andre and joe d aggravating the new burger baron pork ribs

http://www.youtube.com/watch?v=msFOABMFPl4&hl=en

Sunday RIBS and more...

Yeah, we had ribs, but we also had chicken, and silver queen corn on the cob...and some special homemade mac&cheese. The ribs had a rub of kosher salt, brown sugar, cumin, cayenne, chili powder, garlic and onion powder with a slather of yellow mustard prior to application of the rub. Into the fridge for 24 hours wrapped in foil (4 beef racks, 1 of pork)..then the juice of five fresh limes, about the same of lemons and sugar, into a 225 oven for 4 hours, fall off the bone at that point..THEN onto the grill with more sauce. The fireman's chicken was prepped and grilled first, the mac & cheese loaded with Monterey Jack, ricotta, eggs, and sour cream...then the grilled corn. We fed 14 folks for less than $3 a piece and it was a killer meal.



http://www.youtube.com/watch?v=l2ZP423k4YM&hl=en

Grilled Italian Sausage & Vegetables

Frank shows you how to master the grill for a perfect summer meal! Also see the recipe on our website here: isernio.com



http://www.youtube.com/watch?v=81zDlJb_I6M&hl=en

Information On The Taylor Ham and Some Mr Pork Roll Products

Sausages have been an excellent way of preserving and curing meats for many years. This process has been used for centuries in different cultures all over the world. In the process of sausage making meat scraps and various other organs of the animal are minced or ground and seasoned or cured before stuffing them into a natural or as is seen more recently, a synthetic casing. The sausages are then cured or smoked to preserve them. The process has pretty much remained the same over the globe and the ages but what differed was the stuffing and the seasoning. Pork sausages were the most common for of them but there can be beef, turkey and chicken sausages that are found these days. Each country and even each sausage making region's sausages tasted differently because of the ingredients and seasonings.

In the New Jersey and Philadelphia region the sausage that became really famous was one type called the Pork Roll. As its name suggests it is stuffed with pork. It is also widely known as Taylor ham after its creator. Its main appeal is by far in this particular region in America and is rarely found in any retails stores across the nation. It is a staple here in New Jersey and Philadelphia and is has an incredible patronage. The roll can be sliced into thin or thick slices and are generally fried or grilled before they are consumed. The slices are mostly used in the making of various sandwiches that are unique to this region but the Taylor ham has appeared in many other local dishes. The most popular breakfast dish in this region is made up of the pork roll, egg and tomato served in a breakfast sandwich form.

In New Jersey you can get the pork roll in 2, 3 and 6 pound rolls or in boxes of slices. You can also get gift baskets like the bagel gift basket. This basket includes 18 different assorted bagels and schemers. The schemers can be found in 2 to 8 ounce containers. It also contains one and a half ounces of Morning Blend Coffee and 2 coffee mugs. This cannot be bought at the retail shop only shipped to the address of the person you want to give it to. This is done to preserve its freshness.

How to barbecue pork chops, plantains and portobello shrooms

www.nongard.net This is a real easy grilled dinner, including Plantains for desert.



http://www.youtube.com/watch?v=fwExRbKJwnY&hl=en

Roast Beef Recipe Barbecue by the BBQ Pit Boys

Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=k5Qz8Uosol4&hl=en

Barbecue Baked Beans Recipe by the BBQ Pit Boys

There's no better eating beans when you serve up your own homemade BBQ Baked Beans right off the Barbecue grill. Watch one of the BBQ Pit Boys show you how easy it is to do. Just add 4-5 1lb. cans of your favorite pre-cooked beans, with 1/4lb. thick-cut bacon, 1/4 cup maple syrup, 1 cup brown sugar, 1 cup chopped onion, 1/4 cup molasses, 1/4 cup ketchup, 1/4 cup cider vinegar, 4 tablespoons prepared mustard, to a 3-4 quart black iron pan. Mix the ingredients as shown and then simmer in your covered grill for about an hour, or until the excess liquid renders off. Move the pan opposite the hot coals and then cover the pan for an additional hour or so. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=2TpHBoDn_Fw&hl=en

Rib Recipe For Pork Back or Baby Back Ribs

Here is a recipe I just created after doing a lot of research. I wanted to produce ribs which were
tender, with a great dry rub and a tangy barbeque sauce. I wanted
layer upon layer of flavor. I wanted an outdoor barbeque flavor,
but something I could do in the oven and just finish on the grill.
I put it to the test on Saturday and it passed with flying colors!
This recipe will require a bit more work than most of my recipes, because there are three separate things going on: the dry
rub, the braising liquid and the barbeque sauce. But you won't need
a fancy smoker--just your oven and a grill (preferably a charcoal
grill). And you can even skip the grill part if you want and just
finish them in the oven. I think you'll be pleased with the fruit
of your labor!

