Category Archives: BBQ

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Honey BBQ Sauce Pork Spare Ribs

Pork Ribs With Honey BBQ Sauce

The Sauce

1 cup Manawa Honey
1 ¼ cups tomato sauce
2 tablespoons tomato paste
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup apple cider vinegar
¼ cup water
1 tablespoon worchestire sauce
1 teaspoon dried sumac (optional)
2 ½ teaspoons ground mustard
2 teaspoons smoked paprika
½ teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper use less or more to taste
1 ½ teaspoons fine plain salt
1 teaspoon pepper

Combine all the ingredients in a medium sized pot and bring to a boil, reduce and simmer for five minutes or until all the sugar has dissolved. Serve immediately or cover and store in fridge for up to 1 week.

The Ribs

1-2 rack of meaty pork ribs, about 1 to 1.5kg each
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper to season

Preheat your oven to 140C.

Select a large baking pan to fit ribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane (silverskin) from the back side of the ribs (if not already done by the butcher).

Sprinkle both sides of the spareribs liberally with onion powder, garlic powder, salt and pepper. Place seasoned ribs, bone side down, on the rack in the baking pan.

Divide the sauce in to 2 containers and from 1 container using a pastry brush cover the ribs with the sauce covering all exposed areas.

Cover pan tightly with heavy-duty foil. Bake about 90 minutes then baste the ribs with sauce. Recover and bake for abother hour. Baste again and bake 1 more hour.

Uncover the ribs and baste heavily and bake for 45 minutes. Remove from oven, baste and rest for 15 minutes.

Serve spareribs with reserved barbecue sauce.

Drunken BLACK Pork Spare Ribs

Serves 2

1kg rack of pork spare ribs
2 tablespoons (60ml) Stabler & Steel’s Sauce “Black”
3 cloves of garlic, crushed
100g dark soft brown sugar
600g tomato tomato paste
½ cup bourbon
1 tablespoon (30ml) chilli sauce (optional, adjust to taste)
Salt and pepper to season

Preheat your oven on medium low to 150˚C (130˚C) fan.

Peel and roughly chop the onion, quite rustic chop. Place a frying pan over a medium heat until its hot and sdd the olive oil and onions. Cook turning for 3-4 minutes and then add the garlic and season with salt and pepper and cook for another 5 minutes.

Add the chilli sauce (if using) and brown sugar and cook, stirring, for a further 1 to 2 minutes until the sugar has melted.

Add the tomato paste and the Stabler & Steel’s Sauce “Black” and bourbon then stir it to combine. Bring to the boil and then reduce the heat to a simmer for 10 minutes or until the sauce thickens.

Place the ribs into a deep-sided roasting tray and pour the sauce all over the ribs.

Cover with foil and cook in the oven for 2 hours.

After 2 hours increase the temp to 180˚C (160˚C) fan, remove the foil and cook for 30 to 45 minutes turning and basting every 15 minutes.

Remove from the oven and let the ribs cool down so they are not too hot to handle before serving.

Serve while warm with finger bowls of warm water and lemon juice.

BBQ Sauce with Stabler & Steel’s Black

A while ago I was working with Stabler & Steel’s Sauce “Black” and I decided to make some bbq sauce with it. I was completely taken aback with the superb result and love making small batch bbq sauce for special dishes.

I use this bbq sauce when I am entertaining and require a sauce with a delicate bbq flavour that complements meats and vegetables that have been cooked oner charcoal or on a gas bbq.

Forget the worcestershire sauce, once go use Stabler & Steel’s “Black” you won’t be going back.

Makes about 500ml

Ingredients

2 tablespoons Stabler & Steel’s Sauce Black

1 1/2 cups of tomato purée
1/3 cup fine chopped red onion,
2 tablespoons cider vinegar
2 teaspoons sugar or honey
1 teaspoon garlic powder
1 teaspoon sumac
2 teaspoons smokey paprika or a good quality BBQ seasoning
100ml bourbon (optional)
1/4 teaspoon salt

Directions

Put the Stabler & Steel’s Sauce Black Sauce,tomato purée, onion, cider vinegar, sugar/honey, sumac, smokey paprika, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat.

Add the bourbon if using and reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat.

Bottle in a hot jar with lid and store in the fridge. Use within two weeks.

Black Caramelised Onions with Bacon and Sweet Potato

A great tasting spoon starter when you are entertaining and easy to bring together.

