C3TV: Dutch Oven R&R Pulled Pork

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”.

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

R&R Pulled Pork Tacos & Gnarly Nachos

Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so!
These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe.
Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque.
You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and sapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos!
Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it!
When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Super Bowl Chili Anyone?

I know what you’re saying. “Hey! Cave!! What’s the deal?!? You haven’t posted anything since last year!!!”. Well, a) It’s only been a month since last year, and b) you’re right!
BTW, can you believe January 2011 is already gone??? Impossible, right?!?
But, I digress. I promise to get back on the horse. Right now! In fact, I have two new recipes I will post up in the next few days. However, before we get to something new, we have to resurrect an old favorite in honor of the impending Super Sunday (one of the few silver linings I find in January’s demise). And, what Super Bowl gathering is truly complete without some award winning homemade chili? The question is rhetorical, of course, since the answer is unquestionably obvious.
So, we’d be remiss if we didn’t offer up this reminder of what our 2+2 Tequila Chili is all about. According to most, it’s all about the “yummmmmmmmmmmm!”. If you like two kinds of meat; plump beans; sauteed onions; and a multitude of seasonings, sauces, and herbs combining to make a flavor explosion in your mouth, then you are likely to agree. It’s easy to make, and even better the next day. Allowing you to make it ahead of time and enjoy more of the big game festivities, rather than be enslaved to the kitchen when the big play (or killer commercial) is on the screen. Besides, don’t you want your Super Meal to look something like this:

‘Nuff said? ENJOY!!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Veggie Wonton Soup

While doing our recent REVIEW: Man Pans Stir Fry Wok & Steamer Set, I made some of this fabulous, veggie-friendly soup. I also promised to share the recipe. Since I never lie (well, almost never ) here it is! Oh, and by the way, this gets rave reviews from the Cavewoman, a lifelong vegetarian, as well as from the Cavekids and me, lifelong carnetarians! Though, as you’ll see, this is easily adjusted to satisfy the meat-only crowd.

INGREDIENTS

6 Cups Vegetable Broth
1 1/2 Cups Sliced Mushrooms (Baby Bella or Shitake)
10 Ounces Firm Tofu
8 Ounces Water Chestnuts
5 Green Onions
12 Wonton Wrappers
1/4 Teaspoon Sesame Oil or Chili Sesame Oil
1-2 Tablespoons Corn Starch
Salt & Pepper to taste

RECIPE

Chop the green onions, water chestnuts, and tofu into small bite sized pieces. Then, take about 1/5 of each ingredient and chop that portion more finely for use inside the wontons. Set aside.

Thinly slice mushrooms. Set aside.

Set up a work station with the wrappers; a glass of cool water; a clean, dry plate to make the wontons; a plate covered lightly in corn starch; and the finely chopped ingredients.

To make the wontons, put a single wrapper in the center of the clean plate. Place an appropriate amount of each ingredient onto the wrapper (don’t overstuff the wrapper or it will tear when you take the next steps). With a slightly wet finger, moisten all for edges of the wrapper. Fold one corner of the wrapper up to it’s opposite corner, and firmly seal all edges together. Place the completed wontons on the corn starch plate, taking care not to lay them on top of each other to prevent them from sticking together.
NOTE #1: If you have any leftover wonton “filling”, just save it and throw it into the soup at the appropriate time.

Place broth into properly sized sauce pan or wok and bring to a boil. While many recipes call for you to boil your wontons, I find that doing so tends to create very soft wontons that readily fall apart. To combat this, I like to steam them before adding them to the soup. It should only take 5-8 minutes to fully steam the wontons.
NOTE #2: By using this Man Pans Stir Fry Wok and Steamer Set, I am able to steam the wontons with the boiling veggie stock. Not only is this convenient and eco-friendly, I think it also adds to the flavor of the wontons.

When wontons are fully steamed, remove the steamer insert and add the tofu, mushrooms, and water chestnuts. Return to boil for another 3-5 minutes.

