Page 20 - 6-3-16 Friday's Edition

Recipes
Throw Down On The Grill This Summer
PORK BURGERS
3 (1-lb.) pkgs. Fresh Ground Pork
1 small sweet onion chopped
3/4 cup each feta cheese crumbles & shredded
Cheddar cheese
1/4 cup each Worcestershire sauce & hot sauce 2 tablespoons minced garlic
Fresh cracked black pepper
Coarse sea salt
DIRECTIONS: Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worces- tershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides. If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on. Grill burgers about 15 minutes until in-
ternal temperature reaches 165°F., turning every 5 minutes.
Maple-Glazed Black Pepper Chops
3 tablespoons each butter & minced shallots 2 tablespoons chopped fresh thyme
2 teaspoons each minced garlic & cracked
black pepper
6 tablespoons apple cider vinegar
1/4 cup each dark agave nectar & maple syrup 2 teaspoons sea salt, plus extra for seasoning 4 Bone-In New York Pork Chops, 1-inch thick
DIRECTIONS: In small saucepan, combine butter, shallots, thyme, garlic and pepper. Cook over low heat until garlic has browned. Stir in vinegar, agave nectar, maple syrup and salt; heat until slightly thick- ened. Remove pan from heat. Heat charcoal grill to medium; lightly oil grates. Lightly sprinkle surface of chops with sea salt; grill 6 minutes per side. Brush glaze on both sides of chops and grill until internal tem-
perature reaches 150 F and glaze is caramelized.
GRILLED BBQ PULLED PORK PIZZA
1 Boneless Pork Butt or Boneless Pork Shoulder Roast
1/4 cup barbecue seasoning blend
1 (12”) prepared thin and crispy pizza crust 1/3 cup barbecue sauce
1 cup (4-oz.) shredded smoked Gouda,
provolone or mozzarella cheese
3 green onions, cut into 1-inch pieces
DIRECTIONS: Season pork butt with your favorite barbecue seasoning blend; place in 5- to 6-quart slow cooker. Cover and cook on Low 10-12. Remove pork from slow cooker with tongs and place in large container. Use tongs, 2 forks or fingers to shred pork. Heat charcoal or gas grill to medium-high for indirect cooking. Place pizza crust on pizza pan (preferable perforated). Spread crust with barbecue sauce. Top with 1 1⁄2 cups pulled pork, cheese and green onions. Place pizza pan over indirect heat. Cover grill and cook 5 to 10 minutes until cheese is melted and edges
of crust are browned.
Smoked Back Ribs With Roasted Tomato, Honey & Chipotle Glaze
From Tonia Turner
Tired of the same old go-to grilling recipes? Shake up your backyard barbecue with fresh pork this summer. From tender ribs to mouth-watering ten- derloins and juicy chops, the options are endless.
P. S. Allow cooked meats to rest 3-5 minutes be- fore serving to lock in natural juices.
P. S. S. Check for proper doneness with a meat thermometer. Remember meats will continue cook- ing after they’re removed from the grill.
Dry Rub
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon each cracked black pepper
& onion powder
2 tablespoons brown sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Ribs
3 racks Smithfield Pork Back Ribs Apple juice, in spray bottle
Glaze
1 can (14.5 ounces) fire roasted diced
tomatoes
1 cup diced onion
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup tomato paste
1 teaspoon chile powder
1/4 cup apple cider vinegar
1 teaspoon paprika
1/4 cup honey
3 tablespoons pureed chipotle chiles in
adobo sauce
DIRECTIONS: One hour before smoking, make dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides with rub. Set aside at room temperature for 1 hour. Heat grill for indirect cooking at 250-275 F. Place the ribs, meaty side down, over drip pan and cook 2 hours, spray- ing both sides with apple juice every 30 minutes. Add about 12 coals to grill every 45 minutes to maintain heat.
Meanwhile, saute tomatoes, onion and garlic in olive oil over medium heat 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are ten- der; let cool. Carefully pour glaze into blender and pulse until smooth. Add water to thin, if needed.
Remove ribs from grill; brush both sides with glaze. Double-wrap each rack in heavy-duty alu- minum foil. Return wrapped ribs to grill and cook 1 1/2-2 hours over indirect heat, until tender. Add more coals as needed to maintain temperature. Remove ribs from grill and unwrap. Place over indirect heat on grill and brush with more glaze. Cook 5 minutes until glaze is set. Turn ribs
and repeat with more glaze.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 3, 2016