Market Power

Honey BBQ Sauce for Wings

1 part honey
2 parts BBQ sauce

I used Gates BBQ sauce.  It's vinegarry and spicy and mixed well with the honey.

Drunken Apples, Part Trois

This recipe turned out very good, better than the other two (described here and here).

48 Harralson apples
4c sugar
4T cinnamon
1/2t nutmeg
3/4c Amaretto

Cut peeled and cored apples into halves into 16 qt pot.  Added sugar, cinnamon, nutmeg, and Amaretto and stirred.  Heated to a boil.  Boiled for 20" at medium heat.  Yield:  7.5 quarts, give or take.

Pineapple-Worcestershire Sauce Marinade

Ingredients:

1. 12 ounces of pineapple juice
2. 1/3c Worcestershire sauce (I used Lee and Perrins)
3. 1T Phil's rib rub (any rib rub should do)
4. 2T olive oil
5. 1/3c white vinegar

I used this marinade for pork steaks two weeks back and even though it was a last-minute decision to make it, the steaks turned out very well.  It should make a great marinade for almost any pork product.

Pineapple Marinade for Pork

1 cup pineapple juice
1/2 cup white vinegar
2T Phil's Rib Rub

This recipe is based closely on the apple marinade for pork.  I marinated a boston butt for 24 hours in the pineapple marinade and then cooked it, covered, at 225 degrees F for 6 hours.  I cooked it for an additional hour at 300 to get the internal temperature to 195 degrees F.

Apple Marinade for Pork Roast - And Said Pork Roast

I felt saucy, so I made an apple marinade for a pork roast I whipped up on the 4th

1 cup apple juice
1/2 cup apple cider vinegar
2T Phil's Rib Rub

I injected a 3.25# pork loin roast with the marinade and let the roast marinate overnight.  I cooked/smoked it indirectly at 250 degrees, give or take 30 degrees, for 5.5 hours to an internal temperature of 165 degrees.  I used a combination of mesquite and hickory for the smoky flavor.  While the roast turned out juicy and tender, the work was very labor-intensive since I had to open and close vents as well as put fresh coals on my grill to keep the heat constant.

I ate my slices with some Carolina Rib King barbecue sauce that I bought at last year's Rib Fest.  Others at my place had some Hickory Park sauce that I got and canned last year.  Rib King is a sweeter sauce with molasses, honey, and brown sugar for the flavor.  The Hickory Park sauce is more vinegary, but not overpowering like Arthur Bryants nor Gates.  It's become a favorite on the PowerHouse pork ribs and it went well on the roast - the PowerRoast? - so I'm told.  No one went home hungry.

But to save time on the smoking, I think a Big Green Egg might be in order.

Update:  I noticed that I had originally had the second ingredient as apple cider.  It is supposed to be apple cider vinegar.  I've made the change.

Phil's Rib Rub

This is a recipe based on a rub recipe I found on BBQ Porch.

3T paprika
1T onion powder
1T garlic powder
1T basil
1.5 T dry mustard
1T red pepper
1/2 T black pepper
2t salt
1t cumin

I made an extra big batch and I've used it mainly to dry rub pork ribs after rubbing the ribs with some olive oil.  If I feel saucy someday, I'll add some of this rub to an apple cider marinade for pork roast.

Roast Beef

The PowerFamily and I had this meal recently. 

1. 3 pound chuck roast
2. 1 can Campbell's vegetable beef soup
3. 1/2 bag Schwanns Fire Roasted Vegetables
4. Lawry's seasoning salt

Sear roast in frying pan and season seared roast on all sides with Lawry's.   Empty contents of the soup can into the bottom of roast pan and spread evenly along the bottom.  Place roast on top of soup.  Cook covered for one hour at 350 degrees fahrenheit.  Put fire roasted vegetables around perimeter of roast.  Cook for one additional hour at 350 degrees fahrenheit.

The PowerWife made butter and sour cream mashed potatoes to go with the roast beef.  The soup mixture and beef juices made a nice gravy during the cooking process and tasted wonderful over the mashed potatoes.

Baked Bean Goodness Part Trois

Third time's the charm

1. 2 16 oz cans of pork and beans (drained)
2. 1 and 1/2 cup ketchup
3. 1/2 c pineapple juice (I drained 1 8 ounce can of Dole pineapple chunks)
4. 1/8 cup molasses
5. 1/2 c brown sugar
6. 1t chili powder
7. 1t garlic powder
8. 1/2 freshly ground black pepper
9. 1T dry mustard powder
10. 1/2 c yellow onion diced
11. 1/2 green pepper diced
12. 2T olive oil
13. 4 strips of bacon, diced

The bean recipe is a work in progress.  I took the first and second recipes and used the same amount of everything but #3 in both recipes.  I then added in half the amount of molasses from the first recipe and half the pineapple juice from the second one and got a dish that drew compliments.

Add 1 to a rectangular baking dish.  Mix 2-8 and add to beans. Sautee 9 and 10 in 11 until tender and add to bean and sauce mix.  Mix in bacon (Schmidt's bacon is the best!). 

Bake beans at 350 degrees for about 45 minutes.

Drunken Apples Part Deux

I recently tried a variation of my older drunken apples recipe.  Here's the new one.

1 cup of Amaretto
24 or so Halvarson Apples (from Minnesota!)
2 cups of sugar
3T of cinammon

Mix apples with sugar, cinnamon, and nutmeg.  Mix in rum.  Heat over medium heat until apple mixture is juicy and the juice boils.  Boil for 20" over medium heat.  Ladle into canning jars when complete and seal.  I'll have to taste them before I let the PowerKids try them (No no no, PowerKid... you are too young for Amaretto), but from what I could tell, they are definitely worth an early YUM!

Update: Michelle asked about my yield from this recipe.  I get about 1 quart, give or take, for every 8 apples.  So this recipe yields around 3 quarts.

Baked Bean Goodness: Part Deux

I made a version of my baked bean goodness that I blogged about here.  Here's the recipe from tonight (the new ingredient is in bold):

1. 2 16 oz cans of pork and beans (drained)
2. 1 and 1/2 cup ketchup
3. 1 c pineapple juice (I drained two 8 ounce cans of Dole pineapple chunks)*
4. 1/2 c brown sugar
5. 1t chili powder
6. 1t garlic powder
7. 1/2 freshly ground black pepper
8. 1T dry mustard powder
9. 1/2 c yellow onion diced
10. 1/2 green pepper diced
11. 2T olive oil
12. 4 strips of bacon, diced

Add 1 to a rectangular baking dish.  Mix 2-8 and add to beans. Sautee 9 and 10 in 11 until tender and add to bean and sauce mix.  Mix in bacon. 

Bake beans at 350 degrees for about 45 minutes.

*I replaced the 1/4 c molasses from the original recipe with the pineapple juice.  I'm not a big molasses fan.  Neither is the PowerWife.  We liked this recipe much better.