Bahn Mi Bowl

 Simple to make and has all the Umami!  From Food and Drink Magazine.

QUICK PICKLED VEGETABLES

1/4 cup seasoned rice vinegar

1/4 cup sugar

1/4 tsp sea salt

2 carrots, sliced into long strips using a carrot peeler, down to the core

3 radishes, thinly sliced

1 pkg (500g) medium rice stick noodles

VIETNAMESE SAUCE

Juice of 2 limes

2 tbsp soy sauce

2 tsp fish sauce

1/4 cup water

1/4 cup sugar

SPICED PORK PATTIES

500g lean ground pork

2 tbsp minced cilantro, plus extra for garnish

2 garlic cloves, minced

2 green onions, minced

1 tbsp sriracha

1 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp salt

1/4 tsp black pepper

2 tsp vegetable oil

1/2 English cucumber, sliced into half moons

1/4 cup fresh mint, roughly torn

2 tbsp crushed salted peanuts

1.  In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy).   Add prepared carrots and radishes and toss well.  Refrigerate for half hour.

2.  Boil a kettle of water.  Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions.  Drain and rinse under cold water.  Drain well and set aside.

3.  Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar.  Stir until sugar dissolves.  Set aside.

4.  For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper.  For into 8 equal oblong patties.  Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.

5.  To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls.  Top with patties and pickled veggies.  Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.

Serves 4

Sweet and Tangy Sausage Pepper Kabobs

Sausage is always great on the BBQ but I had never thought about putting it on a skewer.  This is an easy and delicious recipe for a great dinner.  From Canadian Living/The Barbecue Collection.

450 g mild Italian sausages, cut into 24 pieces
2 Cubanelle peppers, seeded and cut into 32 pieces (I could not find these so I substituted sweet peppers)
1 Sweet red pepper, seeded and cut into 32 pieces
1 red onion, cut into chunks
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 1/2 tsp packed brown sugar
1/2 tsp each salt, pepper and dried oregano

Alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion onto 8 metal skewers.

Whisk together oil, vinegar, sugar, salt pepper and oregano; brush half over skewers.

Grill, covered, on greased grill over medium high heat, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Makes 4 main course servings.

Thai Minced Pork Kabobs

A really tasty kabob!  From Canadian Living - The BBQ Collection.  A nice addition would be some grilled pineapple.

2 shallots (or 1 green onion) minced
2 cloves garlic, pressed or minced
4 Thai Birds eye peppers (optional) minced
1/2 cup minced fresh cilantro
1/4 cup ground roasted peanuts
1 egg
4 tsp fish sauce or soy sauce
2 tsp minced fresh lemongrass
2 tsp packed brown sugar
2 tsp lime juice
2 to 4  tsp Thai red curry paste
450 g lean ground pork
Fresh Cilantro sprigs
Lime Wedges

• Stir to ether shallots, garlic, peppers (if using), cilantro, 3 tbsp of the peanuts, egg, fish sauce, lemongrass, sugar, lime juice and curry paste; mix in pork
• Using heaping 1 tbsp each, shape into small sausages; thread lengthwise onto skewers.  Cover and refrigerate for 1 to 12 hours.
• Grill, covered on greased grill over medium heat, turning once, until no longer pink inside or instant read thermometer registers 160F, about 12 minutes.  Sprinkle with remaining peanuts; garnish with cilantro sprigs.  Serve with lime wedges.

Coriander Pork Skewers With Red Onion Salsa

I really like this one, lots of great summer flavours.  Bay leaves are just for flavour as they are to hard to eat so always discard them after grilling.  If you don’t have hot paprika, mix 3/4 tsp sweet paprika with 1/4 tsp cayenne pepper.  From Canadian Living/The Barbecue Collection.

450 g pork tenderloin, cut into 1 inch cubes
2 cloves garlic, minced
1 tbsp ground coriander
1 tbsp olive oil
1 tsp ground cumin
1 tsp hot paprika
1/2 tsp salt
12 fresh bay leaves (approx)

RED ONION SALSA
1 tomato
1 cup thinly sliced red onion
1 1/2 tbsp red wine vinegar
Pinch each salt and granulated sugar
2 tbsp chopped fresh mint

1. Toss together pork, garlic, coriander, oil, cumin, paprika and salt until coated; marinate for 10 minutes.
2. For salsa:  cut tomato into quarters; seed, core and slice.  Toss together tomato, onion, vinegar, salt and sugar.  Stir in mint.
3. Alternately thread pork and bay leaves onto skewers, using more bay leaves if desired.  Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.  
4. Serve with red onion salsa.