Makes about 1½ cups (Caramelized Onions)

Ingredients

2 tbsp Stabler & Steel Sauce Magic Black

1/4 cup good olive oil
1 tbsp honey
1/2 cup thin sliced and diced smoky bacon
1 tbsp lemon juice
3 large red onions
1 tsp dried thyme
2 marge sweet potatoes, pealed, cooked and cubes
1 tbsp diced chilli (optional, adjust to taste)
Salt and pepper to taste

Method

Slice the onions in half, then slice very thin.

Heat the oil in a large skillet over medium heat and add the onions and bacon then season with salt and pepper.

Stir constantly until the liquid starts to evaporates from the onions, about 8-10 minutes and then add the honey and lemon juice. You must stir so the onions so they don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme, chilli (if using) and Stabler & Steel Sauce Magic Black, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Add the diced sweet potato cubed and lightly turn to mix and warm up, check seasoning and adjust to taste.

Server in warmed (to the touch) tasting spoons and garnish with some diced chives or parsley.

Slow Smoked Beef Short Ribs with Smoky Dragon Chipotle Sauce

Smoked Beef Short Ribs with Smoky Dragon Chipotle Sauce
(Available from www.hotsauce.kiwi)

Serves 4

Ingredients

2kg (4.4lbs) beef short ribs, trimed of silver slin, cut in 2 if desired

¼ cup extra virgin olive oil

½ cup rub your prefered beef rub

For the Finishing Liquid

1-2 tbsp Smoky Dragon SH!THOT Chipotle (Adjust to taste)
(Available from www.hotsauce.kiwi)

1 cup dry red wine

1 cup beef broth
2 tbsp butter

Method

Preheat smoker to 110ºC/225ºF degrees with charcoal and fruit wood and get the tempratrue settled and stable.

Rub ribs with olive oil and season liberally with your choice of rub. If the rub does not have salt and pepper season the ribs before applying the dry rub.

Cook in the smoker for 2 hours maintaining a constant hear.

Combine finishing liquid ingredients in a pot and warm to a simmer for 10 minutes, just before the first 2 hours of smoking is finishing.

Remove the ribs and place in dish large enough to hold them.

Raise the internal temperature of your smoker to 190ºC/375ºF.

Cover the dish tightly with aluminum foil after pouring the finishing liuqid over the ribs and place in the smoker for 2½ hours.

Remove from smoker and baste, recover and cook for another 1-2 hours or until the ribs are fork tender and have pulled down the bone and an internal meat temprature of 95ºC is achieved
(Look for the meat pulling back off the bone and a good dark brown/black colour).

Remove from the smoker, baste the ribs with the sauce and wrap in foil tightly to rest for 20-25 minutes.

Remove the liquid to a small saucepan and mix 2 tsp cornflour with 3 tbsp of red wine. Add to the liquid and sinner over a low heat until its thickened slightly for a yummy sauce. Serve barbecue with sauce on the side.

Serve with your choice of sides

Cornbread Muffin Cups

2 cups coarse cornmeal (available in New Zealand as maize flour or maize meal )
2 cups flour (use gluten-free as required)
1/4 cup caster sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
2 and 3/4 cups milk
1/2 cup sour cream
1/4 cup vegetable oil
1 1/2 cups cheddar (tasty) cheese, grated
Fine diced fresh chilli to taste (optional)

Preheat oven to 200C (400F) degrees, making sure its well warmed up.

Grease a standard size muffin/cupcake tray.

Hot sauce match – Smoky Dragon Chipotle

Mix dry and wet ingredients in 2 separate bowls. Pour the dry over the wet and combine the ingredients gently taking care not to overmix, the batter should be a little lumpy.

Pour into the muffin tray compartments, filling each to ¾ full.

Bake for 10-12 minutes until firm to the touch and lightly browned.

Let muffins cool completely and using a teaspoon or a small knife cut or scoop out the middle of the muffin, making a deep well for your filling.

Add your choice of warmed filling, leftover pulled pork is perfect. Top with a poached egg, garnish with diced chilli if using and serve.

Hot sauce match Smoky Dragon Chipotle

 

300 Gram Burger Pattie Stacks

There is over 300g of meat pattie in each stack and they can be cut in two and pinned with a bamboo skewer.

Serves 4-6 with sides

Pattie Mix

300g each of lamb and beef mince
2 slices streaky bacon, diced fine (dry cured is the best)
½ brown or red onion, chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs
1 tsp dried parsley
1 tsp dried rosemary
½ cup grated carrot
Sea salt and freshly ground black pepper to taste
100g (4oz) sharp or taste cheese of choice, finely
2 -3 tbsp olive oil

Sauce

1 400g tin diced tomatoes
1 onion, chopped
2 cloves garlic, chopped
1 cup chicken or vegetable stock
2 tbsp tomato paste
1 tsp each dried rosemary, basil, oregano and thyme
salt and freshly ground black pepper, to taste
2 tbsp oil
1 tsp dried chillies flakes (optional)
150g smoked or tasty cheese, grated

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.
Lightly oil the palms of your hands, and shape the mixture into one large ball.