Ingredients:

3 slabs (or about 8.5 lb.) pork back (or baby back) ribs

5 tbsp. Griff's American Dry Rub (see below)

1 (12 oz.) bottle beer

1/4 cup soy sauce

2 cloves minced garlic

6 tbsp. brown sugar

1 batch Griff's American Lemon BBQ Sauce (see below)

Instructions:

Place each slab of ribs on its own sheet of heavy-duty aluminum
foil (shiny side down). Make sure there is enough foil in each
sheet to completely wrap around each slab. Sprinkle each slab on
both sides with Griff's American Dry Rub (about 1 tbsp. per slab).
Rub into the meat and wrap the foil over top of meat and fold the
end pieces of foil over the top of each slab. Refrigerate for a
minimum of 1 hour.

In a medium bowl, mix the beer, the soy sauce, the brown sugar and
the mixed garlic together well. This will be the braising liquid.
Cover and refrigerate until using. Preheat oven to 325 degrees F.
Put the braising liquid into a microwaveable dish and heat in
microwave oven on high for one minute. Take one of the slabs out of
the refrigerator and place (while still wrapped in foil) on yet
another large piece of foil (large enough to completely wrap around
the slab). Make sure the foil that covers the slab is crimped tight
on the top, and open up an end. Pour 1/3 of your braising liquid in
the end, and holding that end up a bit, gently rock and turn the
slab so that the braising liquid swishes all around it. (I learned
that trick from Alton Brown!) Fold the end back up over the top of
the slab. Fold the second sheet of foil up over the slab like you
did with the first to assure that there will be no leaks. Repeat
the procedure with the other slabs. Place the slabs directly on
oven rack and braise for 3 hours.

Now you can prepare Griff's American Lemon BBQ Sauce according to
the instructions below. If you're using a charcoal grill to finish
(and I hope you are), get the fire going about a half hour before
the three hours of braising is finished. Remove the ribs from the
oven and let stand a few minutes. Then with gloves to protect your
hands from heat, remove the slabs from the foil and place on hot
grill. Sprinkle the top of each slab with about 1 tsp. of Griff's
American Dry Rub. With a basting brush, paint on a generous amount
of the lemon bbq sauce. Grill for only a few minutes until the
surface of the ribs get a bit crispy and the edges darken. Flip and
repeat the dry rub, bbq sauce and grilling procedure. Remove from
grill, put on platter and cover tightly with aluminum foil and
allow to stand at room temperature about 10 minutes before eating.
Serves from four to six.

Griff's American Dry Rub

Ingredients:

1 tbsp. kosher salt

2 tbsp. garlic powder

2 tbsp. onion powder

2 tsp. paprika

2 tsp. chili powder

2 tsp. Lawry's® seasoned pepper (or black pepper)

1 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. cayenne pepper

Instructions:

Mix these ingredients together in a small bowl. Save in an empty
spice container and rub and/or sprinkle on anything you grill!

Griff's American Lemon BBQ Sauce

Ingredients:

1/3 cup ketchup

1/4 cup butter

1/4 cup cider vinegar

1/4 cup lemon juice

2 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 tbsp. yellow mustard

1 tsp. Louisiana hot sauce

Instructions:

Mix these ingredients together in a small saucepan and slowly bring
to boil. Reduce heat and simmer until sauce thickens a bit. Remove
from heat and let stand.

Copyright © 2007 Lee Griffith. All rights reserved.

Recipe - Soy, Coriander Pork Stir-fry with Noodles

Here's the link: www.youtube.com Ingredients: 250g Hokkien or Pasta noodles, 300g Pork strips for stir fry, carrots, brocolli, coriander, onion, 2 tblsp oil, 2 tblsp soya, salt, pepper, liquid chick stock or water, 1 tspn diced garlic



http://www.youtube.com/watch?v=-L4GYU2RuGw&hl=en

Pork Loin Roast Recipe by the BBQ Pit Boys

It's a BBQ fit for a Sunday meal with this Whole Boneless Pork Loin Barbeque recipe! It's moist and tender, and quick and easy to do with a few simple tips, as shown by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=Gjw-idqSeKY&hl=en

Grilled Pork Loin ...2 with parkville dave barbecue grillin

parkville dave grills up some marinated Pork Loin on a summer day! binge responsible drink drunk drank



http://www.youtube.com/watch?v=qDcUQS8JSe8&hl=en

How to Make Traditional Korean Pork : Preparing Pork for Korean Stir Fry

For Korean stir fry, simply slice up the pork steaks into 1/4-inch strips, and trim off any excess fat.Learn more about making traditional Korean food with advice from a lifelong cook in this free video on world cuisine. Expert: Kathleen Lynch Bio: Kathleen Lynch was born in Seoul, Korea, and moved to Massachusetts with her family in 1970.



http://www.youtube.com/watch?v=4kZ79vidElk&hl=en

Roll Out Grilled Pork on a Kaiser Roll

The Clever Cleaver Brothers are masters of the grill. This marinade is perfect for pork. Adding just the right amount of flavor to this dish, Enjoy! For more great recipe go to www.CleverCleaver.com



http://www.youtube.com/watch?v=o0b7xYXG5pE&hl=en

German Cuisine

Many people in other countries think German food is mostly about red meat, roasted or otherwise simply cooked. While it is true that Germany cuisine does include many beef, pork and game (wild board, rabbit and venison) dishes, as well as a vast variety of different sausages, there is also more to German food than red meat.

