Well, with all those cherries earlier this month I made that awesome BBQ Sauce and we put it to great use over the weekend by grilling some pork chops - what a perfect pairing! Enjoy! Diane Grilled Pork Chops with Atomic Roasted Cherry BBQ Sauce ****************** Pork Chop: Boneless Pork Chops Olive Oil Salt & Pepper Instructions: lightly brush both sides of pork chops with Olive Oil (I use extra light olive oil which has a higher smoke point) sprinkle salt & pepper as desired over both sides of chop, set out at least 30 mins before grilling. Brush BBQ sauce onto chops the last 5mins of grilling/cooking time. Sauce can be served on the side as well. ****************** Atomic Roasted Cherry BBQ Sauce Ingredients 1 pound fresh sweet cherries, pitted and halved (just about 2 1/4 cups halved cherries) 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 1 8-ounce cans tomato sauce 1 small can rotel tomatoes with green chilies ½ cup packed light brown sugar ⅓ cup molasses ¼ cup apple cider vinegar ¼ cup apple juice 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt ½ teaspoon black pepper 2 Tbs lemon juice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the cherries on the prepared baking sheet, cut-side up. Roast for 30 minutes. Remove from oven and set aside. Melt butter in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté until translucent. Add the garlic and cook for another minute. Add the cherries and remaining ingredients to the pot. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until slightly thickened. Remove from heat and blend using an immersion blender until smooth. Check the thickness of your sauce. If you would like it thicker, return to the heat and simmer for another 10-20 minutes until your desired thickness. Allow to cool; pour into jars and store in the refrigerator. Makes 24oz. **can be water-bathed with 1/4" headspace and for 20 mins (adding time for altitude, check your local regs) Recipe Adapted by: Diane Baker Photos by: Canning and Cooking at Home *original recipe at: EatYourHeartOut #grilling #cherry #bbq
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When you have too many cherries you really do find new ways to incorporate them into recipes and this was my favorites to make - the taste, the smell, oh wow! Great for Grilled Chicken and Pork! Can you say "RibFest!" Enjoy! Diane
Atomic Roasted Cherry BBQ Sauce Ingredients 1 pound fresh sweet cherries, pitted and halved (just about 2 1/4 cups halved cherries) 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 1 8-ounce cans tomato sauce 1 small can rotel tomatoes with green chilies** ½ cup packed light brown sugar ⅓ cup molasses ¼ cup apple cider vinegar ¼ cup apple juice 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt ½ teaspoon black pepper 2 Tbs lemon juice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the cherries on the prepared baking sheet, cut-side up. Roast for 30 minutes. Remove from oven and set aside. Melt butter in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté until translucent. Add the garlic and cook for another minute. Add the cherries and remaining ingredients to the pot. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until slightly thickened. Remove from heat and blend using an immersion blender until smooth. Check the thickness of your sauce. If you would like it thicker, return to the heat and simmer for another 10-20 minutes until your desired thickness. Allow to cool; pour into jars and store in the refrigerator. Makes 24oz. You can water-bath can 3 (8oz) half pint jars with 1/2 inch headspace for 20 minutes (plus any adjustment for altitude or local canning regs) My altitude required an extra 10 minutes (30 minutes total) NOTE: **Don't want it HOT (atomic) then replace the Rotel with just another can of 8oz tomato sauce Diane Recipe Adapted from: Eat Your Heart Out Photos by: Diane Baker for Canning and Cooking at Home People around these parts argue all the time about their Ribs! Who has the best - yadda yadda... well, I won't say anything about mine other then there are never any leftovers and I've even used the rub on a giant BBQ Beef Brisket for a party and no one would leave it alone! Try for yourself! 