BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



• In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
• Preheat oven to 425°.
• Lightly spray a small sheet pan with non stick spray. Set aside.
• Pat pork steaks dry with paper towels.
• Generously season pork all over with salt and pepper.
• Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
• Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
• Add to sheet pan in a single layer.
• Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
• Using the skillet the pork steaks were seared in heat butter over medium heat.
• Add green onion whites and sear 1-2 minutes.
• Pour in sauce ingredients from the bowl and bring to a SLOW boil.
• Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
• Thinly slice pork crosswise, if desired.
• Drizzle pork  and rice with sauce.
• Sprinkle with scallion greens and toasted sesame seeds.

KANSAS CITY BAKED BBQ CHICKEN

KANSAS CITY BBQ CHICKEN
CHICKEN
2 1/2 pounds chicken (I like to use thighs)
2 tablespoons Pampered Chef Kansas City style BBQ rub
2 teaspoons baking powder

• Preheat oven to 425°.
• Toss the chicken with the rub and baking powder.
• Arrange in a single layer on a large stone or stainless sheet pan.
• Bake 30-35 minutes until cooked through, flipping chicken pieces midway.

SAUCE
1 cup jalapeno ketchup
1/4 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Pampered Chef Kansas City style BBQ rub
2 tablespoons QUALITY honey

• Whisk together the ketchup, water, vinegar, Worcestershire sauce, molasses and Kansas City style BBQ rub in a saucepan until well blended, bringing to a simmer 8-10 minutes until thickened.
• Remove from heat and whisk in honey.
• Add baked wings to a large bowl.
• Pour sauce over chicken and toss to coat.

 

BBQ APRICOT PINEAPPLE CHICKEN

 

 

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

• Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
• Add the onions and cook until soft, 3 to 4 minutes.
• Add the chile and garlic; cook an additional 2 minutes.
• Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
• Add the orange juice and cider vinegar, bring to a simmer.
• Add the ketchup, honey and Worcestershire.
• Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
• Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth.
• Add salt to taste.
• Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

• Preheat the oven to 375°.
• In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Pat dry chicken breasts.
• Coat chicken breasts on both sides with avocado oil.
• Generously sprinkle both sides with seasoning mix.
• Place the chicken thighs on two foil-lined baking sheets.
• Bake until the chicken is cooked through, 35 minutes.
• Turn the oven to broil.
• Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
• Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley.
• Serve with the reserved BBQ sauce.

SWEET & SPICY APRICOT BBQ CHICKEN

With summer here this recipe also works GREAT on the grill 😀

SWEET & SPICY APRICOT BBQ CHICKEN
SAUCE
Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

• Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
• Add the onions and cook until soft, 3 to 4 minutes.
• Add the red pepper flakes and garlic; cook an additional 2 minutes.
• Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
• Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
• Worcestershire.
• Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
• Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth.
• Add salt to taste.
• Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

• Preheat the oven to 375°.
• In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets.
• Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes.
• Turn the oven to broil.
• Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
• Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

TROPICAL BBQ MEATBALLS

Seems like lately I have needed to make a bunch of appetizers for one event after another. Meatballs are one of my favorite dishes to make and can be prepared bite size AND in large batches without sauce and frozen for the future.

TROPICAL BBQ MEATBALLS makes 3 dozen 1 inch meatballs
1 cup quick cooking oats
3/4 cup finely minced Vidalia onion
1/2 cup + 2 tablespoons half and half
1 large egg, lightly beaten
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
3/4 pound lean ground beef
3/4 pound ground pork
1/2 teaspoon chili powder
1/2 teaspoon paprika

• Preheat oven to 350°.
• Grease a wire rack and set inside a jelly roll pan.
• Combine the oats, half the onion, half and half, garlic, egg, salt, pepper, chili powder and paprika in a large bowl.
• Crumble the beef over the oats mixture and using your hands, mix well, but with minimal mixing.
• Roll into 1 inch balls and place on wire rack.
• Bake 20 minutes or until meat is no longer pink.
• Remove rack from pan.
• Wipe pan dry of any grease.
• Add meatballs back to pan.

