Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!

Off-Grid Cuban Lechon Asado: Slow Cooker to Griddle Glory

Get ready for an epic culinary adventure with this portable Cuban Lechon Asado recipe! We’ll harness the power of the Presto Nomad slow cooker and Jackery Explorer 1500 to transform a tough pork shoulder into succulent, crispy perfection, all without needing a plug. So fire up your inner explorer and let’s get cooking!
Print Recipe
CourseMain Course
CuisineCuban
KeywordLechon Asado
Prep Time30 minutes
Cook Time8 hours
Servings6
Calories500kcal

Ingredients

Instructions

  • Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies!
  • Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  • Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  • Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  • Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  • Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Notes

Why This Recipe Rocks Off the Grid:
Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.
Beyond the Recipe:
Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!
So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you.

Nutrition

Calories: 500kcal

Ingredients:

  • 5-6 lb bone-in pork shoulder (skin on preferred)
  • 4 tbsp olive oil
  • 4 tbsp adobo seasoning (or DIY blend with garlic powder, onion powder, oregano, cumin, smoked paprika, salt, pepper)
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1 tbsp chopped garlic
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme

Equipment:

  • Presto Nomad Slow Cooker
  • Jackery Explorer 1500 power station
  • Blackstone E-Series 22 Griddle (or similar griddle)
  • Meat thermometer
  • Aluminum foil (optional)

Instructions:

  1. Prep the Pork: Pat the pork dry and rub it generously with olive oil and adobo seasoning. Don’t be shy, get it into all the nooks and crannies! Opens in a new windowwww.amazon.comPork shoulder rubbed with adobo seasoning
  2. Marinate to Magnify: Whisk together the orange juice, lime juice, vinegar, garlic, bay leaf, oregano, and thyme. Pour this flavorful concoction over the pork, massaging it in to evenly distribute the marinade. Cover and refrigerate for at least 8 hours, ideally overnight. Let those citrusy-herbal notes work their magic!
  3. Slow Cooker Sizzle: Place the pork, fat side up, in your trusty Presto Nomad. Pour the remaining marinade over the top. Now comes the easy part: set the slow cooker to low and let it work its slow-cooking wonders for 8-10 hours. The Jackery Explorer 1500 will keep your cooker humming along, so kick back, relax, and anticipate the juicy goodness to come.
  4. Griddle Glory: Once the pork is fork-tender (reaching an internal temperature of 195°F), it’s time to add the crispy finale! Carefully transfer the pork to your preheated Blackstone griddle (around medium-high heat). The sizzle you hear is the sound of pure porky joy!
  5. Skin to Perfection: This is where the magic happens. Using tongs or a spatula, carefully hold the pork skin down on the hot griddle. Watch as the fat crackles and renders, transforming the skin into a golden, crackling masterpiece. Resist the urge to poke or prod – let the heat do its crispy work.
  6. Rest and Rejoice: Transfer the Lechon Asado to a cutting board and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness in every bite. Then, carve it into succulent slices and prepare to be amazed!

Why This Recipe Rocks Off the Grid:

  • Portable Powerhouse: The Presto Nomad and Jackery Explorer 1500 are your ticket to culinary freedom. No outlets? No problem! This dynamic duo lets you savor slow-cooked goodness anywhere, from campsites to backyards.
  • Slow Cooker Convenience: Let the slow cooker handle the heavy lifting while you explore, relax, or simply savor the anticipation. It’s low-maintenance cooking at its finest.
  • Griddle Grand Finale: The Blackstone griddle adds the perfect crispy counterpoint to the melt-in-your-mouth pork. That skin, oh that skin, will have you scraping the griddle for every last morsel.

Beyond the Recipe:

  • Cuban Companions: Elevate your Lechon Asado experience with traditional Cuban sides like black beans and rice, yuca con mojo, or fried plantains. A feast for the senses!
  • Leftover Love: This recipe yields plenty for leftovers. Shred the pork and use it for sandwiches, tacos, or Ropa Vieja (Cuban pulled pork). The possibilities are endless!

So ditch the limitations, grab your gear, and fire up this flavorful adventure. With a little slow cooker magic and a griddle sear, you’ll be enjoying restaurant-worthy Cuban Lechon Asado, no matter where the road takes you. Remember, the only grid you need is the one holding your perfectly crisped pork!