Some popular German dishes and recipes include:

* Schwenker - Pork steaks, grilled with onions and spices.

* Blood sausage (German: Blutwurst) - A sausage made from meat, blood and barley (similar to English "black pudding"). In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue may also be added (this is known as "zungenwurst")

* Frankfurter sausage - A smoked pork sausage, similar but not identical to the American "frankfurter".

* Sauerkraut - Cabbage finely sliced and then fermented. It can be eaten hot or cold, and is also used as a relish and as an ingredient in other dishes.

* Spatzle - German noodles made from flour, eggs and salt. It is eaten as a side dish, and used as an ingredient in other dishes, such "Linsen, spätzle und saitenw¨rstle" (with lentils and frankfurter sausages), "Kässpätzle" (fried or baked with grated cheese and onions), or "Krautspätzle" (with sauerkraut, onions and butter).

* Gaisburger marsch - Beef and potato stew, containing spätzle, and topped with fried onions in butter.

* Hasenpfeffer - A rabbit stew flavored with vinegar or wine.

* Labskaus - Corned beef boiled in broth with potatoes, onions, beetroot and herring or ham, and then fried in lard. Labskaus is traditionally served with rollmaps (pickled herring fillets).

* Saumagen - Spiced beef or pork with carrots and onions, cooked in a pig's stomach (similar to Scottish haggis).

How to Grill Steak - Part 2 - Celebrity Grill Showdown: JM vs. Reva Foods

If you're grilling steak at someone else's place, are you sure you've got all the gear you need? Dennis & I ramp up for a true "charcoal vs. gas" showdown of backyard grilling.



http://www.youtube.com/watch?v=d_EV78SkRlw&hl=en

PORK BARBECUE

My own version of preparing the marinade for the pork bbq... www.cookingwithpeachy.com



http://www.youtube.com/watch?v=FJHI0I-3OQU&hl=en

Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys

This classic Java Dry Rub for Barbeque is a Pit Master favorite, and a "secret rub" for many. It tastes real good on Pork, Beef, and Chicken, and best of all, it's real quick and easy to make.



http://www.youtube.com/watch?v=jb4yapDS-7A&hl=en

Grilling Vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I've seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

" MEDIA NOCHE:NEW YEAR'S DINNER!! (dec.31,'09/jan.1'10)

here's how we spent our New Year! have fun!! thanks to all for viewin'! cheers! dcp:-D



http://www.youtube.com/watch?v=uqxcgEdjf1c&hl=en

All You Can Eat - Korean BBQ - Moo Dae Po #2 Ktown

Grubbin on some bomb ass korean bbq, getting mighty fat and full on greasy delicious pieces of cow, pig, and sea animals!



http://www.youtube.com/watch?v=ERGCa3p6bN0&hl=en

Snake River Grill

More info: tinyurl.com The Snake River Grill is a up scale family restaurant serving breakfast, lunch and dinner. We are open 7 days a week. Monday 7:00 AM until 2:00 PM Tuesday through Sunday from 7:00 AM to 9:30 PM. Breakfast is served 7:00 AM to 11:30 AM We offer 27 menu options make fresh to order with a price range of $4.65 to $12.85. We also grind and make our own signature breakfast and chorizo sausage. Our Burger and sandwich menu consist of 21 options with a price range of $5.65 to $11.85. Lunch and dinner is served from 11:30 AM to 9:30 PM offering 19 menus options with full and half order portion sizes and a price range of $8.25 to $21.95. We feature a new menu for the lighter eater and children with 16 items and a price range from $2.95 to $5.95. We also feature an Appetizer menu of which some of the most popular items are Alligator, Frog Legs, Blue Crab and Artichoke Dip, hand dipped Onion Rings and our fresh made Italian Sausage stuffed Mushrooms. We have a large selection of Beers and offer 23 wines by the glass of which 11 of them are produced here in Idaho. The nightly Chef feature menu changes weekly and can consist of items such as Filet Mignon Medallions served on a Marinated Grilled Portabella Mushroom with Asparagus topped with Sweet Blue Crab and Bearnaise Sauce and Grilled Snake River Farms Kurobuta Pork Chops topped with a apple saute. Locally raised Sturgeon, Trout and Catfish are some of our most popular sandwich and dinner items.



http://www.youtube.com/watch?v=pxMdy_78REY&hl=en