Smoked Bbq Pork With Watercress Salad Recipes

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WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS



Watercress and Smoked Salmon Salad with Creamy Cucumbers image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 English cucumber
1/2 cup white wine vinegar
Big pinch sugar
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons snipped fresh dill, plus fronds for garnish
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 tablespoon coarse grain mustard
1/4 lemon, juiced
2 bunches watercress, stems trimmed
1 cup yellow and red grape tomatoes
8 ounces smoked salmon, torn into pieces
1 lemon, cut into wedges

Steps:

  • Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

SMOKED BBQ PORK WITH WATERCRESS SALAD



Smoked BBQ Pork with Watercress Salad image

Provided by Chuck Hughes

Categories     Kid-Friendly     Dinner     Pork Tenderloin     Spring     Summer     Watercress     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield Serves 4-6

Number Of Ingredients 21

Pork:
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) orange juice
2 tablespoons (30 mL) grated fresh ginger
1 garlic clove, minced
2 pork tenderloins
Freshly cracked black pepper
2 handfuls of hickory wood chips, soaked in water for 1 hour
1 cup (250 mL) water
1 cup (250 mL) ice cubes
Watercress salad:
A bunch of watercress, tough stems discarded
1 shallot, thinly sliced
4 hard-boiled eggs, chopped
Maldon sea salt and freshly cracked black pepper
Creamy honey dijon dressing:
2 tablespoons (30 mL) mayonnaise
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) honey
Juice of 1/2 lemon
Salt and freshly cracked black pepper

Steps:

  • To marinate the pork:
  • In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
  • To smoke the pork:
  • Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
  • Prepare a wok smoker:
  • Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
  • Lay the pork in the bamboo steamer; season with pepper.
  • Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
  • Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
  • For the watercress salad:
  • In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
  • For the creamy honey Dijon dressing:
  • In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

BOB'S PULLED PORK ON A SMOKER



Bob's Pulled Pork on a Smoker image

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Provided by bobthecook1

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 20h10m

Yield 20

Number Of Ingredients 11

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Steps:

  • Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
  • Cover pot and refrigerate for 12 hours.
  • Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
  • Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
  • Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

BARBECUE PORK COBB SALAD



Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

  • In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

BBQ PORK SALAD



BBQ Pork Salad image

I needed a dinner for too-hot-to-cook nights during the summer. This is hearty enough for my meat-and-potatoes-loving husband, not to mention delicious! It looks beautiful in a glass bowl. -Victoria Skredsvig, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1 cup refrigerated fully cooked barbecued shredded pork, warmed
1 cup smoked almonds
1 medium apple, chopped
1/2 cup fresh snow or sugar snap peas
1/4 cup reduced-fat balsamic vinaigrette

Steps:

  • In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

Nutrition Facts : Calories 441 calories, Fat 26g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 671mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 8g fiber), Protein 18g protein.

BBQ SMOKER PORK RIBS RECIPE BY TASTY



BBQ Smoker Pork Ribs Recipe by Tasty image

Here's what you need: pork rib, BBQ sauce, ground ginger, cayenne pepper, garlic powder, paprika, minced garlic, onion powder, ground black pepper, mustard powder

Provided by Mike Price

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 rack pork rib, St. Louis-style or baby back
2 cups BBQ sauce, optional
1 tablespoon ground ginger
½ tablespoon cayenne pepper
1 tablespoon garlic powder
2 tablespoons paprika
1 tablespoon minced garlic
2 tablespoons onion powder
1 ½ tablespoons ground black pepper
1 ½ tablespoons mustard powder

Steps:

  • Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
  • Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
  • Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
  • Place a metal pan filled with water at the end of the smoker's cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
  • Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.
  • Maintain the heat by adding additional charcoal as necessary.
  • Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
  • Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
  • At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
  • Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 30 grams, Fiber 4 grams, Protein 21 grams, Sugar 47 grams

SMOKED TROUT, WATERCRESS & BEETROOT SALAD



Smoked trout, watercress & beetroot salad image

This quick and simple salad is pepped up with the flavour of watercress

Provided by John Torode

Categories     Starter, Supper

Time 5m

Number Of Ingredients 7

1 tbsp French mustard
150ml/¼ pint olive oil
50ml vinegar
250g pack cooked beetroot
2x 135g packs smoked trout fillets
145g bag watercress , large stalks removed
1 tbsp creamed horseradish

Steps:

  • Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
  • Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.

Nutrition Facts : Calories 436 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.95 milligram of sodium

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