Cuban Lechon Asado: Roast Pork Perfection

Lechon Asado

This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a celebratory and comforting dish. Add Cuban bread, ham, cheese, and pickles, and you have the making of the Cuban masterpiece Cubano Sandwich.

Lechon Asado

Cuban Lechon Asado: Roast Pork Perfection

This succulent slow-roasted pork shoulder, infused with a tangy citrus mojo marinade, is a Cuban culinary treasure. Tender meat, crispy crackling skin, and vibrant flavors combine for a dish that’s both celebratory and comforting.
Print Recipe
CourseMain Course
CuisineCuban
KeywordLechon Asado
Prep Time8 hours
Cook Time6 hours
Total Time14 hours
Servings4
Calories500kcal

Equipment

Ingredients

Mojo Marinade:

Lechon Asado:

  • 5-6 pound bone-in pork shoulder roast
  • 1 tablespoon olive oil

Instructions

  • Marinate the Pork: Whip up the mojo marinade by combining all the ingredients in a bowl. Submerge your pork shoulder in its citrusy embrace, cover, and chill for at least 8 hours, or overnight for maximum flavor.
  • Roast to Perfection: Preheat your oven to 300°F (150°C). Pat your marinated pork dry and give the skin a gentle oil massage. Place it, fat side up, on a wire rack perched over a roasting pan. Also can cook in a Dutch Oven on wire rack.
  • Slow Cook for Tenderness: Let the pork roast for 5-6 hours, basting occasionally with the marinade, until it reaches an internal temperature of 190°F (88°C) and falls apart with a fork.
  • Crisp Up the Crackling: Crank up the oven to 450°F (230°C) for the final 30 minutes. This heat blast delivers the coveted crispy pork skin.
  • Rest and Savor: Let the roasted pork rest for 20 minutes before carving. Slice and serve with your favorite Cuban sides, like black beans and rice, yuca fries, or pickled veggies, for a complete feast.

Notes

Bone-in pork shoulder is your key to flavorful and tender meat.
Give the pork space in the roasting pan for even cooking.
Basting isn’t mandatory, but it adds extra moisture and richness.
Leftovers? Shred them for sandwiches, tacos, or stews – the possibilities are endless!
Lechon asado is a dish to celebrate, a testament to slow-cooked perfection and vibrant Cuban flavors.
So gather your loved ones, fire up the oven, and prepare to be enticed by this culinary masterpiece!
Bonus Tip: On the barbecue infuse your roast with an extra layer of smokiness by placing a small pan of wood chips in the barbecue during the roasting process.

Nutrition

Calories: 500kcal

Pulled Pork Nachos

pulled pork nachos
pulled pork nachos

Pulled Pork Nachos

A great way to put new life into your pulled pork.
Print Recipe
CourseAppetizer, Main Course
CuisineMexican
Keywordnachos, pulled pork
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4 people
Calories800kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread a thin layer of tortilla chips in a large cast iron pan.
  • Top the chips with half of the pulled pork, half of the cheese, and the jalapeños, if using.
  • Repeat layers once more.
  • Bake for 10-15 minutes, or until the cheese is melted and bubbly.
  • Drizzle with barbecue sauce and top with desired toppings.
  • Serve immediately and enjoy

Notes

  • For extra crispy nachos, warm the tortilla chips in the oven for 5 minutes before adding the toppings.
  • If you don’t have pulled pork, you can use any type of cooked shredded meat, such as chicken, beef, or turkey.
  • Get creative with your toppings! There are endless possibilities.
  • Serve your nachos with a side of sour cream and salsa for dipping.

Nutrition

Calories: 800kcal

Great Ideas and Plans for Thanksgiving

Turkey on the Grill

Thanksgiving is a time for family, friends, and of course, food! Here are some recommendations for making your Thanksgiving feast the best ever:

Main Course

  • Roasted Turkey: The traditional centerpiece of any Thanksgiving table, a roasted turkey is always a crowd-pleaser. Be sure to brine your turkey in advance for the best flavor and moisture.
  • Ham: If you’re not a fan of turkey, ham is a delicious alternative. It’s easy to cook and can be glazed with a variety of flavors, such as honey, pineapple, or maple.
  • Prime Rib: A decadent option for the meat lovers in your family, prime rib is an exceptional treat. It’s best cooked slowly and low to ensure a tender and flavorful roast.