Philippine Pork Kabobs

I really like the flavours in this marinade.  From Canadian Living BBQ Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
75 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

BASTING SAUCE
3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

• Mix together soy sauce, cilantro, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated for 2 hours or up to 1 day.  Thread onto skewers.

BASTING SAUCE:  Mix together ketchup, lime juice, sugar and oil.

• Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.

Makes 4 main coarse servings.

Per serving: about 270 cal, 28 g pro, 13 g total fat (4 g sat. fat), 9 g carb, trace fibre, 80 mg chop, 877 mg sodium.

Pork and Pepper Kabobs

BBQ season is here again!  Here is a simple kabob recipe for pork…throw a little pineapple on for sweetness if you like.

2 cloves garlic, pressed or minced
3 tbsp tomato based chili sauce or ketchup
2 tbsp + 2 tsp olive oil or vegetable oil
2 tsp lime juice
1 1/2 tsp chipotle chili powder
3/4 tsp salt
1/2 tsp crumbled dried marjoram
675 g pork loin or shoulder, cut into 1 inch cubes
2 poblano pepper or 1 sweet green pepper, cut into 1 inch pieces
Half red onion, cut into 1 inch pieces
Lime wedges

• Mix together garlic, chili sauce, 2 tbsp of the oil, lime juice, chipotle chili powder, 1/2 tsp of the salt and marjoram; toss with pork until coated.  Marinate for 20 minutes or covered and refrigerated, up to 8 hours.
• Stir together peppers, onion and remaining oil and salt until coated.  Alternately thread pork, peppers and onion onto skewers.
• Grill, covered on greased grill over medium heat, turning once until just a hint of pink remains inside for loin or until no longer pink inside for fattier shoulder, about 15 minutes.  Serve with lime wedges.

Makes 4 to 6 main course servings.

Meatballs

Simple to make and very versatile.

1 kg ground pork
1 grated onion
2 eggs, beaten
1 cup milk
1/2 tsp pepper
1 1/2 tsp salt
4 tbsp flour

Combine all ingredients; beat vigorously until mixture is smooth and well blended.  Keep in fridge 1 hour.  Heat in a heavy skillet 1 tbsp olive oil.  Drop meat mixture my spoonful into skillet; brown.  Cook in 250F oven about 1 hour or until ready to serve.

Italian Pork Tenderloin Brochettes

This is so simple and so wonderful!  From Canadian Living The Barbecue Collection.

675 g Pork tenderloin, cut into sixteen 3/4 inch thick slices
8 slices pancetta, halved
Half baguette, cut into twelve 3/4 inch slices
8 fresh bay leaves or sage leaves
1/4 tsp each salt and pepper
3 tbsp extra virgin olive oil

• Wrap each pork slice in pancetta.  Onto each of 4 skewers, thread in order: bread, pork, bay leaf, pork, bread, pork, bay leaf, pork, bread. Sprinkle with salt and pepper; drizzle with oil.
• Grill covered, on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.

Makes 4 main course servings.

Per serving:  about 406 cal, 45 g protein, 15 g total fat, 19 g carb, 1 g fibre, 108 mg chop, 512 mg sodium

Adobo Style Pork with Sweet Potato

From Food and Drink Holiday 2014….I like the combination of pork and sweet potato here.  I am also a big fan of one pot meals :)

1 tbsp cornstarch
1/2 tsp salt
Generous grinding black pepper
500 g pork tenderloin cut into bite size pieces
1 tbsp vegetable oil
10 garlic cloves peeled and finely chopped
3 slices ginger
1 1/2 cups water
1/4 cup white vinegar
1/4 cup soy sauce
2 tbsp hoisin sauce
2 bay leaves
1 medium sweet potato, peeled and cut into bite size pieces
3 green pinions, very thinly sliced diagonally

• Place cornstarch, salt and pepper in a  medium bowl.  Add pork and toss to coat.  Heat oil in a large frying pan over medium high heat.  Add pork to oil.  Cook a couple of minutes just until browned all over; it will not be cooked through.  Remove and return to bowl.
• Reduce heat to medium, adding a little more oil to pan, then add garlic and ginger.  Stir, cooking 1 minute.   Add water, vinegar, soy and hoisin sauces, bay leaves and a generous grinding of pepper to pan.  Stir and scrape up brown bits from bottom of pan.  Add sweet potato, cover and simmer until potato is nearly tender, about 10 minutes.
• Return pork to pan.  Simmer gently uncovered, stirring occasionally until pork is cooked and potato is tender, about 2 more minutes (don’t overcook pork or it will toughen).  Discard bay leaves and ginger slices.  Stir in green onions.  Serve over rice.

