Korean Cabbage Wraps with Sweet and Sour Cucumber Salad "Ultimate BBQ"

 

                    Gochujang is Korea's version of Sriracha. It adds a sweet and spicy kick to this dish. You can find it in Asian foods aisle at the grocery store.

18 wraps

• Sweet and Sour cucumber salad, recipe follows
• ½ cup soy sauce
• ¼ cup rice wine vinegar
• 2 tablespoons firmly packed light brown sugar
• 2 tablespoons dark sesame oil
• 2 tablespoons gochujang "Korean chili paste"
• 1 tablespoon grated fresh ginger
• 1 garlic clove, pressed
• 1 lb Smoked Pork Butt, without sauce "click here for recipe"
• 18 savoy or napa cabbage leaves
• Chopped oil-roasted cocktail peanuts

1. Prepare Sweet and Sour cucumber salad, recipe follows.
2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
3. Spoon about ¼ cup pork into each cabbage leaf, drizzle with soy sauce mixture.
4. Spoon Sweet and Sour cucumber salad over pork, using a slotted spoon.
5. Top with desired amount of peanuts.

Sweet and Sour Cucumber Salad

                    This crispy salad is also wonderful as a side dish or as a cooling relish to tame the heat of spicy dishes.

8 to 10 servings

• 3 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard
• Pinch of salt and ground black pepper
• 3 tablespoons canola oil
• 1 English cucumber, seeded and thinly sliced into half-moons
• 2 shallots, minced
• 2 tablespoons chopped fresh cilantro

1. Whisk together vinegar, sugar, Dijon mustard, salt and pepper in a bowl.
2. Add canola oil in a slow, steady stream, whisking constantly until well blended.
3. Add cucumber, shallots, and cilantro, toss to coat.
4. Cover and chill 15 minutes.

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Barbecue Shrimp "Ultimate BBQ"

 

                    This New Orleans favorite is simple to prepare, and you'll want to soak up every last bit of the spicy butter sauce with a crusty baguette.

4 servings

• 1 cup butter, divided
• 6 garlic cloves, pressed
• ½ cup Worcestershire sauce
• ¼ cup fresh lemon juice
• ¼ cup bottled chili sauce
• 2 teaspoons ground black pepper
• 1½ tablespoons Old Bay seasoning
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 lemon, sliced
• 2 lb unpeeled, large raw shrimp
• Hot sauce, optional
• Lemon wedges
• 2 French bread baguettes, sliced

1. Melt ¼ cup butter in a skillet over medium-high heat 2 minutes.
2. Add garlic, and sauté until fragrant and lightly browned, remove from heat and spoon into a 6-qt oval-shaped slow cooker.
3. Add remaining ¾ cup butter, Worcestershire sauce, and next 7 ingredients.
4. Cover and cook on LOW 2 hours.
5. Add shrimp to slow cooker, cover and cook on HIGH 45 minutes or until shrimp turn pink, stirring once after 30 minutes.
6. Add hot sauce, if desired.
7. Serve with lemon wedges and French bread.

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Smoked Gouda-Stuffed Burgers with Rosemary Ketchup "Ultimate BBQ"

 

                    Homemade rosemary-infused ketchup makes these burgers bistro-worthy. Store any leftover ketchup in an airtight container in the refrigerator for up to one month.

8 servings

Rosemary Ketchup

• 1 "28-oz" can whole tomatoes in puree
• ½ cup dry red wine
• ½ cup firmly packed brown sugar
• ¼ cup red wine vinegar
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Burgers

• 2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 oz smoked Gouda cheese, cut into 1-inch cubes
• 2 red onions, cut into ¼-inch-thick slices
• 8 hamburger buns, split
• 2 cups baby arugula

1. Prepare rosemary ketchup, process canned tomatoes in a food processor or blender until smooth.
2. Combine pureed tomatoes, and next 5 ingredients in a medium saucepan.
3. Bring to a boil, reduce heat, and simmer 30 minutes or until mixture is reduced to 2 cups, remove rosemary stems and let cool.
4. Prepare the burgers, preheat grill pan or cast-iron skillet to medium-high heat.
5. Gently combine ground beef, salt, and pepper, shape into 8 balls.
6. Place 1 cheese cube into each ball, shaping beef to enclose cheese and molding to ¾-inch patties.
7. Grill burgers 6 minutes on each side or until done.
8. At the same time, grill onion slices 3 to 4 minutes on each side, and grill buns 1 minute or until toasted.
9. Top each bun bottom evenly with rosemary ketchup, followed by a burger, onion slices, arugula, and bun top.

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Smoked Paprika Pork Roast "Ultimate BBQ"

 

                        The pork in this recipe is "dry brined", allowing the salt in the seasoning mixture to pull the flavor into the meat and improve the juiciness. Don't be alarmed with the long, uncovered chilling time, it helps keep the rub dry.

