Tag Archives: pork

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Baby back ribs are my ultimate guilty pleasure food. I grew to love them because my dad always took us out for ribs when I was a kid, and that age, there is nothing better than eating something messy with your hands. In fact, it’s still a lot of fun, which is why these baby back ribs are perfect for a simple weeknight dinner, a fun Sunday supper or a snack during a football game. They are bursting with barbecue flavor and are super simple. That’s right, these baby backs are easier to make at home than it is to drive to the local barbecue hot spot – and cheaper to boot.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

The first thing you need to do is make your BBQ spice rub, which is just a blend of spices and seasonings you probably have in your pantry. If you plan on making these a few times during football season, you can make a bunch of the rub now and save it in an airtight container for use down the road. (Bonus: The rub is also tasty on chicken!)

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Cut up the racks and fit them into your slow cooker, then pour barbecue sauce over the ribs and let them cook low and slow. This dish is perfect for workday cooking, so it would be easy for Monday or Thursday night football food or an easy after-work weeknight meal for the family.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

When the ribs are perfectly tender, but not quite falling off the bone, you can remove them from the slow cooker and stick them under your oven’s broiler for a crisp, straight-from-the-smoker exterior and a juicy, tender bite inside. Brush the ribs with the leftover barbecue sauce and they’re ready to serve.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

You can arrange a set on everyone’s plates with some macaroni and cheese and baked beans or cut them into individual pieces and put them on a big platter so people can grab them as they eat. You should probably try one first, though, just to make sure they are okay to eat. And then another to make sure they are perfectly seasoned. And maybe one last rib because you did all the work. What? There wasn’t much work? They’ll never know you followed the easiest recipe ever…

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach


Easiest Ever Slow Cooker Baby Back Ribs
SERVES: 8

Ingredients
4 pounds baby back ribs (3 racks)
2 Tablespoons salt
1 Tablespoon brown sugar
1 Tablespoon paprika
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon ground black pepper
1 teaspoon cayenne pepper
1 bottle (40 oz.) barbecue sauce, divided
Instructions
Combine salt, brown sugar, paprika, chili powder, garlic powder, ground black pepper and cayenne pepper. Rub mixture over the ribs.
Cut each rack of ribs into 4 pieces and arrange pieces in slow cooker.
Pour about 3/4 of the barbecue sauce over the ribs.
Cover and cook on HIGH 4 to 4 1/2 hours or LOW 7 to 8 hours. Ribs should be tender, but not falling of the bones.
Preheat oven to BROIL. Line two shallow baking pans with aluminum foil. Place ribs on pan.
Broil 2 to 3 minutes or until ribs begin to brown.
Brush ribs with remaining barbecue sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

Summer cookouts don’t have to be boring. Instead of making burgers and hot dogs every weekend, try grilling something a little different that incorporates summer fruit. Nectarines and peaches are finally in season, and pork chops are a popular cut that take well to an open flame. The thickness of pork chops can vary from about half an inch to two inches, but we recommend the thicker ones as they seem to be easier to keep tender on the grill.

The meat should be cooked to 145-165˚F. Use a thermometer to double check your cooking temperatures, and when the pork reaches your ideal temp, remove it from the grill and let it rest for three minutes. The cooking time and method is the same whether you opt for bone-in or boneless chops. To pick the best chops at the grocery store, the National Pork Board recommends you “choose meat that’s pale pink with a small amount of marbling and white (not yellow) fat.”

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

This recipe uses fresh, juicy nectarines, but peaches work equally as well. They are used in a sauce that adds some sweetness and acidity to the smoky, full-flavored rub. For more flavor and tenderness, marinate your pork longer in the rub, and make sure to grill on clean grates. You can serve the sauce under the pork, where it will meld with the juices, over the top or on the side. We recommend grilling some nectarine slices or halves to use as a garnish (or just to eat right off the grill when no one’s looking!)

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach


Smoky Grilled Pork Chops with Curried Ginger Nectarine Sauce
SERVES: 6

Ingredients
3 Tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 1/2 teaspoons coarse black pepper
6 boneless pork chops (6 oz. each)
2 pounds nectarines, halved, pitted and peeled
1 Tablespoon fresh grated ginger root
1 teaspoon curry powder
Instructions
Mix brown sugar, chili powder, paprika, salt and pepper in a small bowl; rub over pork. Cover and refrigerate several hours or overnight.
Add nectarines, ginger and curry to blender jar. Cover and blend until pureed. Set aside 1/2 cup for basting and remaining sauce to serve.
Preheat grill to HIGH heat.
Grill pork chops over HIGH heat for 10-12 minutes, turning and brushing with sauce halfway through or until the internal temperature measures at least 145°F.
Serve pork chops with sauce.
Notes
Peaches may be substituted for nectarines.
Everyday Good Thinking http://everydaygoodthinking.com/

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Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

This juicy and tender pork dish comes together easily for a weeknight dinner. It doesn’t require a lot of hands-on time, so you’ll be able to whip up some mashed potatoes or greens to serve on the side while the pork tenderloin is cooking in the oven. This makes it equally  great for a dinner party or a weeknight meal.

Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

You probably already have most of the ingredients on hand, like mustard, brown sugar, onions and apples. The pork is tender, and the apple and onion compote adds a sweet touch and textural contrast. The glaze is just a little spicy, creating the perfect blend of flavors for pork tenderloin. Make it this week and show everyone just how delicious your new year will be.

Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 



Father's Day Menu Ideas

Whether you decide to celebrate dad at home or pack a lunch picnic for the local park, these recipes will be sure to help you prepare the perfect Father’s Day meal. The menu we chose can be mostly prepared on the grill. The baby back ribs are perfect for barbecue-loving dads, and the grilled veggies and grilled wedge salad make for healthy sides. While all of this is cooking on the grill, our easy slow cooker baked potatoes can be cooking indoors. We like to serve them fully loaded with bacon, sour cream and chives. All you need to add is fresh iced tea or lemonade and call the family to the backyard. So set the table and fire up the grill; it’s time to enjoy a great meal while celebrating the fathers in our lives.


Baby Back Barbecue Ribs
YIELDS: 6 servings

Barbecue ribs are a treat, and they work great for a backyard cookout. These baby backs are cooked on the grill and sauced towards the end, creating a glaze that will have you licking your fingers. We suggest cooking these on our GrillStation™ 5 Burner Gas Grill but you can always cook them in your slow cooker and finish them in the oven, if necessary.
Ingredients
Wood chips, soaked in water at least 1 hour
2 sheets (18x24-inches each) 18-inch wide heavy duty aluminum foil
1 rack baby back pork ribs (about 3 pounds), cut in half
1 Tablespoon packed brown sugar
1 Tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1/2 cup water
1 1/2 cups barbecue sauce
Instructions
Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
Center half of ribs in single layer on each sheet of aluminum foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
Bring up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
Place rib packets in covered grill and grill 45 minutes. Remove ribs from grill and open foil.
To start SmokeStation™: Drain wood chips; fill SmokeStation drawer about ½ full. Turn SmokeStation burner to LOW. Turn burners beside SmokeStation to MEDIUM. Turn remaining 2 burners to LOW.
Place ribs on grill grate over burners that are LOW. BRUSH ribs with barbecue sauce. CONTINUE GRILLING 15 to 20 minutes, brushing with sauce and turning frequently.
Add wet wood chips as needed on top of wood chips to keep smoke going without flames or use a spray bottle of water set on the stream setting to wet wood chips.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Baked Potatoes
YIELDS: 4 servings

Baking potatoes in a slow cooker imparts steam which keeps the inside of your potato fluffy and delicious. If you prefer to cook the potatoes with salt, be sure to oil the inside of your slow cooker first so it doesn’t stick. Use a medium slow cooker if making only a few potatoes or use a large slow cooker if making more than four.
Ingredients
4 to 8 large baking potatoes, scrubbed
Extra virgin olive oil
Kosher salt
Instructions
Rub potatoes with olive oil and pierce with a fork.
Place in slow cooker.
Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours depending on quantity of potatoes and size of slow cooker or until internal temperature reaches at least 210°F.
Sprinkle with salt before serving.
Top with butter, sour cream, bacon, cheese and chives, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Vegetables with Balsamic Marinade
YIELDS: 6 servings

We love to use fresh vegetables from the farmers market when grilling. They are lightly marinated to add a boost of flavor, but the grill brings out the natural sweetness of the veggies while imparting a smoky, charred kick. These vegetables turn out great when cooked on our 3 Burner Pedestal Gas Grill.
Vegetables
​1 bunch asparagus, ends trimmed
2 large portabella mushroom caps
1 large red bell pepper, seeded and cut in half
1 large yellow bell pepper, seeded and cut in half
1 large red onion, sliced
Marinade
1 cup vegetable oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
​Place vegetables in large glass dish.
Combine marinade ingredients. Pour over vegetables in dish.
Cover vegetables and let marinate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Romaine with Creamy Caesar Dressing
YIELDS: 4 servings

If you’ve never grilled romaine, you have to start. It adds a boost of charred flavor to a light, leafy green that you don’t expect. Skewer the romaine to make turning easier or use tongs to get even grill marks. Top with homemade Caesar dressing and grilled bread croutons.
Dressing
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Salad
1 head romaine lettuce
1/4 cup grated Parmesan cheese
Croutons
Instructions
For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Preheat grill to medium-high.
Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
Drizzle dressing over grilled romaine. Sprinkle with Parmesan cheese and croutons.
Everyday Good Thinking http://everydaygoodthinking.com/

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