Tag Archives: Barbecue

Grilling

Grilled Asian Shortribs
Image by Another Pint Please... via Flickr

Grilling is a great way to cook small quantities of food by radiant heat. There are 3 types of grilling, grilling with heat from below (e.g. the barbecue); grilling with heat from above, what our friends across the pond in the U.S. call broiling (e.g. the grill in your kitchen); and grilling “toaster” style between heated bars or plates (e.g. the George Foreman-style grills).

Essentially the food is cooked on top, below or between the heat source(s). With the exception of the “toaster” style of grilling the food is visible and this makes it easy to see when the food is cooked. Any excess fat is usually lost in the grilling process which makes it healthier and it’s usually quick to adjust the heat level while cooking as well as get a good colour and crisp finish.

It’s important to prepare your grill well before beginning to cook on it, making sure to clean them regularly and remove fat and grease to prevent it starting a fire.

Recipe: BBQ Pork Chops

BBQ pork chops served with coleslaw, blazin saddles baked beans and mashed spud
BBQ pork chops served with coleslaw, blazin saddles baked beans and mashed spud

Ingredients;

2 x Irish Pork chops
BBQ Rub
BBQ Sauce

Serves 2

Line

Start by giving the pork chops a quick rinse in running water and patting them dry with kitchen towel.

Next you want to sprinkle some of the BBQ rub onto a clean plate and lay the pork chops on top. Now turn them over and rub the “BBQ Rub” that has stuck into the meat well, then turn them over and do the same on the other side. Keep turning and rubbing the mixture into the chops until the mixture starts to feel like a paste and the fat of the chops has taken on a reddish tinge.

At this point wrap them with cling film and pop them in the fridge for at least twelve hours (I usually leave them overnight) to allow the flavours to combine with the meat.

The next day when you are ready to start cooking get your grill as hot as you can (be that your barbecue grill or kitchen grill) and place the pork chops on to cook for five to seven minutes per side.

When the second side has had its cooking time, turn the chops again and brush on a generous helping of BBQ Sauce and place them back on the grill for another five to seven minutes, then turn them one last time and brush the second side generously and back on the grill again for another five to seven minutes. At this point you’re ready to serve.

I like to serve these with some of my “Blazin Saddles” Baked Beans and mashed potato with some chives chopped through them. Coleslaw is always good with BBQ even if it is store bought 😉

These can be frozen once the rub has been applied and then defrosted ready for use, whenever you want. So I would normally buy about 10 pork chops mix up a batch of the rub and apply it. Then freeze them, in pairs, in sealed plastic bags. Doing this in advance means that you can pull a pair of them out of the freezer on your way to work to defrost during the day and have a quick and easy dinner to look forward to when you get home in the evening.

That Barbecue – the details!

Slow Roasting Irish Pork
Slow Roasting Irish Pork

Irish Pork
Irish Pork slid out of the heat to test if it's done.

OK, so my post about the “Family Get-Together” raised a few questions, which to be honest I wasn’t expecting and had to scurry off to find answers – and find some I did.

Irish Pork and Apple
Irish Pork and Apple

First the meat, it was a 60 kg pig, that was cooked for approximately three and a half hours. The fat was scored and the entire pig salted before cooking, also some foil was used to prevent the crackling from getting burned. This was more than enough to feed the estimated one hundred or so guests. In fact there were leftovers as well as bones for the dog.

The Argentine Barbecue, as I’ve decided to call it until someone corrects me, was definitely home made, under the watchful eye of an Argentinian polo player, who was familiar with both the device and cooking techniques required. Some angle iron, some mesh, some sheet metal, some steel bar and a welder are all you would need if you decide to make one yourself 😉

The secret to this barbecue is in the heat, a wood fire is lit on the top of the barbecue over the meat. As the woods turns to glowing charcoal these are moved underneath with a shovel to cook from below.

Argentine Barbecue with the grill shelf slid out
Argentine Barbecue with the grill shelf slid out

It’s important to concentrate the fires and coals over and under the thicker parts of the animal (without ignoring the narrower parts) in order to make sure that it cooks evenly and consistently.

If there are more questions, there is plenty of space in the comments to answer them or if anyone can shed some more light on what this type barbecue is called or originates from, I’d love to hear from you.

In the meantime here are some more pictures of the barbecue to help with identifying it or for those brave enough to try building their own 😉

Family Get-Togethers

A magical, wondrous, creature, roasted and almost ready to eat
A magical, wondrous, creature, roasted and almost ready to eat

Every family has get-togethers from time to time and there’s usually an occasion to be celebrated as there was in our case, this weekend. One of my nieces was confirmed and so the get together was on, a feast had to be organised.

Thankfully early faith in great weather on the day meant a pig had been ordered and the Argentine Barbecue was checked and approved for use. I say Argentine Barbecue because the design and technique was passed on to one brother-in-law by an Argentine Polo player although it has me stumped.

I googled, I wikipedia’d and I haven’t been able to find any information about this particular style of barbecue. So if anyone has some more details please share them in the comments below.

Slow Roasting Irish Pork
Slow Roasting Irish Pork

That was Soul Food

Chicken Ceasar Salad for Dinner
Image by Matt Brett via Flickr

A month of Soul Food and what a tasty category to look at! Being as I was a bit of a JunkFood Junkie, it’s hardly surprising that I love Soul Food so much, but I’m also well aware of the risks of over indulging, if you’re not careful you can quickly pile on the pounds with some of those recipes.

So, with an eye on restoring some balance, I’m going to switch to some salad recipes for the next week or two. I have a some salad dressings for you and some ideas for what we like to call “clearing out the bits in the fridge” salads.

After that we’ll be sharing some of my barbecue (as opposed to BBQ) recipes as we’re coming into summer and hopefully we’ll have the weather for some outdoors cooking in Ireland.