Apricot Glazed Pork Loin Roast

The perfect balance of sweet, savory, and smoky.

My wife found this recipe last year in a cookbook called Best-Loved Holiday Recipes published by Meredith Corporation.  We had volunteered to host the staff Christmas party and she decided she wanted to try something new.  So she he pulled out this cookbook for the first time ever and thumbed through the pages until she came across this recipe.  When she said she wanted to try it I was a little worried because it was only a couple of days before the party, we were responsible for providing the meat, and I am not a big fan of cooking anything for the first time for an event.  But I have to say, it turned out amazing.  The first couple of times we made this dish we did it in the oven.  That's the way the recipe was written and my wife enjoyed cooking it in the oven.  Only when she suggested doing it on the grill did I jump at the chance to take this pork loin roast to the next level.  Smoke adds one more layer of flavor to an already incredible piece of meat. Honestly, the rub is what I like most about this recipe.  It makes the whole house smell like the holidays and it works perfectly with the apricot glaze.

Internal temp should read 135 degrees

Rub Recipe
One 3-pound boneless pork loin roast
One and a half teaspoons ground cumin
Half teaspoon garlic salt
Half teaspoon ground cinnamon
Half teaspoon ground ginger
Quarter teaspoon ground cloves

The Glaze
One cup of apricot preserves and three tablespoons of white wine vinegar.

Mix together all of the spices and rub generously over the entire pork loin.  Wrap it up in plastic wrap and let it chill in the fridge for a couple of hours.  Bring your grill temp up to 325 degrees, add a couple of chunks of hickory, remove the plastic wrap, put the pork loin on the grill, and let it cook over indirect heat until the internal temp. reads 135 degrees.  Should take about an hour or so.  

With about ten minutes left until the pork loin reads 135 degrees, preheat your oven to 325.  In a small sauce pan cook the apricot preserves and vinegar over medium heat until the preserves are melted, stirring frequently.  Remove from heat.  With the pork loin now off the grill, place the meat on a broiler pan and brush generously with the glaze.  Roast it in the oven for about 15 minutes.  Remove it from the oven and let it rest for about 15 or 20 minutes.  Slice it, brush on the rest of the glaze, and serve.    






      

Thanksgiving on the Grill

War Damn Eagle!!!

Thanksgiving in our house is always pretty low key.  We very rarely travel, instead staying home to spend time together, just the five of us.  There are two parts to our Thanksgiving; we always cook a big meal together on Thanksgiving Day and then our focus shifts to the Iron Bowl on Saturday.  As Auburn fans, our house went crazy after that game, the remnants of toilet paper in our oak tree the only remaining evidence of our celebrations. Our win over that other team was one for the history books and was just about the only thing anyone wanted to talk about this past week.  

The other thing everyone wants to talk about after Thanksgiving is food.  I always love listening to people talk about the different dishes they served because many times the recipe is an old family recipe that's been made every Thanksgiving for years.  Ours is the same but this year we decided to change it up a little and cook all of those family recipes on the grill.  From the pecan and pumpkin pie to the cornbread, sweet potato casserole, and apricot glazed pork loin roast, we cooked it all with wood.  

When talking with folks this past week about cooking Thanksgiving on the grill everyone had the same question, "How?"  I'll tell you the same thing I told them, anything you'd cook in the oven you can cook on the grill.  It's all about temperature control.  As long as you know your grill well enough to know how to control the temperature, you can cook almost anything on the grill.

Grills have vents that control air flow which, in turn, control the temperature.  The more air you give the fire, the higher the temperature.  Whether you're cooking on a horizontal cooker, a kettle grill like a Weber, or a Kamado style cooker, they all have a vent to let air in and a vent to let air out and you can find the right combination of openings to keep the temperature wherever you need it to be.  Now, I understand that keeping the temperature constant for an extended period of time like eight or ten hours is easier on some cookers and really tough on others, but for dishes that require an hour or less, cook it on the grill!

In order to keep accurate control of the temperature, the most important piece of equipment you need is a good quality, digital thermometer with a sensor that sits at grate level.  This way you always know what is going on inside your grill without opening the lid.  I can't say enough about how much having a good thermometer will change the way you grill.

It all takes practice.  Nobody gets it right the first time.  Not even the second.  I still screw up food all the time but I learn from my mistakes and move on.  But having the right tools and knowing your grill can allow you to do some amazing things cooking with wood.  Don't be afraid to get creative. 

 Remember, if you'd cook it in the oven, you can cook it on the grill!             

                 

Fajita Butt Tacos

A while ago I decided it was time to create my own fajita seasoning. I had tried a couple of the store bought fajita spice mixes to season the chicken cutlets for my quesadillas but I just wasn't satisfied.  So I went online and searched "fajita seasoning" and looked through a bunch of different recipes.  Most of them were very similar and included salt, paprika, chili powder, sugar, garlic powder, onion powder, and usually cayenne pepper for some kick.  To the pantry I went, hoping I wouldn't have to make a trip to the store.  We had everything but the chili powder so I improvised and used the chipotle pepper spice I already had instead of going to the grocery store for chili powder. I also added black pepper and cumin.  After a little bit of tweaking here and there, this has become my go-to seasoning for the chicken, shrimp and steak that goes into tacos, quesadillas, nachos, and any other mexican/southwestern dish.

