Tag: bbq

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  Grochow’s BBQ Pulled Pork

  Pulled pork is an excellent starting dish for cooks getting into proper barbecuing.  The right cuts of meat are reasonably priced, the cooking process is relatively easy (almost foolproof), and the end result is delicious!

  Grochow writes:

  Below is my most recently used recipe; noting that I’ve never followed one particular recipe so my process is a bit different each time.

  Steps:

  • Go to a good butcher and buy a nice lump of pork shoulder. For this particular dish I used two pork collar butts weighing ~3 kg each.

  

  • Sprinkle pork with salt and dry brine in fridge overnight (see here for further information on dry brining and other excellent barbecuing tips http://amazingribs.com/).
  • After ~24 h, take pork out of fridge and crank BBQ up to ~107°
    • I used my GMG Daniel Boone Pellet Grill this time, but have had equally good results in my Dragon Kamado.
    • I like to place a full water pan in the BBQ at this stage.
  • If you want (I did this time but don’t always), inject the pork with some combination of warm apple juice/dry rub/chicken stock/sugar/Worcestershire sauce/melted butter. See here for some tips on doing this http://amazingribs.com/)
  • Rub generously with your favourite homemade or store-bought dry rub (one that does not contain salt, as we’ve already added a good amount during the dry brining process).

  

  •  Place pork directly on grill/on a rack (not a pan) in the BBQ.
  • When using the Daniel Boone, I also add an A-MAZE-N tube smoker filled with smouldering apple wood pellets at this stage for supplemental smoke.

  

  • Over the first two hours of the cook, spritz the pork every 20/30 minutes with a mixture similar to the injection marinade above. I’m not confident it actually does anything, but smoke adheres to cold/wet surfaces, so in my mind it will enhance the under-bark smoke ring as it wets and cools the surface of the meat.
    • This is also why I put the pork in the BBQ cold rather let it rise to room temperature. The flavour will be no different had you not done this, but the smoke ring looks cool.
  • Go and do something else for a while. You will have a bit of time before the pork is ready for pulling.  For example, these butts took 16 hours…
  • That said, don’t cook to time – cook to temperature. The pork is ready for pulling when the internal temperature reaches 88–95°  Trial a few temperatures and see what works best for you.  I took these off the BBQ when the internal temperature reached ~92°C.  The meat should have a nice dark bark and probe like butter.

  

  • Remove the pork and pull apart using forks.

  

  • The rich bark and moist pork tastes pretty good on its own, but I like to drizzle with a homemade vinegar/mustard BBQ sauce
  • Serve as you please! (e.g. with a side of homemade coleslaw, in sliders, on pizza, with nachos, etc.).  Leftovers freeze well.

  

  Give it a go guys,

  Grochow

   

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  YOU MIGHT ALSO LIKE

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  Written by

  PK

  ·

  September 29, 2016

• 

  Ben’s Butterflied Chook

  This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :).

  He got his friend Louise to road test the recipe recently using these steps:

  1. So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how) the chook overnight.
  2. Dry the skin with paper towel and leave it in the fridge uncovered for the day.
  3. Make a rub with:
     1. 2 x red Chili
     2. 2 x cloves Garlic
     3. 1cm sq lump Ginger
     4. Small bunch Coriander or 1 tsp powder
     5. 2-3 tbsp Honey
     6. 1 tbsp mustard
     7. 1 x Lime juice and the zest of ½ a Lime
     8. a slug of vegetable oil
     9. ~1 tsp salt
  4. Rub the chook about 2 hours before cooking.
  5. Cook on bbq (charcoal preferred):
     1. Start with the skin down until it is crispy.
     2. Then turn bone side down, shut the lid and cook at ~150/180 till cooked.

  The preparation stage is what makes this dish so tasty:

  After cooking it will look as awesome as Louise’s:

  

  Enjoy everyone and thanks again Lou,

  Ben

  See more of Ben’s posts here.

  Hot Tip: You can recover the chicken bones to make bone meal for your garden.

  Written by

  PK

  ·

  September 13, 2016

• 

  PK’s BBQ Western Rock Lobster With Garlic Butter

  Seafood has an unfair advantage over other foods in the looks department. Even if you don’t like seafood you have to admit the colours and textures are eye catching. Nothing epitomises this more for me than lobsters and crayfish.

  I am new to this seafood cooking business so this is the only way I know how to cook lobster. I am glad to say though that it did the massive Western Rock Lobster, caught by a friend of mine in the waters off Perth, proud.

  This method is so easy, even if a fresh whole lobster looks a bit intimidating. Indeed, the first time I halved a whole one I wondered how to even get started :).

  This is a great point scorer with my wife and I am also very happy that I get to make my garlic butter using ingredients from my kitchen garden.

  STEPS:

  1. Halve the lobster
  2. BBQ time
  3. Serving

  You will need:

  • Ingredients:
    • table salt to taste
    • cracked pepper to taste
    • enough garlic butter to coat the flesh side of lobster halves
  • Equipment
    • a long sharp knife
    • kitchen scissors
    • a chopping board
    • a barbecue or frypan

  Halve the lobster

  Steps:

  1. Place the lobster right side up and, starting in the middle of the carapace, use a long sharp knife to cut the hard outer skeleton stopping at the start of the tail.
  2. Flip the lobster over, repeat the cut so that the body is sliced in half.
  3. Using kitchen scissors cut the tail’s hard outer skeleton length ways, first the top and then the bottom. This way you probably won’t break the intestinal tract and you can pull it out easily.
  4. Finish cutting all the way through the tail meat with the knife now.
  5. To be safe I scooped out all the tomalley (the gunky brown stuff in the head and body) and gave the halves a good rinse.
  6. I now cover the flesh side of the lobster halves with garlic butter, pushing it into all the nooks and crannies. Then I add lots of black pepper and a bit of salt.

  I do the same thing if I am using just the tails:

  

  BBQ time

   

  Steps:

  1. Place the lobster halves flesh side up on a preheated medium flame grill.
  2. The garlic butter will start to sizzle and some of the flesh will start to go white. That is when I turn them over.
  3. When the flesh side is opaque white and looking chargrilled, whip them off the grill and serve immediately. You will need to experiment a bit to make sure they are not under cooked nor turned to rubber 🙂

  Serving

  As this was a massive beastie I simply served one half to each adult with a fresh green salad. It was perfect and I got to bank lots of brownie points.

  

  I would love to hear how you cook lobster or crays or any improvements on the above.

  Enjoy,

  PK

  Written by

  PK

  ·

  June 2, 2016