KYFF, Pork BBQ

George Hirsch April 20, 2023

I’m getting into dangerous territory here because I’m talking pork Q. I like nothing better than a slow-cooked smoked pork shoulder or butt served with a soft piece of bread and vinegary sauce. Sounds good, doesn't it? However, you’ll have to wait five-plus hours for the real deal or jump in the car and head to your favorite smokehouse. Here’s a solution. Whip up my BBQ Pork Sandwich as a snack while you slowly cook up a pork shoulder.

It’s a winner just from the reaction I’ve received over the years from my TV show and grilling it up on many TV shows. The trick is in a little advanced planning by applying a dry rub on a tender pork tenderloin for 24 hours, then quickly grill for 15-25 minutes! I’ve prepared this crowd-pleaser many times. Enjoy!

George Hirsch's Pork BBQ Sandwich

Makes six servings

1 1/4 to 1 1/2 pounds pork tenderloin

1/4 cup Pork Rub

2 Tablespoons olive oil

6 soft rolls or hamburger buns

1 1/2 cups shredded cabbage

1 cup Q Sauce

Dry rub the pork tenderloin. Rub pork spices over pork tenderloin and refrigerate until ready to cook*. (*If time permits, putting the rub on one day prior or two hours before cooking will really increase the flavor)

PORK RUB:

2 teaspoons each of powdered garlic, paprika

1 Tablespoon each black pepper, rosemary, thyme, Chipotle rub

Q SAUCE:

1/4 cup BBQ Sauce

1/4 cup Steak Sauce

1/4 cup Hoisen sauce (Chinese BBQ sauce)

2 Tablespoons ketchup

2 Tablespoons cider vinegar

Mix all ingredients. Serve sauce warm or at room temperature.

TIP: To cut the cooking time in half, butterfly the meat. Use skewers to keep the meat from curling up.

To cook pork:

Pre Heat Grill to high heat.

Rub olive oil over the pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides. Lower heat to medium, and cook until pork is fully cooked, about 15-25 minutes* (see *Tip). Remove from the grill and let the meat rest for 5 minutes before slicing.

Slice pork tenderloin very thin, and pile high on soft buns. Drizzle Q Sauce over meat, and top with finely shredded cabbage.

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KYFF, Caramelized

George Hirsch June 30, 2022

Dill may be the 'a Herb of the Year', but for me, garlic wins every year. I know you must all agree, from the great responses I have received over the years, cooking with this magical herb on my shows. It’s truly a culinary staple with multiple uses. Slather it on bread, toss into pastas, whisk into dressings, marinades... So you see why I and my followers will grill or roast up a half dozen or more heads at a time.

Once caramelized, they are at the ready, stored in mother nature's natural garlic skin packaging. Just place in the fridge. When ready to use, squeeze, but like toothpaste - from the bottom please.

Caramelized Garlic Recipe

Makes 6 heads

6 heads fresh garlic

2 Tablespoon olive oil

one 12‑inch square aluminum foil

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.

Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.

Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.

To puree, crush garlic cloves with the flat of a knife.

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Cinco de Mayo Chocolate con Plátanos

George Hirsch May 5, 2022

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

I’ve adapted a very popular Mexican dessert to celebrate Cinco de Mayo. The origin of this recipe is fried, but who is going to refuse this decanant grilled version.

George_Hirsch_Chocolate_con_Plantos Quesdilla.png

Chocolate con Plátanos Quesadilla

Makes 6 servings

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6 Flour tortillas

2 Tablespoons Olive oil

3 firm but ripe bananas, sliced into 1/2 inch pieces

1/2 cup chocolate, chopped

3 Tablespoons pecans, chopped

2 cups mini-marshmallows

3 Tablespoons sweet butter, melted

1/4 cup granulated sugar

1 teaspoon cinnamon

Pre heat grill to low.

Mix sugar and cinnamon in a small bowl and reserve.

Brush one side of tortilla with olive oil. Turn the tortilla over and top one side with banana, chocolate, pecans, and marshmallows. Fold the plain side over the filling and press firmly. Repeat filling for all remaining tortillas.

Place the tortilla on the grill over a low heat. Cook for 4 to 5 minutes on each side, then move to a medium heat and allow the tortilla to crisp up. Remove the quesadilla from the grill and brush with melted butter. Sprinkle cinnamon sugar over both sides. Cut quesadillas into halves or thirds and serve immediately.

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BBQ, Grilling + Bourbon Sauce

George Hirsch May 2, 2022

With grilling season here, a good way to top off your favorite grilled meats is with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork, and chicken. Tip: use only the best bourbon!

