PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Video: Watch Alton make this recipe
- Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
- Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS
Steps:
- Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
- Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST
This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h
Yield 5 pork chops
Number Of Ingredients 7
Steps:
- In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
- Let the mixture stand for 20 minutes at room temperature to develop flavor.
- Add in the ice cubes and shake to melt most of the ice.
- Add in the pork chops, making certain that the meat is completely covered with the brine.
- Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
- Rinse the pork well under cold water before cooking.
- Cook as desired.
Nutrition Facts : Calories 536.3, Fat 18.5, SaturatedFat 6, Cholesterol 137.3, Sodium 17105.9, Carbohydrate 45.5, Fiber 0.6, Sugar 43.2, Protein 41.8
ALTON BROWN'S BABY BACK RIBS
I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.
Provided by Hey Jude
Categories Pork
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
Steps:
- In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
- Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
- Combine all ingredients for the braising liquid and microwave on high for 1 minute.
- Place the ribs on a baking sheet; open one end of the foil on each slab and pour half of the braising liquid into each foil packet; close the end of the packet and tilt it around to evenly distribute the liquid.
- Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
- Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
- Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
- Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
- *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Nutrition Facts : Calories 2771.2, Fat 175.6, SaturatedFat 62.1, Cholesterol 739, Sodium 11651.6, Carbohydrate 73.3, Fiber 1.9, Sugar 65.4, Protein 205.3
MOLASSES COFFEE MARINATED PORK CHOPS
Molasses and strong coffee bring depth of flavor these easy grilled pork chops. The well-balanced marinade does double duty as a thick and flavorful glaze that transforms the humble chop into an entree special enough for company. This recipe first appeared in Season 12 of Good Eats.
Provided by Level Agency
Categories Mains
Time 8h20m
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- When ready to cook, heat a grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced.
- Meanwhile, grill the pork chops until they reach an internal temperature of 145ºF, 3 to 4 minutes per side. Allow the pork chops to rest 5 minutes before serving with the glaze.
MOLASSES COFFEE MARINATED PORK CHOPS
Steps:
- Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- Preheat grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
GRILLED PORK TENDERLOIN
A chipotle-lime marinade brings bold Tex-Mex flavor to a simple grilled pork tenderloin. This recipe first appeared in Season 13 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 6h35m
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Put the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of this marinade into a 1-gallon zip-top bag, add the chipotle pepper, and slosh around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible, and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, flipping the bag halfway through. Cover the jar with the remaining marinade and refrigerate until ready to use.
- Remove the tenderloin to a plate and discard the bag and marinade. Allow the tenderloin to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light it. Once the charcoal is ashy and white, about 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Place the tenderloin in the center of grate. Cover and cook until the tenderloin reaches an internal temperature of 140ºF, turning every 1 1/2 to 2 minutes, about 12 to 15 minutes total.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
PICKLED PORK - ALTON BROWN
From "Good Eats," episode "American Classics III." Used to make Red Beans and Rice. Note that this is a flavoring method, and is not edible as is; it still has to be cooked first!
Provided by DrGaellon
Categories Pork
Time P3D
Yield 1 1/2 lb, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice.
- Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day.
- Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!
Nutrition Facts : Calories 303.1, Fat 19.2, SaturatedFat 6.2, Cholesterol 74.8, Sodium 4915.7, Carbohydrate 7.4, Fiber 0.8, Sugar 4.7, Protein 22.6
ALTON BROWN MARINADE FOR BEEF
This came out of one of Alton Brown's book. I can't remember the title, but this is hands down, for our family, the BEST marinade for all cuts of beef. This recipe makes enough for 1 to 1.5 lbs of beef.
Provided by 2ChinaGirls
Categories Low Cholesterol
Time 10m
Yield 1 Cup, enough to marinate 1 to 1.5 pounds of meat, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together.
- Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours.
- Cook as desired -- the grill is best, though.
Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 1560.5, Carbohydrate 7, Fiber 0.3, Sugar 3.5, Protein 2.7
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