Country Rib/Pork Strips, Smoked Garlic and Onion

You ever get home on a Friday night and just feel wore out from life…

This last Friday, Patti and I both felt that way… just want to sit down, put your feet up and have a beer. (Wine for Patti)  

We already had a few things out of the freezer for the weekend “Q”ing and we settled on something real simple. Country pork strips. And even better they were on sale for .89 a pound when we got them last week.

Put the meat on the Traeger, built a fire in the wood stove, put on music, put our feet up and opened an adult beverage.

Prep Time: 5 minutes

Cook Time: 2 hours

Pellets: Cherry

Directions:

Again, I used Dave’s rub on my meat. Rub it in by hand until it is well covered and let it sit for an hour or so, then place it on the grill. I am going to have to get lots more of his rub, Patti keeps hogging mine. Today she sprinkled it on cottage cheese.  Here is the recipe and a link to his site, our friends Dave and Jackie Scott from http://yearonthegrill.blogspot.com.

You’ll see we have the same love of BBQ and our Ladies!

Here is Dave’s rub:

2 diced habanero peppers, seeded and the white pulp removed
2 tablespoons black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1/4 cup sea salt
1/4 cup paprika
2 tablespoons brown sugar
1 tablespoon garlic flakes
1 tablespoon onion flakes
1 tablespoon dried oregano

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti lined the drip pan with foil. It makes for easy clean up. Place the garlic and onions over the “Hot Spot” by the stack and just let it hang out in the smoke and get happy for 30 minutes or so. Now add the meat and give everything another 30 minutes to soak up the smoke while you enjoy a cold beer.

After 30 minutes, turn the digital control up to 300 degrees for 45 minutes.. You should have a temperature around 350 at the stack or dome thermometer.

After 45 minutes turn the digital control to the smoke setting for another 15 minutes and brush on your BBQ sauce. Tonight I used Grandville’s Cajun BBQ Sauce, man I like their sauce.

Time to eat….

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 2 Hours
Grill: Low Indirect Heat

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (250-300) and turn off one side so you will be cooking with indirect heat. Add your wet wood chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 200-250 degrees. Remember, you are going low and slow here. This will take 2 hours, make sure you have plenty of cold beer.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.

Check out Grandville’s Gourmet BBQ Sauces 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com

(Note: These are not paid ads, just special folks that have been good to us.)