Pull Pork Cakes

Ever wondered what to do with all your left over pull pork. Well today I was surfing the net researching some BBQ stuff and came across the following recipe and ideal from the Smoking Ring and the BBQ Grail. The pictures are from the BBQ Grail! This recipe is amazing and very good ideal in getting rid of left over pull pork!

Pulled Pork Cakes

Ingredients:

• 3 cups or 1lbs pulled pork, course chopped
• 2 cups panko break crumbs or regular bread crumbs
• 1 teaspoon jalapeno, finely chopped
• 1/4 cup bell pepper, finely chopped
• 1/8 cup celery, finely chopped
• 1/4 cup onion finely chopped
• 1 1/2 tablespoon Dijon Mustard
• 1 egg, beaten well
• 1/2 cup mayonnaise
• 2 clove garlic finely chopped
• optional finely chopped fresh parsley
• Salt, Pepper and BBQ Rub, to taste ( I used Raging River from Dizzy Pig Spices)
• splash of Worcester sauce
• splash of franks red hot sauce

Directions

1. Saute the vegetable till tender and let it cool!
2. Put chopped pull pork in a large bowl with the cooled vegetable mixture, 1 cup bread crumbs or Panko crumbs, beaten egg, mayo, Dijon mustard, Worcestershire, and Red Hot, and parsley. Mix till it starts to come together. 
3. You want it a little loose but not too loose to where it falls apart. If it's too loose tighten it up with some flour, about a tablespoon at a time. 
4. Don't make it too dry.
5. Form your cakes and dredge them in the reserved cup of bread crumbs seasoned with your favourite BBQ Rub.
6. Refrigerate for about an hour.
7. Heat about 1/2 inch of oil in a skillet to roughly 350 Degrees F.
8. Fry till golden brown (being very careful not to burn).
9. Transfer to a baking sheet and place in a 300 degrees F oven or BBQ for about 15 minutes till they warm thru completely. 

Thanks! to Cayennemen from the Smoking Ring and the BBQ Grail where I took both recipe and modified to come up with the above recipe which is pretty close to their's and borrowed two pics from the BBQ Grail!

Enjoy!

Stuff hanburgers on the Big Green Egg

Well I just received my new Hamburger stuffer made by Stufz! Well this hamburger stuffer contraption is made of pretty solid and durable plastic! Let me tell you it look complicated to used at first but its actually pretty easy to use!

StufZ Specifications:

* 4 1/2″ Dia. x 3 1/2″ tall in the ready to use position
* Close to 2 1/4″ tall for storage.
* Self contained unit
* Easy to use
* Dishwasher safe. Come apart fast for easy cleanup
* High quality food grade durable material
* Compact enough to fit almost anywhere
* Customise your burger to fit your appetite up to a 1/2lb
* Multi purpose unit: stuffed burger, cupped burger & patties
* Huge pocket for all your toppings.



Well I made three different type of stuff burgers today. One stuffed with caramelised onions and garlic, I also added a bit of cheese in the pocket of the burger. The other burger I stuffed with cheese and home made salsa. Finally the third burger just with plain old cheese!!

Here's the Salsa recipe I used: (Thanks to Antony Falbo for sharing this great recipe!)

Ingredients:

• 4 cans of petite diced tomatoes
• Chopped red chilies to taste
• 1 small can of diced green chilies
• 1 small can of tomato paste
• 1 Serrano pepper - sliced thinly (optional) I use what I have or none
• 1 bunch of cilantro
• Juice from 4 limes or use store purchased limed juice
• 1 1/2 tsp. minced garlic
• 1/2 lg. sweet. onion
• Salt and pepper to taste
• Red pepper flakes to taste

Directions:

*put in the blender then put in the refrigerator for 1hr before serving

P.S. This salsa is pretty amazing with appetisers during football games!

OK now back to the stuff burgers! When done building and stuffing your burgers put them in refrigerator for 30-45 minutes so the hamburgers don't fall apart during cooking.

Meanwhile I preheat my Big Green Egg BBQ with my Grillgrates to 450 degree F.

I then cook my burgers till the internal temp reaches 160 degree F. I always check the internal temp of my burgers with a Thermalpen thermometer!

I also grilled my buns by basting them with molten butter first then cook them for about 2 minutes!

Bonne appetite!!

You can get the Stufz burger press from Grillgrates or directly from Stufz

Cheers!

Shawn

Free Smoke Signals Magazine online and good read!

Smoke Signals is dedicated to outdoor cooking and entertaining. Each issue features celebrity chef interviews, recipes and articles on tailgating, camping, BBQ and grilling. Smoke Signals is released on a bi-monthly basis.

Smoke Signals is a BBQ Brethren publication. The BBQ Brethren is the world's largest association of BBQ enthusiasts. The internet home of the BBQ Brethren receives millions of hits every month and registered members include cookbook authors, winners of prestigious cook-offs and other notables.

Issue #1

Issue #2

Issue #3

Issue #4

Issue #5

Issue #6

These magazine are free to read on line and are made by the good folks at The BBQ Brethren Forume! They are very well written and are a very nice reading! Thanks! BBQ Brethen for making these osome magazine!

Enjoy!

Shawn

I can't beleave I won a Thermapen!

On December 30th I got the good news that I won a Thermapen from ThermoWorks on facebook. Today I received my red Thermapen by FedEx delivery. Let me tell you its a pretty well built, rugged and accurate thermometer!

If you want to try your luck in winning your very own Thermapen head over to there facebook page and like them. Thermoworks Facebook then subscribe to there news letter here: Thermapen news letter subscription and its that easy to enter!

‎As of today185 likes away from giving away another Thermapen. Share this on your wall and let's get the message out!


I highly recommends Thermopens to all BBQers out there its so accurate and easy to use. Its also used by restaurants, Pitmasters, and backyard BBQers!


Thanks again Thermopen for the best thermometer out there!!