Smoked Bbq Pork With Watercress Salad Food

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
• Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
• Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
• Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

BALSAMIC PORK WITH WATERCRESS

Steps:

• Grate the zest from 1 orange, then segment the flesh (see Here to help, p23). Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
• Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
• Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

SMOKED BBQ PORK WITH WATERCRESS SALAD

Steps:

• To marinate the pork:
• In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
• To smoke the pork:
• Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
• Prepare a wok smoker:
• Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
• Lay the pork in the bamboo steamer; season with pepper.
• Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
• Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
• For the watercress salad:
• In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
• For the creamy honey Dijon dressing:
• In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

BBQ BEEF BRISKET SANDWICH WITH WATERCRESS SALAD WITH SHAVED FENNEL AND GRAPEFRUIT

Steps:

• For the salad:
• Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste. Add the lemon juice and the olive oil and toss to combine.
• For the brisket:
• In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through. Top the brisket with 3 slices of Cheddar and toss together until combined. Season with salt and pepper, to taste.
• Put the brisket on the toasted brioche bun and serve with the watercress salad.

PERFECT SMOKED PORK

Steps:

• Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
• Place in refrigerator for a minimum of 4 hours, but preferably overnight.
• Soak 2 large chunks of hickory in water.
• Light about 40-50 coals or an equal amount of hickory.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
• Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees every 60 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
• If the meat starts to get too brown, tent it with another sheet of foil.
• The temp inside the grill should be around 275°F.
• After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
• Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

SLIMMING WORLD'S GRILLED MACKEREL WITH CHILLI AND WATERCRESS SALAD RECIPE

Steps:

• Preheat the grill to high. Mix the black peppercorns, ground coriander and lemon zest together in a bowl. Grate the zest from half an orange and stir into the coriander mixture with half the chopped red chilli.
• Lightly cut the skin of the mackerel and press the mixture onto the fish. Place the mackerel on a grill rack and grill, skin-side up, for 5 minutes or until crisp and cooked through. Sprinkle with the chopped coriander.
• Meanwhile, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Cut down either side of each segment to release it.
• Divide the watercress between four plates and scatter with the orange segments, sliced red onion and remaining chilli. Top with the grilled mackerel and serve immediately.

AWESOME BBQ PULLED PORK, NO SMOKER OR BARBECUE NEEDED

Steps:

• Trim pork roast of as much visible fat as possible. (since this is not going into a barbecue or smoker, you don't need the fat to keep the meat juicy).
• Wet the roast all over with half of the vinegar.
• Rub all the seasonings into the meat.
• Place into crock pot, set on low and cook for at least 5 hours, preferably 8. (I will start this before I go to bed, to have for a 1:00 Kickoff during football season).
• When it's falling off the bone, pour off MOST of the liquid in the bottom of the pot.
• Pull out the bone, (this should remove easily) take off any remaining chunks of fat that you can see and add the other half of the vinegar.
• Pull pork into chunks, but don't completely shred at this time, it'll fall apart more with the addition of the barbecue sauces.
• Add equal the amounts of barbecue sauces and the brown sugar, and fold into the shredded meat to combine. (the meat is so tender, it will continue to shred as you're mixing) I like to leave some larger pieces.

FIREHOUSE SUBS SMOKEHOUSE BEEF AND CHEDDAR BRISKET

Steps:

• Divide mayonnaise and BBQ sauce between two halves of roll.Steam meat lightly to heat through and melt cheddar cheese on top. Pile meat and cheese on roll.