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Spicy Pork or Chicken

Hobo recipes. Another one of Brian's favorites, because he is a fan of HOT SAUCE. This is probably his most requested. The sauce is mustard-based, and can be used for chicken or pork. Chicken quarters are always 99cint at the Giant Ego. I just bought 5 lbs of assorted pork chops for 8 bucks. Damn. As always, I don't generally cook with measurements. They're all approximations.

-2 lbs bone-in chicken or pork
-1/4 cup yellow mustard
-1 scant tsp ketchup
-1 or 2 tsp hot sauce, depending on the sauce
-1.5 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
Cayenne (1 - 2 tsp) and black pepper to taste
OPTIONAL ADDITIONS - add some or all:
1/2 tsp honey or sugar
1 tsp smoked paprika (tastes like chorizo if you're unfamiliar. Badia makes it, and I think McCormick just started to carry it).

1. Preheat oven to 380 degrees. Wash the meat and brine it if you have the time. If not, sprinkle with salt while you make the sauce.
2. Mix wet ingredients, then add dry. Mix well. Add red wine vinegar or sugar if sauce lacks cohesion.
3. Spread on meat. Place meat in shallow baking dish and pop in preheated oven. Pork will take as little as 20 minutes based on the cut and thickness. Chicken will take maybe 40 minutes. You can put the chicken under the broiler for a little bit, if you'd like it burny.

A word on pork: IT SHOULD BE PINK IN THE MIDDLE. Dry, tough pork is for suckers and pansies. Pork chops are supposed to be juicy, succulent, and not un-delicious. I hate when people overcook pork. That and tuna steaks. Ugh! So gross.