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BBQ
Peruvian food is new to us. We have a few favorite places to eat around us but we have barely cooked Peruvian food. We recently got a cookbook that focuses on Peru and after reading about some different sauces and chiles we decided to mix BBQ with Peruvian. There are a few ingredients that may be hard to find if you don't live in area near Hispanic supermarkets!
Ahhh short ribs. The tender little pieces of beef that are so juicy and so delicious. We usually smoke them or put them in the pressure cooker but today we grilled them, cut them thin and made a sandwich. The result? Heavenly.
At the end of the summer we are doing a whole pig roast. To practice we have been cooking different cuts of the pig to see how they cook while being smoked. The traditional way to make Jamaican jerk pork is to take the bone off the shoulder. Jamaican jerk seasoning is really hot so use as many peppers as you think you can handle. We thought that by removing the bone the cooking time would be shorter but to be safe I would say cook for at least 8 or 9 hours.
The idea for this recipe comes from our constant thoughts about food from New Orleans. We can’t get that Cajun flavor out of our minds. The recipe is pretty simple – grilling kebabs, toasting buns and assembling. There will be many more versions of these kebab dogs to come!
This pork shoulder was the third we have done. Since getting our Weber Mountain Smoker we have been taking BBQ to the next level. In the past our pork shoulder has been good not great. Our new toy makes it great. We smoked the shoulder for 9 hours and at the end it tore apart completely. It was beautiful. Here’s how you can do yours.
The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can’t handle the heat cut down on the chilies.
While Bloody Mary’s are generally thought to best compliment a cold morning, we used the power of fire and smoke to transform the winter classic into a delicious summer cocktail that pairs well with any backyard BBQ. Oak smoked tomatoes, pulla pepper infused vodka and canned chipotle juice are some of the original elements we used to make our spicy, Smokey Marys.
Real pulled pork takes a long time. That’s what makes it good. I suppose you could save time: dice up some pork loin and pour on liquid smoke after you pressure cook it. You could also buy a Honda, slap a stripe on it and call it a race car. But its not. And it never will be.
Fullbellyblog’s newest toy is a motor operated rotisserie attachment for a Weber charcoal grill. We wanted to christen the spit with something new, original and delicious: Duck! The bird marinaded in a mixture of expected Asian ingredients with one unusual addition: Root Beer. The sweet taste and complex flavorings of the soda complimented the Chinese 5 spice powder and molasses.
This idea was completely made up by yours truly. A couple days ago I heard about someone grilling avocados so my mind went straight to smoke. I thought about how good the creamy avocado flavor would taste with some hickory smoke. Danny and I went to the store to get ingredients. As we were walking out there was a huge bin of watermelons. It occurred to me that instead of the tomatoes used in the guacamole we could use watermelon. This dish was really flavorful. We ended up pairing it with some grilled pork tacos. The only thing I might change and Danny does not agree with this is that I would use one fresh avocado not smoked to keep some of the original flavors. He thought it was perfect this way. Try both!
We are calling these exploding ribs because we actually almost blew up the back yard while cooking these. We're still hoping the Landlord does not realize what we did. Apparently if concrete gets too hot it explodes. Halfway through cooking these we heard a huge explosion and a boy down the street yell "fireworks!". We ran back and saw that there were chunks of charcoal everywhere. Thankfully the ribs were fine. Oh yeah and the house too. Note to self- don't overheat concrete. We came up with this recipe from two small idea's the first being dehydrating lemon zest in our food dehydrator and the second being a red wine cured sausage we had. Realizing these ideas would be perfect for some slow cooked ribs. These took around 4 and a half hours. They were so moist on the inside and crisp on the outside that I think they were our best ribs yet.
While we can't claim that we invented this clever technique, we can vouch for the remarkably juicy, tender chicken it produces. Beer can chicken is simple, tasty and has an extra dash of showmanship that will appeal to all serious grill junkies.
This our take on the American classic: Pork shoulder smoked so long it shreds off, doused in a vinegary sauce and topped with homemade slaw all on a soft, warm bun. To get the pork right, you will want to be able to dedicate 6-8 hours on this meal. We think it's worth it.
BBQ Rub
