Archive for the 'BBQ' Category

Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts.

Go to recipe: https://www.ciaprochef.com/americanbbq/charsui/

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Smoking 101

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Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson from Charlie T’s Foods walks us through the art of smoking sausage.

Find recipes and more at https://www.ciaprochef.com/americanbbq/

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Brined and Larded Pork Loins

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Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.

Find recipes and more at https://www.ciaprochef.com/americanbbq/

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Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits.

Go to recipe: https://www.ciaprochef.com/americanbbq/porksteak/

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Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz. 

Go to recipe: https://www.ciaprochef.com/americanbbq/mapleporkbelly/

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Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled.

Go to recipe: https://www.ciaprochef.com/americanbbq/chicoryporkbutt/

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Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.

Go to recipe: https://www.ciaprochef.com/americanbbq/koreanstickyribs/

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Pomegranate-glazed Baby Back Ribs

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender. 

Go to recipe: https://www.ciaprochef.com/americanbbq/pomegranateribs/

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Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs.

Go to recipe: https://www.ciaprochef.com/americanbbq/stlouisribs/

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Ribs 101: All About Pork Ribs

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?

From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.

Find recipes and more at https://www.ciaprochef.com/americanbbq/

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