Entries Tagged 'Dutch Oven' ↓

Ah, carnitas – those melty, tender, bits of pig cooked in its own juices.  I do love them and continue to refine my recipe. This version uses slightly larger chunks of pork shoulder than I normally use, then simmered in citrus juice until the fat renders and the meat starts to get all brown and crispy. The pickled onions are a common Mexican garnish and really add a tangy compliment to the meat.

Carnitas

2 boneless pork shoulder roasts (aka Boston Butt), about 14 pounds
Juice of 3 oranges (about 1 cup)
Juice of 2 limes (about 4 tablespoons)
2 tablespoons kosher salt
1 tablespoon ground cumin

I set my Big Green Egg up for an 8 hour cook over indirect heat at 300°F. I used the plate setter with a trivet on it to diffuse the heat and keep the bottom from burning.

While the BGE was heating up, I cut the pork into big (4-inch) chunks, discarding any nasty pieces of connective tissue, but keeping all of the fat.

I combined all of the ingredients into a 12-quart Dutch oven, put the oven on the grill and let it simmer for an hour.  I gave it a stir and then let it go for another hour. I kept checking and stirring once an hour until most of the liquid had evaporated and the pork had started to fry in its own fat (about 5 hours).  Then I checked it every 15 minutes to make sure it was getting crispy, but not becoming dry or burned. Total cook time was just over 6 hours.

Pickled Onions

1 red onion, halved lengthwise, ends removed, and thinly sliced
2 tablespoons cider vinegar
Juice of 1 lime (about 2 tablespoons)
Salt and pepper to taste

I put the onions in a saucepan, added just enough water to cover, and boiled until tender (about 1 minute). I remove them from heat,  rinsed with cold water, and drained.

I put the onions in a plastic container, added the lime juice and vinegar, and seasoned to taste with a couple of grinds of black pepper and about a teaspoon of kosher salt. I sealed the container and stored it in the fridge for about an hour before serving.

Pork, water, salt – that’s it for this simple batch of carnitas.

I set up my Big Green Egg  for an indirect cook – filling the firebox with lump charcoal and using the plate setter with a trivet on it to diffuse the heat. Once the Egg had stabilized at 300°F, I added a couple of chunks of hickory for smoke.

I cut an 8 pound boneless pork shoulder roast (Boston butt)  into 3-inch chunks, discarding any big pieces of connective tissue, but keeping all of the fat. I put the meat into a 12-quart Dutch oven, mixed in 2 tablespoon of kosher salt, and added a cup of water.

I put the Dutch oven on the grill uncovered, closed the lid, and let it simmer undisturbed for about an hour. The idea is to have the water render the fat out of the meat, then when the water evaporates the meat starts to fry in it’s own lovely grease.

I gave it a stir, and let it continue to cook for another hour until the liquid had cooked down and the meat began to brown. There was enough fat rendered from this batch to brown the meat, but had there not been, I would have added a little lard or peanut oil.

Once the meat started to brown I started checking  and stirring  about every 15 minutes until the meat was crispy, but not dry or burned. The meat was done after about 3 hours total cooking time.

Here it is served on hot corn tortillas with a big glob of guacamole. Heaven.

I gotta admit that (outside of maybe women’s beach volleyball) I have pretty much zero interest in watching sports. So I view the upcoming Superbowl as mostly an excuse to grill, drink beer, and hang out with friends. To that end, here are a couple of my favorite foods to serve for the big game:

Black Bean Chili

1 pound ground chuck (coarse grind if you can get it)
1 pound ground turkey (white and dark meat )
1/2 pound chorizo (I used Supremo)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1/4 cup pickled jalapeños, chopped
4 cloves garlic, minced
1 can (28 ounce) diced tomatoes with liquid
1 can (15 ounce) diced tomatoes with liquid
3 cans (15.4 ounce) black beans, drained
2 cups beef broth
1 cup beer
2 ancho peppers, dried
4 guajillo peppers, dried
2 chipotle peppers, dried
2 teaspoons Kosher salt
Chili powder to taste (I ended up using 1 tablespoon Penzys Chili 9000 and 1 tablespoon of their Medium Hot)

Wearing rubber gloves, stem and seed the chiles. This is easiest to do with a pair of kitchen shears. Gently pull the stem  until it pops off (taking  most of the seeds with it), cut open the side of the pepper, then spread it open and scrape out the remaining seeds and veins.

Get some ventilation going with an open a window or an exhaust fan. Fill a bowl about half full of hot water and have this ready beside the stove.  In a dry skillet with no oil, fry the chiles  in small batches over medium heat for just for about 15-20 seconds a side until they start to change color and become fragrant. When they are done cooking,  remove them to the bowl of water.

