Roasted Chipotle BBQ Sauce

PrintRoasted Chipotle BBQ SauceAuthor adapted from 2013 San Diego County Fair Game On! Cook Book Vegetables are roasted, and then blended with coffee, spices, lime juice, and brown sugar and molasses to create a hearty rich sauce for beef and pork. InstructionsPut onions, celery, garlic, and bell pepper on a large cookie sheet and drizzle olive oil over the top. Sprinkle with the salt and pepper. Bake at 350 degrees F for 45 minutes; cool.Add cooled vegetables with canned tomatoes to a blender and blend until almost smooth.Place pureed vegetables in a saucepan. Add in the rest of the ingredients. Stir together, and cook on low for about 2 hours, stirring occasionally.Serve. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Bacon Glossary

Below are definitions related to bacon, including bacon made from meat other than pork. BACON: General Definition The term bacon is used to describe the cured pork belly, from the ‘belly’ or ‘side’ primal cut of pork. In other parts of the world, bacon may come from different cuts. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., Pork Shoulder Bacon. “Certified” refers to products that have been treated for trichinae, the roundworm that causes trichinosis. Although bacon is made famous from pork meat, bacon may also from other animal meat: beef, goat, etc. ARKANSAS AND ARKANSAS STYLE BACON Product which is identified as Arkansas Bacon or Arkansas Style Bacon is produced from the pork shoulder blade Boston roast.  The pork shoulder blade Boston roast includes the porcine muscle, fat and bone, cut interior of the second or third thoracic vertebrae, and posterior of the atlas joint (first cervical vertebrae), and dorsal of the center of the humerus bone. Arkansas Bacon – the neck bones and rib bones are removed by cutting close to the underside of those bones. The blade bone (scapula) and the dorsal fat covering, including the skin (clear plate), are removed, leaving no more than one-quarter inch of the fat covering the roast.  The meat is then dry cured with salt, sugar, nitrites, and spices, and smoked with natural smoke. The meat may not be injected or soaked in curing brine, nor may any artificial or liquid smoke be applied to the meat. Product that is prepared outside the state of Arkansas but in the manner...

Pork Dictionary

The pig is famous for being able to be used “nose to tail.” Here is a glossary related to all manner of pork products. AMMERLANDER SCHINKEN A dry-cured, typically smoked ham from Ammerland, North Germany. ANDOUILLE SAUSAGE Made with pork and/or pork byproducts stuffed into large intestines.  Associated with Cajun cooking. Product can be sold cooked or uncooked.  Andouille is a coined name and must be accompanied by a true product name, e.g., sausage  or “pudding” depending on formulation.  If beef is used, it must be shown in the product name, e.g., Beef Andouille Sausage. BACON For Bacon and Pork Sausage, Arkansas or Arkansas-Style Bacon, Canned Bacon, and Beef and Pork Bacon, see Bacon Glossary. The term bacon is used to describe the cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., Pork Shoulder Bacon. “Certified” refers to products that have been treated for trichinae. BERLINER A cooked smoked sausage usually made from coarsely cut cured pork in large casings. When beef is used, it shall not exceed 50 per cent of the meat block.  Pork stomachs or beef tripe not permitted. BERLINER BLOOD SAUSAGE A cooked blood sausage containing diced bacon.  After cooking it is dried and smoked. Ham fat, snouts, and lips are not permitted. BIER SCHINKEN (German) The literal translation is “Beer Ham.”  If product is made of all pork, it may be labeled Bier Schinken. BLOOD PUDDING See Blood Sausage BLOOD  SAUSAGE A cooked sausage formulated with blood and some meat.  Usually contains pork skins and/or pork...