Killer Chili Rojo (Red Pork) Tamales

I gave you my Killer Queso (Cheese) Tamale recipe a few months back. Though, I probably should have posted it’s carnivore counterpart sooner, I felt, with Christmas right around the corner, now would be a perfect time to share it. While this remains a labor intensive recipe, it really is a very easy dish to pull off. Besides, if you gather your masses together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly. When you finally unwrap one and take a bite, you’ll forget about all the steps involved!

INGREDIENTS

Chili Rojo (Meat Filling):
1 Preparation of Chili Rojo Rub
2.5 Pounds Pork Butt (Shoulder) Roast
1/2 Red Onion
5 Cloves Garlic – Smashed
1 Teaspoon Kosher or Sea Salt
1 1/2 Cups Red Chili Sauce
1 1/2 Cup Chili Rojo Stock – Reserved

Masa (Dough):
5 Cups Tamal (Instant Masa Mix)
4 1/2 Cups Vegetable Stock
1/2 Cup Chili Rojo Stock – Reserved
2 1/2 Teaspoons Baking Powder
1.5 Teaspoon Salt
2 1/8 Cups Vegetable Shortening
1 1/4 Teaspoon Cayenne Pepper

1 Package Hoja (Dried Corn Husks)

RECIPE

Follow the instructions for one preparation of Chili Rojo Rub.

Cover pork butt roast liberally with the rub. Cover tightly with plastic wrap, place on a plate, and refrigerate overnight.

The next day, remove the roast from the refrigerator 15-20 minutes before you are ready to start cooking. Slice onion into quarters. Peel and smash garlic cloves.

Place pork roast into a stock pot. Cover with water by 2-3 inches. Add onion, garlic, and salt. Bring to a boil. Then, reduce heat, cover, and simmer for 2.5 – 3 hours, until fall-apart tender.

When done, remove the pork roast from the stock pot and place onto a large platter. Let it rest for 10-15 minutes, then shred meat with two forks or, if you have them, meat claws. Be sure to separate the meat from the fat, and discard the latter.

Reserve 2 cups of the meat stock (1 1/2 for the meat, 1/2 for the masa) and set aside.

Place the shredded meat into a large sauce pot, add Red Chili Sauce and reserved meat stock, and heat uncovered over a low flame for 20 minutes. Stir often.
NOTE: You’ll likely have some left over meat filling. Don’t sweat it, it makes for a great version of Carnitas!

Cover the Hoja (corn husks) with cool water for at least 40 minutes. When thoroughly soaked, squeeze excess water out then place into a colander to allow rest of excess water to drip out. Do not let the husks dry completely – they must be moist and pliable when wrapping the tamales.
HINT: Place a heavy plate on top of the husks so that they stay completely submerged.

While the meat filling is simmering and the Hojas soaking, make your Masa (dough). Place shortening into mixer and whip it until silky (3-4 minutes). Yes, Devo fans. I said, whip it. Whip it good!

Meanwhile, place all the dry ingredients (Tamal, baking powder, salt, cayenne pepper) into a large mixing bowl and whisk together.

Add vegetable stock and meat stock to dry ingredients. Using your hands, mix well until evenly distributed.

Add ingredients from mixing bowl to whipped shortening. Again, whip it until smooth and creamy (3-4 minutes). And yes, again, whip it good!

Now’s the time to gather the clan and press them into service. Pop open a cold one, put on some good tunes, and make a party of it!
Place one of the large Hoja (husks) on a flat surface and spoon about 2 tablespoons of the masa (dough) onto it. Now, this is where some tamale veterans may cringe, but I have found that this next step makes things go much faster and smoother. Take a small piece of plastic wrap and place it over the masa. With your hand, smooth and spread the masa out evenly, leaving several inches from the bottom of the husk, a couple inches from the top and far edge, and less than an inch from the near edge. The masa layer should be about 1/4″ thick. Remove the plastic wrap and set aside to use again. Then, scoop about 2 tablespoons of the Chili Rojo (meat filling) into the center of the masa.
HINT: If your Hoja are on the smaller side, just overlap two of them by a few inches to make one big leaf. Use a rubber spatula to spread a little masa on the near edge of the bottom husk to act as “glue”.

This is where a history of being a Hippie or Rastafarian, comes in handy. Take the near side of the Hoja and fold it over the the far edge. With your fingertips, lightly press the edges of the masa down to seal in the meat. Then, while holding down the far edge of the husk, push down and draw back the near edge of the husk an inch or two so that the masa forms a sealed tube, of sorts. Now, fold up the bottom (narrow) end of the Hoja, making sure it is snug up to the bottom of the filling. Finally, roll the entire thing away from you, over the remaining flap, and …

… KaBOOOOOOOM! You have a tamale!! Most folks say tying up the open end of your tamale is optional. But, tying them up with a strip of Hoja keeps all the ingredients inside, and also helps make them look better when done.