When all of the chiles are cooked and in the bowl, use a small plate to weight them down so they are completely covered in water. Let this sit 10-15 minutes.

Drain the chiles, discarding the soaking water. In a sauce pan, combine the chiles and the beef stock.  Bring to a boil, then reduce heat and simmer for 5 minutes.

Blend the chile sauce until smooth. You can do this by running batches through a blend or food processor, but I find it easiest to just leave everything in the pot and use an immersion blender. Remove the pot from the heat and put it in the sink to help contain any splatters. Put the sauce aside to cool.

This is a recipe that is easier to start on the stove and then move to the grill. You could do it all on the stove top, but then you’re missing out on all the wonderful flavor that smoke brings to the dish.

Set your grill or smoker up for at least a 3 hour cook over indirect heat at 300°F. On the Big Green Egg that means filling the firebox with lump charcoal and using the plate setter inverted with a trivet on it to diffuse the heat. I used a little guava wood for smoke.

On the stove, brown all the meat  in a large dutch oven or other grill-safe pan. Drain if needed. Season with the salt and add the onions, garlic, and green pepper. Cook until the veggies go limp and the meat is fully cooked (about 5 minutes).

Add the adobo, mix and let simmer for a few minutes. Add the jalapeños, beer, tomatoes, and beans. Mix well and move the uncovered pan to the grill. Close the grill lid and cook for an hour. Stir and check your seasoning, adding chili powder, salt or pepper as needed. Cook for another hour, or until it has cooked down to the desired thickness.  Adjust seasonings again, and serve with a sharp grated cheddar cheese and a dollop of crema.

Grilled Buffalo Wings

3-4 pounds fresh chicken wings (about 16-24 wings), whole
1/2 cups  Frank’s RedHot Original Cayenne Pepper Sauce
1/3 cup butter
2 tablespoons garlic salt
1 tablespoon Tabasco sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
Fresh ground black pepper

Season wings with garlic salt and black pepper. Lay wings out on a rack or jellyroll and let sit uncovered in the refrigerator while you set up the grill.

Set up your grill for an indirect cook at 400°F. Use a pan under the grate to catch any drippings and further diffuse the heat. I added a raised rack and to get the wings further up in the dome of the Big Green Egg.

Combine the hot sauces, butter, garlic powder, sugar, and celery salt in a small sauce pan over medium heat. Heat until the butter is melted and stir to combine all the ingredients. Remove from heat, but keep warm.

When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Check for any hot spots, rearrange as needed, flip only if the wings are cooking unevenly. Cook for another 30 minutes, or until brown and crispy.

Pour sauce into a large container with a lid. Add the wings and toss to mix well. Move to a plate and serve with bleu cheese dressing and celery sticks.

There are a lot of regional chili styles out there, and sometimes it seems that the debate about what should or shouldn’t go into chili overlooks what chili is really about – chiles.

This recipe blends whole dried chiles into an adobo sauce that gives this dish a  nice, deep chile flavor.

2 pounds ground chuck (coarse grind if you can get it)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1 can (28 ounce) diced tomatoes with liquid
1 can (15 ounce) diced tomatoes with liquid
2 cans (20 ounce) dark red kidney beans, drained
2 cups beef broth
2 ancho peppers, dried
4 guajillo peppers, dried
2 chipotle peppers, dried
2 teaspoons Kosher salt
Chili powder to taste

The Chilies

The night before – wearing rubber gloves, stem and seed the chiles. I find this easiest to do with a pair of kitchen shears. Gently pull the stem  until it pops off (this often takes most of the seeds with it), cut open the side of the pepper, then spread it open and scrape out the remaining seeds and veins.

Fill a bowl about half full of hot water and have this ready beside the stove.  Get some ventilation going with an open a window or an exhaust fan. In a dry skillet (no oil) over medium heat, fry the chiles in small batches for just for about 15-20 seconds a side until they start to change color and become fragrant. As they finish cooking, remove them to the bowl of water.

When all of the chiles are cooked and in the bowl, use a small plate to weight them down so they are completely covered in water. Let this sit overnight.

The Adobo

Drain the chiles, discarding the soaking water. In a sauce pan, combine the chiles and the beef stock.  Bring to a boil, then reduce heat and simmer for 5 minutes.

Blend the chile sauce until smooth. You can do this by running batches through a blend or food processor, but I find it easiest to just leave everything in the pot and use an immersion blender. Remove the pot from the heat and put it in the sink to help contain any splatters. Put the sauce aside to cool.

The Cook

This is one of the few recipes that I find easier to start on the stove and then move to the Big Green Egg. You could do it all on the stove top, but then you’re missing out on all the wonderful flavor that smoke brings to the dish.

