Pittsburgh Barbecue Company

The BEST Ribs and Pulled Pork in Pittsburgh Guaranteed! At the Pittsburgh Barbecue Company, we take barbecue seriously. Our state of the art smokers and finest cuts of meat will make your picnic an event to remember.



http://www.youtube.com/watch?v=bajDKq7B-Tg&hl=en

Summer BBQ Pork Chop Recipe With a Special Secret Sauce

Barbecuing is one of America's most popular thing to do during the summer. Laying out in the sun, smelling that delicious meat being grilled and having a cold margarita can't get anymore relaxing. When you have hungry friends that come over and want to feed them, you want to be ready to fill their stomach up with your specialty barbecue dish. I'm going to tell you a simple and easy way to make my favorite pork chop recipe which you can share with your friends and family. There are times where I crave it so much that I turn my grill on during the winter and make them even when it snows.

Here are the Ingredients you'll need to start making this fantastic barbecue pork chop.

Ingredients

6 pork loin chops (center cut)

1/4 cup of sugar (brown)

1/4 cup of dijon mustard

1/8 cup of soy sauce

1 carrot (finely chopped)

1 celery (finely chopped)

1/2 medium onion (finely chopped)

1 tablespoon of ginger (finely grated)

1 tablespoon of shallots (minced)

1 tablespoon of garlic (minced)

1 pound of fresh cherries

3 cups of chicken stock

2 tablespoons of cornstarch

1 tablespoon of water

3 black peppercorns

3/4 cup of port wine

8 ounces of butter

2 sprigs of thyme

1 bay leaf

salt and pepper to taste

Directions

Start by mixing the sugar, soy sauce and mustard in a bowl then spread the mix over the chops to marinate. Cover it and put it in the fridge for 5 hours. When your ready to cook, put 1 ounce of unsalted butter in a pan. Once It's melted add the carrot, celery, onion, ginger, shallots, garlic, fresh thyme, bay leaves and black peppercorn. Cook them until it turns light brown then add the port wine. This will bring all the flavors together. Keep the heat on until the liquid is thick.

Next add the cherries and cook them until all the liquid is extracted. Add the chicken stock and bring it to a boil then reduce the temperature to simmer for about 40 minutes. Take if off the heat and strain it so you get all the juice. Pour the juice in a pan over low heat and add the rest of the butter an ounce each time. Dissolve the cornstarch in the water then add it to the sauce. Stir in over the heat until the sauce is thick enough to coat the back of the spoon. Season the sauce with sea salt and fresh ground black pepper for flavor.

Get your grill going with some woodchips and charcoal. Grill the pork chops on the grill to the desired doneness. When serving you want to put the sauce on top of them. It can't get any more simple than that!

4 Yummy Gas Grilling Steak Tips

Rib-eye, T-Bone and porterhouse steaks, all cooked with perfection and great taste. This is what everyone aspires in their grilled food wish list. However, it takes practice and constant learning to be able to do it just the way professionals did. The following gas grilling steak tips will allow you to have a taste of perfectly-seasoned and grilled steak. All you have to do is read, understand and learn.

Family gatherings would not be complete without an array of delectable steak dishes. Prime cuts of beef, pork even fish compels us to grill and commit less grilling mistakes. Besides, everyone appreciates a well-rounded meal, which is made more perfect by a nice selection of beef cuts and marinated ribs.

Gas grilling steak tips often starts with selection of food items. This first tip will take us to a journey of choosing Fillet Mignon above the rest. Fillet Mignon is a steak cut out of a prime beef. This may cost you a little over your budget but is truly worth it.

Second, season and marinate. Use only the best spices and herbs. For special occasions such as weekend getaways, there is no other way to go but prepare special dishes. It has been said that marinating is often disregarded as part of gas grilling steak tips, all because everyone is so crazy about burning coals and ashes.

Third, food preparation may be great and that includes marinating meat before grilling. However, there will be no rib-eye or T-Bone in your plate if you fail to fire up that grill. As an essential component of gas grilling steak tips, you have to know when to cook the items and how to raise those flames. A high temperature is often required in grilling. More so, grilling the steak for roughly two minutes per side is an ideal requirement. Are you afraid of flare-ups? Worry no more as long as you know how to spray water. After which, carefully flip the steak cut and place it onto the grate.

Fourth, decide whether you want your steak rare, well-done or medium rare. To check the doneness of the meat, avoid piercing the steak before or while grilling. A relatively known procedure is also used to determine doneness and is as effective as the other gas grilling steak tips. Just give your steak a slight push, and from there you can tell whether it is firm, well-done or medium-rare.

In the end, avoid the hassles of burnt meat come weekend. Enjoy your leisure time with loved-ones and friends. Be your own chef and start grilling. And with this list of gas grilling steak tips, you're on your way to gastronomical bliss.

Grilldog Presents: Episode 35 Irish Tacos: Apple Mash

in this scene I wanted to make an Apple Turnip potato mash to top a grilled pork Taco.



http://www.youtube.com/watch?v=7EKZVWATOc0&hl=en

Pork Recipes: Pork Casserole with Mustard, Capers and Sage & Lemon Pork Chops with Mustard Sauce

Pork Casserole with Mustard, Capers and Sage
This is a simple casserole with a subtle flavour - a family favourite, with a classy touch.
Ingredients

6 (1kg) large pork loin chops

25ml oil

Salt and milled black pepper

1 onion, finely chopped

2 cloves garlic, crushed

50ml flour

250ml chicken stock

50ml white wine

14 fresh sage leaves, finely chopped

5ml French mustard

10ml capers, rinsed and chopped

Pinch each salt and sugar

25ml cream or thick sour cream
Ingredients

Cut off rind and trim chops of most fat. Heat oil and brown chops very lightly on both sides. Arrange in baking dish to fit closely, in single layer. Season. To pan drippings add onion and garlic. When softened, add flour, and stir for a minute, then slowly stir in stock and wine. Allow to thicken, then add sage, mustard, capers, salt, sugar and cream or sour cream. Mix well and pour over chops. Cover and bake at 160ºC for 1 hour 10 minutes, or until chops are tender and gravy is thick and aromatic - the timing depends on thickness of chops, size of dish and position in oven. Good with lemon-flavoured rice, or jacket potatoes and a cabbage salad. Serves 6.