Sides

  • Mashed Potatoes: Creamy and comforting, mashed potatoes are a must-have side dish for Thanksgiving. For a richer flavor, use Yukon Gold potatoes and add a generous amount of butter, milk, and cream.
  • Stuffing: Whether you prefer it savory or sweet, stuffing is always a welcome addition to the Thanksgiving table. For a classic savory stuffing, use bread cubes, sausage, onions, and celery. For a sweet stuffing, use apples, cranberries, and walnuts.
  • Green Bean Casserole: A classic Thanksgiving side dish, green bean casserole is easy to make and always a hit. Be sure to top it with crispy fried onions for a delicious crunch.
  • Cranberry Sauce: Tart and tangy, cranberry sauce is the perfect complement to the rich flavors of the Thanksgiving table. For a homemade cranberry sauce, simply combine cranberries, sugar, and orange juice in a saucepan and simmer until the cranberries are softened.
  • Sweet Potato Casserole: A decadent and flavorful side dish, sweet potato casserole is a must-have for any Thanksgiving feast. For a classic sweet potato casserole, combine mashed sweet potatoes, spices, and pecans in a baking dish and top with marshmallows before broiling until golden brown.

Dessert

  • Pumpkin Pie: The quintessential Thanksgiving dessert, pumpkin pie is a classic for a reason. For a truly delicious pumpkin pie, use homemade pumpkin puree and a rich custard filling.
  • Apple Pie: Another popular Thanksgiving dessert, apple pie is always a crowd-pleaser. For a classic apple pie, use Granny Smith apples and a flaky crust.
  • Pecan Pie: A Southern favorite, pecan pie is a decadent and delicious dessert. For a classic pecan pie, combine pecans, brown sugar, and corn syrup in a pie crust and bake until the filling is set.

Tips for a Successful Thanksgiving

  • Plan ahead: Start planning your Thanksgiving menu early so you can have all the ingredients on hand. Make a list of what you need to buy and make a timeline for when you will prepare each dish.
  • Delegate tasks: Don’t try to do it all yourself! Ask your family and friends to help you with tasks such as setting the table, cooking sides, and cleaning up.
  • Use a meat thermometer: The best way to ensure that your turkey is properly cooked is to use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.
  • Don’t overcook your dishes: Overcooked dishes can be dry and tasteless. Be sure to follow the cooking times carefully and check your dishes for doneness often.
  • Make sure everything is hot: Serve your Thanksgiving dinner hot so that your guests can enjoy it at its best. Preheat your oven and platters before serving, and keep your food warm in a chafing dish or slow cooker.
  • Most importantly, relax and enjoy the time with your loved ones! Thanksgiving is a time to celebrate and be thankful for the blessings in your life. So don’t stress about making everything perfect, just focus on enjoying the company of your family and friends.

Umami Barbecue – Baby Back Ribs

Super tender and bursting with umami goodness, these baby back ribs are sure to tantalize your taste buds and leave you craving for more. The secret to their irresistible flavor lies in the umami-rich barbecue sauce, which is packed with soy sauce, Worcestershire sauce, and other savory ingredients.

What is umami?

Umami is the fifth basic taste, often described as savory or meaty. It is triggered by glutamate, an amino acid found in many foods, such as meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Why use umami in barbecue sauce?

Umami is a powerful flavor enhancer that can make other flavors stand out. In the context of barbecue sauce, umami helps to balance the sweetness and acidity of other ingredients, creating a more complex and well-rounded flavor profile.

Umami Barbecue – Baby Back Ribs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best baby back ribs you can make.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, umami, umami barbecue, umami bbq
Prep Time1 hour
Cook Time2 hours 30 minutes
Servings6
Calories669kcal
Cost$40

