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Wednesday, September 24, 2014

Chinese BBQ Pork

I've made this quite a bit and really love the flavor of the pork. Also this method of grilling the whole pork loin is quick and it will feed several people.

I butterfly a pork back loin ... (tenderloins work fine, they can be marinated whole)

I scored the meat to soak up all the marinade goodness...

made the marinade... make two batches if needed to cover the meat.

2 cloves minced garlic
one "thumb sized" piece of fresh ginger peeled and minced
3 tsp sherry
3 1/2 TBS soy sauce
2 tsp sugar
1 tsp salt
2 TBs honey
1/2 tsp five spice
and about 1/2 tsp red food coloring

Chill the meat overnight...

Onto the Hasty Bake cooker with the hot coal rack lowered half way down... a medium high heat.
I added a dish of rice to catch some smoke. The rice has minced onions and chicken stock included.

I let the slab of pork grill for about 15 minutes... think of it as a thick pork chop.

flipped over to grill the top side...

Flipped back over and added some asparagus seasoned with olive oil, cracked black pepper and coarse salt..

I love asparagus and had to taste a few while everything was cooking. :)

Cubed the meat and made smokey fried rice....

The Chinese BBQ Pork, grilled asparagus and smokey fried rice....

It's an easy way to feed several people and the whole cook takes about 35 minutes. 
When I make this dish using pork shoulders, I slice them 1/4" thick, marinade and roast them in the oven. (stirring often)
Sometimes I use whole pork tenderloins and just grill them.

The whole butterflied back loin grilled is quick and easy. :)

Thanks for looking!

Friday, September 19, 2014

Hickory Smoked Garlic Chicken on the Char-Broil

I'm a garlic doubt about it. If vampires DO exist, I have no worries. :)

This is the latest cook I did for the Char-Broil live site. I used the grill top infuser and a few hickory chips to smoke the bird on the Char -Broil 4 burner Infrared. (love the grill and the infuser, both have worked out great for me)

I slathered the bird with garlic butter, placed more under the skin,
then into the Grill Top Infuser to catch some smoke while roasting...

That little infuser keeps the bird so moist. Love the way it turns out!

If you get the time, please check out my Char-Broil post and recipe  .
Also if you're thinking about trying an Infuser. They will hold about a 5lb chicken. I've used it for smoking and steaming many things and really love the way it works.

Thanks for looking!