Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans




Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans




Watch CBS News Videos Online






Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

3 Easy Pork Chop Recipes: Italian Grilled, Autumn Glazed, Stuffed with Beer Glazed Onions

From Denny: Down South we love to grill and cook meat dishes with beer! It's become so popular nationwide that even the meat producers have polished some great recipes for us to enjoy.

The first recipe is ridiculously simple and quick to prepare. All you do is marinate with Italian dressing and fresh herbs of your choice and grill.

Since pork is coming into season this fall making it easier on the budget, now is the time to try your hand at something new! This second recipe is perfect for a Sunday dinner with family or for the holidays if you don't feel like cooking a large turkey because there are just the two of you. The pairing of cranberries and orange juice with pork is always a winner taste combination. I'll even throw in a small amount of garlic to counterbalance that tart and citrus taste though this recipe does not call for it.

The third recipe is a real show stopper! It's an OMG on the calorie meter but worth it because it combines the melting of fontina cheese, hickory-smoked bacon and onions sauteed until soft and sweet in a flavorful beer. This kind of "stuffing" helps to keep lean pork moist during the cooking process.

Pork is such a versatile and easy meat to cook for great flavor that can be short on time in this time conscious world. Also included are a few tips and suggestions about preparation and cooking.

Bon Appetit and Happy Grilling!

Herbed Pork Chops

From: Pork Information Bureau

Yield: 4

Ingredients:

4 (3/4-inch thick) pork chops

1 cup reduced-fat Italian dressing

2 tbls. chopped fresh herbs (chives, basil, marjoram, oregano, rosemary — any combination)

Directions:

1. Place chops into a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours.

2. Remove chops from marinade; discard marinade.

3. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

Nutritional analysis per serving: 170 calories, 6 grams fat, 60 milligrams cholesterol, 360 milligrams sodium and 1 gram carbohydrates.



Autumn Glazed Pork Chops

From: TheOtherWhiteMeat

Serves: 4

Ingredients:

4 boneless pork chops, 3/4-inch thick

1/4 tsp. freshly ground black pepper

Salt, optional

1/4 cup apple cider or juice

1/2 cup whole-cranberry sauce

2 tbls. honey

2 tbls. frozen orange juice concentrate

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

Directions:

1. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of chops with pepper and salt, if desired. Brown chops on each side in hot skillet. Add apple cider or juice. Cover tightly; cook over low heat for 5 or 6 minutes or until chops are just done. Drain off juices.

2. In a small bowl, combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 or 2 minutes or until heated through.

***

Stuffed Pork Chops With Beer-Glazed Onions

From: National Pork Board

Yield: 4. “A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, fontina cheese and meltingly tender beer-glazed onions.”

Ingredients:

Beer-Glazed Onions

1 medium onion, peeled and chopped (about 1 cup)

1 tbl. oil

1 tbl. brown sugar

1/3 cup beer (OR white wine if you prefer)

Directions:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat and cool slightly.

For pork chops:

4 slices hickory-smoked or peppered bacon

4 ozs. fontina or white Cheddar cheese, grated (1 cup)

4 bone-in rib pork chops (1-1/2 inches thick)

Salt and pepper

Directions:

1. Cook bacon in skillet over medium-high heat until crispy. Drain on paper towels; crumble and add to Beer-Glazed Onions mixture. Stir in cheese; set aside.

2. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

3. Divide Beer-Glazed Onions mixture among 4 chops (about 1/4 cup stuffing for each.) Carefully stuff the mixture into the center of each chop. Season both sides of chop with salt and pepper.

4. Preheat grill to 400 to 450 degrees. Spray chops lightly with nonstick cooking spray; place over hot grill. Cover and cook for 8 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes before serving.

Useful tips about pork:

■ A spicy mustard, honey and vinegar mixture makes a wonderful marinade or sauce for pork chops.

■ Baste with thick sweet sauce only 5 to 10 minutes before chops are done. This prevents burning sugar-based sauces.

■ For easy preparation and cleanup, place chops in a resealable plastic bag, then pour in marinade. Turn bag frequently. Discard leftover marinade.

■ Pork chops absorb flavor of marinades and rubs in as little as 30 minutes.

■ Chops will have a slight blush of pink in the center when they are done. To be sure that you cook them perfectly to medium doneness, use a meat thermometer and cook to 160 degrees.

■ Spice up barbecue sauce with a splash of horseradish or stir in your favorite jam or preserves.

■ Make an extra chop or two for sandwiches or salad toppers the next day.