BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.

5 from 1 reviews
BBQ Pulled Pork Poutine
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Total time: 
Serves: 4-6 servings
 
The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.
Ingredients
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup BBQ pulled pork, warmed
  • 1 cup cheese curds (I used hot pepper curds)
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup bread-and-butter pickles, diced
Instructions
  1. Spread the fries out onto a large platter.
  2. Add pulled pork and cheese curds.
  3. Drizzle with the BBQ sauce and garnish with the pickles.
  4. Devour.

Jalapeno Ranch Dressing

I could’ve gone the smooth, creamy, mellow Ranch dressing route. But no, I wanted a salad dressing that would sneak up on me and then hit me with a little kick. This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.
Jalapeno Ranch DressingThe dressing thickens a bit as it sits. If it gets too thick for your liking just add a bit more buttermilk, stir, and serve. This jalapeno Ranch dressing is also great as a dip for vegetables or chips. Use less buttermilk to make a thick, spicy dressing for hamburgers, wraps, or sandwiches.

Jalapeno Ranch Dressing
Author: 
Recipe type: Salad Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 jalapenos, stemmed, seeded, chopped
  • 2 cloves garlic, minced
  • 2 green onion, chopped
  • Juice of 1 lime (approximately 2 tablespoons)
  • 1 large handful cilantro, stems removed
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Place all ingredients into a food processor or blender and process until smooth.

 

Kraut-Stuffed Sausages

For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
kraut-stuffed-sausagesYou have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!

I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.

Kraut-Stuffed Sausages
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 1 pound fresh sausages (Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings). I used Johnsonville Italian sausages which come 5 to a pound
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, cut thin
  • 1 pound kraut plus some of the juice
  • 1 cup shredded cheese (Monterrey Jack, mozzarella, any good white melting cheese will work)
  • 5 fresh sausage buns
  • Your favorite mustard
Instructions
  1. Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
  2. Melt the butter in a large saucepan over medium-high heat.
  3. Add the onion, kraut, and a bit of the juice from the kraut jar.
  4. Stir and let cook until the onions are softened.
  5. Remove from heat and let cool completely.
  6. Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
  7. Fire up your grill for indirect cooking.
  8. Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
  9. Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
  10. Toast the buns.
  11. Add cooked sausages to the buns and top with plenty of mustard.

Guy Fieri’s Korean BBQ Wings

I love Asian-inspired chicken wings. Sometimes they’re a little sweet. Sometimes they’re a little spicy. That’s why I decided to pick up a bottle of Guy Fieri’s Korean BBQ wing sauce. This sauce has a teriyaki-like flavor, with plenty of soy sauce. And a little sweet, and a little heat, with hints of ginger and onion. It’s not overly thick and not overly thin, perfect on wings hot off the grill or out of the deep-fryer.
guy-fieris-korean-bbq-wingsI’ve seen around the internet that a few folks have been using Guy Fieri’s Korean BBQ wing sauce as a sauce for smoked or grilled ribs. I think that’s a great idea as this sauce would definitely stand up to being slathered on ribs. I definitely wouldn’t pigeon-hole it as ‘just’ a wing sauce. Heck, slather it on some grilled fish or toss some roasted vegetables in it. It’s that versatile and that good.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Guy Fieri's Korean BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve.

Smoked Sweet Potatoes with Chipotle Sour Cream

I love smoked potatoes. Smoking them adds such a fantastic (but not overpowering) smokiness. And it’s cooler than just baking them in the oven. And since I also love sweet potatoes, why not just combine two of my favorite things? Smoked sweet potatoes are sweet (duh) and creamy, and oh so tender. To counter that sweetness just a bit I top them with a nice (also smoky) sour cream and chipotle mixture. And a little bacon for some more smokiness and a bit of crunch. Forget russet potatoes, smoked sweet potatoes are the best!
smoked-sweet-potatoes-with-chipotle-sour-creamDon’t have a smoker? You can use the technique for my perfect baked potato on sweet potatoes too. You won’t get all that smokiness of course, but the chipotle sour cream and bacon will help make up for that.

Smoked Sweet Potatoes with Chipotle Sour Cream
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 sweet potatoes
  • 1 tablespoon olive oil
  • 4 slices bacon, cooked, crumbled
  • 1/2 cup sour cream
  • 4 chipotles, chopped, in adobo sauce
  • 4 green onions, sliced, for garnish
Instructions
  1. Fire up your smoker for cooking at 225 F.
  2. Brush the potatoes with the oil and place on the smoker.
  3. Smoke for 2-3 hours or until soft but not mushy.
  4. Remove from the smoker and let cool slightly before slicing open. Chop the insides lightly.
  5. Sprinkle the potatoes with the crumbled bacon.
  6. Combine the sour cream and chipotles with some of the adobo sauce and spoon over the potatoes.
  7. Garnish with the onions and serve.

Easy Sausage Stromboli

This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry and too beat to throw together a huge meal. But that doesn’t mean huge and lame. Just easy and fantastic. Yummy Italian sausage (spicy sausage makes it even better), pizza sauce and lots of ooey-gooey cheese all in crispy golden brown dough. Nothing fancy, nothing fru-fru, but definitely good and filling.
Easy Sausage StromboliDon’t be afraid to add a little chopped bell pepper to the onion while it is cooking up. Don’t get it too soft though, you’ll still want a bit of crunch to it. If you have extra pizza sauce on hand warm it up and serve it on the side for dipping.