Set your grill or smoker up for at least a 3 hour cook over indirect heat at 300°F. On the Big Green Egg that means filling the firebox with lump charcoal and using the plate setter inverted with a trivet on it to diffuse the heat. I used a little guava wood for smoke.

On the stove, brown the ground beef in a large dutch oven or other grill-safe pan. Drain if needed. Season with the salt and add the onions, garlic, and green pepper. Cook until the veggies go limp and the meat is fully cooked (about 5 minutes).

Add the adobo, mix and let simmer for a few minutes. Add the tomatoes and beans. Mix well and move the the grill. With the cover of the pan, close the grill lid and cook for an hour. Stir and check your seasoning, adding chili powder, salt or pepper as needed. Close the lid and cook for another hour.  Adjust seasonings again, and serve.

I served this with some cornbread and honey butter. It was remarkable – great, well-developed, chile flavor with just enough heat for this yankee.  In the end, I only added about a tablespoon of actual chili powder (Penzeys Chili 9000) to the whole batch, and that was mostly just because I wanted to give their new blend a try. It has a lot of great non-traditional ingredients like turmeric and cloves, that added even more interest to the dish.

The only thing wrong with the last batch of carnitas I made is that I didn’t make anywhere near enough. My little 4 pound roast didn’t even make 2 pounds of finished product and was gone in a flash. So this time I started13 pounds of pig.

Ingredients

2 boneless pork shoulder roasts (aka Boston Butt), about 13 pounds
2 cups chicken broth
2 cups water
2 cups orange juice
1/4 cup peanut oil
1 large onion, chopped
6 garlic cloves, crushed
2 tablespoon kosher salt

Directions

Set your grill or smoker up for at least an 8 hour cook over indirect heat at 300°F. On my Big Green Egg that means filling the firebox with lump charcoal and using the plate setter with a trivet on it to diffuse the heat. Once the Egg had stabilized at 300°F, I added a couple of chunks of hickory for smoke.

Cut pork into chunks, discarding any big pieces of connective tissue, but keeping all of the fat. Combine all of the ingredients in a large Dutch oven or other grill-safe pan (I use an old 12-quart Griswold No 10). If necessary, add more broth or water so that the pork is just covered in liquid.

Put the pot on the grill and let simmer, stirring occasionally, until liquid evaporates and the meat begins to brown. If there’s not enough fat rendered from the pork, add another 1/4 cup peanut oil. Continue cooking until the meat starts to get crisp. Check and stir about every 15 minutes until the meat is crispy, but not dry or burned.

Remove the Dutch oven from the heat. Cool the meat slightly and discard any pieces of fat or gristle.

The 13 pounds of pork butt cooked down to 8 pounds of carnitas. I pulled enough aside for a nice dinner, then sealed the rest away in 1-pound packages and tucked them into the freezer for later.

When we go out for Mexican, I almost always order these golden bits of piggy goodness. I kept trying to make them at home, but had a hard time duplicating the combination of crispness and tenderness that really makes this dish work so well.

Truly authentic versions slowly fry the pork in lard. This recipe uses a kind of reverse braise to achieve a very similar and tasty result.

I like making this in a Dutch oven on the Big Green Egg. You could do this recipe in the oven or on the stove, but then you’re missing out on all the wonderful flavor that wood smoke brings to the party.

Ingredients

4 pounds boneless pork shoulder roast (aka Boston Butt)
2 cups chicken broth
1 cup orange juice
1/4 cup peanut oil
1 large onion, chopped
6 garlic cloves, crushed
1 tablespoon kosher salt
1 tablespoon ground cumin
1 teaspoon grated orange peel

Directions

Set your grill up for at least a three hour cook over indirect heat at 300°F. I used a little oak for smoke.

Cut pork into chucks, discarding any big pieces of connective tissue, but keeping all of the fat. The size of the chunks depends on how you like your carnitas. We like them fine and crispy, so I cut the meat into 2-inch pieces. Cut them larger if you like yours big and tender.

Combine all of the ingredients in a large Dutch oven with a lid. If necessary, add more broth or water so that the pork is just covered in liquid.

Put the covered pot on the grill and let simmer until pork is tender, stirring occasionally, about an hour and a half, adding more water if necessary to keep pork partially submerged. Taste and adjust seasoning.

Uncover the pot and continue cooking until liquid evaporates and the meat begins to brown. If there’s not enough fat rendered from the pork, add another 1/4 cup peanut oil. Continue cooking until the meat starts to get crisp. Check and stir about every 15 minutes until the meat is crispy, but not dry or burned.

Remove the Dutch oven from the heat. Cool the meat slightly and discard any pieces of fat or gristle.

Serve with warm corn tortillas, salsa, diced onions, and guacamole.