Tag Archives: bbq sauce

Pork

St. louis style pork chops

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Well, it was about that time to do some bucketlist things. The weather was nice, it was about 17 degrees (Celcius, my friends, not Fahrenheit…) outside, and I had a nice pork neck, comparable to the US pork butt, laying around. St. Louis style would say; Cover everything in BBQ sauce and grill it, but I decided to give it a little twist from my dutch BBQ inspiration Noskos.

First of all, I’ve cutted up the meat in slices of about 1 inch (2 cm) thick. Not really important, the size, but I wouldn’t want them to be too thin.

slices of pork neck

After that, I’ve applied a bit of oil, to make the rub stick, and applied my home-made basic bbq rub to it. Just apply a nice thick layer of it.

After this seasoning, I’ve set it aside for a few hours in a ziplock bag, just to get some flavors in it.

Time to grill. First of all, the OTP was setup for 2 zones. (direct, indirect) and I grilled the pieces of pork for a few minutes over direct heat to get them seared up and to give a nice grill-flavor at the end.

Once that’s done, I’ve set an oven-dish up in the indirect part and added a bottle of alcoholfree beer with Citrus taste (but any beer would do, of course, play around yourself) and my home made BBQ sauce, and added the pieces of meat until they were almost all covered. If the sauce is not enough, just add a little more beer and sauce to it.

Now I’ve covered it up wit aluminum foil and let it go on 150-160 degrees Celcius for a nice hour of simmering.

After this hour of steaming in it’s bath of sauce and beer, I’ve removed the foil and turned the pieces so all parts of it can get the great flavours in it.

Now let it go for another 30 minutes of open-air grilling at 160-180 degrees to reduce the moist a little and finish the pork chops.

Once done, you have the best pork and a very tasty gravy to go along.

I’ve served it with some mashed potatoes made of sweet potatoes and some beans, but that’s up to you. The gravy and sweet potatoes we’re a killer combi and the meat was succulent and awesomly tasty!

Super simple and great and honest eating!

BBQ Sauces, Pork, Rub, WSM

3-2-1 spareribs

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So, after playing around with my sous-vide machine, which makes making ribs very very easy, I decided to go old-skool and bring out the loyal Weber WSM. Fun addition this time, since I received my new Flame Boss 500, which was due for it’s maiden run.

I took out 2 racks of ribs yesterday, and defrosted them slowly. I took off the membrane on the bone side, just to make it easier to eat and season.

For the rub, I used the faithful Basic Barbecue Rub and dusted it nice and thoroughly. They already looked fine like this, but we still had some time to go.

3-2-1 stands for the times in the grill and the methods to grill it.
3 hours of plain grilling at about 105-110 degrees (I chose 107, because I can with the flame boss)
2 hours (although 1,5 was enough for these ribs) wrapped in aluminum foil with some moist, flavour and fat
1 hour of plain dry grilling to harden up the bark after the moist 2 hours in aluminum foil (and half of that, basted with BBQ sauce, as a finishing touch).

So, after the first 3 hours in, I wrapped them in Aluminum foil with some apple juice, whiskey, brown sugar and ghee butter. Awesome combi, as it turned out.

They came out (after 1,5 hours wrapped) like this.

Already looking tasty, but very soft right now, after the ‘steam session’.

So the weather in the Netherlands might not always play as nice as it should, but we can manage a prolonged session of rain. (btw, if it was just the OTP, I wouldn’t mind some rain, but I had some electronics connected to it with my FlameBoss 500)

Grilled them dry for 30 minutes and then basted it with my own home-made rib sauce and grilled for another 30 minutes.

Awesome result. Took me over 6 hours to cook, but they were gone in 15 minutes, like they should!

OTP, Pork, sous-vide

Spare-ribs sous-vide

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Well, well, well. It’s been some time since I’ve posted here, but don’t fear, I’m still active and grilling. This weekend it was time for some spare-ribs, but the weather was not playing nice here. Sooo, I’ve decided to start playing with my new kitchen buddy, the sous-vide cooker. Love that thing. Apparently it’s rather easy to do ribs with (at least, if you have a large enough box to put them in).

