It's summer again and what do you do? (at least, we) right, a nice barbeque. I like to put a few things on the barbeque other than the sausages and burgers (although those are also very tasty.)
My wife went to Ibiza with a friend of hers for a weekend, which was the perfect time for me to invite my brothers, some friends and some of my son's friends for a nice barbeque.
I got some good meat from our local butcher,
- Spare ribs
- Picanha
- Pulled porc
They are 3 types of meat with different techniques, also in time. So it was a bit of a challenge to cook this at the same time, but it turned out perfectly in the end and there was no meat left.
We have had a kamado barbeque for a year now, we first had a pallet barbeque (Treager) but I find this less suitable for a really hot barbeque. Fine for low-and-slow, but if you want a nice bark on the meat, that's not really possible.
The first piece of meat I started with was for the pulled porc, that needed the most time to be wel cooked. First of all I made my own rub to rub in the meat with some nice flavours. After that I put it on the barbeque with a temperature of 110 degrees celcius untill it reached an internel temperature of 60 degrees. Then I wrapped it up in aluminum foil with some apple cider and caster sugar. Then it went back on the barbeque for a few hours. Finally, it was removed from the foil and cooked to a core temperature of 95 degrees Celsius. The meat has rested for a while and then pulled and mixed with a delicious barbeque sauce.
The result was delicious.
While the pulled pork was on the barbeque, I started preparing the spare ribs. I chose two different rubs to have a little variety. I first skinned the ribs and then rubbed them with the rub. The method I have applied is the 3-2-1 method, which means:
- 3 hours on the barbeque with just the rub
- Wrapped in foil for 1.5 hours with butter, a little barbeque sauce and sugar.
- Rub 1 hour on a higher fire with barbeque sauce to get a nice crispy tasty crust.
Rub One
Rub two
The result was delicious tender ribs with a lot of flavor.
At one point it seemed as if the barbeque was too small for the amount of meat, but with a rack (from Ikea) that problem was solved :)
It was a fun and delicious evening, worth repeating.
Take care,
Peter
Heerlijk. Laat Serge het maar niet zien hahahha
Wat lekker ibiza dat is iets dat ik ook leuk zou vinden hahahah
Fijne woensdag
Serge ziet het ;) Heb hem op FB :) Als ik mijn vrouw goed begrijp, gaan we volgend jaar samen naar Ibiza haha
Not much for a veggie like me then :) That's a funky BBQ. I hope all enjoyed it.
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