Thursday, October 25, 2007

Quick pork bbq

Mea Culpa

Saturday might MoSup asked Hucker if we could bring anything to the Christening.  "Yes, Danny's famous pork bbq," he  answered all smart-alecky, referring to my BIL's famous pork bbq that he stays up all night to pamper into something so delicious that it was nominated for the Nobel Peace Prize.  Ha-Ha.  Sunday morning I decided to grant his request, and this is where the heresy comes in.  It begins with another bit of bbq unorthodoxy.

Oft times MoSup will say, around 5 PM, "I shor would like me some ribs tonight."  So this one time I decided to try and come up with a passable version for 6PM dinner. 

I grabbed a rack of frozen ribs from the freezer, and snapped them in half with a sharp crack on the edge of the butcher block so they fit in the pressure cooker.  I prepare my ribs for freezing by rubbing them in Schlong's famous dry Rub, and vacuum sealing them, so nothing more was added.  I pressure cooked them for 30 minutes, and let them sit for another 15 minutes while the steam dissipated.  When I opened the lid, the ribs were near falling off the bone.  I tonged them onto a cooking sheet, sprinkled some more Schlong's on them, and popped them under a waiting broiler for about 10 minutes, just to crisp them. 

How good were they?  Good enough that MoSup won't eat them any other way.


So, Sunday morning I thought , hmmmmm.  I ran up to the Food Lion and bought a pork butt that weighed about four pounds.  I coated it with Schlong's and popped it in the pressure cooker for 90 minutes, then let it decompress  another 15 minutes.  After pouring the meat and cooking juices into a baking pan, I pulled my pork with a fork (owwy), then to the gas grill.  I  packed the smoker  pan  with  some dead tree limbs (plum),and let it go at 300° for an hour.

HMFS!  I know it was good, because by this time Rahouy, a famous food snob, had arrived and could not stop eating it.  "This is better than Danny's," he said. There is no greater BBQ compliment in my family. So, the next time you need a great tasting Pork BBQ in under 3 hours, try it.  But don't tell anyone you weren't up all night baby sitting it.

BTW, I also made someone else's world famous cream corn bread recipe, henceforth known as "Schlong's Famous Canned Corn Casserole."  I know what you're saying, but trust me here and don't let the name fool you.  It's one of those deals where everybody who eats it will demand the recipe.
Schlong's Famous Canned Corn Casserole

  • 15 0z can drained whole corn
  • 15 0z can cream style corn
  • 1 box Jiffy corn muffin mix
  • ¼ or (sweeter) ½ cup sugar
  • 2 eggs well beaten
  • 1 stick melted margarine
  • 1 cup sour cream

Heat oven to 350°
Mix together all ingredients in a bowl.  Pour into well greased 9x13 baking dish and bake for 45-60 minutes, or until center is firm.


BlogDog said...

The casserole looks tasty but it is sorely lacking in the hot pepper department. Couldn't you dice up a fresh jalapeno in there?

Rodger the Real King of France said...

Do anything you want!

Anonymous said...

ooh I bet canned chilis would be good in it too!

I usually slow cook and grill on the gas grill but gosh we go through alot of gas that way. This is a good way to cut down on how many tanks of gas we go through.

I remember as a child my parents would always par-boil any meat that was grilled ( my mother needed to make sure it was good and done!). I guess the pressure cooking accomplishes the same thing too!


Rodger the Real King of France said...

Of course all of this is moot if the finished product isn't good, and you'll have to decide that, but I'm betting you'll like it. Don't tell anyone how you did it though, until after it's et.

Trace said...


I just spent an hour running all over town looking for sour cram!

I must be living in the sticks, because no one has even heard of it out here!

Well, I thought it was funny...

molonlabe28 said...

Your celebration of the hog on Saturday doesn't hold a candle to mine, mon ami.

I had pulled pork for lunch at Corky's in Memphis, and I had pork loin (aks chops) at the Rendezvous, also in Memphis.

The hog is a glorious animal which should be revered and celbrated often.

JMcD said...

Shoot!..And I sat home Saturday night,pulled my pork, and had a fried bologna sandwich...Dang!

Anonymous said...

Rog, did you add any liquid to the pressure cooker?


Rodger the Real King of France said...

Always in a pressure cooker unl;ess you're cooking watermelon. :) I'm guessing 3-4 cups?

MoFiZiX Gr4FiX said...

Hey Rodge, did you try that fried chicken recipe I sent ya back a couple of months ago?

rahouey said...

food snob?
shit. i know what's good.

Anonymous said...

Of what? Water?


Chris said...

I'm thinking pineapple juice.

Rodger the Real King of France said...

yes water, but I may try apple juice next time

bllew said...

In the pressure cooker:
2-3 lbs of meat (whatever)
1/2-1 coarsely chopped onion
Other seasonings and stuff to taste.
1 bottle of Newcastle or other dark ale
cook until done.

Anonymous said...

You are not only the King of France, but the King of the Kitchen. That BLT Pasta recipe you gave was amazing! So I'm off to the supermarket in the morning to prepare this dish, too.


Tim said...

The corn casserole is very much like our tamale pie recipe, just add some mexican-seasoned finely ground beef covered with shredded cheese between layers of the casserole, and drop some sliced jalopenos on top before baking. Yummy!

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