Reduce flame, add green onions and sesame oil. Gently add wontons. Salt and pepper to taste. Stir gingerly. Allow to simmer for 10 minutes.
NOTE #3: If you are adverse to any kind of spiciness, just go with the plain variety of sesame oil. But, if you like just a hint of tang, go for the “chili” version. It won’t make it very spicy at all, but it will add a nice essence.

Serve in bowls along with any of your other Asian favorites. It also makes a fine main course, too.
HINT: This soup is easily transformed into a carnivore version by using the filling from our Lamb Wontons instead. Just be sure not to fry them, as described in the recipe. Also, you may have to steam them for a few more minutes to make sure they are cooked enough. Add some shrimp or chicken chunks to the initial broth boil and you’ll have a delicious meat-lovers rendition of this soup.

If you’d like to win one of these Man Pans Stir Fry Wok and Steamer Sets, or even an entire set of their pans, be sure to enter our Want Pans? Giveaway. Hurry, though, because the contest ends 12/15/2010.
EDIT: THIS CONTEST IS NOW CLOSED!

Prep Time = 40 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Dutch Oven R&R Pulled Pork

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

INGREDIENTS

5-6 Pounds Bone-In Pork Shoulder Roast (Boston Butt)
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce
1 Medium Onion
4-5 Large Garlic Cloves

RECIPE

Make one preparation BBQ Rub-a-dub.
HINT #1: This rub was developed specifically for this recipe.

Completely cover entire Pork shoulder with rub. Place into large zip-loc bag and press rub into meat. Seal bag and place in refrigerator for at least 12 hours (I go for 24).

When done marinating, remove meat from fridge and let stand for 20 minutes. Preheat oven to 300°. In the meantime, slice onion and then cut slices in half. Slice garlic cloves lengthwise.

Evenly spread half the onions and garlic in the bottom of a quality Dutch Oven. Place the Pork should on top of the onion and garlic slices, then cover with the meat with the rest of them.
Place lid tightly onto Dutch Oven and put into oven. Pork shoulder should cook for about 1.25 hours per pound. To be certain it is fully cooked, insert a meat thermometer (be sure it isn’t touching, or near, any bones). Meat should be done when it reaches 175°.

While meat is cooking, make one preparation R&R BBQ Sauce.
HINT #1: This sauce was developed specifically for this recipe.

When the meat is done, it should look something like this.
NOTE #1: See, purists. There is still a nice bark on the outside!

Scrape any loose onion or garlic slices off Pork shoulder into Dutch Oven (don’t worry if some sticks to the meat). Remove meat from Dutch Oven, place onto a raised edge plater (to catch any juices that may flow in the pulling process), and let stand for 15 minutes. Skim fat from juices that remain in pan and reserve any remaining liquid, onions and garlic.
Take two forks and start shredding meat, making sure to separate and discard any fat and/or bones.
NOTE #2: See, purists. The meat is still juicy and tender!

Place remaining meat, drippings, and onion/garlic scraps back into Dutch Oven with reserved liquid and ingredients. Pour in 2 to 2.5 cups of the R&R BBQ Sauce (depending on the size of the Pork Shoulder), and stir all ingredients together. Place lid back onto Dutch Oven and return to oven for 15 minutes.

Now you’re ready to serve up this succulent, juicy, tender, and delicious Pulled Pork. One option is to heat up some corn tortillas, whip up some Rockin’ Guac, and make some Tacos al Pastor. You can also steam up some rice and pour ladles of this marinated, slow-cooked pork on top. But, the overwhelming alternative of choice is to slice open a Kaiser Roll, slap on a heap of the Pulled Pork, top with some Cole Slaw, and drizzle with warmed R&R BBQ Sauce, as shown here. Also, served here with some Oven-Baked Cave Chips.
NOTE #3: See, purists. It still looks delicious!

If you are wondering whether it really tastes as good as it looks, just ask the Caveboy. He declared this stuff to be, during his one and only pause between bites, his “new, personal candy”. But, don’t take our word for it … try it yourself!

Prep Time = 20 Minutes
Marinating Time = 12-24 Hours
Cooking Time = 5-7.5 Hours
Serves 6-10

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Grilled Teriockeye Salmon (with Mangocado Salsa)

Super easy to make … but, also super easy to mess up! However, if you do it right, your taste buds will be doing a victory dance!!