1/2 cup ketchup
1/2 cup apricot pineapple preserves
3/4 cup packed brown sugar
1/2 teaspoon liquid smoke
2 tablespoons honey

• Combine the ketchup, preserves, brown sugar, liquid smoke and remaining onion in a small saucepan.
• Bring to a SLOW boil.
• Reduce heat, add honey and simmer 10-15 minutes until thickened.

• Drizzle sauce over meatballs and turn to coat.
• Return pan to oven and bake another 15 minutes.
• Arrange on a platter and serve.

JALAPENO HONEY STICKY WINGS

JALAPENO HONEY STICKY WINGS
3 pounds chicken wings and drumettes
1 1/2 cups Heinz Jalapeño ketchup
1/3 cup packed brown sugar
1/4 cup champagne or rice wine vinegar
2 tablespoons mild honey
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons liquid smoke
FRESH ground sea salt and black pepper, to taste
1 jalapeno seeded and sliced thin
1/3 cup minced red onion
sesame seeds, to garnish

• In a LARGE bowl whisk together the ketchup, brown sugar, liquid smoke, honey, vinegar, Worcestershire sauce and garlic.
• Fold in the red onion.
• Season with salt and pepper, to taste.
• Add chicken pieces and toss to coat.
• Spray slow cooker with non-stick cooking spray.
• Add chicken pieces to slow cooker.
• Cook on low 3 hours or until chicken is tender and cooked through.
• Garnish with jalapeño slices and sesame seeds.

NOTE: For a spicier wing add the jalapeno slices with the red onion so they cook the entire time together.

OVEN BBQ CHICKEN

OVEN BBQ CHICKEN
2 pounds chicken thighs and legs
FRESH ground sea salt and black pepper
SAUCE
1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup apple cider vinegar
4 tablespoons butter, melted
Juice of 1 LARGE lemon
2 tablespoons molasses
1/3 cup packed brown sugar
2 cloves garlic, finely minced
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
FRESH ground sea salt and black pepper

• Preheat oven to 375°.
• Line a large baking sheet with foil for easier clean up.
• In a large mixing bowl combine ketchup, pineapple juice, vinegar, butter, lemon juice, molasses, brown sugar, garlic, chili powder, paprika, red pepper, salt and pepper.
• Season chicken pieces with FRESH ground sea salt and black pepper.
• Dip each piece in sauce and place on baking sheet skin side up.
• Bake 45-50 minutes or until temperature reads 170°, basting with reserve sauce every 15 minutes and at the end when you remove it from oven.  Tent with foil and allow chicken to rest 10 minutes before serving.
• Serve with remaining sauce.

TEXAS BBQ BEANS

TEXAS BBQ BEANS
8 slices bacon, chopped
1 small Vidalia onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
FRESH ground sea salt and black pepper
3/4 cup dark brown sugar
2 tablespoons molasses
1/4 cup JIF peanut butter
1 bottle 809 beer
1/4 cup jalapeno ketchup
2 cans (15 ounce) small white beans, drained and rinsed well

• In a large dutch oven cook bacon until browned and crisp.
• With a slotted spoon remove bacon pieces to drain on paper toweling.
• Pour off all but 2 tablespoons of bacon fat.
• Add onions, stirring until softened.
• Add garlic, chili powder, salt and pepper to taste.
• Add beer, brown sugar, peanut butter and ketchup, stirring to blend well.
• Fold in beans and bacon.
• Simmer 10-15 minutes until beans are heated through and sauce is thickened.
• Let stand, covered 5 minutes.

DIMPLES BBQ CHICKEN

This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

• In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
• Pour into a large ziploc bag with chicken and marinade 12-24 hours.
• Preheat oven to 350°.
• Drain chicken and place skin side down on rack in a baking tray.
• Bake for 30 minutes.
• Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
• Baste with BBQ sauce every 10 minutes during the final 30 minutes.
• Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

• In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
• Stir in brown sugar until completely dissolved.
• Stir in onions, ginger and garlic.
• Simmer on LOW heat 20-30 minutes until thick and bubbly.

