Tag: Pork

Posted on

Ben’s Tiger Tail Fatty

Here’s Ben’s recipe for his Tiger Tail Fatty which he cooked  and posted the photos last year for one of the themed days. We think its great to see the BBQ Kids grilling outdoors.

Ben’s Tiger Tail Fatty

  • Yield4 Servings

Ingredients

  • Streaky Bacon (approx 10 rashers)
  • 10 Pork Sausages
  • BBQ Sauce to glaze
  • 4Tbs BBQ Rub, divided - half coloured black with activated charcoal powder, half coloured yellow with ground turmeric
  • Fillings of your choice
  • (We used all my favourite things: Red Leicester Cheese, Nduja, fried mushrooms and sliced mozzarella. Other good ideas are sundried tomatoes, fresh herbs, chorizo - the sky is the limit! Dad wouldn’t let me put chocolate in it though… 😩)

Method

1

 Lay out your bacon on a sheet of cling film in a slightly overlapping pattern. A handy tip: Use the blade of a sharp knife (get an adult to help you!) in a butter-spreading motion to stretch out your bacon rashers – it helps them cover a larger area and will also make them nice and crispy!

2

 Slice down the length of the pork sausages and remove the skins. Spread the sausage meat evenly across the bacon layer.

3

 Lay your filling ingredients lengthwise across the middle of the sausage layer, leaving a small gap on either end to be able to seal the fatty when rolling up.

4

 Use the cling film to roll the sausage and bacon layers around the filling, pinch the ends to seal in the filling and tuck the ends of the bacon layer underneath.

5

 Use your 2 coloured rubs to add alternating stripes around the outside of the fatty (like a tiger’s tail!), then stick it in the fridge until you’re ready to cook.

6

 Light your BBQ and add a chunk of smoking wood to the coals if you like – we used oak wood and it was delicious! Smoke your fatty at around 180°C until the internal temperature hits 70°C, then glaze with BBQ sauce and leave to set for the last few minutes in the BBQ until the internal temperature hits 74°C.

7

 Remove from the BBQ to rest for a few minutes, then slice and serve – we like ours with a soft fried egg and a slice of toast!

Posted on

BBQ Meatloaf

Who doesn’t like meatloaf? Here’s one that is so easy to do on your BBQ.
This recipe is based on one from DJ BBQ’s aka Christian Stevenson. It was passed down to him by his Grandma.
If you have a chance I would watch some of his videos on You Tube. He has some great ideas and a huge personality.
He currently has three books in print and we can recommend them all. Some cracking recipes in there.

BBQ Meatloaf

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Yield6 Servings

Ingredients

  • 1 large onion finely diced
  • 1 pepper diced
  • 1 medium carrot peeled and diced
  • 800gms mince (we used half beef, half pork)
  • 1 clove garlic peeled and crushed
  • 1 teaspoon bbq rub
  • 2tbs worcestershire sauce
  • 100gms stale bread crumbs
  • salt and pepper
  • 2 eggs, lightly beaten
  • 150gms cheese
  • 100mls bbq sauce, we used texas chipolte this time from our freinds at red dog

Method

1

Put all the ingredients (only half the cheese) in a bowl and mix well together.

2

Shape into a rectangle and place in a disposable roasting tin.

3

Use the handle of a wooden spoon to make some diagonal indents into the top of the meat loaf.

4

Pour over half the sauce.

5

Set the bbq for indirect and get the temp up to around 180°C

6

Cook for an hour or so, checking the internal temp of the meatloaf hits 74°C.

7

Sprinkle the remainder of the cheese and cook until it’s is melted.

8

Slice it up and serve with the remainder of the sauce

9

We like to reheat this in a frying pan the next day by cooking some onions, adding some gravy and a little bbq sauce

Free Recipe Card

Download the free PDF Recipe Card

Download
Posted on

Competition Style Pork Spare Ribs

Competition Style Pork Spare Ribs

  • Prep Time30 min
  • Cook Time4 hr
  • Total Time4 hr 30 min
  • Yield2 Servings
  • Cooking Method
    • Indirect & braise

Ingredients

  • 1x Rack Pork Spare Ribs, trimmed St. Louis style
  • American style mustard or olive oil.
  • BBQ rubs of your choice, I used a light layer of Meat Church BBQ "Honey Hog Hot" and a top layer of Killer Hogs "THE BBQ RUB"
  • 50g Brown sugar
  • 25g Runny honey
  • 25g Unsalted butter
  • 25g of Kansas City Style BBQ sauce mixed with 25g White wine vinegar.
  • 50g of Kansas City Style BBQ sauce, warmed through at the end of the cook to glaze.
  • Kitchen foil.

Method

1

Allow ribs to reach room temperature.

2

Check the ribs and remove and sharp pieces of bone or flappy bits of meat that will burn.

3

Remove the membrane off the back side of the ribs, this is easily achieved by sliding a blunt knife under the membrane and pulling off with kitchen paper.

4

Apply a small quantity of american style mustard or oil on one side of the ribs.

5

Apply a light coat of the first rub, don’t rub the rub in the ribs let it tack up itself.

6

Flip the ribs over and repeat.

7

When the ribs have tacked up apply the second layer a little heavier, then flip over and do the other side.

8

Leave the rubs to do there magic whilst you prepare your Smoker or kettle with a lid, aim for 250 / 275°F (121 / 135°C)

9

Put the smoking wood on the coals about two chunks of fruit wood, i prefer apple, pear or cherry.

10

After 30 mins lift the lid and quickly spritz the ribs with water, and keep spritzing every 30 mins or so.

11

Whilst you are waiting lay 1 large sheet of kitchen foil down and place 50g of sugar 25g of butter in a line down the foil, then drizzle the honey evenly over the sugar and butter.

12

At the two hour mark remove the ribs and place meat side down on the sugar, butter and honey, pour the bbq and vinegar over the backside of the ribs straight down the middle.

13

Wrap the ribs well making sure the bones dont pop through.

14

Return to grill smoker meat side down, check again after a hour, the bones should have about 13mm pull back and the back of the ribs will have degraded. if not cover up and remove when they are.

15

When removed open the foil to let out the steam and slow the cooking process down, leave for 15 minutes then discard the foil and juices and pop the ribs back on the smoker or grill and a apply the bbq sauce as a glaze.

16

Leave for 15 mins and remove, allow 15 to 20 minutes to relax and enjoy.

Free Recipe Card

Competition Style Pork Spare Ribs

Download the free PDF Recipe Card

Download
Posted on

Jackie Weight Stuffed Double Pork Chop

Jackie Weight Stuffed Double Pork Chop

  • Prep Time15 min
  • Yield2 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Indirect & Direct

Ingredients

  • 1 x 2 bone Pork Loin ‘Tomapork’ Chop
  • 100g Chestnut Mushrooms
  • ½ a leek (white part only)
  • 50g Smoked Streaky Bacon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fennel seeds
  • 2 tablespoons JW Chicken Rub (or rub of your choice)

Method

Method

1

Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated.

2

Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.

3

Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.

4

Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern.

5

Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.

6

Cook over indirect heat (Coals to one side) at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).

Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

Free Recipe Card

Stuffed Tomapork Chop

Download the free PDF Recipe Card

Download
Posted on

BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books.
Photography by Nathan King.

Purchase the book from Amazon:
http://amzn.eu/iOzoCjD

Free Recipe Card

Pork Souvlaki

Download the free PDF Recipe Card

Download