Serves 4

Pan Roasted Pork Tenderloins with Spiced Cranberries

From Food and Drink Autumn 2011.  I liked the tangy cranberries paired with cinnamon for this recipe.  It gives the meal a wonderful rich taste.

2 pork tenderloins about 500g each
Salt and freshly ground black pepper
2 tbsp fresh thyme leaves or 1 tsp dried leaf thyme
1 tbsp vegetable oil
1 cinnamon stick, about 2 inches long
1 star anise (I didn't use this)
1/2 cup beef stock or broth
1 cup cranberry juice
1 cup fresh or frozen cranberries ( I like the fresh ones)
Sprigs of fresh thyme

1. Preheat oven to 350F
2. Trim tenderloins of any fat and silver skins that may be partially covering them.  Use a small sharp knife to remove these thin white membranes.  Slice tenderloins in half crosswise.
3. Sprinkle pork generously with slat and pepper.  Rub into the meat.  Sprinkle with thyme.  Heat a wide ovenproof skillet over medium high.  Add oil and coat the bottom.  Place pork in pan and turn often until lightly browned on all sides and the ends, 3 to 4 minutes.
4. Place skillet in the oven and roast, uncovered, until an instant read thermometer inserted in the centre of the meat reads 150F (65C) about 12 to 15 minutes depending on the thickness of the meat.  Turn pork several times during the roasting, then remove to a cutting board and cover.
5. Return skillet to the burner.  Break cinnamon stick in half and add with star anise.  To toast spices, stir about 2 minutes over medium heat.  Then add the broth and scrape up the lovely brown bits from the bottom of the pan.  Pour in the cranberry juice and add berries.  Boil gently until cranberries break down a little and sauce is slightly thickened, about 10 minutes.  Stir occasionally.
6. Slice the pork and arrange on serving plates.  Spoon berries and juice overtop.  Scatter with a few fresh thyme sprigs. 

Chicken and Pork Adobo

This was a simple and delicious recipe I got from Company's Coming.  The only thing I changed was I made a gravy out of the sauce after cooking it.  Serve this over rice or quinoa.

1/2 cup Vinegar
1/4 tsp Garlic powder or 1 clove minced
2 tsp salt (I used 1 tsp)
1/2 tsp pepper
2 tbsp Soy sauce
2 cups water
1/2 tsp Paprika
500 g Lean pork cut up
1 kg Chicken breast, cut up

In 2.5 L casserole combine vinegar, garlic, salt, pepper, soy sauce, water and paprika.  Stir.

Cut up pork and chicken.  Add to casserole.  Cover.  Bake in 350F oven for 1 1/2 hours or until tender.  Serves 6

Barbecued Pork

A really great recipe I got from Food and Drink Winter 2000.  A standard take-out Chinese dish that works well with mini pitas brushed with hoisin sauce and toasted in the oven.  Also great with rice or noodles.

2 - 10 oz (600g) pork tenderloins

MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste

GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil

1. Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade).  In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.  Marinate pork overnight or at least 6 hours refrigerated.
2. To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot.  Stir until well combined and reserve.
3. Preheat oven to 400F.  Place rack over foil lined baking sheet.  Add 1/2 cup water to baking dish.  Place pork on rack.  Brush with glaze.  Roast 10 minutes, turn over and brush with more glaze.  Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.  
4. Cool, thinly slice and serve on platter.  Scatter with green onions.

Bacon Wrapped Pork Loin with Apples and Sage

Get the best bacon you can for this…preferably from a butcher..it will make a huge difference.  From Food and Drink Autumn 2010.

2 large pork tenderloins (or 1 pork loin roast 1 kg)
10 fresh sage leaves very finely chopped or 1 tsp dried rubbed sage
2 to 3 large garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
9 to 10 slices thick cut bacon
Kitchen twine
3 to 4 large apples such as Cortland or Spy
1 large cooking onion
2 tbsp all purpose flour
1 1/2 cups chicken broth or stock

1. If any silver skin on loins is present cut away and discard.  Sprinkle sage, garlic, salt and pepper all over loins.  Place loins closely together lengthwise, with thick ends meeting thin ends to even out roast thickness.
2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle.  Place loins across bacon so bacon ends emerge from each side.  Beginning at one end, lift a bacon end up over loins at a 45 degree angle.   Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
3. Cut five 12 inch lengths of twine and one 30 inch length.  Place 5 shorter lengths of twine under loins widthwise.  Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart.  Then tie up roast lengthwise with longer piece of twine.  Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day.  Add 10 to 15 minutes to roasting time).
4. When ready to roast, preheat oven to 425F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes in total.  Transfer to a baking pan lined with a rack.  Place in oven; set time for 30 minutes.  Check and continue roasting until a meat thermometer reads 145F.  Remove from oven: transfer to cutting board.  Cover roast with foil; let rest 15 to 20 minutes.
5. Meanwhile, peel core and slice apples.  Thinly slice onion.
6. Drain most of fat from frying pan; place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour; cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce is lightly thickened.  Add more broth if too thick; keep covered and hot.
7. To slice pork roast, snip off lengthwise string.  Then slice about 3/4 inch thick removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce.  Serve with mashed potatoes and vegetables.

