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Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>
Pork Loin with Mustard Molasses Glaze<\/b><\/font><\/a>
(If you are lucky enough to be able to get a fresh ham, try this glaze on it. Just make the glaze recipe (times four) and cook the pork for about 14 minutes a pound.)<\/font><\/a><\/font><\/td><\/tr>
The Cooks\' Ribs<\/b><\/font><\/a>
We have a real treat for you. Elizabeth was at Memphis in May, the world\'s largest barbecue contest last week and hooked up with her Swine and Dine team mates. They make the most amazing ribs - just for the Cooks! So, the Girls call this recipe, The Cook\'s Ribs. And don\'t worry, you don\'t need a nine-wheeling rig to make these ribs. The Girls made them on Elizabeth\'s balcony on a gas grill (see pictures). And, our heartfelt thanks goes to the creators of these ribs, Gary Pantlik (a LadyBug club member!) and James Prescott for giving us their secret recipe that is so good it makes you wanna strip down naked to get busy with these heavenly ribs! <\/font><\/a><\/font><\/td><\/tr>
Big City Ribs—Indoor Method<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Big City Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
PCBLT<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Pressed Cuban Sandwich with Garlic Dijon Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Killer Ribs<\/b><\/font><\/a>
Try these sweet and saucy Killer Ribs coated with Crazy Good Dr. Pepper Barbecue Sauce ( it\'s so good, it\'s crazy!). They are good anytime of the year or the week for that matter, but we are partial to making them on Sundays when all the errands are done and you\'ve got all day to tend the fire and drink some beer! <\/font><\/a><\/font><\/td><\/tr>
Proscuitto and Basil-Wrapped Pork Chop <\/b><\/font><\/a>
This recipe is easy as pie to make but looks and tastes much fancier than your Monday night pork chop. <\/font><\/a><\/font><\/td><\/tr>
Holiday Ham with Spicy Bourbon Brown Sugar Glaze<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Crusty Pork Tenderloin with Jezebel Sauce<\/b><\/font><\/a>
. The pork tenderloin is rubbed with a sweet and smoky spice blend before being seared over direct heat. Once seared and crusty (thus the name), move the tenderloin to indirect heat to finish cooking. What really makes this dish is the Jezebel sauce. If you are from the South, you may recognize Jezebel Sauce as one of those sweet-hot condiments that are frequently slathered over cream cheese and eaten with Wheatsworth crackers. No one really knows where Jezebel sauce comes from, some say Tennessee, some say the Carolinas; regardless, it is perfect with both pork and cream cheese and crackers! <\/font><\/a><\/font><\/td><\/tr>
Grilled Country Ham Biscuits<\/b><\/font><\/a>
The trick with the country ham is to use a bacon press or a cast-iron skillet to weigh (or press) the meat down while it grills so as much of the ham as possible is crisped up before being slipped between the hot biscuits. If you can find Stadler brand country ham in your area, buy it, it is one of our favorites!<\/font><\/a><\/font><\/td><\/tr>
Two Mustards-Rubbed Pork Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Rib Refresher<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Salt And Pepper Texas Style Ribs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Rick’s Famous Smoked Pork Chops<\/b><\/font><\/a>
At Kreuz, the bone-in rack of pork is smoked whole and cut to order. Have your butcher notch the chin bones so that you can cut right through the bone when your chops are done. If you want to up the ante, brine your rack of pork before smoking it for guaranteed succulence! <\/font><\/a><\/font><\/td><\/tr>
Gary’s Favorite Double-Smoked, Hot and Sweet Pork Chops<\/b><\/font><\/a>
Longtime Barbecue Buddy, Gary Pantlik and his wife, Mary, have moved from Memphis to the Midwest. Besides having an albino deer in their neighborhood, Gary has discovered the riches at their local Usingers smoked meat store. This weekend, Gary unpacked his smoker and his wood (he moved his wood collection of hickory, apple, cherry, peach, pecan—makes sense, for a true barbecuer, it’s just like moving your indoor spice collection!). Once he dusted off his tools, he set about making one of his favorite recipes, Gary’s Favorite Double-Smoked, Hot and Sweet Pork Chops. The recipe is a variation on a favorite circuit barbecuer recipe using 2 jars of condiments, one sweet and one spicy. Gary used the Usingers smoked pork chops http:\/\/www.usinger.com\/ala_specialty.php , making this double-smoked delicacy, double delicious! But be forewarned, Gary marinates his chops overnight, so make sure you plan to make this recipe a day ahead.<\/font><\/a><\/font><\/td><\/tr>
Becky’s Deep-Dish Barbecue Pie<\/b><\/font><\/a>
Becky is a dear friend and the inventor of the much coveted Barbecue Pie. A few years ago, the Girls were at a party in New York City and we looked over at an empty platter (15 minutes after the party started!) and said, what was there? Whatever it was, it must have been great because it was GONE, BBQ, Gone! Elizabeth asked around and found out that it was none other than Becky’s Deep-Dish Barbecue Pie.<\/font><\/a><\/font><\/td><\/tr>
Hot & Sticky Pork Chops with Jezebel Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Pesto-Crusted Pork Tenderloin<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');