The 500 Club was High on Hog in October!
“Pork is just about the perfect meat for barbecuing and grilling. Blessed with a generous Marbling, the meat stays moist during prolonged cooking and has a robust flavor that stands up to fiery chiles, lively Chinese five-spice powder and dulcet barbecue sauces.”
We hear you loud and clear Steven and the 500 Club couldn`t agree with you more. Here was our member submitted Fabulous Friday Featured Raichlen Recipe of the Week line up for October…
WEEK 5 – Carolina Pulled Pork
“Barbecue means different things to different people in different parts of the country. In North Carolina it means pork, or more precisely smoked pork shoulder, that has been grilled using the indirect method until its fall off the bone tender, then pulled into meaty shreds with fingers or a fork. Doused with vinegar sauce and eaten with coleslaw on a hamburger bun, its one of the most delicious things on the planet….”
WEEK 6 – Beer-Brined Marinated Pork with Spicy Corn Relish
“How do you grill a pork chop without drying it out? The new super-lean breeds of pork have made this challenge even tougher. My Australian barbecue writer friend, Bob Hart, has a simple solution: Brine it. More specifically, soak the pork in a fruity mixture of apple cider, sea salt, lemon and ginger.”
WEEK 7 – Pork Loin Ruben with Russian Dressing
“The pork loin is one of those blank canvas meat cuts – mild tasting and a great foil for whatever big-flavored ingredients with which you choose to stuff it. This pork loin channels a Reuben sandwich, and I think you’ll find the pastrami, Swiss cheese and sauerkraut stuffing as delectable as it is unexpected!”
WEEK 8 – Jamaican Jerk Pork Tenderloin
“Invented by the Maroons (runaway slaves who lived in the hills of north-central Jamaica in the eighteenth century), this fiery Jamaican barbecue combines local seasonings (allspice, fresh thyme, Caribbean chives, and prodigious quantities of Scotch bonnet chilies) in a fiery paste that’s rubbed on pork and chicken. Traditional Jamaican jerk would be made with a whole pig, boned and spread open like a book, marinated with fiery jerk seasoning, and smoke grilled over smoldering allspice wood.”
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