*VISIT ALL SUMMER LONG FOR* ***KNOW YOUR FIRE FRIDAYS***

Be very careful saying BBQ when you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire and in this case Q. There really is so much to learn and each Q occasion is always a unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it firsthand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters.

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills.

Bourbon Sauce

Makes 5 cups

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1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon

1 cup honey and 1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon and one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats. Tip: Q Bourbon goes very well with Pork Sliders pictured right.

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Know Your Fire Fridays: Psari sta Karvouna

George Hirsch April 22, 2022

Grilled Fish: Psari sta Karvouna: Ψαρι στα Καρβουνα

Freshness is the key - from hook to heat. I learned at a very young age (about 4 or 5) from my father that a fire had to be built before we tossed our fishing lines in the water. Maybe it was his power of positive thinking that we'd score a good catch, but his method was to have a scorching fire at the ready; then catch, clean, and grill immediately. Not sure where he learned this from, maybe someone Greek.

The Mediterranean diet is based on Greek and Cretan cuisine. Since Greece is made up of many islands, it's no surprise that fish is one of the most popular proteins in the Greek diet. With such a moderate climate most of the year and sweltering summers, grilling is, of course, very common. There are no fancy sauces or marinades required in Greek cuisine; it's just a matter of letting the flavor of the fish come through. All that is needed is a couple of the same simple ingredients that will go well with any fish. Charcoal or wood-fired grills are more common, but using a gas grill with a few wood chips offers the same results.

The experience of dining al fresco at a waterside tavernera (a small Greek restaurant) in Greece is a relaxed, carefree eating experience. First, order an ice-cold Mythos Beer; after all, you'll need to quench your thirst since it's quite hot. Nibble on tzatziki + flatbreads while your fish is being prepared. Enjoy a simple but crisp Greek salad with your grilled fish. After a fresh and healthy dining experience like this, you'll feel like you can run up Mount Olympus. Well, maybe.

Greek Translations When Preparing Fish On The Grill:

- Psari - meaning, one fish

- Psaria - meaning more than one fish

- Psaria Sti Shara - meaning, fish on the grill

- Psito Psari (Ψαρι στα Καρβουνα) meaning, grilled fish

This is the traditional method of grilling fish in Greece. The most authentic Greek recipe for preparing any fish is very simple; Olive oil, fresh lemon juice, sea salt, Greek oregano (rigani) or thyme, and fresh ground black pepper. Use thin lemon slices to place on top of the fish while grilling for added moisture and complementary flavoring.

To Prepare The Fish:

Using small to medium whole fish, scrape off scales and carefully make a slit into the underbelly (your fishmonger can do this) to remove intestines, leaving the head intact. Rinse well and pat dry.

Preheat grill to high heat.

Lightly season the fish with sea salt, both on the inside and outside of the whole fish, or both sides of fish steaks. Brush fish with olive oil and lemon juice, and sprinkle with coarsely ground oregano or thyme and fresh ground black pepper.

Brush the grid or grill with olive oil to prevent sticking, and grill the fish, turning once to grill evenly on both sides. Turn after 4-5 minutes, and continue cooking for 4-5 minutes or until the fish is done. Fish is done when the flesh is firm and just about ready to flake.

Non-On-The-Grill Option:

Not to worry if you are a little intimidated about cooking a whole fish directly on the grill. There are several nonstick fish baskets on the market, or you can use my 'fish on foil' method. Take a piece of foil slightly larger than your fish. Spray with a non-stick spray or olive oil—place fish on foil, and season as above. Wrap loosely, place fish on a scorching grill; turn after 4-5 minutes, and continue cooking for 4-5 minutes or until fish is done. Fish is done when the flesh is firm and just about ready to flake.

Important TIPS: Allow for carry-over cooking (this is the residual heat that will keep cooking the fish after removal from the grill).

Cooking time will vary depending on the thickness of the fish and outside temperature + the exact temperature of the grill.

Quick Guide:

- Fish gutted, scaled, and cleaned.

- Select small whole fish under 2 pounds. Large fish should be filleted or cut into steaks.

- Score the sides of fish with 2 or 3 diagonal cuts.

- Season well, inside and out.

- Make a basting marinade for the fish - 3 parts olive oil to 1 part fresh lemon juice.

- Brush both sides with the marinade.

- Brush the grill or the fish rack with oil.

- Occasionally brush fish with marinade to prevent it from drying out.

- Exact grilling time depends on the thickness of the fish.