Spice-Guy's Kitchen

Ingredients:
3 1/2-3 1/2lb pork roast
1/2 cup soy sauce
1/2 cup sherry
1 8oz can crushed pineapple (undrained)
2 cloves finely minced garlic
1 teaspoon ground ginger
1 teaspoon seasoned black pepper
1/2 cup water

Directions:
Mix all ingredients together
Place roast in a 1 gallon heavy duty plastic bag and add the mixture
Seal bag securely and refrigerate 24 hours turning several times
Place the roast in your smoker (save the marinade) for 4 or 5 hours
Meanwhile strain the marinade and simmer to reduce it to a sauce
When your roast is done serve it with the sauce on the side

Before and after…

Crispy tart and savory, these are a favorite in our household.
 
Ingredients:
 
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread or cracker crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
 vegetable or canola oil for frying

Directions:
 
Slice tomatoes 1/2 inch thick. Discard the ends. 
Whisk eggs and milk together in a bowl.
Put flour on a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into the milk and egg mixture and dredge in breadcrumbs to coat well.
Pour about a half inch of oil into a cast iron skillet and heat to medium high.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
Do not crowd the tomatoes, they should not touch each other. Turn when golden brown (about 2 min.) and brown the other side.
Remove to drain on some paper towels and sprinkle with a little more salt.

This is my favorite way to do brats.

Ingredients per serving:

one uncooked brat

2 strips of bacon

several slices of  jarred jalapeno peppers

Directions:

Using a sharp knife cut a slit in one side of the brat.

Stuff several slices of jalapeno peppers into the slit.

Starting at one end, tuck one end of  bacon into the slit and wrap the bacon around the brat. Do the same thing with second piece of bacon from the other end.

Bake in oven preheated to 425-450F until the bacon is crisp.

Stick the brat into a deli style roll, cover with sauteed onions and condiments of your choice.

Good grinds right there…

And here’s a cross section of deliciousness…

Enjoy!

This is with out a doubt my favorite way to cook a steak. The only seasoning used is the salt in the pan. The steak does the rest. I like to say, “the steak is the seasoning”  because all those juices that would normally go into the fire concentrate in the pan. Your steak will have a wonderful “crust” that you can only achieve with a cast iron skillet.

Directions:

Get your BBQ red hot and place your cast iron skillet on the cooking grate.

When it starts smoking well, sprinkle about a tablespoon of kosher salt on the bottom of the skillet.

As soon as the salt starts to turn brown lay your steak on the salt.

Turn after 4 or 5 minutes and cook for another 4 minutes for rare.

Remove from the skillet and allow to rest for a few minutes.

Yams are great anyway but coconut and pecans make them even better.

Praline Yams

Ingredients:
1 (29 ounce) can cut yams, drained
1/4 cup chopped pecans
1/4 cup coconut
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons butter or margarine, melted

Directions:
Heat oven to 350 degrees F. Place yams in an ungreased 1 1/2-quart baking dish.

In a small bowl, combine remaining ingredients and blend well. Sprinkle over yams.

 Bake for 20 to 30 minutes or until bubbly.

Makes 6 servings.

Ingredients:

8 ounces sliced bacon, cooked and crumbled
1 cup chopped onions
1/2 cup sweet red bell pepper
4 cans (16 ounces each) beans(white, pinto, black, kidney)
1 can (8 ounces) crushed pineapple, undrained
1 or 2 diced jalepeno peppers
1/4 cup chili sauce
2 tablespoons molasses
1 teaspoon dry mustard
1/2 teaspoon salt

Directions:

Combine all ingredients in a 3-quart Dutch oven.
Cover and cook over medium low heat for at least 1 1/2 hours, stirring occasionally.
Serves 12.

If you have a smoker you can(should) do this:

Place the beans in an aluminum disposable pan and place them in the smoker right under the meat that is being smoked so the drippings fall into the beans. That puts them over the top!

Thanks to http://noexcusesbbq.com/ for the idea.