8 servings

• 2 tablespoons smoked paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon kosher salt
• 1 garlic clove, pressed
• 1 teaspoon coarsely ground black pepper
• 4 teaspoons chopped fresh thyme, divided
• 1 "3½- to 4-lb" boneless pork loin roast
• Kitchen string
• Sticky Stout Barbecue sauce, recipe below

1. Stir together first 5 ingredients and 2 teaspoons thyme.
2. Trim pork roast and rub paprika mixture over pork.
3. Tie roast with kitchen string at 1½-inch intervals, and place in a 13- x 9-inch baking dish.
4. Chill, uncovered, 24 hours.
5. Light one side of grill, heating to 350F to 400F "medium-high" heat, leave other side unlit.
6. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned.
7. Transfer pork to unlit side, and grill, covered with grill lid, 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 145F.
8. Let stand 10 minutes.
9. Brush with Sticky Stout Barbecue Sauce.
10. Sprinkle with remaining 2 teaspoons thyme.
11. Serve with the remaining sauce.

Sticky Stout Barbecue Sauce

                    This Kansas City-inspired thick and sweet sauce gets its rich flavor from robust stout beer. It can be made up to three days in advance. Cover and chill, and reheat when ready to use.

About 2 cups

• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 "11 oz" bottle stout beer
• 1 cup spicy barbecue sauce
• ¼ cup fig preserves
• 2 tablespoons apple cider vinegar

1. Sauté onion in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender.
2. Add garlic, sauté 1 minute.
3. Gradually stir in beer, cook 8 to 10 minutes or until mixture is reduced by half, reduce heat to medium.
4. Stir in barbecue sauce and next two ingredients, and cook 4 to 5 minutes or until thoroughly heated.

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5-Ingredient Slow-Cooker Pulled Pork

 

                    This sauceless pulled pork is wonderful for just about any recipe. Use it for pulled pork tacos topped with fresh salsa, to top a salad, or to stuff baked potatoes. It's also great served the traditional way-piled high on sandwich buns and drenched with your favorite sauce.

8 to 10 servings

• 2 large sweet onions, cut into ½-inch slices
• 1 "5- to 6-lb" boneless pork shoulder roast "Boston butt"
• 2 tablespoons garlic-oregano-red pepper seasoning blend
• 1 teaspoon kosher salt
• 1 "10½-oz" can condensed chicken broth

1. Place onions in a lightly greased 6-qt. slo cooker.
2. Rub roast with seasoning blend and salt and place roast on onions.
3. Pour broth over roast.
4. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
5. Transfer roast to a cutting board or serving platter.
6. Shred with 2 forks, removing any large pieces of fat.
7. Remove onions with a slotted spoon, and serve with pork.

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Grilled Chicken Wings "Ultimate BBQ"

 

6 to 8 servings 

• 2 lb chicken wings
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Honey Drizzle of choice, recipes follow

1. Preheat grill to 350F to 400F "medium-high" heat.
2. Toss together wings and oil in a large bowl.
3. Sprinkle with salt and pepper, toss to coat.
4. Grill wings, covered with grill lid, 25 to 30 minutes or until skin is crisp and wings are done, turning occasionally.
5. Toss with desired Honey Drizzle.

Cider Vinegar-Brown Butter Honey Drizzle

About ¾ cup

• ¼ cup butter
• ½ cup honey
• 1 tablespoon apple cider vinegar

1. Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant.
2. Transfer to a small bowl, and cool 5 minutes.
3. Cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
4. Whisk in brown butter.

Horseradish-Honey Mustard Drizzle

About ¾ cup

• ½ cup honey
• 3 tablespoons prepared horseradish
• 2 tablespoons coarse-grained mustard

1. Cook honey, horseradish, and mustard in a small saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.

Cracked Pepper-Rosemary Honey Drizzle

About ½ cup

• ½ cup honey
• 1 teaspoon cracked black pepper
• 1 "3-inch" fresh rosemary sprig

1. Cook honey, 2 tablespoons water, pepper, and rosemary sprig in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
2. Discard rosemary.

Chili-Lemon Honey Drizzle

About 1 cup

• ½ cup honey
• ¼ cup bottled chili sauce
• 2 tablespoons fresh lemon juice

1. Cook honey, chili sauce, and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.

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Pulled Pork Nachos "Utimate BBQ"

 

                    If you prefer grated cheese to queso, spread out your chips on a baking sheet, sprinkle with cheese, and bake at 350F just until the cheese melts. Then finish with remaining toppings.

4 servings

• Tortilla chips
• 1½ "15-oz" cans black beans, drained and rinsed
• 2 cups Smoked Pork Butt, whithout sauce, warmed "click here for recipe"
• 1 cup fresh salsa
• Two-third cup chopped tomatoes
• Two-third cup chopped fresh cilantro
• ½ cup sliced black olives
• ½ cup minced red onion
• 2 thinly sliced jalapeno peppers
• 1 "12oz" container refrigerated queso, warmed
• 4 lime wedges

1. Layer tortilla chips on a platter, top with beans, warmed pork, salsa, tomatoes, cilantro, olives, onion, and jalapeno peppers.
2. Served with warmed queso and lime wedges.

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