Lemon Pork Chops with Mustard SauceThese chops, lightly perfumed with lemon and sage, are crumbed and baked and served with mustard sauce made in the old-fashioned way.
Ingredients

1kg pork chops

7ml dried sage

300ml fine, toasted breadcrumbs or 5 wholewheat breakfast biscuits, crushed

5ml salt

100ml yogurt or buttermilk

50ml mayonnaise

25ml lemon juice

2ml finely grated lemon rind
MUSTARD SAUCE

250ml milk

1 egg yolk

10ml dry mustard

20ml flour

10ml brown sugar

15ml brown vinegar

Pinch salt

Small knob butter
Method

Remove rind and most of the fat from chops. Crush sage between fingers after measuring and mix with crumbs and salt. Mix yoghurt, mayonnaise, lemon juice and rind. Dip chops into yoghurt mixture, then into crumbs and chill for 2-3 hours. To bake, preheat oven to 160ºC. Lightly oil base of large baking dish, heat for a few minutes, then arrange chops in single layer, turning once. Cover and bake for 1 hour, then uncover and bake for 30 minutes more. For the sauce, put all ingredients, except butter, into the top of a double boiler, whisk well and then stir over simmering water until thick and smooth. Finally, stir in butter. Serves about 6.

More delicious pork recipes!

Barbecue Recipe - With Mouthwatering Taste

Barbecuing began in the late 1800's when cattle were driven out from the West by cowboys on horseback. While on their trail, they had nothing to eat except low quality cuts of beef. These men, the cattle barons, were more concerned about earning profit than feeding themselves, so they ate disposable cuts of beef. Their main choice was Brisket, which is a very tough piece of meat.

However, the cowboys learned that if the brisket is allowed to cook for a long period of time say 5-7 hours at a very low temperature would make the disposable cuts of beef, a tasty treat. They tried out different ways of cooking in a barbecue, thus making a tastier piece of beef. This is how different recipes came out into existence.

The cowboys did not allow the other cowhands to know of their ways of preparing it. They kept it as a secret and guarded it for decades. And that is why Texas barbecue recipes are famous. Barbecue dishes are very easy to prepare if done properly. Smoker is the best type of cooking device which has the cooler heat that cooks the meat at a slower pace. It allows the smoke to penetrate the outer layer of the meat, thereby giving a nice taste. It takes more patience and attention as it takes a lot of time to cook.

The best way to cut down the cooking time is by first cooking the Brisket at 200 degrees in the oven till it is half done. Then transfer it to the smoker and finish cooking. Adding favorite ingredients to it will make the Brisket ready to eat.

Meat can also be cooked using a grill but it takes lot of time. Traditionally a grill is used for grilling pork, beef, fish, or chicken, by holding it directly over the fire that is fueled by gas or charcoal. A barbecue sauce applied to it will make the dish perfect.

There is a problem with lot of barbecued chicken recipes. The outside of the chicken burns before the inside of the chicken is cooked. So, to avoid the problem barbecued chicken recipes use a grill-to-oven method for barbecuing. The chicken is seasoned just slightly with ground black pepper and salt, and then placed on the grill without any barbecue sauce on it.

Remove the chicken from the grill when it gets the grill marks, baste it with the barbecue sauce, and finish it off in the oven. The result would be a perfectly-cooked barbecued chicken every time. This recipe also works fine with chicken legs and thigh quarters, except for the fat and calories which will be a bit higher.

To prepare a healthier and safer barbecue recipe, the meat should be seared or slow-cooked at a low temperature. If the temperature is very high, carcinogens are more likely to be formed in the meats. Consuming this will lead to cancer. When smoke hits the bare meat, proteins are transformed into benzopyrenes, which are carcinogens. If the meat is well coated with barbecue sauce before grilling, it will protect the outer layer of meat from changing in character. So learning the right way to cook barbecue recipes is good for health.

Grilled salmon cooking tips

One of the best pasta dishes, with small or large groups for grilled salmon. With grilled salmon, you know that what you eat is healthy and delicious. You can never go wrong with a grilled salmon served. In addition, there are lots of recipes that you can do, grilled salmon. You can add a bowl with honey-lime dressing and salad or green beans to make it more appetizing. You can actually tell a lot of meals with him, what,that do not tire of it.

Whatever your recipe ever, you need to know how to cook a salmon. Grill must be right. Never fast as you grill or destroy it. So if you want to cook a salmon or grilled, you will be able to do complex patient only to do the right thing. Want to make more perfect salmon every time you never have to do the right thing?

So if you go, do not forget to grill, season the fish with salt, pepper anddill not more than 15 minutes before you cook it. If you marinade it more than the aforementioned time, it will make the fish soggy and mushy. It is preferable if you are able to grill the salmon on a gas grill. However, other kinds of grill are okay to use too. Cook the fish until the color turns opaque. It will only take 8 to 10 minutes per side. So it is better to watch it very carefully so as not to let the flames touch the fish.