INGREDIENTS

1 Large Fresh Sockeye Salmon Filet (approximately 2 pounds or more)
1/3 Cup Teriyaki Sauce
2 Tablespoons World Spice Merchants Pacific Seafood Rub
1 Preparation Mangocado Salsa

RECIPE

As I said, this is easy to mess up. The first step is crucial: choosing your Salmon filet. Make sure it is fresh, wild caught, and preferably Sockeye Salmon. While any genre of this anadromous fish would work, there is something to be said about the incredible flavor and texture that the dark red meat of the Sockeye holds. If you can get your hands on some Copper River Sockeye, it’s even better! DO NOT remove the skin.

Place your filet, skin side down, on a suitably sized platter with raised edges. Cover with teriyaki sauce (I truly prefer the Trader Joe’s Island Teriyaki). Then, turn the filet over so that the skin side is now up. Cover with plastic wrap and refrigerate for no more than 20 minutes.
NOTE #1: This is another step that can be easily bobbled. If you marinate the fish too long, the flesh can become mushy and loose all it’s natural flavor. The teriyaki sauce should compliment this dish, not dominate it!

After marinating, turn filet back over (skin side down) and evenly sprinkle the Pacific Seafood Rub over the fish.

Pre-heat grill to a medium-high heat (about 300° to 325°). When grill is ready, create an indirect heat area for the fish and then coat the grill grate with non-stick spray.
NOTE #2: As you can see the spray will create flame ups. Be sure to keep the can as far from the flame source as possible. Also, use short blasts of spray to prevent any dangerous flare ups which could cause you to loose your Caveperson coat (ie. singe your body hair)!

Place filet over the indirect-heat area of your grill. Spoon some of the extra teriyaki sauce on top of the fish. Cover grill and allow to cook for about 5 minutes before checking on the fish.

Normally, it shouldn’t take more than 6-8 minutes to fully cook. Fish should have the beginnings of a nice crust on the edges and be firm, but not flaky, to the touch. If it’s still a little squishy, give it another minute or two.
NOTE #3: This is the last step that could end up in fouled fish. Overcooked fish becomes dry and, again, looses much of it’s natural flavor. In fact, it’s better to undercook it rather than the reverse.

Using a large metal spatula, remove filet from grill and allow to set for a minute. Then, cut into serving sized portions and top with generous scoops of Mangocado Salsa. Plate with your favorite sides. Pictured here with rice pilaf and fresh, steamed New England clams.

Prep Time = 5 minutes
Marinate Time = 15-20 minutes
Cook Time = 6-8 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

R&R Country-style Ribs

I’ve given you the Rub and I’ve given you The Sauce. Now, it’s time I gave you the recipe, or at least one of them, that goes great with both of them. The best thing about Country-style Ribs is that there is a lot more meat involved in eating, and a lot less work involved in making, them compared to Spare or Baby Back Ribs … perfect for a lazy Caveman, like me!

INGREDIENTS

3.5 to 4 Pounds Country-style Pork Shoulder Ribs
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce

RECIPE

Place ribs onto a suitable platter and liberally cover both sides with BBQ Rub-a-dub. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
HINT: After covering, press the rub into the meat. This will help it to better absorb the flavors of the rub.

Pre-heat grill on high heat. Place meat onto grill and quick-sear both sides to seal in juices (much like you would a steak). Then, reduce heat to medium, medium-low. Cover and cook for another 5-6 minutes per side (10-12 minutes total) should do the trick. Keep an eye on them because you don’t want to serve them rare, but you also don’t want to overcook ‘em either. Just before they are done, take some of the R&R BBQ Sauce and baste liberally. Cover for one minute, then turn the ribs over and repeat the basting process.

When done, remove from grill and let stand for several minutes. Again, this helps keep the juices from flowing out when you slice into these tasty morsels of pure pork pleasure.

