Recipes

Glazed Roast Pork Loin submitted by Kerry DeJong

INGREDIENTS

  • ¼ cup – of any red wine
  • 6 tbsp – of Black Current Jelly
  • 2 – minced garlic cloves
  • 3 lb – Boneless Pork Center-cut loin roast
  • 1 tbsp – Olive oil
  • 1 cup – Chicken broth
  • 1 to 2 tsp – Cornstarch

Salt and pepper to taste

PREPARATION

Glaze: In a small saucepan, combine wine, black currant jelly and garlic. Bring to boil.

Reduce heat and simmer for 10 minutes or until slightly thickened. Remove from heat and keep warm.

Preheat oven to 325 degrees.

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear pork on all
sides.

Strain glaze through a fine sieve to remove the garlic pieces.

Draw up a flavor fork syringe full of the glaze and inject it into the roast at various spots.

Put the roast in a roasting pan and spread the sieved garlic pieces on the top of the roast.

Bake for approximately 1 hour.

Remove roast from roasting pan and cover with tinfoil let stand while thickening glaze.

Whisk chicken broth, cornstarch and remainder of glaze mixture and add to the drippings in the
roasting pan. Stir over medium heat until glaze has thickened.

Slice roast arrange on serving dish and top with the thickened glaze.

Injecting the roast with the glaze makes this a superb way to enhance the flavor of your roast.

BBQ Brian’s Cajun Injected Chicken by Brian Misko

CAJUN INJECTION

  • 2 TB Salt – sea or kosher
  • 2 TS Garlic powder
  • 2 TS White pepper
  • 2 TS Cayenne pepper
  • 2 TS Onion powder
  • 1 Cup Butter – melted

Melt the butter in a sauce pan. Let cool to room temperature and add the seasonings and spices. Mix well.

CAJUN INJECTED CHICKEN

  • 2-3 lbs Mixed chicken pieces
  • 4 TB House of Q House Rub
  • 2 ts Ground thyme
  • 1 ts White pepper
  • 4-6 TB House of Q Rock’n Red BBQ Sauce

PREPARATION

Rinse and pat dry the chicken pieces. Prepare the injection as noted above and grab your Flavor Fork. Fill the Flavor Fork syringe with the marinade and insert into the meat. Press the liquid into the chicken.

In a clean bowl mix the House Rub and the other seasonings together and genrously sprinkle all over the chicken pieces.
Prepare your grill or smoker for indirect medium heat. Smoke or roast the chicken until the internal temperature reaches 140 F or so… then brush with the bbq sauce using your Flavor Fork. The chichen is cooked when breast meat reaches 165 F and the thighs (or dark meat) reaches 175 F. Let rest for 10 minutes before serving with your favorite side dishes.

Maple and Mustard Pork Tenderloin by Brian Misko

INGREDIENTS

  • 2                  Pork tenderloins – trimmed
  • 2 TB             Butter – melted
  • 2 TB             Maple syrup
  • 2 TB             House of Q Slow Smoke Gold
  • 1 TB             Canadian whiskey
  • 1 TS             Salt
  • 3-4               Apples – Gala, Granny Smith
  • 1-2               Onions – peeled, sliced
  • 1-2 TB          Butter
  • 1/2 Cup        House of Q Apple Butter BBQ Sauce

PREPARATION

Melt the butter in a clean bowl.  Add the maple syrup, Slow Smoke Gold, whiskey and salt.  Mix thoroughly. Using your Flavor Fork, inject both the tenderloins with the marinade.

In a saute pan melt the butter and add the onions. Soften the onions for about 15 to 30 minutes on low to medium heat. Add the Apple Butter BBQ Sauce and continue to simmer for another 30-45 minutes.  The mixture will become thick and have the consistency of a “chutney”.

Prepare your grill for medium heat direct grilling.  Sear the pork tenderloins on all sides and cook until the internal temperature is 140 F.  Remove from the grill and let rest for 5 minutes. Core the apples and slice into thick slices.  Grill the apples until soft and charring marks have been established.

To assemble the dish, place a slice of grilled apple on a plate then a slice of pork tenderloin and top with the Apple Butter BBQ Sauce Onions.  Enjoy!