Whether you've got pork chops or baby back ribs on the menu, you've got to have some worthy side dishes to complete your dinner. And not just for special occasions either! Our pork fried rice, slow roasted pork and peppers, and sheet-pan pork chops with apples are easy repeat favorites for a reason. With so many cuts to choose from, there's a pork dish for practically every day of the month. We love how much rich heartiness pork adds to a wide variety of dishes, like our green chili pork stew, homemade shoyu ramen, and tacos al pastor. Slow-cook your next pork roast, grill up some pork tenderloin (with plenty of chimichurri!), or even air-fry some pork chops. Pork is such a versatile protein no matter how you flavor it or what cooking method you choose. We know that pork gets a bad rap for being tricky to cook, but we're here to bust that myth. These variations, like Vietnamese braised pork belly and our best-ever chorizo, will spice up your holiday spreads and summer BBQs-whenever the mood for pork tenderloin, pulled pork, or roast pork loin strikes. Turn the meat from time to time, Casey says the fire will smoulder in the logs and that if you have everything positioned just so, you can go away at dawn and by 2 oclock in the afternoon have a good dinner waiting.Pork can make a weeknight dinner feel like a true event, but the other white meat has so much more to offer than just pork chops. Keep the meat on the rod which is hanging out over this fire about 3 feet above the heat. Build a hardwood fire-oak, hickory, or pecan-in the crotch or the joint of the logs. They should be about 3 feet long and at least 4 to 6 inches in diameter. Get the kids to find 2 logs that are well seasoned but not rotten. Now here is the way Casey says to build the perfect outdoor fire. Fix the washers below and above the meat, drive the rod into the ground at a 60 degree angle, and you have an alfresco spit. Salt and pepper the roast, then impale the meat on the rod. The various holes allow you to adjust the distance between the meat and heat source, as necessary. These pins and washers keep the meat from sliding down the rod. Thread a big flat washer onto the rod and let it rest on the cotter pin. Each hole must accommodate a good-sized cotter pin, which is inserted through the hole at right angles to the rod. ![]() Drill 4 holes 6 inches apart at 2 feet, 2 1/2 feet, 3 feet, and so on. Have one end of the rod sharpened so you can drive it into the ground. Get a steel rod 4-5 feet long and 1/2 inch in diameter. First of all go to the best butcher you know and buy a good quality roast beef, a rump roast, that weighs between 6 and 8 pounds. Here is the way he says to make a perfect al pastor roast beef. Posted to bbq-digest V4 #027 From: "Garry Howard" Date: Sun, 13:08:44 -0500 NOTESįrom: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Turn the meat from time to time, Casey says the fire will smoulder in the logs and that if you have everything positioned just so, you can go away at dawn and by 2 oclock in the afternoon have a good dinner waiting. ![]() ![]() ![]() From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire.
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