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,
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:
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
