Uncle Dougie's - Pork Recipes

Mike's Award-Winning Chili

Submitted by Rev. Jim, Barrington, Illinois

(Original creation by Mike Daleen, Barrington, Illinois)

This is what youll need:

1 1/2

4 1/2 lb beef brisket

large yellow onion

red bell peppers

green bell peppers

lbs ground Italian sausage

Pkg. 2 Alarm Chili Kit

1/2

32 oz. bottle Uncle Dougie's Torpedo Juice

#10 can (or 3 28oz. cans) diced tomatoes

cans Brook's Mild Chili Beans

cans dark kidney beans

small cans tomato paste

TBS crushed garlic

I lived in Texas for many years, and even attended a few Chili Cook-offs, but the best chili I have ever eaten came from right here in the Midwest. Mike Daleen of Barrington, Illinois makes this award winning chili, and loves to share his secrets with everyone. This one has been slightly modified, but the great flavor still pays homage to Mike, the Chili Master! One of the key ingredients is the beef brisket that he slow cooks with an incredible rub. The aroma in the house for a few hours is incredible.

Put the rub on the brisket and put fat side up in a roasting pan. Add 1 cup water to the bottom of the pan and cover. Cook at 225 for 5 to 6 hours. When done, cut into 3/8 to strips against the grain. Then chop up the meat into small chunks. Some will shred by itself, dont worry, thats a good thing.

A couple of hours before the meat is done, start the rest of the ingredients because they will need to cook for a while. Cut up the red and green peppers and the onion and saut in oil for a couple of minutes. Add the crushed garlic and continue to saut for another couple of minutes. Add the ground Italian Sausage and brown the sausage lightly. Add the crushed tomatoes and the half bottle of Uncle Dougies Torpedo Juice. Then, add the 2 cans of tomato paste. Add the beef and continue to simmer for about another hour. Finally, add the beans and cook for about 15 or 20 minutes. Follow the directions on the 2 Alarm Chili Kit, or you can substitute chili powder and cayenne to your own taste. Serve immediately. This will make a lot of chili, so you can also freeze in nice freezer containers for later use.

Brisket Rub
You can use this on the brisket you cook for the barbeque beef for sandwiches, and also for the chili.

2   Tbs chili powder
1    tsp paprika
   tsp salt
   tsp cumin

   tsp sage
   tsp sugar
   tsp oregano
1   Tbs Uncle Dougies Original Grub Rub*

*use With A Bite Grub Rub for a major heat blast

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Uncle Dougie's Unbeatable Ribs

(pork version)

Rib cookin' is serious stuff!!

Very important: Ask your butcher to skin the backside of the ribsits not hard to do.

Optional: Rub ribs with one of the Uncle Dougies Grub-Rubs. Cover or wrap and let the ribs sit overnight.

Needed: Flat rack, a shallow pan, Olive Oil, Malt or Balsomic Vinegar, Uncle Dougies Grub-Rub Original, Uncle Dougies BBQ Sauce and foil.

Make a secret mixture of Olive Oil, Malt Vinegar and Grub-Rub Original.
(this is where the ribs become your ribs. Try adding other ingredients to the secret mixture. Sometimes Ill add Uncle Dougies Chicken Wing Marinade, Teriyaki or Soy Saucebe creative).

Brush the mixture on both sides of the ribs and place them on a rack in a shallow pan. Pour the remaining mixture in the bottom of the pan. Cover the pan with foil. (make a tight seal around the pan - but leave some space so the foil isnt touching the ribs). Slow cook at 180-200 for 2 hrs. I like my ribs a little chewysome people like them to fall off the bone. Alter the slow cooking time to achieve the texture you crave.

Finish the ribs off on the grill. (I alter direct heat and indirect heat). I first sear the ribs both sides flipping numerous times on direct heat. Then cook using indirect heat, flipping occasionally to desired doneness.

The last step is to add the Uncle Dougies Barbecue Sauce on both sides of the ribs. Just before your ready to take them off the grill, add the barbecue sauce. I paint them a couple times, each side. (Try not to burn the sauce). Serve with a heated bowl of Uncle Dougies Barbecue Sauce on the side for extra brushing or dipping.

Dougie tip: Want spicy ribsrub with Uncle Dougies Grub-Rub with a Bite and/or mix some Uncle Dougies Bang Zoom Hot Sauce with the Uncle Dougies Worlds Most Dangerous Barbecue Sauce.
(OR) Marinate the ribs overnight in Uncle Dougies Chicago-Style Chicken Wing Marinade.

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**** Uncle Dougie's Pork Cooking Ideas ****

These are actually ideas, tips, and suggestions, rather than full recipes!

Uncle Dougie's Pork Chops

Marinate the chops in Uncle Dougie's Chicken Wing Marinade for 1 hour. Grill with direct heat and sear both sides. Flip the chops often. Brush on marinade while grilling. The more you brush on, the more heat you'll get!! If you want to do them in the oven, bake at 350 for about 30 minutes, turning them halfway through.

Uncle Dougie's Pork Roast

Marinate the pork roast for 2 hours in Uncle Dougie's Chicken Wing Marinade. Cook on the grill or in the oven. Be sure to use a meat thermometer to ensure the pork is completely cooked.

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