Then, a couple of weeks ago, I had another stroke of genius.  I was watching some barbecue competition show on tv and as each of the competitors was generously coating their huge cut of pork with their own special spice rub, I immediately thought of my fajita seasoning and wondered what it would be like on a smoked pork butt.  I had to try it!  So this past weekend I picked up a little four pound pork butt roast.  I gave it a good coating of my fajita seasoning, wrapped it in plastic wrap, and let it sit in the fridge overnight.  The next day I threw it on the smoker and let it go all day until the internal temp reached 200 degrees.  I let it rest for about an hour and then pulled it to be used in tacos.

While the butt was still resting, I put together a salad/relish kinda thing I discovered last summer in Honduras.  In a large mixing bowl I combined a bag of cole slaw, a diced red bell pepper, chopped fresh cilantro, the juice from one lime, and a little vinegar.  I seasoned the mix with salt, pepper, and cumin, and gave it a generous toss, making sure everything was mixed very well.  This stuff is even better the next day so I prefer to make it a day in advance so that the ingredients can hang out together in the fridge (I'm just not very good at planning ahead, didn't happen this time!).    

Once the fajita butt has rested and been pulled, I put a handful of it in the middle of a flour tortilla and top it with the Honduran salad.  These tacos are ridiculous!!!                 

Armadillo Eggs Down and Dirty

Down and dirty puts a perfect crisp on the bacon

The other day I was watching a show called Deep Fried Masters on Destination America.  It's a cooking competition that puts State Fair Vendors up against each other to see who is the real deep fried master.  I'm not a huge fan of the "deep fry everything" craze, in fact I think it's a little absurd, but that's what was on and just before I changed the channel, a particular dish caught my attention.  For the "food on a stick" category one of the competitors was cooking what he called Deep Fried Armadillo Eggs.  As I watched him assemble these little guys and drop them in the fryer, my first thought was, "Those look stupid good!" which was immediately followed with, "Those would be perfect to do down and dirty."

Soak the skewers in water to keep them from burning

This particular version of Armadillo Eggs consists of three ingredients, a block of pepper jack cheese, boneless, skinless chicken breasts, and bacon.  Start by slicing the chicken breast into pieces about an inch think.  Then, pound the chicken out until it is about four inches in diameter and about an eighth of an inch thick.  Season with salt, pepper, and cumin.  Wrap each piece of chicken around a small chunk of cheese, wrap the cheese and chicken with a slice of bacon, and use a bamboo skewer to hold it all together.

My new favorite food on a stick

Light a chimney starter full of hardwood lump charcoal and let it get white hot.  Dump the coals into your down and dirty cooker (see Cooking Down and Dirty) and then place a wire cookie cooling rack directly on the coals.  Blow off the ashes and then place the Armadillo Eggs down on the coals.  Flip the eggs a couple of times so everything cooks evenly.  Take the eggs off the coals when the bacon shell gets nice and crispy.  Let them rest for a couple of minutes before serving.                       

Banana Bread

Pecans + smoke = stupid good!

As my wife and I began exploring different things to do on the grill, her banana bread recipe was one of the first sweets we decided to try.  Pecans handle smoke well and so we figured this recipe might work. Well, let me tell you, we were right!  We've done muffins and bread and both do a great job of capturing just enough smoke to give it an unbelievable flavor.

Mix the following together in a large mixing bowl:

1 cup of sugar
1/2 cup of brown sugar
1/2 cup of softened butter
2 eggs
2 tablespoons milk
1 teaspoon baking soda
2 cups of all purpose flour
3 bananas, over ripened
1 teaspoon vanilla
1/2 teaspoon of salt
couple of handfuls of chopped pecans

Light a chimney full of hardwood lump charcoal and let it get white hot.  Dump it into the grill and add three or four chunks of hickory or pecan wood.  Bring the temperature up to 350 degrees.  Rub the inside of a loaf pan with butter and lightly dust with flour.  Pour in the mixture until the loaf pan is half full and sprinkle another handful of pecans on top.

So that the bread will cook evenly, I always cook with indirect heat using my stone diffuser.  Let the banana bread cook for at least 45 minutes before checking on it.  It may take an hour or so to cook so when a toothpick stuck in the middle comes out clean, take it off the grill and let it cool for about ten minutes before removing from the pan.

Pecan Mozzarella Chicken

Grilled chicken breast can be tricky; it just takes practice.

Boneless, skinless chicken breasts are notoriously hard to grill.  Trust me, I have dried out more chicken in my backyard (and made my kids eat it anyway) than I care to admit.  Honestly, the trick is to learn from your mistakes and don't be afraid to fail.  Because when you get it right, it's freakin' magic!