Turn out onto a chopping board and cut and weigh into 4 balls. Two x 200g each and 2 x 100g each. Shape into patties, cover and rest in the fridge for a couple of hours.

In a pot heat the oil on the stove on medium and add the onion. Cook the onion for 5-10 minutes until they are soft. Add the garlic and dried chillies and cook stirring for another 2-3 minutes.

Season with salt and pepper to taste and add the tomato, paste herbs and stock. Increase the heat and bring to a boil. Reduce and simmer for 30 minutes, stirring occasionally. The sauce can be made ahead and stored, sealed in the fridge for a couple of days until needed.

Pre-heat bbq or oven grill to medium-hot and cook the patties for 6-7 minutes on each side. Remove from heat when done and rest for 5 minutes. (Smoker cooking directions below)

Preheat oven to 180C. In an oven proof dish or skillet place a smaller pattie on top of a larger one. Put 2-3 tbsp’s of the sauce over each stack and top with a smoked or tasty cheese. Bake in the oven to finish for 10-15 minutes.

Serve with desired sides. Slaw is a great choice.

Cooking using a smoker

Get your pit going and heat to 230 Deg F. Add patties to the smoker on a tray and cook for 60-75 minutes or until the internal temp reached 160 Deg F.

Make the stacks and top with the cheese, return and cook until the cheese has melted.

Plate and top with sauce. I use a mix of apple and oak wood compressed logs from Commodities NZ for flavour.
Eezilite firelog apple or oak 10kg compressed smoking logs.

Meatball Bacon Bombs

Serves 6

Ingredients

Meatball Mix

300g lamb, beef or pork mince, or a mix of your choice
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp Mrs Rogers dried parsley
1 tsp Mrs Rogers dried thyme
1 tsp Mrs Rogers dried rosemary
3 tbsp Mrs Rogers grated carrot
1 tsp Mrs Rogers dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Onion cups
12 slices streaky bacon
3 meduim to large brown onions sliced in ½ and ends topped so they sit flat

Bbq sauce of choice (sweet and sour is also good)

Method

Preheat oven to 180C.

Hollow out each of the onion halves so there is about 10mm all around making it into a cup.

In a large bowl, combine all ingredients except the bacon and the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 6 even sized balls and place in each of the onion cups..

Wrap 1-2 slices of the bacon around each cup and pin with a tooth pick is required.

Baste with bbq sauce and bake for 30-40 minutes or cook until done basting again after 15-20 minutes.

Serve with choice of seasonal fresh vegetables.

Spiced Honey BBQ Glazed Steak

Bal-Hny-Glzd-stkMost of us love a bbq and this recipe glazes the steal with a semi-bbq style sauce. It can also be used on lamb, pork and chicken.

3 tbsp Manawa honey
1/2 cup water
1/2 cup apple cider
1/4 cup worcestershire sauce
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1/4 tsp red chilli flakes
salt and ground black pepper

4 by 250g pieces of scotch fillet

Place steak in a resealable plastic bag.

Add the water, apple cider, Worcestershire, balsamic vinegar, tomato sauce and chilli to a bowl and combine the ingredients. Pour into the bag and seal. Turning the bag several times to coat meat. Let stand 20 minutes or in the fridge for 2 hours, turning occasionally.

Heat a large skillet or bbq grill that has been coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper.

Cook in the skillet or on the bbq for about 12 minutes, turning once, or until desired doneness. Remove to a cutting board and cover to rest.

Add marinade and honey to the skillet or a small pot over a medium heat. Whisk to combine and bring to a boiling. Reduce the heat to a low simmer and cook for 5-6 minutes, uncovered and reduced the liquid by 1/3.

Serve the glaze with steak with your choice of sides. It also works well with some crumbed feta or blue cheese over the glaze on the steak.

Home Cured Pork Belly Bacon

BK-for-BGR-webDry Cured Bacon

When you make home cured bacon yourself, you are in total control over the quality of the meat and the ingredients you use to cure it! I love the thought of the chemical-free goodness of homemade bacon right in my kitchen.

There are a few considerations that need to be considered and understood when you are “Makin Bacon”.

