Hello Dear Reader,
I mentioned last Friday that we have started to utilise our
Primo BBQ more of late and have thoroughly enjoyed our last two dinners made in this wonderful BBQ. You get a lovely smokey flavour to the meat while it is slow cooked, so not only is it tasty but it is very tender. I thought twice about putting up recipes that involve cooking in a BBQ, but then I thought, why not, a lot of people have and love their BBQ's, so I will go ahead and post the recipes I make utilising our BBQ.
The first one we made was as Slow Cooked BBQ Beef Brisket and it was just wonderful, full of smokey flavour and the most tender beef I have ever tasted, last Sunday we did a Slow Cooked BBQ Pork with a fabulous fennel rub cooked over apples and onions. As usual I tweaked the original recipe to include cinnamon with the bed of apples because apples and cinnamon are best friends and those slow braised apples are just the most amazing accompaniment for the tender pork.
Ingredients for the Pork Rub, clockwise from far left-
2 teaspoon garlic powder, 4 teaspoon fennel seeds, 4 teaspoon smoked paprika, 8 teaspoons white sugar, a good grind of pepper and 1 1/2 teaspoon of salt. This amount of rub is sufficient for approximately 2.8 kg of pork, you can easily halve the recipe
Put all rub ingredients into a mortar and pestle
And grind till fine
Ingredients for Slow Cooked Pork in the BBQ, clockwise from centre top, 1 or 2 x 1.4 kg (approx) Pork Collar Butts, 2 tablespoons brown sugar mixed with 1 teaspoon of ground cinnamon, 4 apples and 8 onions. I cooked 2 x Pork Collar Butts at the same time, cook once, eat twice.
Rub pork with prepared rub, set aside till needed
Next Prepare the base for the pork-peel, core and halve 4 apples and peel and halve 8 onions (Next time I make this, I will increase the quantity of apples and decrease the onions) More apples I say, I used good old Granny Smith apples as they hold their shape well.
In a large bowl, add prepared apples and onions and sprinkle over the combined brown sugar and cinnamon, give everything a really good mix to coat
In a large foil tray or large baking tray, arrange the bed of apples and onions, lay the pork on top and put in a 140 C preheated lidded BBQ
And cook away for 4 hours, checking the temperature every now and then to make sure pork doesn't cook too quickly, you want the temperature to stay a constant 140 C
I used this apple syrup to glaze the pork but a combination of apple juice and maple syrup would work just as well. I have had this apple syrup hanging about in the pantry for a few years, we bought it back with us from Stanthorpe.
Sutton's is quite famous for their apple products.
Pour over 1/2 cup of apple syrup or 1/4 cup of apple juice mixed with 1/4 cup of maple syrup and cover baking tray tightly with foil and let cook for a further 30 minutes
Let pork rest for 30 minute to 1 hour before slicing and serving.
Cooking in a BBQ is a bit of a labour of love, I certainly couldn't do it by myself just yet, lovely Hubby lights the BBQ about 1 hour before it is needed to have time to adjust the temperature, however, once the Primo BBQ is at the right temperature it is quite easy to control.
This BBQ Pork Butt did us two nights with plenty left over for lunches the next few days, the first night I served it with
Warm Potato, Lemon and Parsley Salad and the second night I served it with Herby Mashed Potato and Sauerkraut. The pork jus is just lovely spooned over the meat and has a delightful flavour from the rub and the sweet cinnamon apples and soft caramelised onions.
Over to you, do you use your BBQ to its full potential?
Have a lovely day
💗Fi
One Year Ago-
Really Simple Date Loaf
Two Years Ago-No Post Today (Still in Norfolk Island for the Ballroom Dancing Week)
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