Thursday, August 4, 2016

Smoked Pork Roast

Ingredients

  •  Large pork roast

 Rub

  • 1 cup brown sugar (I prefer piloncillo)
  • 2 tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon cayenne pepper 
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground dark roast coffee
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

  • 1 cup ketchup
  • 1/2 cup blueberry jam 
  • 2 Tablespoons chipotle chiles in adobo puree
  • 2 Tablespoons Steen’s Pure Cane Syrup
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 ½ teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Directions

  1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
  2. Combine the ingredients for the sauce. Mix well.
  3. Spread the rub over the pork roast.  Refrigerate overnight.
  4. Prepare your smoker. I use the water pan.
  5. Brush the sauce over the roast.
  6. Place the roast in the smoker.
  7. Smoke for several hours. I put it in for 6 hours, but it got overdone.
 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub
Chipotle-Blueberry Sauce




Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
August 4, 2016

Smoked Pork Roast

Ingredients

  •  Large pork roast

 Rub

  • 1 cup brown sugar (I prefer piloncillo)
  • 2 tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon cayenne pepper 
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground dark roast coffee
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

  • 1 cup ketchup
  • 1/2 cup blueberry jam 
  • 2 Tablespoons chipotle chiles in adobo puree
  • 2 Tablespoons Steen’s Pure Cane Syrup
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 ½ teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Directions

  1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
  2. Combine the ingredients for the sauce. Mix well.
  3. Spread the rub over the pork roast.  Refrigerate overnight.
  4. Prepare your smoker. I use the water pan.
  5. Brush the sauce over the roast.
  6. Place the roast in the smoker.
  7. Smoke for several hours. I put it in for 6 hours, but it got overdone.
 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub
Chipotle-Blueberry Sauce




Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
August 4, 2016

Tuesday, June 21, 2016

Creole Roast Beef

Ingredients

  •  10 lbs of roast beef
  • 1 bulb garlic
  • ½ cup flour
  • ½ cup canola oil
  • 8 Tbsp butter
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1/2 cup chopped celery
  • Beef stock (enough to cover roast)
  • 4 Tbsp Worcestershire sauce
  • 4 bay leaves
  • 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1½ tsp black pepper
  • 1½ tsp white pepper
  • 1½ tsp red pepper (cayenne)

Directions

  1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
  2. Chop vegetables & mince garlic.
  3. Make roux with flour & oil.
  4. Put garlic slices in roast & rub in seasoning.
  5. Braise the roast in the butter.
  6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
  7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
  8. Cover and simmer on low heat for 6-7 hours. 
  9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.







Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

      Creole Roast Beef


      Ingredients

      •  10 lbs of roast beef
      • 1 bulb garlic
      • ½ cup flour
      • ½ cup canola oil
      • 8 Tbsp butter
      • 2 cups chopped onions
      • 1 cup chopped bell pepper
      • 1/2 cup chopped celery
      • Beef stock (enough to cover roast)
      • 4 Tbsp Worcestershire sauce
      • 4 bay leaves
      • 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

      Creole seasoning 

      • 1 Tbsp salt
      • 1 Tbsp garlic powder
      • 1 Tbsp onion powder
      • 1½ tsp black pepper
      • 1½ tsp white pepper
      • 1½ tsp red pepper (cayenne)

      Directions

      1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
      2. Chop vegetables & mince garlic.
      3. Make roux with flour & oil.
      4. Put garlic slices in roast & rub in seasoning.
      5. Braise the roast in the butter.
      6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
      7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
      8. Cover and simmer on low heat for 6-7 hours. 
      9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.







      Source — Genêt Hogan, Raised on a Roux
      Prepared by Bruce R. Magee
      Louisiana Anthology
      June 20, 2016