I started with creating the Memphis style dry rub. Just click on the link to find the mix. Super easy and very tasty!

Once applied, I’ve vacuumed them in sealed bags and put them in the box and submerged them in warm water.
The water was heated until 61 degrees Celcius (about 142 degrees Fahrenheit), and I’ve left them in there for 30 hours.

30 hours in, I’ve opened the bags, and ‘painted’ the cooked ribs with some easy home made BBQ sauce. Just click the link to find it too, just like the rub.

Now it’s just a matter of grilling it for about 15-25 minutes and creating a nice crusty outside. I’ve simply done some crisps to go along and we had a fingerlicking good meal!

Great way of doing ribs, and definitely worth a second go!

BBQ Sauces

BBQ sauce

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  • 450 ml ketchup
  • 50 ml worcestershire sauce
  • 5 ts brown sugar
  • 2 ts spicy french mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 branches of thyme
  • 450 ml of water

Cook very slowly all together for about 30 minutes. If necessary add water to get the right substance / thickness. Remove the 2 branches of thyme.

Beef, Indirect, OTP, Vegetables

Beercan Burgers, yet once again.

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it’s been some time since I made these, but they are still soooo easy and definitely one of my favorites. Beercan Burgers (or made with a coca cola can, but it’s probably size that matters 😉 ).

You just need a few things for 2 of these big boys.

  • 300 grams of minced meat (in my case 100% pure beef)
  • 1 egg
  • bread crumbs
  • ketchup
  • 5-4-3-2-1 rub (but any good rub will do)
  • bacon (long slices)
  • chedar cheese (the chewy melty kind of cheap cheese)
  • some grated cheese of a kind
  • 1 red onion
  • 1 green bell pepper (but any colour will do, of course)
  • BBQ Sauce

First start by making the minced meat ready for the can… Mix the minced meat, the egg, a squish of ketchup, a dash or rub and the bread crumbs to a non-stick, non-watery substance. Sounds difficult, but you know it once you’ve got your hands in it.

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I’ve divided this in 2 balls of roughly 150 grams each. Pretty nice size. Then, form balls and once done, press the beercan (or Coca Cola, for the observing people) in the center and form the minced meat neatly around it.

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Now the even more easy part, wrap it with 2 or 3 slices of bacon until it’s nicely packed.

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Now it’s back to cutting up some veggies and making them soft in a pan. You can of course use the BBQ for that too, but mine is not lit yet, so I’ll use the stove for now.

The bell pepper and unions are cut up and softened and I’ve also added a cloaf of garlic. Never hurt anyone. (almost …. depends, I guess, of the situation…)

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Once soft, let cool down, before you put it in the burgers, of course. I’ve also sliced up a few pieces of cheese, due to the lack of grated cheese here on sunday and no open stores around for miles ….

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Now I’ve added some very little vegetables (cold!) in the burgers and some cheese and I’ve repeated this until it was full, topped of with …. more cheese.

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Now a squeeze of BBQ sauce, mine is ‘sweet baby ray’s’, Hickory and brown sugar. Some sweet touch. I like it, but it’s up to your taste too, of course. You can very easily chop down some peppers in there. Everything you like. Mushrooms will do great too, but I didn’t have any ….

I’ve prepped the grill for indirect grilling on roughly 160 degrees and I’ ve placed my 2 beauties on the grill rack. 45 long minutes of waiting without looking might stress you out, but no fear, all will be well. Just mind the temperature. That’s the most important one.

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After about 30 – 35 minutes I’ve topped them off with a slice of cheddar melting cheese and let it go for the last 15 minutes.

But know, that after 45 minutes of pure agony, you will be left with 2 of those gorgeous pieces of meat and vegetables. You can’t find a better burger anywhere! I’ve ate them with some home made DO bread, and it was delicious! Definitely worth a try!

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