A Terrific Pork Adobo Sandwich...

This recipe is
Bobby Flay's Pork Adobo Sandwich with Sage Aioli.
The marinade is absolutely incredible.
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It aired in September of 2003 - episode HG1B02. I found that they are no longer airing any of the "Hot Off The Grill with Bobby Flay" episodes but I am so glad that I found this recipe. I was looking for a recipe with chipotles in adobo sauce and this recipe came up on my search.
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The episode also featured a black bean soup but the recipe was not included on the Food Network site. I'm OK with that though because this recipe is really, really good.
I'm sure I'll be able to find a black bean soup recipe pretty easily.
~~~~~
Anyway, I followed the recipe exactly,
wondering if it would be too spicy with all those chiles, but it was great!

Adobo Marinade: 2 cups drained canned tomatoes 3 tablespoons ancho chile powder 3 tablespoons pasilla chile powder 1 canned chipotle, diced 1 tablespoon honey 1 tablespoon dark brown sugar 3 tablespoons red wine vinegar 1 teaspoon cayenne 1/4 cup chopped garlic 1/4 cup olive oil 1 1/2 pound pork tenderloin, cut into 1/2-inch thick slices Salt and freshly ground pepper Puree all ingredients except pork tenderloin in a food processor. Place tenderloin in a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for 1 hour. Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side. ~~~~~ Sage Aioli: 1/2 cup good-quality mayonnaise 2 cloves garlic, finely chopped 1 tablespoon fresh sage chiffonade 1 tablespoon fresh lemon juice Salt and freshly ground pepper Combine all ingredients in a small bowl and season with salt and pepper to taste. Serve on 4 large dinner rolls spread with mayonaise, 1 tomato, cut into 8 slices, Bibb lettuce leaves

Big Green Egg Ribs

Last Sunday RDG barbecued ribs in the Big Green Egg. We got them from Soulard Farmer's Market Saturday morning. This type of beef rib is often called Dinosaur Bones because they're huge. They were very inexpensive compared to the more commonly barbecued pork ribs. As they are very fatty, they are best barbecued for long periods of time at low temperatures or braised. All you have to do according to RDG is "wash them, put on a dry rub, throw them in the Big Green Egg for about 10 hours and then boom!"
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To get a little more technical than RDG,
after washing and drying the ribs,
he used Penzeys Spices "Galena Street Ribs & Chicken Rub".
This rub is an authentic and traditional Southern-style seasoning,
with hints of sage, nutmeg and cayenne.
Penzeys considers it one of it's best blends. RDG received this spice,
along with three others, from his nephew on his birthday.
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He put the 3 slabs of ribs into the Egg
and smoked them with hickory chips
(which had first soaked in water for one half hour).
He shut the lid and left them in there to smoke for 10 hours
kept at 200 degrees. He mentioned that next time he does 3 slabs,
he will let them smoke longer - maybe 14 hours.
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Here are those lovely smoked ribs. And, of course, here is the Big Green Egg. It's not in it's usual position however due to the fact it poured down rain for most of the day.

Saturday's Barbecued Ribs

This is RDG's version of a recipe that we saw on PBS with Steven Raichlen.

Buy $13.00 worth of spare ribs, rib tips removed but included in the package. Truck said ribs home. Remove from package and rinse in cold water, using fork, fingers and whatever to remove all of that membrane from the back of the ribs.

Rub judiciously with whatever commercially available pepper based steak rub that you prefer.

Light grill and prep for indirect grilling. Add enough charcoal for 1 1/2 hours. Stand ribs up on grill above the drip pan on tin foil. Place cover on grill and wait 1 hour and 15 minutes for rib goodness!

We should have taken the picture before we ate most of the dinner!!!




Hint: After the 1 hour and 15 minutes, wrap in heavy duty tin foil for an additional 15 minutes.

Serve with fresh Missouri sweet corn and sliced home-grown tomatoes!