Pleasant Home Premium Beef & Pork

Grilled Pork Chops

1. Thaw in the refrigerator.
2. Sprinkle with a rub (e.g., Custom Pork BBQ Seasoning). Using 1 T of olive oil, rub the seasoning into the meat.
3. Let set for 20 minutes while preheating the grill (and cooling off with your favorite beverage).
4. Place pork chops on grill (see grilling instructions).
5. Let the pork chops cook on the first side (no flipping) until you see little beads of water pool on the surface.
6. Turn the pork chops to the other side and let them cook for 5 to 10 minutes (or until 165 degrees F, internal temperature).
7. Remove pork chops from the grill and let them set for 5 minutes before serving.
8. Enjoy Pleasant Home Premium Pork with your friends and family. Awe…some(more), please.

Grilled Ham Steaks

1. Thaw in the refrigerator.
2.  Preheat grill to 350 degrees.
3.  Place ham steak on grate and warm on the first side (no flipping) until you see little beads of water pool on the surface.
4.  The ham steak is already cooked, you are just warming it. 
5.  Flip and grill for a couple of minutes (to get the grilled look).
6.  Remove from grill to serving platter.

To add variety, you can also:
a.  Sprinkle one side of the ham steak with brown sugar and grill, without flipping, until the brown sugar starts to melt.  Serve.
b.  Soak the ham steak in pineapple juice for 10 to 20 minutes before grilling and follow grilling instructions above.

Cherry Coke Ham

1.  This recipe uses a crockpot and a ham roast.
2.  Thaw the ham roast in the refrigerator.
3.  In the bottom of the crockpot, pour 1 cup of Cherry Coke. 
4.  In a small bowl, combine 1 cup brown sugar, 1/4 cup Cherry Coke and 1 teaspoon dry mustard to make a slurry.
5.  Place the ham roast into the crockpot.  Slowly pour the slurry mixture over the roast to cover.
6.  Cook on low for 8 to 10 hours or high for 4 to 5 hours. 
7.  Remove to a serving platter and slice or shred, as desired.

Shoulder Roast

1.  This recipe uses a crockpot and a shoulder roast.
2.  Thaw the shoulder roast in the refrigerator.
3.  Pour 1 cup of white wine into the bottom on the crockpot.
4.  Place the shoulder roast into the crockpot.  Sprinkle with 3 tablespoons minced onion and 1 tablespoon dried parsley.
5.  Cook for low for 8 to 10 hours or on high for 4 to 5 hours.
6.  Remove to serving bowl or platter.  Shred with two forks or slice.
7.  Serve on buns with barbeque sauce or as a roast with potatoes.

Oven Bacon

1.  Thaw bacon.
2.  Preheat oven to 350 degrees.
3.  In a jellyroll pan or 1/4 sheet cake pan, layer bacon strips side by side and touching.
4.  Bake for 20 to 25 minutes.  Turn bacon over and bake for 10 to 15 minutes or desired doneness.
5.  Remove from pan to papertowel covered plate.  Enjoy!

Easy BBQ Ribs

1.  Thaw pork ribs.
2.  Generously coat your ribs on both side with Rib Rub - We like the Archer Farm rubs or you can make your own.
3.  Wrap them in foil, double layered. This is important.
4.  Place on the grill over direct heat, medium (350 degrees).
5.  Cook for 30 minutes.
6.  Flip over and cook for 30 minutes.
7.  Remove from foil and coat with barbeque sauce.
8.  Place back on grill grate and cook for 5 minutes on each side.
9.  Remove to platter and serve with additional barbeque sauce.

Easy Bratwursts

1. Thaw brats.
2. While preheating the grill, boil brats with 1 tablespoon of dried(minced)  onion in water or beer until the brats float.
3. Remove brats from stove, and drain off the liquid.
4. Grill brats 5-10 minutes per side, or until they reach 165 degrees F (internal temperature).
5. Serve brats on a bun with your favorite condiments (recommended: warm sauerkraut or sauteed green peppers & onions).
6. Try the brat challenge…we dare you to only eat one brat.

Jambalaya Pasta (it sings with Italian Sausage)

1.  Ingredients:

1 tablespoon olive oil
1/2 pound Italian sausage
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped green onion
1 clove garlic, pressed
1 - 27 1/2 ounce jar spaghetti sauce
2 tablespoons Worchestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
cayenne pepper, to taste
12 ounces linguini, uncooked

2.  In a skillet over medium high heat, heat olive oil.  Add sausauge; cook over medium heat until browned, stirring frequently.
3.  Add chopped peppers, onion and garlic.  Cook 5 minutes, stirring frequently.
4.  Stir in pasta sauce and remaining ingredients, except pasta.
5.  Heat to boiling; reduce heat.  Cook 10 minutes.
6.  Cook pasta according to package directions; drain.  Spoon sauce over hot pasta and serve.

Beans and Ham Hocks

1. Ingredients
1 1/4 cup dried pinto or Great Northern Beans (8 ounces)
6 cups water
2 small smoked ham hocks (about 8 ounces each)
2 teaspoons butter
1/4 teaspoon salt
1 red onion, thinly sliced

2. Rinse beans. In a large saucepan, combine beans and 3 cups of water. Bring to boiling; reduce heat. Simmer for 2 minutes.
3. Remove from heat. Cover and let stand for 1 hour. Drain beans and return to saucepan.
4. Add 3 cups of water, ham hocks, and butter to beans. Bring to boiling; reduce heat. Add 3/4 of onion; Cover and simmer for 1 1/2 to 2 hours
or until beans are tender, adding more water if necessary, and stirring occassionally.
5. Remove ham hocks; cool slightly. Remove meat from ham hocks; chop meat. Stir meat and salt into beans. Cover; cook
5 to 10 minutes or until heated through. Serve sprinkled with remaining 1/4 onion.