Tag Archives: grilled pork recipe

Michael Symon’s Grilled Pork Steaks with the Surprise of Dr. Pepper Barbecue Sauce

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Juicy and so very tender, these bountiful pork butt steaks get glazed with a Dr. Pepper -- yes! -- cherry barbecue sauce.
Juicy and so very tender, these bountiful pork butt steaks get glazed with a Dr. Pepper — yes! — cherry barbecue sauce.

Have you ever held a succulent rib between your fingers, then bitten into a taste of sweet-savory, marvelously yielding meat, only to wish there was more left on the bone to enjoy?

You get exactly that with Chef Michael Symon’s “Slow-Grilled Pork Butt Steaks with Cherry BBQ Sauce.”

It has the taste and tenderness of your favorite smoked ribs — but in the much more substantial form of pork butt or shoulder steaks that are meaty and beyond.

Best yet, they get glazed and served with a thick, fruity, savory and slightly spicy barbecue sauce made with not only fresh or frozen cherries but also a can of Dr. Pepper. Yes, you read that right.

The recipe is from his newest cookbook, “Symon’s Dinners Cooking Out” (Clarkson Potter), of which I received a review copy.

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Fire Up The Grill For Buttermilk Pork Tenderloin and Grilled Cherry Salad

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You won't believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.
You won’t believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.

Pork has a thing for fruit.

No matter its form, shape or preparation, pork’s wiles prove irresistible to most any fruit, resulting in a most magical coupling.

If you still have some of this season’s cherries at your fingertips, use them to make “Buttermilk Pork Tenderloin and Grilled Cherry Salad” to get the gist.

This simple grilling recipe is from the new “Pulp: A Practical Guide to Cooking With Fruit” (Chronicle Books), of which I received a review copy.

It’s by Abra Berens, a Michigan-based chef and former farmer, who definitely knows a thing or two about fruit.

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Effortless Grilled Pork Kebabs With Hoisin and Five-Spice

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The most time-consuming part of this simple dish is just threading the pork onto the skewers -- and that takes hardly any time at all.
The most time-consuming part of this simple dish is just threading the pork onto the skewers — and that takes hardly any time at all.

When you’re married to a man whose nickname is Meat Boy, and a “Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds” cookbook lands on your porch, you know you’ll have to practically pry it out of his hands to ever get a look at it, yourself.

Such was the case when a review copy of that meat-centric tome (Cook’s Illustrated) by America’s Test Kitchen arrived.

With more than 350 recipes for beef, pork, lamb, and veal, it’s a true meat lover’s manual. It includes illustrations showing where each cut is found on a particular animal. It also will teach you how to make meat juicier through pre-salting or brining; what kind of fat to trim off and how much; and how to cure your own bacon.

The recipes make use of a range of cooking techniques and run the gamut from “Sous Vide Pepper-Crusted Beef Roast” and “Slow-Roasted Pork Shoulder with Peach Sauce” to “Slow-Cooker Sweet-and-Sour Barbecue Spareribs” and “Egyptian Eggah with Ground Beef and Spinach.”

You can’t go wrong with “Grilled Pork Kebabs with Hoisin and Five-Spice” that’s easy and quick enough to make on a busy weeknight.

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Ama’s Anchovy Pork Asada

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Anchovies in the marinade give this grilled pork extra oomph.
Anchovies in the marinade give this grilled pork extra oomph.

How do I love anchovies?

Let me count the ways.

I love them in Caesar salad so much that when a waiter queries if I want anchovies, I almost take the bait and ask for extra.

I think many a pizza just isn’t complete without them arrayed lavishly overtop.

I find tomato sauces just a little flat without their depth.

And I always have tins of them stocked in my pantry.

So of course when I spotted “Anchovy Pork Asada” in the new “Ama: A Modern Tex-Mex Kitchen” (Chronicle Books, 2019) cookbook, of which I received a review copy, I knew I had to try making it.

The cookbook was written by Josef Centeno, chef-owner of the Centeno Group of restaurants in Los Angeles that includes Bar Ama, Baco Mercat, Orsa & Winston; and Betty Hallock, formerly deputy food editor of the Los Angeles Times.

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