4th of July BBQ & Picnics wouldn't be the same without tasty BBQ right? The secret is in the Rub! My well guarded secret rub - sharing with you. Enjoy! ~ Diane 14-Spice Dry Rub Mix Makes 1-3/4 cups This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It's also ideal for seasoning homemade barbecue sauce and pulled pork or chicken. Ingredients: 1/2 cup dark brown sugar 1/4 cup seasoned salt 1/4 cup paprika (sweet Hungarian) 1/4 cup smoked paprika (Spanish) 1 tablespoon garlic powder 2 teaspoons onion powder 1 tablespoon celery salt 2 tablespoons chili powder 2 tablespoons black pepper 1 tablespoon rubbed dried sage 1 teaspoon ground allspice 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground mace 1/8 teaspoon ground cloves Recipe adapted by: Michael Baker Photo by: Diane Baker for Canning and Cooking at Home #bbq #ribs #spicerub We 'cracked open' our new Big Green Egg for its Inaugural Grill run over Memorial Day Weekend!! We chose Fresh Alaskan King Salmon to Cedar-Plank Grill... Even if you don't have a Big Green Egg - the marinade in the recipe was fantastic! and will test it out in oven and on smaller charcoal grill in the future...we did add just a touch of brown sugar to the marinade and added a few fresh chunks of pineapple marinated in a bit of honey and brown sugar to the salmon on the grill. Enjoy ~ Diane Cedar-Planked Salmon with Honey Glaze Glaze Ingredients: 2 tablespoons extra-virgin olive oil ½ cup Dijon mustard ¼ cup honey 1 tablespoon balsamic vinegar 2 teaspoons grated orange zest 1 teaspoon minced fresh thyme plus extra for garnish 2 pinches of brown sugar Other: Kosher salt and freshly ground black pepper, to taste Pineapple chunks, soaked in a bit of honey and brown sugar, if preferred Salmon: 4 (7-ounce) salmon fillets, skin on Equipment: 2 cedar planks Instructions Set the EGG for direct cooking. Preheat the EGG to 400°F Place the cedar planks in a pan, cover with water, and let soak for 1 hour. Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl. Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium. Remove from the heat, garnish with thyme, and serve immediately. Serves 4 I normally use a pork tenderloin but, since the chops were less fatty and on sale, I wanted to see if I could get great tasting sandwiches using chops. These were awesome! I love using my slow-cooker on the weekends when we are busy. I can rely on a great meal with not a lot of fuss! I usually butter and toast the buns too - gives an added flavor to the sandwich. I hope you make this and remember - you can always use your own favorite BBQ sauce. Best Pulled Pork Sammies in town! ~Enjoy! Slow Cooker BBQ Pork Sammies Ingredients: Olive oil *for coating slow cooker 6 Boneless Pork Chops, trimmed 2 Tbs Worcestershire Sauce Salt & Pepper 1 Cup Water **BBQ Sauce homemade or your choice (see below) Buns *your choice serve 6-8 Directions: Run some olive oil around inside of slow-cooker (will make for easy cleanup when done) Trim any fat from boneless pork chops and place in bottom of cooker. Sprinkle chops with salt and pepper and shake the Worcestershire sauce over the tops of chops. Pour 1 cup of water down along side of cooker and place on High for 5 hours. After 4 Hours, take 2 forks and shred pork. Let cook 30 mins more. Remove most all the liquid from cooker and add in your favorite BBQ sauce, stir well and cover an extra 30 mins. Serve Pulled Pork on Texas Toast or on Buns. Recipe & Photos by: Diane Baker for Canning and Cooking at Home ************************************ **Homemade Barbecue Sauce....Just Like Sweet Baby Ray Ingredients: 1 1/4 cups ketchup 1 cup dark brown sugar 1/4 cup molasses 1/4 cup pineapple juice (or you can sub apple cider vinegar) 1/4 cup water 1 tablespoon Worcestershire sauce 2 1/2 teaspoons ground mustard 2 teaspoons smoked paprika 1/2 teaspoon garlic powder 1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat) 1 1/2 teaspoons kosher salt 1 teaspoon pepper 1/8 cold water mixed with 1 tablespoon corn starch (optional) Directions: Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge. Makes 2.5 Cups Sauce Recipe Adapted from: halfbaked |