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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Roasted Barbecued Asian Pear

I use an Asian Pear in the recipe not only because of its tremendous flavor of both apples and pears, but because they are consistently large and easier to hollow out than apples. This baked, stuffed "apple" recipe is my favorite way to enjoy pulled, barbecued pork or chicken(which you could easily substitute)during that short window of grilling.


For 6 people


  • 2 cups your favorite pulled pork recipe*
  • Barbecue sauce
  • 6 Asian pears, or large Granny Smith apples
  • 3 Mozzarella sticks, or string cheese

Roasted Barbecued Asian Pear Directions

  1. Preheat only half of your outdoor grill to medium heat. Mix pulled pork with desired amount of barbecue sauce; set aside. Cut off the top quarter of each apple. Using a small, metal melon scoop(or a teaspoon),scoop out the inside of each apple. Be careful to leave at least a 1/2-inch flesh all around. This may be a little tricky with smaller Asian pears or apples, so the larger the fruit, the better. Place hollowed out fruit in a muffin tin.
  2. Loosely spoon in pulled pork until it is level with the top of each apple. Cut each mozzarella stick in half and push a half stick of cheese into the middle of the pulled pork until it is as far down as possible.
  3. Place muffin tin on the rack of your grill that isn't over heat. Close the lid and let cook for about 30 minutes, or until the pear is soft, but not falling apart.
  4. Remove muffin tin from grill and set aside. With 2 tablespoons, lift each out and serve while hot.