Pulled Pork and Beans with Cinnamon BBQ Sauce (234x196)

Pulled Pork and Beans with Cinnamon BBQ Sauce

Dave DeWitt Recipes Leave a Comment

This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking. 

Ingredients

2-3 lb pork shoulder roast
1 lb bag of dried red beans

Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme

Instructions

Soak the beans in water overnight, per the instructions on the package.

Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.

While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.

Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans.  Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.

About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.

Heat scale: Mild

Tri-Tip with Five-Spice Rub (480x480)

Tri-Tip with Five-Spice Rub

Dave DeWitt Recipes Leave a Comment

For as simple as this rub is, it goes great with red meat, especially tri-tip.

Ingredients

One 3 1/2-5-pound tri-tip roast
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon crushed black pepper
1 tablespoon cumin
1 tablespoon mustard
1 tablespoon garlic powder

Instructions

Mix all the spices in a bowl and spread the mixture evenly on a cutting board.  Gently coat both sides of the tri-tip in the mixture.

When using my trash can, I cold smoke it for two hours and transfer it to a heated charcoal grill to finish cooking. You want to grill the tri-tip until it reaches 145 degrees F at its thickest point.

If you have a higher-burning hot plate, you can hot smoke the tri-tip for 2 hours or until the meat reaches 145 degrees F at its thickest point instead of grilling it. Hot smoke for 2 hours or until the meat reaches 145 degrees F at its thickest point.

Let it rest for 20 minutes, then slice against the grain and serve. Black cherry wood chips complement beef wonderfully. If you want a deeper flavor, you can cold smoke it for 3 hours instead and finish it off on a hot grill.

Smoked Apples Over Ice Cream (275x183)

Smoked Apples Over Ice Cream

Dave DeWitt Leave a Comment

While you’ve got the smoker going, why not throw on dessert after the main course?  Apples smoke in 45-90 minutes.  They should be ready just about the time dinner has settled and guests are ready for the final round.

Ingredients

6 large tart apples, peeled, cored, and sliced
¼ cup sugar
3 tablespoons melted butter
1 teaspoon cinnamon
6 cups vanilla ice cream
6 wooden skewers

Instructions

Soak the skewers in water for 30 minutes.  Place the apple slices on the skewers and smoke for 45-60 minutes. I cold smoke them but you could hot smoke them for 30-45 minutes instead if you want the apples to be cooked.

Remove, then mix with the remaining ingredients (except for the ice cream).  Spoon the apple mixture over the vanilla ice cream scoops.

Radish, Ginger, and Nuts with Blue Cheese

Radish, Ginger, and Nuts with Blue Cheese

Dave DeWitt Recipes Leave a Comment

I discovered the most delicious radishes in Kabul and developed a minor obsession with this spicy ingredient, which lead me to develop the following recipe:

Ingredients

1 teaspoon butter
2 cups radish (use either quartered red radishes, or sliced and quartered daikon radishes)
1 cup white wine
½ cup pecans or walnuts, quartered
1 teaspoon brown sugar
1 teaspoon freshly chopped ginger

Toppings:
2 tablespoons crumbled blue cheese
Minced parsley

Instructions

Heat the butter in a pan. When it has melted, add the radishes.

Sauté until they sizzle in the pan, then pour in about ½ cup of white wine.

Add the pecans or walnuts to the pan, along with the brown sugar. Sauté for about 10-15 minutes, adding more wine as it is absorbed.

Add the brown sugar and ginger, then sauté another 2-3 minutes.

When the radishes are soft, remove from heat, toss in the blue cheese, top with parsley and serve warm.

Heat scale: mild

Chocolate-Orange Shells

Chocolate-Orange Shells

Dave DeWitt Leave a Comment

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

Ingredients

4 large California oranges3 cups brown sugar
1 cup water
2 cups granulated sugar
4 egg whites
1 teaspoon cream of tartar
1/2 cup confectioner’s sugar
Chocolate ice cream
8” x 12” wooden board, 1/2” thick
Heavy duty aluminum foil

Cocoa powder (optional garnish)

Instructions

Fire up your barbecue to its highest temperature, 600-700 degrees F is best. Cover the wooden board with two layers of aluminum foil and set aside. Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes. Remove the orange shells and drain thoroughly.

In a large saucepan, pour 3 cups of brown sugar into 1 cup of boiling water. Bring the sugar water to a rolling boil, then turn to low and add the orange halves. Simmer them for about 30 minutes, turning each half over several times.

Using tongs, remove the shells from the syrup and cool them cut side down on aluminum foil or on waxed paper. Sprinkle granulated sugar over the shells while they cool. With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner’s sugar as you whip the egg whites.  

Fill the orange shells with chocolate ice cream (or your other favorite flavor) and cover with the meringue. Place the shells on the aluminum-covered board and place it in the center of the hot barbecue. Cook for 2-3 minutes, or until the meringue is just starting to brown. Remove the board from heat and serve immediately.

For garnish you may sprinkle the top of the meringue with cocoa powder.