Tag: bbq sauce

Birthday weekend and good weather

So, last weekend the weather was great! Saturday and sunday were filled with sun and beautiful spring temperatures. You know you got to go cook outside like this, don’t you?

What’s it going to be. Considering I have my birthday on sunday, I was thinking pulled pork, which is always good. Problem was in the time to sit around for a few hours to let it go low and slow on the WSM. In stead I chose to do it in the DO, which I didn’t use for a few weeks. No special treatments this time, I actually copied my own recipe for Dutch Oven Pulled Pork from my blog.

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Lazy sunday BBQ burgers

Since I just like to grill and I also like meat, I decided to put some meat on the Q again.

Oh, yes, the weather was also very cooperative, of course, so it was not really a fair choice.

What to eat, on the other hand, is something that is decided in a true dictatorial way by me, and then communicated to the rest of the family to see if I can recognize their vibe. This vibe was fine!

So shall it be done!

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Sunday Ribs from the OTP

Apparently I don’t have a freezer big enough to hold my meat, so I needed to create some room. Needs to be said that cooking and eating is much more fun than gathering nice pieces of meat in a freezer, so I choose the ribs.

Took them out of the freezer on saturday and removed the rib skin.

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Best BBQ chicken ever! (According to Jamie…)

This weekend, we had chicken. I love chicken, my wife loves chicken, the kids love chicken. Who doesn’t love chicken? I’ve searched the net for a decent way to cook some legs and thighs, since I didn’t want to do it the ‘old fashioned’ way, just grilling it of on the Q.

I’ve found a wonderful recipe from Jamie, which I really loved, and since I (almost) had all the ingredients in house, I decided to give it a go.

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Pulled Pork, Dutch Oven style

I’ve been doing pulled pork now for quite some time, but this will be my first in the DO. I’ll try to recreate the process right here.

I’ve started out with a big piece of porks neck (around 2,5 kg) and put some oil in my DO. I’ve put the meat in there as is, so no seasoning or injecting of any kind.
I’ve created a nice sauce, consisting of the following.

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