Easy Sausage Stromboli
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • Olive oil
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 pound spicy Italian sausage
  • 1 pound pizza dough (I used a tube of Pillsbury pizza crust)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup pizza sauce, plus more for dipping if desired
  • 1 tablespoon grated Parmesan cheese
For the topping
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
Instructions
  1. Preheat oven to 425 F.
  2. Saute the onion in a splash of oil in a large skillet over medium-high heat.
  3. Add the garlic and cook for 1 minute.
  4. Crumble in the sausage and cook until done.
  5. Remove to a paper towel-lined plate to drain.
  6. Flatten the dough into a rectangular shape in a 10" x 13" low-rimmed baking sheet lined with parchment paper or silpat.
  7. Sprinkle the dough with half of the mozzarella.
  8. Add sausage and drizzle with the sauce.
  9. Add remaining mozzarella.
  10. Roll the dough up working from the longest edge. Pinch the seam and edges, and place seam-side down onto the mat.
  11. Combine the topping ingredients and brush over the top of the dough.
  12. Sprinkle with the Parmesan cheese and bake for 18 minutes.
  13. Let rest 5-10 minutes before slicing.
  14. Serve with warmed pizza sauce for dipping if desired.
For the topping

 

Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy

I use a lot of products from Stubb’s, from sauces to marinades. I’ve been very happy with them all. That’s why I decided to use some of Stubb’s chicken rub on a whole chicken and drop it into my (awesome) cooker, the Char-Broil Big Easy. As always, the Big Easy was easy, cooking the bird in 15 minutes per pound.The Stubb’s seasoning added a little sweetness, and a kinda different flavor, mustard. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
stubbs-chicken-rub-chicken-on-the-char-broil-big-easyI did make my chicken a beer can chicken by adding a bit more Stubb’s chicken rub to a can of beer that I then inserted into the chicken. You can skip that part if you wish, or use an empty soda can with chicken broth added. There’s no wrong here because the Big Easy cooks chicken right every time. And boy, does the skin comes out crispy and dangerously delicious to say nothing of how tender and moist the meat is, dark or white!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Stubb's Chicken Rub Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with olive oil.
  4. Generously sprinkle the chicken with the seasoning.
  5. If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can (if using) and carving.

Review: Elliott Moss’ Buxton Hall Barbecue’s Book of Smoke

I just finished reading and drooling my way thru Elliott Moss’ Buxton Hall Barbecue’s Book of Smoke. I checked out a copy of the book from the Indianapolis Public Library using my Kindle. There’s no more convenient way to get access to great books… for free! You can also purchase the book from Amazon.

Elliott Moss is an owner and head chef of Buxton Hall BBQ, a restaurant in Asheville, North Carolina. Of course being in the Carolinas means a concentration on whole hog cooking with vinegar or mustard-based sauces. And this book definitely walks you through that tradition along with tons of recipes from the restaurant, some traditional and some great twists of the classics. Chef Moss is, well, a chef. And he comes across as a chef in the book, providing insights into each and every recipe. It’s a great peak into a chef’s mind and the journey he took to become the chef he is. I hope some day to eat at Buxton Hall because I know that the passion you feel in the book will be in every bite of food I take. Not just passion, but also history and tradition. That’s important.

You’ll get more than just great pictures of food (you’ll swear you’re at the restaurant) you also get a sense of the history behind NC BBQ, how Chef Moss came to be at Buxton Hall (and how it got it’s name), and you’ll even meet some of his chefs.

Besides traditional BBQ dishes, like pulled pork, chicken, turkey, and lamb you’ll also learn how to make a simple stove-top smoker. I have an outdoor smoker that gets a serious workout on a regular basis, but for those without one, the section on making your own is quite helpful. There’s also a (one of my favorite) sections on how the smoker is set up at Buxton Hall and the most important part, the burn barrel. I wish I had a big block pit with a burn barrel. Maybe someday I will.

There are a lot of recipes in the book that I have tagged for my to-make list, but a few really stood out as must-make-soon. Smoked grits is one, specially since I love grits. I seriously could eat grits at every meal. Smoked cornbread is another. And smoked pimento cheese (used as a topping on a fried chicken sandwich! My oh my!). Oh, and the cider Brussels sprouts with cracklins sound not only different (instead of having the usual bacon for crunch) but also just great tasting. Making your own cracklins is actually pretty easy, but if you’re not up to the challenge check around your local BBQ joints. Some (like my favorite in Indianapolis, The North End BBQ) make their own.

And then there’s the pies. And I don’t mean just pies, I mean works of art. I wasn’t expecting a large section of the book to be on pies, from fantastic scratch crusts to fresh, locally-sourced fillings. Like Chef Moss I’m not a real big sweets guy, but wow, the pies at Buxton Hall will change that. I wonder if you can walk in and order a bite of each?

Whether you’re a hard-core BBQ person, or looking for a few new great side dishes (or some of the best pies ever), or just interested in reading a great cookbook, the Buxton Hall Barbecue’s Book of Smoke is a great book. Grab a copy (free or not) and sit back and enjoy.

Buxton Hall Barbecue’s Book Of Smoke rates high on my ‘Mater Rater.

For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.