Wednesday, June 25, 2008

BBQ Pulled Pork - 7 hours of my life

I started the long trip to pulled pork sandwiches today with a craving that I hoped would be satisfied by 7 pm. The methods I researched gave me from 5-7 hours of bbq time. So by my math, 2 pm + 5 hours = 7 pm. Unfortunately, the optimist in my was off be a couple of hours.

The Rub

1 Tbsp kosher salt
1 Tbsp brown sugar
2 tsp Paprika
1 tsp chili powder

The Meat

1 Boneless pork shoulder

The Sauce

Your favourite bbq sauce. I used one that I had picked up at the Ottawa Ribfest.

The Method

Take your rub and do what it's called. Rub it all over your meat and cram it in the holes as much as possible (keep it clean). Set up your charcoal grill for indirect low heat grilling and have some soaked wood chips on hand (I used hickory). Place a drip pan under your grill where there are no coals, put the grill back on and place the shoulder fat-side up over the drip pan.

Cover the bbq, and monitor the temperature. Keep it between 250 and 300. I had it much lower than 250 for most of the cooking time, so it has taken a bit longer than my planned 5 hour smoking/grilling time. The end result should be a nice, juicy, slightly carmelized piece of meat that measures between 175 F and 190 F. I cheated and pulled it out at 160 F. We were hungry and it has to rest now for 1/2 hour covered before the pulling of the pork.

Saturday, June 21, 2008

Beef with Broccoli


8 oz beef sliced thinly across the grain (I use rib or sirloin)
1 bunch broccoli
1 medium onion
1 stalk green onion
2-3 cloves garlic, minced
1 medium carrot
3 slices ginger, minced

2 tbsp Light Soy Sauce
2 tbsp Oyster Sauce
2 tbsp sugar
2 tsp sesame oil
1 tsp black pepper
1 1/2 tsp cornstarch
2 tbsp broth


Mix light soy sauce, oyster sauce, 1 tsp sugar, 1/2 tsp pepper with beef. Use your hands to mix it all in really good. Then add 1/2 tsp corn starch and 1/2 tsp sesame oil and mix that all in. Light soy doesn't add too much colour and it is a bit saltier. Oyster sauce is given considering the ethnicity of the dish and the sugar helps balance the saltiness of the oyster and soy sauces.


Cut up your broccoli florets in even pieces. Don't forget to use all of the stalks that aren't woody and dry. Make sure they are in even pieces. A 1/2 inch thick is probably good for all of the vegetables. Do the same with the carrots and onions. The green onions can be sliced in either 2 inch pieces or however you like.

Steam the vegetables:

Next, setup a vegetable steamer and add the carrots first. After 2 minutes, then add the broccoli pieces.

Precook the beef:

Add 2 tbsp oil to smoking hot wok and swirl to coat. Add beef and gently stir-fry the beef. The beef is ready when it is medium rare. Remove from heat and place in a bowl.


1 tbsp oyster sauce, 1 tbsp sugar, 1/2 tsp salt, 1 pinch of pepper, 1 tsp sesame oil, 2 tbsp broth, 1 tsp cornstarch. Mix well and make sure that the corn starch is completely dissolved to avoid lumps.


Add green onion, onion, garlic and ginger to very hot wok. Stir fry for about 30 seconds, until you can smell the aroma. Add broccoli and carrots. Add pinch of salt, pinch of sugar, and a bit of oil to help keep the veggies green. Make sure to stir constantly and keep the heat high. Work fast!

Add the beef, but leave the released juices in the bowl. It will affect the dish. The beef will be reheated and cooked in about 1 minute. Add the sauce, and stir until thickened. Finish with a drizzle of sesame oil. Serve.

Sunday, June 08, 2008

Pork, Pineapple, and Lime.

With today being as hot as it was, Barbecue inspiration came in the form of juicy pineapple, acidic ime, tender pork loin and sweet molasses.   The original plan was to be something grilled.  It could have been chicken with a can of beer up its ass, or some cubes of meat, charoal grilled to a blackened crisp.

Why does Pineapple go so well with pigmeat?

And the final results.

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