Season One
THE BASEBALL PULLED PORK- episode #: 1004
Smokey South Western
Rice
Cilantro Radish Relish
Hot Vinegar Based BBQ Sauce
Hot Tomato Based BBQ Sauce
Smoked Pulled Pork
Stout Marinated Pork Tenderloin
Heat the oil in a large heavy pot over a medium
heat. Add bacon and cook until crispy. Add onion bell pepper,
basil, thyme, salt, and teaspoon of black pepper and cook until
onion is golden brown.
Stir in tomato paste and sugar and cook for approximately two more
minutes.
Add water and bring to boil.
Reduce heat to low add rice and limejuice and cover and return to a
boil. Cook approximately for 15 minutes or until rice is tender. If
rice is uncooked and dry you may need to add a few tablespoons of water.
Stir in kidney beans during the last three minutes of cooking. Remove
pot from heat and let stand for 5 minutes.
Just before serving fluff rice and beans with fork and correct seasoning,
adding salt and or black pepper as needed.
Yields: 8 servings
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Rise and trim radishes from stem and cut them into ¼ inch
dice. Cut onion into ¼ inch dice.
Combine the cilantro, radishes and onion in a serving bowl toss to
mix. Relish is best served with 2 hours of preparing.
Yields: 8 servings
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HOT VINEGAR BASED BBQ SAUCE
2 cups of cider vinegar – (500ml)
1 ¼ cups of water – (310ml)
2/3 cup-plus of ketchup – (167ml)
1/3 cup of firmly packed brown sugar – (83ml)
6 teaspoons of salt – or more to taste – (30ml)
5 teaspoons of hot red pepper flakes – (25ml)
2 teaspoons of freshly ground black pepper – (10ml)
1 teaspoon of freshly ground white pepper – (5ml)
Combine the vinegar, water, ketchup, brown sugar, salt, hot
pepper flakes and peppers in a nonreactive bowl and whisk until
sugar and salt are dissolved.
Taste for seasoning, adding sugar or salt as necessary.
The sauce should be piquant but not sour.
Yields: 4 cups
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Heat oil in a large saucepan over medium heat, add onions,
and garlic and sauté over low heat until soft and translucent.
Stir in ketchup, tomato sauce, water, cider vinegar, Worcestershire
sauce, lemon juice, hot sauce, liquid smoke, sugar, dry mustard,
and black pepper and bring to a boil. Reduce heat and low and simmer
uncovered for approximately 15 minutes or until the sauce as thickened.
If the sauce becomes too thick add a tablespoon of water.
Remove from heat and season with salt and pepper, sugar and a splash
of vinegar to taste. This sauce will keep for several weeks when
covered tightly and stored in the refrigerator.
Yield: 3 cups
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Basting liquid
See hot vinegar base bbq sauce
Place the brown sugar on a baking sheet and spread it around so that
there are no clumps. Let the sugar sit at room temperature for several
hours. Turn and stir the sugar every 2-3 hours until it is dry.
Sift the now dried out sugar into a bowl. Add all the dry rub ingredients
and mix together.
Put on a pair of rubber or plastic gloves to protect your hands from
discolouring. Apply the rub to the pork with medium to light pressure.
Rub the mixture into the pork and ensure that the entire surface
is well spiced.
Place the pork butt into a large plastic bag to rest for 5 -8 hours.
Place 2 cups of the wood chips in water and soak for 1 hour.
Drain half (1 cup) of the wet wood chips and squeeze the excess water
out. Spread them evenly on a large piece of tin foil. Place 2 cups
of the dry wood chips on top and mix them together. Close the foil
around the chips to make a sealed foil package. Use a fork and puncture
holes in the top and bottom of the foil package to allow the smoke
to flow through and infuse the meat.
When the pork has finished marinating, let it rest for approximately
30 minutes to bring it to room temperature. This will ensure that
it cooks evenly.
Remove the grill top and place the wood chip package directly over
high heat to the far side of the barbecue. Once smoke is visible,
turn the heat down to a medium-low heat (220ºC).
Place the pork on the opposite side of the grill from the smoke package.
Use indirect heat to smoke the pork by ensuring that there is no
direct heat under the meat. The only heat on should be the burner
underneath the smoke package.
Close the lid and allow the pork to cook for 1 hour before opening
the lid. After 1 hour, if you are using a baste (see hot vinegar
base bbq sauce) lift the lid and baste the meat quickly. Baste every
20-30 minutes.
If you would like a more intense smokey flavour on the pork, after
two hours, build another smoke package using the remaining wet and
dry wood chips and swap it for the now finished first package. If
not, continue to cook over indirect heat for another 2 hours.
Continue to cook for the remaining 2 hours, basting every 20-30 minutes.
The meat is done when the pork pulls away easily from the skin.
Yield: 10-12 servings
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Place the pork in a large sealable plastic bag.
In a non-reactive (ceramic or glass bowl) combine the stout,
mustard, horseradish, pepper and rosemary. Mix together and pour
into the plastic bag over the pork. Add the onions and seal the
bag – removing as much air as possible. Massage the marinade
into the meat and ensure that it is well coated.
Leave the pork to marinade in the fridge for 4 hours.
Remove the pork and pat dry. Strain the marinade into a saucepan and
reserve the onion. Reduce the marinade on a stove top for approximately
20 minutes until the sauce coats the back of a spoon.
Heat the barbecue to medium high (350 degrees Fahrenheit 15-0 C). Rub
the tenderloins with olive oil and season with salt.
Place the meat on the grill and sear until golden brown, rotating to
ensure char marks are evident all over the meat. Reduce the heat to
275 degree F and continue to cook the tenderloins basting with the
thickened marinade every 5 minutes for 15-20 minutes.
Serve and enjoy!
Yield: 8 servings
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ROB RAINFORD
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