Processes and Food Safety At Home

There is one primary concern we have to consider when curing and preserving meat, and that is protecting from possible botulism. While botulism is usually related to improper canning/preserving procedures, food-borne botulism also occurs in meats that have been improperly cured. Often this is due to methods and the process used and the possibility can be easily prevented with care and attention detailed below.

To prevent this, most commercially preserved meats contain sodium nitrite, often known as pink salt, which acts both as a preservative and a colour fixer. This also gives store-bought bacon that bright red colour. I am not interested in this colour in my bacon.

Sodium nitrite is toxic in high quantities, and has been linked to migraines in many people.

For me the main concern about the use of sodium nitrite is that when it is exposed to high heat in the presence of protein (nitrite cured bacon) the proteins in the meat will bond with the sodium nitrite to produce the toxic nitrosamines. Studies have shown that certain nitrosamines have been proven to be deadly carcinogens. This can vary from country to country as far as government policy as to their position on the use of nitrates.

For myself at the end of the day, chemical free bacon is better in flavour and cooks in a different way with incredibly better results.

Frying nitrite-cured bacon presents the scenario for nitrosamines to form when the bacon is cooked and then to enter your system. This alone in my view is a good reason to home cure (with care).

The home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites. Purchasing from your local butcher that has pasture raised pork is the start as it will have a documented procedure and correct food handling record. Organic raised pork is the best choice in my opinion.

I would never use home-kill pork because environment and food safety procedures are not controlled. This is important as a poor hygiene environment can contaminate the meat with food-borne botulism and other possible contaminates.

Making Home Cured Pork Belly Bacon

Ingredients

2kg (4.4lb) piece of pork belly, skin/rind and bones removed
1/2 cup sea salt (not refined iodized table salt)
1/2 cup packed unrefined raw sugar or coconut sugar
1 tbsp. freshly ground black peppercorns
1 tsp nutmeg
1 tbsp toasted fennel seeds
½ cup bourbon, to taste (optional)
½ cup apple cider vinegar

Method

Cut your pork belly into a nice even square or rectangle, bacon-like block. This can be done by the butcher on request

Mix the dry ingredients in a bowl until they are well combined and the wet ingredients (if using) in a separate bowl until they are well combined.

Making sure that your hands are well washed and clean coat the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.

Place one half of the dry cure mixture in the bottom of the glass dish. Place the wet pork belly into the dish and press it into the salt/sugar mix.

Carefully sprinkle the rest of the mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly apply the cure mix into every nook and cranny of your pork belly.

Cover and place the dish in the refrigerator for 5-7 days, until the meat feels firm throughout. (5 days is a good average, but check to be sure. The longer you cure it, the saltier it will be.)

Turn the bacon over every day in the liquid that will accumulate in the dish. Pour off half of the liquid each day. After 5-7 days curing remove the pork belly and wash the salt/sugar mixture off of the pork belly very carefully.

Give the soon to be bacon a good pat dry all over with a clean towels. Place the bacon on a rack over a baking sheet and place in the fridge uncovered for 12-24 hours.

At this point, you can slice it for “green bacon” or you can smoke or roast the whole belly.

If roasting, preheat the oven to 80-90 C. (175-200 F.) Roast the pork belly in the oven to an internal temperature of 65 C (150 F) for about 90 minutes. The meat should be cooked a bit on the outside, but not all the way through.

If smoking, smoke over hickory, cherry or Applewood, a mix is fine at 80 C (175 F) until meat reaches an internal temperature of 65 C (150 F), for about 3 hours. The meat should be cooked a bit on the outside, but not all the way through.

Remove and let the bacon cool to room temperature on a wire rack over the baking sheet, tightly wrap in parchment (butchers) paper, then refrigerate for at least 4 hours, preferably overnight to set the flavour and texture. 

Homemade bacon will keep for a week in the refrigerator and several months in the freezer.

22499205_1732146957091602_1812541121412361253_oCold smoking Introduction from my friend Nickie Sattler at Blue Moose Barbeque
www.bluemoose.co.nz
www.facebook.com/bluemoosebbq

So for bacon, we either cold smoke it or hot smoke it.  To cold smoke it, we use our bourbon barrel and cold smoke generator or place it in our gas BBQ grill with an A-Maze-N tube.  We use either hickory and apple wood chips for flavour (although I want to try maple or pecan as well). 

We cold smoke for about 8-9 hours.  To hot smoke it, we use our Oklahoma Joe Highland offset and try to keep the heat down to 150-175 F.  We will use apple or hickory to smoke the bacon for 2-3 hours, until bacon reaches 150 F internal.

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