Like many people, my first experiences with grilling were on a gas grill.  At the expense of irritating a lot of people, I'm saying right here and now, cooking on a gas grill is no good.  Gas has no flavor and it sucks the moisture out of even the best cuts of meat.  That's just my opinion based on my experiences. It was only when I ditched the gas and started cooking with charcoal did I realize what I was missing.  My burgers had more flavor and my chicken wasn't as dry. 

Through trial and error, I have discovered that chicken breasts are done best by cooking with indirect heat.  When I would cook on Mr. Draper's grill (the horizontal grill rescued from the rubble of Hurricane Katrina), I would put the coals on one side and the meat on the other.  Now, cooking on my Akorn, I use the stone diffuser.  Either way, the chicken is never sitting over direct flame.

Vegetables like asparagus always taste better with a little smoke.

Start by giving the chicken a light scruffing and then season it with salt, pepper and cumin.  Light half a chimney starter of hardwood lump charcoal and let it get white hot.  Dump it into the grill, add a couple of chunks of hickory or pecan wood, and bring the temp. up to between 325 and 350 degrees.  In a bowl, mix a couple of handfuls of chopped pecans and a little barbecue sauce together for the topping.  Use just enough barbecue sauce to coat all of the pecans and help them stick together.  You don't want the topping to be too runny.   

Put the chicken on and let it cook for eight to ten minutes.  Flip the chicken and baste it with barbecue sauce.  After another eight to ten minutes, flip it and baste it again.  You can flip and baste a couple of times, allowing the chicken to build a good layer of flavor.  The last time you flip and baste, make sure the underside of the breast filets are facing up.  The topping won't stay on otherwise.  Add a small amount of the topping to each piece of chicken and then finish with a sprinkle of mozzarella cheese.  When the internal temperature of the chicken has reached 165 degrees, take the chicken off the grill and let it rest for ten minutes before serving.

 This chicken can be served with just about any of your favorite sides.  This time around I went with asparagus.  I put it on the grill when I first put the chicken on and let it cook for about ten minutes or so.  I left it on just long enough for it to start to become tender.  I then took it off and set it aside.  While the chicken was resting, I finished the asparagus in a non-stick pan with a little melted butter.  I tossed the asparagus in the butter, added a little salt and pepper, and then drizzled on a little honey.

Smoked Nachos

It's the smoke that takes these nachos to the next level.

It's hard to find anyone who doesn't like nachos.  Whether you prefer simple cheese nachos or you like to put everything but the kitchen sink on a pile of chips; nachos just work.

In our house of five, it's hard to please everyone when it comes to food.  We cook a lot of truly good food and I am always astonished when one of my daughters tries to act like she doesn't like what we've cooked.  But I can pull these nachos from the grill, set them in the middle of the table out on the back porch, and step back and watch the pizza stone get picked clean, all the way down to them scraping up the burnt cheese with a fork.    

I start these nachos by generously seasoning four or five chicken breast cutlets with a fajita spice blend.  In a preheated, non-stick frying pan I melt a chunk of butter and then cook the chicken five or six minutes per side.  Since the chicken cutlets are sliced thin, be sure not to over cook the chicken or it may dry out.  Once done, set the cooked chicken aside to rest.  

In a bowl, combine one diced tomato and a can of strained and rinsed black beans.  Squeeze the juice from one lime into the tomatoes and black beans and mix together, being careful not to over mix and crush the black beans.  Chop some fresh cilantro and put into another bowl.  Fill a third bowl with the chicken, sliced into bite-sized pieces.  This is the fun part of making nachos because you can pretty much put whatever you want on them.  For us, the tomatoes, black beans, cilantro, and chicken all work well together, but I have a feeling we will be experimenting with all kinds of different toppings.  I melted cheese in the microwave over a bowl of chips and the sausage and scrambled eggs leftover from the buffins we made the other day.  I think I might be on to something.  I am definitely going to try some sausage, egg and cheese breakfast nachos on the grill sometime soon!  The point is, just have fun with it and be creative.   

Along with a bag of your favorite nacho chips and shredded cheese, head out to the grill with the toppings and begin getting the coals ready.  Light half a chimney starter of hardwood lump charcoal.  When it is white hot, dump it into your grill and add four good-sized chunks of hickory or pecan wood.  You want a lot of smoke.  Place your pizza stone on the grill grate and begin building the nachos.  Start with a layer of chips and then a handful of chicken, tomatoes and black beans, cilantro and then cheese.  Add another layer of chips followed by another layer of toppings and cheese.  Finish with one more handful of cilantro.  Close the lid and let them cook for three to five minutes.  Have a hot pad or two in place where you want to serve the nachos because the stone will be hot.  When the cheese is melted and has just begun to brown on the stone, take the nachos off the grill using oven mitts.  Serve the nachos directly from the pizza stone.