Once you have formed all of your tamales, fill the bottom of a large steamer pot with water, place the steam insert into the bottom, and cover it with several Hoja leaves. Stack the finished tamales standing up in the steamer. Bring the water to a boil and cover the steamer, allowing the tamales to steam for about 60 minutes.
HINT: You’ll notice that the one tamale I didn’t tie up leaked out the top. Which is why I strongly urge you to give them the “50 Shades Of Grey” treatment.

When you think they are done, remove one to test. When it has cooled sufficiently, unwrap it and enjoy. If it has steamed sufficiently, remove the rest from the steamer. Serve with avocado, guacamole, pico de gallo, salsa, rice and beans … you name it! These also freeze very well for future use. Just re-steam them or nuke ’em in the microwave, once they have defrosted.

Give these a try … you won’t be disappointed. I’ve had several Hispanic friends swear me to secrecy that they actually liked these better than their Mom’s. Don’t worry, amigos … I’m not naming names! 😉

Marinate Time = 24 Hours
Prep Time = 90 minutes
Cooking Time = 4 Hours
Makes 28-32 Tamales

©2015 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.

Week 3 Winner!

Congratulations to Cricket Sosa! She is the week 3 winner in our Summer Grilling Review & Receive Series. Cricket will be receiving a Broil King Rib & Roast Rack which we reviewed last week.

Didn’t win? Don’t fret! We will be reviewing and giving away another great grilling accessory from Broil King on Monday (8/24)! Be sure to check back to read the review and enter for your chance to win it.

REVIEW: Broil King Rib & Roast Rack

This is the third of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

One of our favorite meals in the Cavehold are barbecued ribs. Doesn’t matter if you make them in the smoker, or on the grill with indirect heat and a smoker box, we love ’em! I mean, what could be more Cavemanesque than meat on a bone cooked by smoke and fire, right? So, it should come as no surprise that one of the BBQ tools we chose to review from the Broil King Grilling Accessories collection was their Rib & Roast Rack.

Anyone that has ever tried to cook up some scrumptious ribs with the above mentioned techniques knows that the only limiting factor is the amount of ribs you can “Q” at once. Depending on the size of your grill only one, or two racks if you have 5 or more burners, is the max you can evenly heat indirectly. Even the smaller round or refrigerator style smokers can accommodate two, or three at most. If you are cooking for a large gathering of like-minded carnivorous Neanderthals, that just isn’t enough. And, if you want to grill up, or smoke, something else simultaneously … forget about it!

Enter the Broil King Rib & Roast Rack. With the ability to stand up 7 racks of ribs in the same area you are cooking one or two racks directly on the grids, this grilling accessory holds the promise to feed your entire clan. Let’s take a look see.

When we removed the rack from the packaging, the first thing we noticed was the solid, heavy duty construction of the stainless steel rack. No worries about the weight of a full seven racks, or a large roast or bird, having an effect on the structural integrity of this Broil King accessory. We also liked the included rib recipe on the enclosed instructions which claim that the rack is indeed machine washable. However, we opted for the hand wash option and found that some warm soapy water and a soft scrub sponge worked well in making the rack look like new after use.

Speaking of which, for our field test, we used three half-racks of full pork spare ribs with tips. They readily loaded in, leaving plenty of room for another four full or half racks. Though, we did notice that the thickest end of one of the half-racks would not fit into the center racks on one side of the ribs. Which does leave us wondering if the huge beef ribs some folks prefer would have a fit issue there. Though, they will surely fit into the end spaces of the Broil King Rib & Roast Rack.

We placed a drip pan under the rack (under the grates), heated the Broil King Baron 440 grill until the smoker box started giving up clouds of apple/alder/pecan vapor, and then situated the racked ribs in the center of the grill over two unused burners, along with six large bone-in chicken breasts. The hood temp was kept around 300°F, which smoked and slow roasted the ribs over a 2 hour period. That’s when we opened the grill and basted the ribs before giving them another 12 minutes under the hood. Even while stood up in the rack, the ribs were easily slathered in some Killer BBQ Sauce. The end result was three evenly, perfectly cooked half-racks that were tender and tasty. The Broil King Rib & Roast Rack also made for easy removal of the ribs when they were done.