Instructions

  • Remove packaging on the three baby back rib racks.
  • Remove the membrane from the back of the rib racks.
  • Now season the ribs using Montreal Steak Seasoning.
  • Insert the needle temperature probe into the rib rack making sure we do not touch any bone.
  • Put all three rib racks into a 300F preheated smoker. Then plug in the probe into the Signals thermometer.
  • We are going to cook these ribs uncovered and in the smoke till they reach 160F.
  • As the ribs cook we will now make the barbecue sauce. We get a medium-size mixing bowl.
  • Add one cup of ketchup.
  • Two teaspoons of brown sugar.
  • Two tablespoons of Worcestershire sauce.
  • Four tablespoons of balsamic vinegar.
  • Two teaspoons of garlic powder.
  • Two teaspoons of chipotle sauce
  • One half a teaspoon of ground mustard
  • One half a teaspoon of sea salt.
  • Now if you want you can stop here and use the sauce the way it is. If you want to take it up a big notch then you can add the next three ingredients. I call these the Umami enhancers and the will double the number of glutamates in the sauce.
  • Two large tablespoons of chipotle in adobo sauce.
  • One tablespoon of fish sauce. Please note it is not fishy.
  • One tablespoon of tamari sauce.
  • Now mix well and put into the refrigerator for about 30 minutes.
  • When ribs hit 160F remove and then apply barbecue sauce,
  • Now put ribs into a large foil pan and then cover the top with aluminum foil.
  • Reinsert temperature probe and cook ribs till when they hit 195F.
  • When ribs hit 195F remove foil from the top of the pan and let the sauce turn into a glaze. This is about 30 minutes.
  • Let ribs rest for about 10 minutes then slice and serve.

Video

Nutrition

Calories: 669kcal

Umami Barbecue – Pulled Pork

Indulge in a culinary masterpiece with this recipe for Umami Barbecue Pulled Pork, where succulent pork is infused with an irresistible symphony of savory flavors. This dish is a true testament to the power of umami, the fifth basic taste that enhances and deepens the overall flavor profile.

The Allure of Umami

Umami, often described as savory or meaty, is triggered by glutamate, an amino acid found in various foods like meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Umami’s Role in Barbecue Sauce

Umami acts as a flavor enhancer, amplifying the impact of other ingredients. In the context of barbecue sauce, umami harmonizes with sweetness and acidity, creating a complex and well-rounded flavor profile that elevates the overall dining experience.

Umami Barbecue – Pulled Pork

Umami Barbecue Pulled Pork is the first in a series of Umami Barbecue recipes on our site. The secret to this recipe is the sauce. If you try this recipe you will have a hard time going back to regular pulled pork.
Print Recipe
CourseMain Course
CuisineAmerican, Japanese
Keywordfish sauce, imami barbecue, imami bbq, oulled pork, umami, umami pulled pork
Prep Time30 minutes
Cook Time4 hours
Servings8
Calories222kcal
Cost20

