Recipe Wednesday: In The Bag Barbeque

With Father's Day on Sunday, I thought we'd give you a recipe perfect for dad! It comes from our From Smokin’ with Steve Cooking Class in 2007. (And don't forget, you can find Steve's sauce at A Cook's Place.)

IN THE BAG BARBEQUE

3-4 lb pork loin
¼ cup Steve’s Magnificent Grilling Sauce
½ can beer (but don’t let the other half go to waste)
2 T. Steve’s Magnificent Grilling Spice
1 tsp. Liquid smoke (heaping)
1 cup your favorite Steve’s barbeque sauce

Pre-cooking prep:
Rub 1 tablespoon of the grilling spice into pork loin and put in zip lock bag. Pour in grilling sauce and put into refrigerator to marinate overnight or at least 1 hour.

When cooking time arrives:
Take pork loin out of zip lock and rub in other tablespoon of grilling spice. Transfer to cooking bag and pour in juices from zip lock and add beer and liquid smoke. Put into preheated oven at 300 degrees. You will cook this till internal temp reaches 150 degrees – about 1½ hours. When temp is at 150 take roast out of oven and split open bag, leaving it in cooking pan - pour you barbeque sauce over top and return to oven. Cook for another 15-20 minutes until sauce has formed a nice glaze. Remove from oven and let stand 20-30 minutes before carving.

Your meat can now be served by slicing or pulling. A nice way to serve is to take a loaf of French bread and slice down middle and then into 3” sections. Serve open face with grilled vegetables and plenty of extra sauce.

Recipe Wednesday: Smoked Apple Brown Betty

Did you know you can smoke a dessert? Magnificent Steve Stolk does! This week's recipe comes from his smokin' collection. Don't forget, you can sample his work and ask him all your questions about competition BBQ this Friday at the Don't be Cruel BBQ Duel at the Link Center.

Smoked Apple Brown Betty

½ cup oatmeal
1 cup brown sugar
2 teas cinnamon
¼ teas nutmeg
¼ cup raisins
6-8 teas butter
¼ cup finely chopped pecans or walnuts
Whipped cream for topping
6-8 small apples

Combine the first 5 ingredients in a bowl and mix. Core and hollow out apples. Fill cavities with dry mixture and top with a teaspoon of butter.

Prepare your smoker and use a mild or sweet wood for your smoke (fruit woods are best for this – I tried hickory but it was too strong in flavor).

Put your apples in the smoker and allow cooking for 45 minutes to an hour – until the apple is tender when poked with a toothpick.

Top with whipped cream and sprinkle the pecans over the top.