Category Archives: OTP

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!

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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Pasta Salad with Smoked Salmon

Lovely and tasty pasta salad for those hot days that you don’t really want hot food. Very simple, but yummie.

Ingredients :

  • fusilli pasta
  • cucumber
  • little tomatoes
  • Basil leaves (fresh)
  • Lemon juice of half a lemon
  • homemade pesto (recipe following here)
  • smoked salmon on cedar wood.

 

Just cook the pasta as described on the package and cool it down using running cold water. Set aside for later use. For the cucumber, just cut it in half over the long side and use a spoon to remove the seeds. Now cut it up on long small bits (length of the fusilli pasta, roughly) and mix in the pasta. Also make the tomatoes as small as you like (I’ve cut it up 4 ways, but 2 might do if you have very small tomatoes. Also mix that in the pasta and now continue on making the pesto. When done, just add the pesto to the pasta and keep mixing it all well. Everything can be added to taste, no real measurements are taken here. I’ve added a handful of fresh basil leaves as well for smell and taste.

Squeeze in the juice of half a lemon and mix up well.

Now for the salmon, I’ve just added some salt and pepper to the salmon side and soaked a cedar plank in water. I’ve heated up the Q (WGA) and placed them together on the grill. The lid was not able to close completely due to the size of the plank, but that allowed for more heat, air, and thus smoke under the lid and the salmon was really really smoked and great of taste.

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With your hand, just break up the salmon and add the pieces to the pasta as well. Keep mixing and your done.

Let it cool a little and enjoy your meal!