Ingredients

Instructions

  • While we work on the Umami Sauce we can preheat the Camp Chef Woodwind Grill with Sidekick. We set the temperature to 300F.
  • Then set the smoke level to 7. So you know 10 is the highest you can set it to maximize smoke.
  • We keep the rub very simple. We use an SPG or Salt, Pepper and garlic rub. Our favorite one is Montreal Steak Seasoning that is SPG but with a little red pepper, onion, and paprika thrown in. We will use about 1 cup of rub.
  • Using a foil pan so we can have an easy clean up add the rub to every inch of the pork shoulder.
  • As I apply the rub I make sure that all sides are covered. The rub not only adds flavor but the salt draws out protein-rich juice that dries on the surface during cooking, creating a crisp,
    deeply seasoned crust.
  • Now before I take the butt out to the smoker I need to find where the blade bone is.
    I need to make sure that I put the temperature probe on the other side so the probe will not make contact with the bone. Now it is off to the smoker.
  • Here the woodwind grill and as you can see it has the sidekick option. That side burner is going to allow us to prepare everything on this grill. No need to do any cooking in the kitchen. Here I place the roast fat cap down and then insert the temperature probe opposite of the blade bone. So while the pork shoulder is cooking it is time to prepare the umami sauce.
  • Here are the five ingredients. Each one is loaded with Glutamates and should take our pork shoulder over the top.
  • We start with ¼ cup of Worcestershire sauce. This sauce is made with fermented anchovies and is full of glutamates or Umami.
  • Now we add ½ a cup of balsamic vinegar.
  • Then we add a ¼ cup of tamari sauce.
  • Now a ¼ cup of fish sauce. Don’t worry it is not fishy.
  • Finally a can of diced tomatoes. 20 to 28 oz can.
  • Now mix it all up. Now we have to wait until the pork reaches 160F so we can add this sauce.
  • It took 3 hours and 10 minutes to bring this roast up to 161 from a very cold 44 degrees.
    Now we move the roast to a foil pan and then add our special umami sauce.
  • With the sauce added we need to seal the foil with heavy-duty foil and we need the pan to be airtight. At this time we are actually brazing the roast in the umami sauce. We now come to the final part where we add even more umami but we are also going to add texture that will complement the pork.
  • One large sweet onion and shitake mushrooms. We want the onion to be diced but rather large pieces so that they can hold up to the pork. You could use any large onion but I like the sweet ones for we are adding no sugar to this pulled pork.
  • These onion pieces might look large but they will cook down and will be about half this size when done. So why onions? When slow cooked they give off a lot of free glutamates making just about everything they touch taste better.
  • Now my favorite ingredient for this pulled pork. Shitake mushrooms are king in the world of umami. I bought these frozen and already sliced. All I had to do was put them in the bowl with the onions. Before we can go cook these mushrooms and onions we need to salt them.
    By salting the mushrooms before cooking will help draw out moisture allowing them to cook firm and not become rubbery.
  • Here is the cooking set up. Using a 12 inch Camp Chef cast iron skillet and set the burner to medium. I monitor the skillet temperature for I want to cook the mushrooms and onions slow enough so they will not burn or have the butter burn. When outside and it is windy and cold it is hard to know how hot the skillet is. I add the butter when the skillet hits 180F. We want to cook the onions and mushrooms but we do not want to overcook or burn them.
  • Time to put the onions and mushrooms on the grill box. One thing I really liked about the grill box is I can lower the cover over the skillet and get the food out of wind. Actually, felt I could cook about anything on this grill box. At 30,000 BTUs you could easily sear steaks but you could saute onions and mushrooms without overcooking them..
  • Well back to the cook. We now take our cooked onions and mushrooms and add them directly to the pork shoulder. Also, I highly recommend some BBQ gloves like these BBQ Dragon extreme temperature gloves. Best extreme temperature gloves I have ever used.
    After transferring the onions and mushrooms leave the foil pan uncovered and then wait till the internal temp hits 195F.
  • Now it is time to pull and let the roast rest for about 15 minutes. Now get another clean foil pan and then transfer the pork should to the new pan. I use a spatula but you can use a slotted spoon and transfer all the onions and mushroom over to the new pan.
  • Now let the shredding begin. I start with the bear claws and brak it into 4 or 5 large pieces. Then I remove the blade bone. Should come out clean with no meat sticking to it. I then use 2 forks and then I put the gloves on and shed it by hand. After shredding I then mix it all together so that the onions and mushrooms are all intertwine with the pork
  • First, you notice how moist it is. Second, you see the bark and the great smoke ring.
    But the most important is how does it taste. I took a small piece with some bark on it and gave it a try. Om my god. The best I have even made and the best I have ever eaten.
    In review, Umami Barbecue is for real and will take your barbecue to the next level.

Video

Nutrition

Serving: 84g | Calories: 222kcal | Carbohydrates: 1g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Sodium: 670mg

ThermoWorks Billows on a Weber Kettle 22 – 3 Hour Ribs

This recipe is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22. This time we are cooking Baby Back Ribs in 3 Hours. If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo

ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

This recipe is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22. This time we are cooking Baby Back Ribs in 3 Hours. If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Servings4
Calories248kcal
Cost20

Instructions

  • Setup kettle with 2 Weber baskets full of Kingsford blue briquettes. Put one charcoal starter in each basket and then light.
  • Let the charcoal burn for 10 to 15 minutes and then put grill on with the pit probe attached. Plug pit probe into the Signals Thermometer and then set the Billows for 300F.
  • Put the cover on and make sure the vents are set at 1/4 to 1/6 open depending on your elevation.
  • Now time to prepare ribs. Take ribs out of the packaging and put on the preparation area. Find the dullest butter knife you can find. Now on the narrow side of the ribs take your knife and find the end of the membrane. Free the end up so you can grab it with a paper towel and then slowly pull it off.
  • Now put one of the rib racks into a large foil pan and then add the rub. The rub we are using is Montreal Steak Seasoning. Here is the label and as you can see you can use it on pork. Actually all it is salt, pepper, and garlic with a few extra things thrown in. It is great on ribs
  • Now put the rub on the ribs. Make sure you do both sides and I use about 1/2 cup of run on each rack.
  • Put the rib on to the SOLIGT Extra Large Stainless Steel Rib Rack that fits perfectly between the weber baskets then put lid on and let cook for 1 hour.
  • After 1 hour ribs should have a dark mahogany color and need to be foiled.
  • Take a large sheet of Heavy Duty foil and put ribs in middle and fold up around the rib. Add 1/2 of pineapple juice and then seal up the foil around the ribs.
  • Put foiled rib into a large foil pan and then put back on the grill. So it will fit you might have to push in the corners. Now cook for another hour.
  • Remove ribs from foil and lay ribs with meat side up in the bottom of the foil pan but leave foil pan on the grill. Now with a silicon brush to paint on Stubbs Heat and Sweet sauce but only do it on the top side of the ribs. Put kettle lid back on and cook for 30 more minutes.
  • Remove ribs from the grill and let them rest for 10 minutes. After resting slice ribs and eat.

