Andys Barbeque Pork Recipes
BBQ ROAST PORK
Provided by Patrick and Gina Neely : Food Network
Time 14h5m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F.
- Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
- BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
- Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
- Remove the pork from the oven and let rest for 10 minutes before slicing.
ANDY'S SEVEN SEASON HAMBURGERS ESPECIAL
Make and share this Andy's Seven Season Hamburgers Especial recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine ground beef, barbeque and Worcestershire sauces, mustard and seasonings, mix well.
- Form into 4 patties.
- Grill on barbeque or cook over medium heat.
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
ANDY'S PRIME SAUCE FOR A CROWD
The now-defunct Andy's Diner, a South Seattle landmark for more than 50 years, was famous for its barbecued steak. The restaurant, housed in a collection of historic railroad cars, served its last barbecued steak and bourbon on the rocks in 2008. The rail cars include one that President Franklin Roosevelt reportedly traveled in during his 1944 re-election campaign. Posted in response to a recipe request. Cooking time approximate
Provided by Molly53
Categories Sauces
Time 1h
Yield 300 serving(s)
Number Of Ingredients 11
Steps:
- Heat in a large kettle over medium heat until simmering and all ingredients are fully incorporated.
- Use to garnish marinated, grilled skirt steak.
Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 372, Carbohydrate 9.1, Fiber 0.1, Sugar 8.2, Protein 0.6
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as mush as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water if necessary. The finished pork is great on sandwiches with your favorite barbecue sauce.
Provided by ElizabethKnicely
Categories Pork
Time 15h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbecue sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225°F (110°C) to 300°F (150°C).
- Place onions, Worcestershire sauce, garlic, Burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165°F (75°C).
Nutrition Facts : Calories 675.4, Fat 45.5, SaturatedFat 15.7, Cholesterol 178.9, Sodium 466.8, Carbohydrate 14.9, Fiber 0.6, Sugar 9.1, Protein 43.6
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