Could we have gotten similar cooking results without the rack? Sure … if we wanted to have had two separate cooking sessions, as we couldn’t have fit all three of those half-racks and the chicken breasts on the grill with the two outside burners going. Plus, we never needed to open the hood and turn the ribs, as they received even uniform heat across each entire rib rack. So, if you want to perfectly barbecue a bunch of ribs, while making the entire process easier and more efficient, then this is the tool for you. We are marking down slightly for the possible fit issue discussed above. But, that shouldn’t dissuade you from adding this Broil King grilling accessory to your collection, as the thin side of any rack should fit fine. Want to win one? Look below.

MSRP – $47.95, seen online as low as $39

Cave Club Rating: 4.5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING RIB & ROAST RACK?
This Friday 8/21/2015, one lucky person will win their own sample of the Broil King Rib & Roast Rack! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/20/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review 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.

Week 2 Winner!

Congratulations to Rachael Bhardwaj! She is the week 2 winner in our Summer Grilling Review & Receive Series. Rachael will be receiving a set of Broil King Meat Claws which we reviewed last week.

Didn’t win? Don’t fret! We will be reviewing and giving away another great grilling accessory from Broil King tomorrow! Be sure to check back to read the review and enter for your chance to win it.

REVIEW: Broil King Meat Claws

This is the second of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

This review is pretty simple: If you make pulled pork, pulled beef, pulled chicken, Carnitas, or any other meat dish that requires shredding said meat, YOU NEED THESE! Broil King scores again!!

Our Dutch Oven R&R Pulled Pork is a Cave clan favorite. Though, it is one of the more labor intensive recipes featured here on C3. Especially when you consider the effort involved in shredding an 8 pound Pork Butt. Until now, that is! Even though a properly cooked pork shoulder will easily fall apart, by the time you are finished shredding (usually 10-15 minutes) using two forks your hands can be quite tired, and even on the verge of cramping.

However, with the Broil King Meat Claws, your shredding time will be reduced by as much as 90%! The 8 pounder below was completely shredded in less than 90 seconds!! Your hands will thank you for the wide ergonomic handles, and large perfectly spaced tines, which contribute to the amazing comfort, as well as the incredible speed factor, of this tool.

When you pull (no pun intended) these meat claws from the package you’ll immediately notice the perfect balancing, and the heavy duty feel, their design imparts. The Broil King Meat Claws also come with a silicone holder/hanging coupler that will allow you to conveniently store them together … nothing worse than trying to find that “missing sock”. Broil King claims that the holder/coupler is heat resistant to 500°F and dishwasher safe! This tool is also accompanied by an information sheet that includes a recipe for Smoked Shredded Pork Barbecue Sandwiches and a claim that the tool itself is also machine washable. Though, we found that they cleaned up very nicely and swiftly by hand with a sponge and some soapy water.

So, if you are a shredder and want to get the job done comfortably, quickly, and easily, you need to get your claws on these claws! The Broil King Meat Claws are certainly a tool that should be in every barbecuer’s tool box. While these technically do qualify as a “sharp stick”, they are vastly better and receive our highest “5 Club” rating. Want to win some? Look below.

MSRP – $30, seen online as low as $22

Cave Club Rating: 5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN SOME BROIL KING MEAT CLAWS?
This Friday 8/14/2015, one lucky person will win their own sample of the Broil King Meat Claws! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/13/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review 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.

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 https://cavemancooking.wordpress.com authored by Caveman. This 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 https://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 https://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.

Grilled Pork Loin with Caramelized Apples

A savory yet sweet dish that will have everyone thinking you really know how to cook … but it will still be our secret! 😉

INGREDIENTS

1 Pound Of Boneless Pork Loin, thin-cut
1 Preparation of Balsamic Thyme 4 Mustard? Sauce
1 Preparation of Caramelized Apples

RECIPE

Place pork loin cutlets into airtight container or zip-lock bag. Pour entire contents of “Balsamic Thyme 4 Mustard? Sauce” over meat, making sure to get an even coat. Refrigerate for at least 3 hours.

When sufficiently marinated, quickly grill or broil cutlets to desired doneness. At this point, also begin cooking the Caramelized Apples.
NOTE: I would normally grill these outside, but the BBQ was under a ton of branches from a much needed backyard tree trim. Luckily, our broiler had just been fixed!

When done, remove from grill/broiler. Take care not to over-cook or meat will end up being dry and tough.

Top with Caramelized Apples and serve with your favorite sides. Pictured here with Rice Pilaf and Sauteed Yellow Squash.

Prep Time = 10 minutes
Cook Time = 7-10 Minutes
Serves 2-4

©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.