Pork Roast with Green Peppercorn Crust

Pork Loin stays juicy and flavourful under this spicy crust.  Serve with oven roasted potatoes and squash.  From Food and Drink 2001

Roast:

1.5 to 2 kg boneless pork loin roast

1/4 cup butter softened

1/4 cup all purpose flour

1/4 cup Dijon Mustard

2 tbsp mustard seed

2 tbsp dried mustard

2 tbsp coarsely ground green peppercorns

2 tbsp coarsely ground black peppercorns

1 tbsp granulated sugar

1 tbsp dried leaf thyme

Sauce:

1/4 cup all purpose flour

2 1/2 to 2 3/4 cups apple cider or juice

1 1/2 tsp cider vinegar

1 1/2 tsp granulated sugar

1 tsp Dijon mustard

1/2 tsp salt

1. Preheat oven to 325F.  Heat a large frying pan over medium heat until hot.  Add roast, fat side down, then sear on all sides.  Place in roasting pan.  Make a paste with butter, flour, mustards, peppercorns, sugar and thyme.  Spread over top and sides of seared meat.  Roast uncovered for 1 hour and 15 minutes or until meat thermometer reads 155 to 160 F and juices run clear.
2. Place roast on cutting board.  Skim most of the fat from roasting pan and discard.  Place pan over medium heat and sprinkle in flour.  Cook 1 to 2 minutes.  Whisk in cider, vinegar, sugar, mustard and salt.  Simmer 5 minutes or until thickened.  Serve slices of roast drizzled with sauce.

Serves 8

Pork Souvlaki

I really like the yogurt dip with this recipe.  Souvlaki means little skewers in Greek and in Greek cooking refers to skewered meats, typically chicken, pork, lamb, beef or veal.  From Food and Drink Summer 2011

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tsp chopped garlic
750 g pork tenderloin, cut in 1 inch cubes

Yogurt Sauce
2 cups plain yogurt, drained to yield 1 cup thick yogurt ( I just used 1 cup Greek Yogurt)
1/2 cup grated cucumber, liquid squeezed out
3 tbsp chopped green onion
2 tbsp chopped coriander
1 tsp chopped garlic
 tbsp red wine vinegar
2 tbsp olive oil

1. Combine olive oil, lemon juice, oregano and garlic in a bowl.  Add pork and toss to coat.  Season pork with salt and pepper.  Divide pork between 4 skewers or 8 rosemary spears and set aside.
2. Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil.  Season to taste with salt and pepper.
3. Preheat grill to high
4. Place pork skewers on grill and grill all four sides for 2 to 3 minutes a side, 8 to 12 minutes total, or until pork is cooked through with just a tinge of pink in the centre.  Serve with warmed pita breads and yogurt sauce.

Danish Pork Soup

2 lb fresh pork (I use pork loin)
1 leek
2 carrots
1 parsnip
1/2 cup barley
2 potatoes
Salt to taste

Cut meat into cubes; add to 2 quarts boiling water.  Bring to a boil; skim soup.  Add barley and vegetables cut in cubes.  Cook about 1 1/2 hours.  Serve hot with chopped parsley.

Ginger Peach Glazed Pork Medallions with Zesty Grilled Corn

A great change of flavour for the grill.  I actually prefer grilled corn to boiled.

3 pork tenderloins, about 375g each
1 tsp salt and pepper (I exclude the salt)
1 cup melted peach jam
3/4 cup HP sauce
1 tbsp each minced fresh ginger and balsamic vinegar
1 clove garlic, minced
1/2 tsp ground cumin
Chopped fresh coriander

Zesty Grilled Corn
1/2 cup each melted butter, HP sauce and finely chopped basil
1 tbsp hot sauce
1 tsp each salt and pepper (I exclude the salt)
12 cobs corn, husked and blanched for 10 minutes