Brush ribs with a bit more sauce and serve with some of your favorite sides (and a steak knife). Pictured here with fresh corn on the cob and Chopped Caprese Salad.

Prep Time = 5 minutes
Cook Time = 15-20 Minutes
Serves up to 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Gnarly Cali Combo Burgers

Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!

INGREDIENTS

1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced

RECIPE

Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Grilled Pork Loin with Mint Applesauce

Secret Ingredient Series: Mint BONUS!
A companion recipe to one of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

1.5 Pounds Boneless Pork Loin Chops
1 Preparation Balsamic Thyme 4 Mustard? Sauce
1 Preparation Gala Mint Applesauce

RECIPE

Make one preparation of Balsamic Thyme 4 Mustard? Sauce. Set aside.
NOTE: The recipe for this marinade calls for sweet hot mustard. But, if you don’t have any, just use regular yellow mustard and add a little Prepared Horseradish – which is just what I ended up doing on this one. Worked great!

Rinse and prepare boneless Pork Loin Chops. You can use just about any other type of pork loin or chops, but these suited this dish perfectly.

Place pork into a large zip-lock bag and pour marinade over them. Remove air and zip closed. Be sure to get entire chop covered by the marinade. Refrigerate at least one hour.

Make one preparation of Gala Mint Applesauce. You will want to serve it warm with this dish.

Remove pork chops from marinade bag and place on the preheated barbeque grill. Be sure not over-cook them or they dry out and get tough. About 8-10 minutes of total covered-grilling time should do the trick on a 1″ thick boneless chop.

When done, let chop sit a couple minutes before slicing and serving over rice pilaf and the applesauce. Add some sauteed veggies, and enjoy!

Prep Time = 30 Minutes
Marinating Time = 1+ Hours
Cooking Time = 10 Minutes
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cavey Cali Cheesesteak

This recipe won Post of the Day for 5/13/10!

A bit of a California twist to the classic Cavey Cheesteak. It’s just as tasty and you probably won’t even notice that it’s a little healthier.

INGREDIENTS

6-8 Ounces Cooked Chicken, preferably Juicy Beer Can Chicken
3 Medium-Small Baby Bella Mushrooms
2 Thin Slices Sweet Onion
1/4 Medium-Small Red Bell Pepper
1/4 Medium-Small Avocado
1-2 Slices of Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise (we use the Light variety)
1 Fresh Sandwich Roll
Salt & Pepper to taste

RECIPE

Seed, devein, and chop the red pepper. Rinse, lightly scrub, and then chop mushrooms. Chop onions and slice avocado. Set aside.

Cut leftover chicken into one and two-bite pieces. Both white and dark meat are okay. Set aside.

Over a medium-high flame, heat oil on non-stick griddle or in large skillet. Add all veggies and salt & pepper to taste.

Since the chicken is already cooked, and you don’t want to end up over-cooking and drying it out, let the veggies cook a bit before adding the chicken. Just before you are going to flip them the first time is usually a good time to do it.

While everything is cooking, get your roll ready. Butterfly slice the roll, being careful not to cut all the way through. If it’s super fresh like the one pictured here there’s no need to heat the roll up. If it could use a little help, place it on the griddle and quickly heat both sides. Evenly spread mayo, place avocado slices on bottom side, and set aside on plate.
HINT: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!

Just before chicken is ready to come off the grill (you just want to get it hot) add cheese slices. Allow to begin melting before removing from griddle.
NOTE #1: Although we used Swiss Cheese here, any number of cheeses would work well with this sammie. Experiment! Though, the Swiss is gooooood!!

When ready, remove cheese topped chicken with a spatula and evenly distribute on roll.

With the spatula, remove veggies from griddle and evenly distribute on top of chicken. There! You’ve done it!! Enjoy!!!

NOTE #2: I was planning on taking a picture of the Cavekids unabashedly stuffing their faces with this dish, but I was too busy stuffing my own face to notice that they were done before I even got halfway through mine.
On a side note, the Caveboy called “Dibs!” on the remaining leftover chicken so that I could make him another one of these tomorrow!

Prep Time = 10 minutes
Cook Time = 8 minutes
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.