1/2 c. honey
1/2 c. light brown sugar
1 c. beef consomme
2 c. hot water
2 tbsp. brown deli mustard
1/3 c. cider vinegar
2 tbsp. liquid smoke
1/3 c. Worcestershire sauce
1 (3 oz.) can tomato paste
2 tbsp. finely chopped hot chili peppers
2 tsp. salt
2 tbsp. fresh lemon juice
1 tsp. paprika
7 lb. loin of pork, boned, and tied by butcher

To prepare sauce, combine honey, sugar, consomme, and water in 2 quart saucepan. Cook over medium heat until sugar dissolves, about 5 minutes. Add all remaining ingredients except pork. Reduce heat to low and cook, stirring often with wooden spoon until it becomes a sauce, about 1 hour.
Wipe pork with damp towel. Place on spit. Turn over covered grill or rotisserie and baste generously with sauce. Cook 1 hour and 45 minutes.

Makes 12 servings.

Liquid Smoke or Natural Hickory Seasoning gives good a smoky flavor.

Posted by InfoMedia at 10:46 AM | Permalink

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs
into the refrigerator for 4 to 10 hours before cooking. Bring
sauce ingredients to a boil. Then add in finely grated onion, 1
grated medium Golden Delicious apple and 1/4 grated small bell
pepper. Cook until desired thickness. Cook prepared ribs for
about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees.
Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes
before serving, brush ribs with finish sauce. Right before
serving, sprinkle on dry rub. Serve sauce on the side.

TIP: Don't rush the cooking process.

Continue reading "Apple City Barbecue" »

Posted by Scott at 03:25 PM | Permalink

Remove the rind and score with diagonal cross-cuts.
Put ham in a close fitting kettle and cover with
gingerale. Bring to boil, then simmer for 20 to 30
minutes. This step removes the too salty taste and
adds a delicate flavor. Drain the gingerale, add ham
to a roasting pan and pour the wine over it. Cover
with foil and bake at 350~ for 1 hour.

Combine the glaze ingredients. After the ham has
baked 1 hour, brush the ham with the glaze, using all
of the mixture. Return ham to oven (uncovered) and
bake an additional 1-1/2 hours, or until internal temp
reaches 140~. Baste occasionally after the glaze has
"set", about 45 minutes. If the glaze gets too dark
before the temp gets to 140 degrees, tent the ham with
foil.

When ham is done, transfer it to a serving plate and
loosely cover with foil to keep warm. Skim the fat
from the juices, reserving all the juice and
caramelized bits from the glaze. Heat this to a boil
along with 1 cup of the chicken stock (reserving 1/4
cup), syrup and mustard. Dissolve the cornstarch in
1/4 cup of reserved chicken stock and whisk it into
the sauce to thicken. The sauce should be a rich dark
color. Strain and pour into a gravy boat. Serve the
sauce over the ham.

NOTE *** In step 1, "close fitting kettle" means the
tightest fitting kettle you can fit the ham into, so
it takes less gingerale to cover it.

Continue reading "Honey Baked Ham" »

Posted by Scott at 03:25 PM | Permalink

Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.

Continue reading "Apricot-Glazed Pork" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 375?. Place squash in ungreased rectangular baking dish, 13 ?
9 ? 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over
medium heat until melted. Cook pork, turning once, until brown. Place pork
on top of squash; sprinkle with oregano, salt and pepper. Place onion on
pork; top with apple. Mix honey and water; pour over apples. Dot with
remaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until
pork is no longer pink in center and squash is tender. Serve pan drippings
with pork if desired.

Continue reading "Autumn Pork Chops" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Heat 1 tablespoon of the margarine in 12-inch skillet
over medium heat until melted. Cook pork, turning once, until brown. Place
pork chops in ungreased rectangular baking dish, 13 1/2 ? 9 ? 2 inches.
Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1
tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork
is no longer pink in center.

Continue reading "Baked Pork Chops with Glazed Apples" »

Posted by Scott at 03:25 PM | Permalink

Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut
side down, to form a round, about 1 1/2 inches thick. If end pieces are
thin, coil into round fillets; secure with toothpicks. Place rosemary and
thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir
in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or
seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but
no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove pork and herbs from marinade; reserve marinade. Place herbs
directly on hot coals. Immediately cover and grill pork 4 to 5 inches from
medium heat 7 minutes, turning and brushing frequently with marinade.
Discard any remaining marinade. Cover and grill pork 6 to 8 minutes
longer, turning frequently, until slightly pink in center. Remove
toothpicks.

Continue reading "Balsamic Pork with Mixed-Herb Brush" »

Posted by Scott at 03:25 PM | Permalink

In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings.

Continue reading "Orange Topped Chops" »

Posted by Scott at 03:25 PM | Permalink