1. Cut the pork tenderloins into 2 inch medallions (It is very important to have a consistent size).  Sprinkle evenly with salt and pepper, reserve.  Stir the peach jam with the HP sauce, ginger, balsamic vinegar, garlic and cumin until smooth.  Pour one third of the peach mixture over the pork.  Marinage for 30 minutes.
2. Preheat the grill to medium.  Remove the pork from the marinade.  Discard the used marinade.  Grease the grate and add the medallions.  Grill for 5 minutes.  Turn the pork and baste liberally with the reserved peach mixture.  Grill, basting often, for an additional 8 to 10 minutes or until the pork is cooked to desired doneness.  Baste with any remaining peach mixture before removing from the grill.  Arrange on a platter and garnish with chopped coriander.
3. Zesty Grilled Corn: Meanwhile, blend the butter with the HP Sauce, basil, hot sauce, salt and pepper until combined.  Arrange the corn on the grill and cook, turning and brushing often with the butter mixture, for 5 minutes or until browned and tender.  Add to the platter with the pork.  Makes 6 servings.

Coffee Roasted Rack of Pork

A wonderful dinner recipe.  You can't go too far wrong with rosemary and pork.  If you can't get or afford rack of pork - just get some bone in pork chops and cook in a pan.  I did that with this and it turned out well.  From Food and Drink 2003

1 rack of pork consisting of 6 chops about 1.6 kg
Salt and freshly ground pepper
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 cup coffee
1 tbsp brandy
1/2 cup chicken stock
1/4 cup table cream
1 tbsp granulated sugar

Optional
1 tbsp cold water
1 tsp cornstarch

1. Pat dry the meat, season, then spread mustard onto the fat side, sprinkle over the chopped rosemary.
2. Preheat oven to 400F.
3. Place the pork in a roasting pan, bone side down.  Roast for 15 minutes and then reduce temperature to 325F.  Continue to cook for 2 hours or until an instant read thermometer registers 165F when inserted into the centre of the roast away from the bone.  Remove from the roasting pan and allow to sit loosely covered with foil for 15 minutes.  (The roast will continue to cook).  
4. Pour off any fat from the roasting pan, add coffee and brandy then bring to a boil, scraping up any browned bits from the bottom of the pan.  Reduce by a quarter, then pour through a fie sieve into a saucepan.  Add stock, cream and sugar and continue to boil until slightly thickened.  Season.  If you want a thicker sauce, mix water and cornstarch together and whisk into hot coffee mixture.
5. Remove string from roast and slice into chops.  Serve with the sauce. 

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

The Ole Burger

Who doesn't like burgers!!!  A meal that adults and kids will enjoy.  I barbecue as long as I can (I have been known to shovel out the BBQ in the winter).  Here is a recipe I got out of Food and Drink 2011 that has a nice twist on the usual burger.  I almost always make my own patties and this one spices it up with Chorizo Sausage - use Italian if you can't find uncured Chorizo.

4 thin slices serrano ham

SAFFRON MAYO (I didn't do this - just used regular Mayo)
1/4 tsp crumbled saffron threads
1 tbsp warm water
1/2 cup mayonnaise

BURGERS
3/4 lb (375 g) uncured (raw) chorizo sausage (use Italian if you don't have this available)
3/4 lb (375 g) ground pork (ground chicken works well too)
1/4 cup finely chopped fresh parsley
1 tbsp finely chopped fresh thyme leaves
1 tsp sweet smoked paprika
1/4 tsp each kosher salt and black pepper
90 g Manchego cheese, thinly sliced (I couldn't find this so I used Havarti)
4 onion buns
washed and dried boston lettuce leaves
2/3 cup drained sliced roasted peppers

1. Preheat oven to 400F.
2. Lay ham slices in a single layer on a parchment paper lined baking sheet.  Place a second piece of parchment paper over ham and top with a second baking sheet.  Bake for 8 to 10 minutes until ham is crisp.  Let cool on a wire rack set over a plate.  (this is fussy, but totally worth doing)
3. In a medium bowl, sprinkle saffron over warm water.  Let stand 15 minutes. Stir in mayonnaise until well combined.
4. Slit sausage skins and crumble sausage meat into a large bowl.   Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined.  Form sausage mixture into 4 even size patties about 1/2 inch thick.  With the heel of your hand make an indentation in centre of each patty.  This helps burgers cook more evenly.
5. Preheat barbecue to medium.
6. Cook patties on well oiled grill for 10 to 12 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 170F.  Just before burgers are ready, top each burger with one quarter of the cheese.  Split onion buns in half horizontally and toast, cut side down, until golden.
7. Spread bottom halves of buns with saffron mayo.  Top with Boston lettuce leaves.  Add a burger to each bun, along with roasted peppers and a slice of serrano ham.  Replace tops of buns.