We prefer to bake potatoes the traditional way on the grill, without any tin foil wrapping. It’s hard to resist the resulting flavor and texture of the potato skin when done this way. It adds another layer of flavor to the finished dish. Stuffed with left-over pulled pork and..
Simple and elegant these bacon wrapped chicken breasts will be the star of any meal, lunch or dinner. They can be served hot, straight off the Memphis or chilled and sliced before plating. You can easily change up the flavor profile by using different herbs or substituting creamy..
As the name implies, the Cuban sandwich has its origins on the island of Cuba. The introduction of the "Cubano" sandwich in Florida likely occurred in the late 1800's. Due to the proximity between Cuba and the Florida communities of Key West and Tampa travel between..
In this recipe, dried apricots and prunes add a touch of sweetness to compliment the braised pork tenderloin roast perfectly. The juices from the marinade and braising process are used for a simple sauce that can be served on the side. It looks fancy but is very easy to manage,..
Traditional ham takes weeks, if not months, to cure. For this recipe, Steven Raichlen cures it in just days, by starting with a pork loin and smoking it on a Memphis Wood Fire Grill! Drizzle with a delicious orange glaze, serve with grilled pineapple, and savor the flavor.....
Steven Raichlen shows us how to make the perfect smoked pork loin, wrapped in bacon, and covered with a bourbon glaze.
If you like the tang of creamy goat cheese, combined with a garlicky sun-dried tomato flavor, these stuffed loin chops are for you. For this recipe you will need either thick cut loin chops or a boneless pork loin roast, sliced it into 1½” thick chops. Sometimes it’s less..
This twist on a traditional Easter ham will have your family and guests coming back for seconds and thirds. It’s very easy to coat your ham with mustard and our delicious sweet & spicy rub, and simply sit back and let the Memphis work its magic. The end result is a tender..
If you’re in a hurry, this recipe is for you. From fridge to table it only takes half an hour. The decadent flavor of pork belly shines through the sweet and salty rub we use, making this a quick meal your family will ask for again and again.
We enjoy these tasty chops smothered in onion, apple and sauerkraut as part of our Oktoberfest celebrations. However, the truth is we don’t always wait for October to roll around. The smoky flavor of these pork chops and the tang of sauerkraut are a combo we crave all year..
We think this quick version of ribs is mighty tasty and will suit when you have a hankering for ribs, but don’t have half a day to get them smoked. We manage to get a nice bit of smoke on these tasty ribs by leaving them in the Memphis for an hour at a low 200 degrees F before..
A fresh bouquet of herbs from the garden flavors pork tenderloin perfectly for a mid-summer BBQ. Our recipe can be easily doubled or tripled depending on the number of people you are serving. We’ve used rosemary here but an herb wrap of fresh thyme, tarragon or all three mixed..
This will be a family and friends favorite! Don’t forget to clean your grill and replace the foil pans before using again as there is fat from 2 lbs. of pork on the Savorizer® and in the drawers!
This recipe for Cuban style tenderloin lets the pork speak for itself. A simple marinade, a few select spices, quality meat and that great flavor you can only get on a Memphis. Occasionally we have leftovers and when this happens we make Cuban Sandwiches the next day!