CONEY ISLAND TATERS

I’ve been making a recipe similar to this for years, but recently found a name for them on a package of ground beef from my grocer. It’s a cute name and really fits the recipe – it’s so country fair or carnival like! If you have left over Sloppy Joes they substitute well for the ground meat mixture also to make a quick weeknight meal.

CONEY ISLAND TATERS
1 pound ground beef (I use ground chuck)
1 medium Vidalia onion, chopped small
1 cup favorite BBQ sauce
2 large Russet potatoes (BAKED)
FRESH ground salt and pepper
1/2-3/4 cup shredded cheddar cheese (to taste)
1 bunch green onions, sliced thin
1/2 cup bacon pieces
1/2 cup sour cream

• Heat a large skillet over medium high heat. Use non-stick if you have it, but if using cast iron oil it slightly before adding ground meat.
• When pan is hot add ground beef and onion, sauteing 8-10 minutes all the while breaking meat into small crumble sized pieces.
• Pour off excess grease. I actually pour it into a stainless steel colander over a paper towel lined paper plate so it can drain REALLY well. I can also use the spatula to break the meat apart even more into that small crumble.
• Add BBQ sauce, mix well, cover and simmer on ow 10 minutes.
• Starting lengthwise slice potatoes into quarters and theft each quarter ion half.
• Arrange 4 pieces of potato on each plate.
• Generously salt and pepper potatoes.
• Top with a spoonful of beef mixture.
• Top beef with shredded cheese, bacon pieces, green onions and sour cream to taste.

PINEAPPLE PEANUT BUTTER BABY BACK RIBS

Hubby is loving the new style of cooking. I’m trying to make recipes that leave plenty of easy to eat for lunch items also. These slow cooker recipes are perfect for while I’m “LEARNING” to eat again. These allow me to cook a few times a week with plenty of C.O.R.N. (Clean Out Refrigerator Night) in between.

PINEAPPLE PEANUT BUTTER RIBS
3 1/2 pounds baby back ribs, cut in half
11.5 ounce frozen juice concentrate (orange pineapple) thawed
6 ounces pineapple juice
1/2 cup Bragg’s Liquid Aminos
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons minced fresh ginger
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes

• Whisk together the juice concentrate, liquid aminos, peanut butter, cilantro, ginger, garlic and sugar. Reserve 3/4 cup for dipping sauce later.
• Place ribs in a large ziplock bag or marinated.
• Pour marinade over top and turn ribs to coat, cover and seal.
• Marinade for 8 hours or overnight, turning ribs periodically.
• Remove ribs from marinade.
• Stand ribs around the slow cooker if deep enough. If not, loosely layer ribs in the slow cooker.
• Cover and cook on HIGH 1 hour.
• Reduce heat to LOW and cook 5 more hours.
• Heat reserved sauce and served with ribs for dipping.

NOTE: Standing the ribs will bring them into contact with the best heat source for crispy brown edges like they had been smoked for hours.

WHISKEY BBQ CHICKEN

 

WHISKEY BBQ CHICKEN
12 chicken legs, Bone-in, Skin-on
2 tablespoons avocado Oil
2 tablespoons butter
1 Vidalia onion, halved and sliced
1-1/2 cup Seagrams Whiskey* see notes
1 1/2 cups BBQ sauce* see notes
12 ounce jar SMUCKER’S peach preserves* see notes
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
4 peaches, peeled, pitted and sliced
3 green onions, thinly sliced

• Preheat oven to 300°.
• Heat oil and butter in a heavy pot over medium-high heat.
• Add chicken legs, DO NOT CROWD THE PAN. Brown both sides 5-6 minutes, then remove to a plate and repeat until all chicken is browned.
• Pour off half all but 1 tablespoon of the oil and return pan to stove.
• Add onions to pan and stir, cooking for 3-4 minutes, until beginning to caramelize.
• Add garlic and stir another minute or so.
• Pour whiskey into the pot, careful of open flames.
• Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.
• Pour in barbecue sauce, peach preserves, chicken broth, and Worcestershire sauce.
• Return chicken to pan.
• Cover and place in oven for 90 minutes.
• Serve pieces of chicken over rice or mashed potatoes.
• Sprinkle sliced green onions over the top.

