Monday, June 13, 2016
Dry Brine or rub
Rub ribs with spice mix, both sides. Put in baking dish, cover and refrigerate overnight.
Pour liquids over ribs, cover with plastic wrap, then aluminum foil. Bake at 350 degrees for 4 hours. Remove from oven, let cool. Remove ribs from liquid and refrigerate ribs. Put liquids in a sauce pan with 1/4 cup Hoisin sauce and reduce to half until liquid thickens to a glaze. Put ribs on grill, baste with glaze, cut into individual ribs coat with more glaze. Grill until hot. Serves 6-8.
Hagar's Herbed Pork Chops on the Grill
- 4 pork chops, bone in, about 1 inch thick
- 1 teaspoon dried sage
- 1/2 teaspoon rosemary powder
- 1/2 teaspoon salt
- freshly ground pepper, a few grinds of the mill
- 2 fat gloves garlic
- 1/2 teaspoon Cabo Wabo tequila
- 1 teaspoon olive oil
- 1/2 teaspoon vinegar, preferably balsamic
Finely mince the garlic or run through a press. Mix the sage, rosemary, salt and pepper. Add Cabo Wabo, olive oil and vinegar and combine to make a paste. Rub paste on both sides of pork chops and place on medium hot grill. Cook for 6 to 8 minutes per side. Don't overcook as pork gets tough with overcooking. Good with white beans and greens.
Brush tri-tip with olive oil and season with salt and pepper. Heat grill to medium-high. Cut ciabatta into six equal pieces and slice open. Brush inside of bread with olive oil and sprinkle with salt and pepper. Mix the garlic, mayonnaise and ¼ cup olive oil to make the aioli. Salt and pepper to taste. Put tri-tip on heated grill and cook 20 minutes or until a meat thermometer reads 135-140 degrees. Remove meat, cover with foil. While meat is resting grill the ciabatta slices until toasted. Slice the tri-top across the grain, about ½ inch thick. To make sandwiches slather top and bottom slices of bread with a tablespoon each of aioli, top with 2 or 3 slices of beef, then place a small handful of arugula over meat and close with top piece of bread. Serve with a glass of Bruce Patch Zinfandel. Serves 6.