All posts by Ronald

just me. What you see is what you get.

Classic Cole Slaw

One of my all-time favorites, the Classic Cole Slaw. Arne Aben, one of my friends, got me hooked to this slaw, and since then, I can’t skip it anymore and I really like it. Simple, but very fresh to eat and easy to make.

Ingredients :

  • Oxheart Cabbage (about 4-500 grams of it)
  • about 10 regular carrots
  • 2 table spoons of white wine vinaigre
  • 10 table spoons of yoghurt
  • 2 table spoons of mustard
  • 2 hands of almond scavings
  • 2 hands of raisins

Simple as ever, but just cut up the cabbage in very fine slices and grate up the carrots. Mix it well with the vinaigre, yoghurt and mustard and finally, add the almonds and raisins.

Always good to have with a nice BBQ.

 

Classic Pulled Pork

Today, being a day off in the Netherlands, Liberation Day, I’ve chosen to do a long, long overdue low and slow pulled pork. I got myself a great boston butt and started with a great rub, the Carolina Dry Rub on it. Classic, but you can’t beat it.

First, I defrosted my little butt yesterday evening, and rubbed it in completely with my Carolina Sweetness.

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A good night in the fridge, packed in plastic will do the trick nice, and this morning, I fired up the WSM and filled the bowl with water. Also added some chunks of Apple wood to the coals.

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Around 120 degrees Celcius it came, and my meat went up nice and quietly. The pork went pretty fast up to around 70 degrees Celcius, and remained there for about the entire afternoon…..

 

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By now, it was about 4,5 hours of core temperatures of in the 70’s. But it started moving again!!!! Fortunately! Around 19:30 the pork was done. 12 hours exactly.  94 degrees Celcius and ready to come off. I choose not to wrap it around 70 degrees in Aluminum Foil, but keep it going a bit longer and slower to get a better bark.

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After pulling it, I made some great sandwiches with some warmed up BBQ sauce, and it was delicious. Really good with some Coleslaw too! (recipe under the link! )

I’ve had a great meal after a good day of grillin’!

(tip:  You can deepfreeze your pulled pork, but don’t mix in the sauce just yet. Freeze just the meat, and add the sauce when you’re re-heating it)

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Carolina Dry Rub

Carolina dry rub is a great rub for Pulled Pork. I’ve not invented this rub, but I do love it a lot! It’s great for pork, really!

The ingredients are :

  • 2 tablespoons of salt
  • 2 tablespoons of sugar
  • 2 tablespoons of brown sugar
  • 2 tablespoons of ground cumin
  • 2 tablespoons of chilipowder
  • 2 tablespoons of freshly grounded black pepper
  • 1 coffee spoon of cayenne pepper
  • 4 tablespoons of paprika powder

Mix it all up well, and put it on your meat and let it rest overnight in the fridge, before starting the cook! Lovely!

Smoked gurnard from the WSM

Starting from scratch, both with ingredients and with knowledge, I’ve bought about 15 gurnards at the local fish market, only to find out at home that they were not yet cleaned. Learning curve up ahead, but don’t worry, it’s just fish, so how hard can it be…. ;-).

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First I made a cut in the neck of the fish, behind the gills, to the belly, and I opened up the belly of the fish. When cutting up the neck and bones inside, the guts of the fish actually came out themselves, leaving me with a beautiful, clean fish.

Now I removed the spikey backfin and needles and cleaned it up.

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These fishes needed to be brined in fresh water with salt. I added 500 grams of salt in about 5 liters of water, and stirred until it was dissolved.

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Leaving this for about 1-2 hours, they get a really good salty flavor, enough to make it ‘fingerlicking’ good! I’m really enjoying it so far.

When brining is about te be done, we start the WSM and fire it up with some coals and let it come up to about 100 Celcius.

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The ideal temperature for the WSM filled with water. No wood has been added yet. When the Q is warming up, we dry off the fishes after rinsing it with some fresh water. (use an old towel for this, please, but make it a clean one).

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Once the Q is about 70 degrees Celcius, we add the dried gurnard and let it dry in the nice ambient temperature of the WSM. When it reaches about 100 degrees, we add 2-3 chuncks of apple wood. Not soaked in water, but just on it. large chunks, that can smoke up to about 30-45 minutes. The fishes can be on there for about 1-1,5 hours.

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When it’s done, I served it with some oven fried potato chips with rosemary and garlic. Awesome! Fish and chips!

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BBQ Paella with seafruits and chicken

Yeah! Paella on the grill! Been some time, but it’s always a thankful and happy dish to prepare. Easy to do, but some work in the preparation.

I’ve chosen to do a straightforward paella, but nevertheless a good one!

Ingredients are the following.

  • chicken legs (about 6 of them)
  • sea fruits (as much as you like)
  • a chorizo sausage (spicy!!!)
  • 2 unions
  • 2 bell peppers
  • green peas (hand full)
  • about 6 gamba’s. (big prawns)
  • paella herbs (recipe by clicking the link)
  • 450 grams of paella rice
  • 2 liters of vegetable stock made with a whole pepper and about 4 loafs of garlic and a nice whisk of paella herbs)
  • 1 lemon

Dice up the union, bell peppers and the chorizo in rough cuts. (the preparation …. 😉 )

Start by firing up the grill for direct grilling. Not too hot, but nice and warm. Start by grilling the chicken legs, until they get a nice brown skin and move them to indirect. Let them lie there until they’re well done. Move them to a bowl and keep them aside.

Put on your paella pan (yes, you need one, you really do!) and let it heat up. Put in some olive oil (a nice stir) and heat it up. Once hot, put in your chorizo and union and fry until the unions are nice and soft. Add the bell peppers and keep stirring. Once they are nice and hot, add the sea fruits and keep stirring. If all looks nice and warm and ready, put in a cross of rice (to keep the bad paella spirits away) and stir the rice through as well. Bake it a little and once golden brown, just add the green peas and the stock as well.
(just until you see the stock coming over the total ingredients)

Once the stock is added, don’t stir anymore, in order to keep the rice good and cook a slightly thick layer on the bottom. In Spain they love it (I think….). Keep it there for about 20 minutes and open it up and put in the chicken legs and the gamba’s, if you want.

Close the lid again, and keep like that for about 10 minutes. Make sure the temp is not too high during the entire cook. The rice should be nice and moist and yellow, and it should smell delicious by now.

put in the lemon, sliced up, and serve in the pan on the table and enjoy!

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