NOTES:

• I like Seagrams, just my whiskey of choice, but use whatever your favorite is.
• Make your own or use your FAVORITE bottled BBQ sauce.
• I prefer SMUCKER’S jams, but you can make your own or use another brand. I also use what I have on hand and sometimes that is apricot-pineapple which adds a GREAT flavor change.

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

GRILLED BBQ BACON WRAPPED CHICKEN WINGS
3 dozen chicken drumettes
FRESH ground sea salt and black pepper, to taste
36 slices bacon, cut down to 3/4 strips – save 1/4 ends for another dish or salad
1/2 cup favorite BBQ sauce (I use Sweet Baby Ray’s Honey Chipotle)
3 tablespoons pineapple juice
36 toothpicks
Lime wedges for serving.

• Soak toothpicks in pineapple juice for 20 minutes.
• Prepare grill for indirect heat.
• Pat chicken dry.
• Season chicken with salt and pepper.
• Wrap each piece with a bacon slice and secure with a soaked toothpick.
• Oil grill grates.
• Grill drumettes over direct heat 4-6 minutes until bacon is lightly browned. Turn frequently so as to brown evenly.
• Move chicken to cold side of grill, cover and cook 20-25 minutes until chicken is cooked through.
• Baste several times during last 5 minutes.
• Serve with lime edges.

STRAWBERRY BAKED BEANS

I KNOW THIS SOUNDS WEIRD.  I flipped passed this recipe more than once before I decided to try it.  Boy, am I glad I flipped back.  These are AMAZING! I made a few modifications from the original recipe to accommodate allergies, likes and dislikes.

STRAWBERRY BAKED BEANS
1 pound strawberries, cleaned, hulled and halved
3 slices thick bacon
2 + 2 teaspoons avocado oil
1/2 cup jalapeno ketchup
1/4 cup strawberry jam
1/4 cup QUALITY champagne vinegar
2 tablespoons molasses
2 tablespoons soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1/2 cup finely diced red onion
1/2 cup finely diced red pepper
3 cans Great Northern or Navy beans, drained well

• Coat strawberries with 2 teaspoons avocado oil. Roast on cookie sheet at 400° for 15 minutes or under broiler to char.  Original recipe called for skewering strawberries and grill them, but roasting them work just as well without all the hassle.
• In a large sauce pan whisk together the ketchup, jam, balsamic vinegar, molasses, soy sauce, and strawberries.  Cook over medium high heat until strawberries break down, about 15 minutes.
• Brown bacon until crisp. Reserve 1 tablespoon of bacon grease.
• Using an immersion blender, blend until smooth and continue cooking until reduced by one third, about 15 minutes more.
• Preheat oven to 300°.
• Heat reserved bacon grease in large oven proof skillet over medium high heat.  Add onion, garlic and bell pepper, sauteing until soft.
• Fold in the beans and sauce to the onion pepper mix.
• Cook 25 minutes or until sauce thickens.

ALOHA BBQ PORK RIBS

We had the most amazing dinner tonight if I do say so myself.  I was missing a few ingredients for my normal BBQ sauce so made a few substitutions and we have a new "NORMAL" in this family. I added fresh pineapple slices topped with some of the BBQ sauce during the last 30 minutes of bake time and they were so juicy, tender and flavorful. We added a fresh steamed artichoke and there were NO leftovers!  I will use the rest of the sauce on chicken later in the week.

ALOHA BBQ PORK RIBS
2 pounds baby back pork ribs
Fresh ground salt and black pepper

• Preheat oven to 325°.
• Bring ribs to room temperature.
• Remove the membrane from the back of the ribs.
• Generously sprinkle with salt and paper.
• Line a large cookie sheet with heavy duty foil.
• Bake for 2 hours undisturbed.
• Uncover, add pineapple slices and top with sauce and bake another 30 or minutes until the meat pulls away from the bone easily.

SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker's apricot pineapple jam
1 tablespoon soy sauce
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

•  In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
• Reduce heat to as low as possible and simmer while the ribs bake. Sauce will thicken during this simmering so stir frequently.