 chipotle peppers in this recipe, but I enjoy really spicy food, so feel free to tone it down a bit to your liking. Puree all the ingredients for the sauce(Leave out your pork, injection, and garnish), and throw in a saucepan and heat thoroughly to let the flavors combine and thin to desired consistency with water.  Next inject your pork chops with the broth/cider vinegar mixture ans set them aside while you fire up the grill, I left mine out for about an hour because the closer to room temp they are before cooking, the less time they need on the heat.  Just before cooking, give the pork a generous sprinkle of salt and pepper and throw them on a high-heat grill for about 3 minutes a side.  Seriously, do not go anywhere, these babies cook pretty quick so you better babysit them or else you will end up with something tough and inedible.  They should be at about 140F when you pull them off.

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Brush your pork chop with the sauce and let the flavor of victory sink in while the meat rests.  Top with more sauce, sprinkle with cilantro and serve.

I loved these more than Snookie loves spray tans!

I loved these more than Snookie loves spray tans!

 
1 Comment

Posted by on January 2, 2013 in Pork, Sauces

 

Oh Jeez, She is Angry Again…

Definition of barbeque
abbr. BBQ
NOUN
1.outdoor party with food cooked outdoors: an outdoor party where people eat food cooked on a grill
2.food cooked on grill: food, especially meat, poultry, and fish, cooked on a grill
3.equipment for cooking outdoors: an apparatus, including a grill and fuel, used for cooking food outdoors
[ Mid-17th century. < American Spanish barbacoa, probably < Arawak barbakoa “frame of sticks” ]
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Guess what the definition of BBQ does not include:
1. Meat covered in a sugary-red sauce that you cooked in your crock pot
2. Pulled meat products of any kind that were cooked indoors
3.  Anything that requires electricity to cook.
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I really tried not to start this post with another pissed off rant, but it did not happen once I started looking at recipe blogs this morning.  I do not care what you call it, but if you are cooking indoors you are not making bbq.  You can make pulled pork inside, but you cannot make BBQ pulled pork.  Do you understand?  Real barbecue is a friggin art and takes time and dedication to master.  It makes me angry when you people throw that term around just because there is some sugary red crap on your meat.   I want to beat them with a slab of baby backs until they change the name of their recipe to not include the word barbecue!
Now, while we are on the subject of BBQ, do you want to learn how to do a St. Louis style cut on spare ribs?  Of course you do! Now that we are nice and pissed off let’s go grab a knife!
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This, ladies and gentlemen, is a slab of the finest spare ribs.  Wrapping around one half of the slab is an extra hunk of meat that is not actually part of the ribs themselves, and for aesthetic purposes it is often trimmed off.
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With your fingers you will be able to feel where the excess meat is that is not directly attached to the bones.
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Trim the excess off in an L shape and throw that sh*t in your crock pot for some BBQ pulled pork! Haha.
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Now, we cooked these exactly the same as we always cook spare ribs, because there is no sense in messing with perfection.  So you can follow these instructions.  What you end up with is a nice rectangular slab or ribs that you can use to impress your neighbors, or to stick it to that b*tch at a potluck who brought a tofu salad.
 
8 Comments

Posted by on December 27, 2012 in Barbeque, Pork, Technique

 

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Smoked Sausage

I guess everyone knows what tomorrow is…if today was your last BBQ what would you make? Fear not though, with the help of this wonderful little chart you can still have all of your favorite barbeque cuts in a postapocalyptic world with no agriculture system.

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I know there will be no more internet so you cannot thank me for this valuable information, but I trust that all of you will print out several copies and thank me in your prayers as you cling to your automatic rifles and await the coming apocalypse.

Just in case we do make it through tomorrow, I figured I would show you how we smoked sausage.

Ingredients:

  • sausage
  • smoke

Sounds complicated huh?

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While we were smoking a pork butt, I figured we might as well make some smoked sausage since we have an abundance of the stuff right now.  We already had the smoker going as about 250 degrees and full of hickory wood.  We threw the sausage on there and let it smoke for one hour, and BAM you’re done.  Easiest recipe ever posted on a food blog.

If you want bonus pork points, you can throw it back on the smoker after you wrap it in bacon

If you want bonus pork points, you can throw it back on the smoker after you wrap it in bacon

Lastly, I would like to apologize to my family and friends if December 22nd rolls around, as you will not be receiving any holiday gifts from me this year because I spent all of the money on ammunition and canned bacon in preparation for doomsday.

 
2 Comments

Posted by on December 20, 2012 in Pork, Snacks

 

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