Pork Souvlaki

Ingredients


6 Wooden skewers, 8-inches long

1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes


4 tablespoons fresh lemon juice
, about 2 lemons

2 tablespoons red wine vinegar

1 tablespoon Greek oregano
 or 2 tablespoons fresh oregano, chopped

1 teaspoon thyme
 or 1 tablespoons fresh thyme, chopped

2 tablespoons garlic, minced, about 4 garlic cloves

1 small red onion, finely chopped


1/4 cup olive oil


1 teaspoon Kosher salt 


1/2 teaspoon freshly ground black pepper

Directions

Soak skewers in water for at least 1 hour.

In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, onion, olive oil, salt and pepper.

Cover and refrigerate for 3 hours or overnight.

Reserving marinade, evenly thread pork onto skewers. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done, about 12 to 15 minutes.

Montana's Texas Bold and Apple Butter Ribs

Montana's Apple Butter Ribs are one of my favorite things on their their menu. Spice rubbed, slow hickory smoked and sauced. If they are one of your favorites, I have good news. You can make them at home. Just go to Montana's and buy a bottle of sauce and slap it on your ribs. JUST KIDDING! You can also go to Sobey's and buy Bull's Eye Bold BBQ Sauce and Apple Butter and slap it on you ribs. Yes, No, Maybe? But if you are like me, I prefer to make it from scratch. However, I'm going to do things a little differently. I am going to steam the ribs, spice rub them and then sauce them. Start a day ahead as the apple butter recipe I am suggesting to make the sauce takes 10 to 12 hours to make, but it is a set it and forget it recipe.

I guess how to cook the ribs is the first topic of discussion. They say you should never boil your ribs. You wouldn't boil your steak would you. For the proper way to spice rub and smoke your ribs, refer to this site http://www.amazingribs.com/. You can just skip to the sauce recipies then.

Anyway, if you want the ribs in a hurry. Go ahead and boil them. Apple juice works great or lightly salted water. Just enough to cover the ribs. Bring to a boil and then reduce heat to a simmer for 35- 40 minutes. Transfer to large glass baking dish, discarding liquid. Let cool 30 minutes.

This is a better way. Pour enough water or apple juice into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.

Next is the spice rub. You may have a favorite of your own or you can use this one. It's an all purpose rub that you can also use on your Beer Can Chicken.

Basic Barbeque Rub

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

In a small bowl, combine all ingredients.

Rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile you can make your Bull's Eye BBQ Sauce or if you prefer Apple Butter BBQ Sauce, just add a 3/4 to 1 cup of apple butter to your Copycat Bull's Eye Bold BBQ Sauce.

Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.

Basic Barbeque Rub

This is a great all purpose barbeque rub

Basic Barbeque Rub

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

In a small bowl, combine all ingredients

Copycat Bull's Eye Barbeque Sauce

Copycat Bull’s Eye Bold Barbeque Sauce

1 to 2 cups water or stock( I used beef stock)
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne

Combine all ingredients in saucepan over medium high heat, whisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.

Rotisserie Chicken

Ingredients

* 1 (3 pound) whole chicken
* 1 pinch Salt
* 1/4 cup Butter, melted
* 1 tablespoon Salt
* 1 tablespoon Paprika
* 1/4 tablespoon Ground black pepper

Preparation
1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Cook's Notes

Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner BBQ, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. I recommend wine, apple juice, etc.

Swiss Chalet BBQ Sauce

This recipe is very close tasting to Swiss Chalet BBQ Sauce. In fact I think it's better because it's homemade. I have made it several times. Baste it on Beer Can Chicken or Rotisserie Chicken and save some for dipping. You may like it a little thicker as I did, so I doubled the cornstarch and water.

Close to Swiss Chalet BBQ Sauce

"This recipe ... appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Home economist Kay Spicer created the winning recipe."

3 C. water
1/4 C. tomato juice
1 chicken bouillon cube
1 1/2 tsp. paprika
1 tbsp. sugar, granulated
3/4 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. parsley
1/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. ginger, ground
1/4 tsp. dry mustard
1/4 tsp. onion powder
1 bay leaf
3/4 tsp. Worcestershire sauce
6 drops tabasco sauce
2 t. lemon juice
1 Tbsp. cornstarch
1 Tbsp. water 1 Tbsp. vegetable oil

This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.Makes about 3 cups