Category Archives: Pork

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.

img_0531

img_0532-1

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.

8dee9497-5b44-4452-912e-2a0879dcc17e-1

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…..

 

img_0537-2

 

f5512302-23e9-4d8f-baf5-32f83565c0b7

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.

img_0543

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)

img_0547

img_0548

Pork Sate with homemade sate sauce

Yesterday, it was fantastic weather and I just had to light the grill once more. Nobody to cook for, so I kept it simple, but not less tasty!

For the sate I bought a pork tenderloin of about 400 grams. Not much, but it will do the trick just fine! I’ve cutted it up in a small cubes, most of them the same size, of course.

IMG_2896

IMG_2897

 

The next thing to do was to cut up, very finely, a spanish pepper, and about 3 cloves of garlic. I do love my garlic, and I’m not scared of it one bit! Very healthy too!

IMG_2898

IMG_2899

IMG_2900

Just mix it in and add a nice shot of soy sauce and some good olive oil. Mix it all well and placed it in a ziplock bag and in the fridge for a nice overnight stay.

IMG_2902

IMG_2903

IMG_2904

 

Next day, I fired up the grill and waited until it was simmering hot! I took the sate meat and placed it on wooden sticks, that I soaked a long time in water.

IMG_2923

IMG_2919

IMG_2920

When the grill was ready, I placed them very shortly on the coals, turning them rather quickly. about 30 seconds per side.

IMG_2939

After that, I moved them to an indirect spot. This is when I made the sate sauce, but more about that over here.

IMG_2941

Once ready, just serve with some bread and enjoy! I know I did!

IMG_2942

 

Honey glazed ham, love it!

Lazy monday, kings day in the Netherlands, and the weather is goohood! Again! Even though all the weather guys and dolls told us otherwise.

I have a little ham lying around that’s just begging me to be eaten today. Who am I to disappoint such a nice little ham?
After careful consideration of the ham’s feelings, I kind of pushed him to go into a nice honey glaze on the OTP using the indirect grilling method. He agreed, and so it shall be done.

Continue reading Honey glazed ham, love it!

Kansas Style ribs

What to do, what to make? To answer that question, the procedure in our house is rather simple. I go to the freezer, open the meat drawer and just take a look at what I’ve got and what feels good. Well. The first thing I saw, were some nice meaty rib racks.

Choice is made, it will be ribs. Now to figure out how to cook them this weekend. For that, I decided to open my new ‘bible’ from Steven Raichlen, which is a guru in my opinion. Pretty soon I had a lot of ideas about a lot of meat, but I was still looking for the ribs, in that case. ….

Continue reading Kansas Style ribs

Super Simple Make-Your-Own BACON!

Bacon is the basis of most fantastic pieces of food, whether it’s under a fried egg, pancakes, hamburger or with some pasta, it’s always good! Even without anything else, it still rules! Anybody who disagrees with me, please PM, haha!

But how to improve the quality of the bacon in your fridge? Well …. what about doing it yourself? It’s super simple and very tasteful!

Continue reading Super Simple Make-Your-Own BACON!