Video

Nutrition

Serving: 3oz | Calories: 248kcal | Protein: 20g | Fat: 18g

Jalapeno Poppers with Sriracha and Bacon

Jalapeno Poppers with Sriracha and Bacon – Capela’s Jalapeno Poppers Stuffer

One of the most popular appetizers at any BBQ party is Jalapeno Poppers. Why are these better for they have Sriracha and Bacon? Everything is better with Sriracha and Bacon.

Print Recipe
CourseAppetizer
CuisineAmerican
Keywordbacon poppers, jalapeno poppers, sriracha poppers
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings12
Calories155kcal
Cost15

Ingredients

Ingredients

Instructions

  • Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
  • Take your first pepper and cut off the top.
  • Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
  • Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
  • In the picture you can see how well this coring tool works.
  • Here you can see what your work area will look like when you are down to your last 6 peppers.
  • Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
  • Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
  • Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
  • Now run the processor till the color of the cheese is a light orange and the color is consistent.
  • Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
  • Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
  • This is what it looks like when it is loaded.
  • Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
  • This is what it looks like when filled.
  • Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
  • Here is what a peeper should look like when done.
  • Here is all 24 poppers in the rack and ready to be cooked.
  • Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
  • Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
  • When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.
    Bon Appetit

Video

Nutrition

Serving: 1popper | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 4.3g | Fat: 8.7g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 508mg | Fiber: 1.2g

Baby Back Ribs – GoSun Sport Solar Cooker Review

Baby Back Ribs – GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker.

The Challenge – 10 baby back ribs cooked in 2 hours with outdoor temperatures of 45F on a sunny day.


Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, solar cooking
Prep Time30 minutes
Cook Time2 hours 9 minutes
Servings2
Calories669kcal
Cost12

Ingredients

Instructions

Preparation

  • Select a medium or smaller rack of Baby Back Ribs.
  • Remove the membrane from the back of the ribs.
  • Now cut the ribs into two rib sections. Each session will be two ribs.
  • We will be using Weber KC BBQ Rub.
  • Cover both sides with the rub and then let the ribs sit in the refrigerator for 1 hour. This will allow the salt in the rub to permeated the meat.
  • Now insert the ribs into the GoSun Sport cooking tray.
  • It will be a tight fit but ou should get 10 ribs into the tray.
  • Now we add the liquid smoke. Liquid smoke is nothing more than smoke that has been reduced and liquified.
  • Just a few drops on each 2 rib section.
  • We will be cooking by temperature and not time se we now insert a micro food probe in the middle between the two ribs. Make sure you do not hit the bone.
  • Now slowly load the cooking tray ino the solar cooker. making sure that the seal is completely closed.

The Cook

  • This day the sun was out but the air temperature was 45F. The Sport solar cooker is not affected by the outside temperature.
  • The ribs reached the internal temperature of 200F in a little over an hours but we allowed the ribs to cook for 2 hours and 3 minutes.
  • We then removed the ribs from the cooking tray. They looked well cooked.
  • We then sliced the 2 rib sections so that we had 10 separate ribs.
  • The sauce we used was Stubs Sweet Heat and we applied a then coat of sauce on each rib.
  • We took a bite and the rib had the perfect tug. Not fall off the bone for that is overcooked but just a small tug and the meat comes clean from the bone.
  • I gave these ribs a huge thumbs up. Bob Appetit.

Video

Nutrition

Serving: 5ribs | Calories: 669kcal

Sous Vide Asian Pulled Pork

asian pulled pork
asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Ingredients

Marinade

Mayo for Sandwich

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it’s superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal