Notes from a bemused canuck
Posts Tagged “bbq”
27 08 2016admin in uncategorized, tags: bbq, slice of life
21 08 2016admin in uncategorized, tags: bbq, god save the queen, things i miss
I let my proverbial hair completely down for the first time in a while last night. I was doubly celebrating the successful end of a 6 month work project, and the official announcement of my transfer to the new digital nutrition research group at work.
Radovan bodged together a hacker charbonnade grill and I marinated some porc loin and skirt steak. The post-mortem this morning included 2kg of meat, 2 packs of sausages, charcuterie, grilled melons and pineapple, 3 bottles of wine, 2 bottles of prosecco (and unfortunately, a bit of a technicolour incident around 2am).
I needed this!
One 3-pound chuck roast, rinsed and dried (also works well with brisket)
Preheat oven to 300F/150C.
In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
Add the chuck roast. Cover and put in oven. Braise until fork tender, about 3-4 hours.
Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
Place the pot on medium/medium-high, uncovered, and reduce the liquid until thick. Stir often to prevent burning.
Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.
Serve on buns.
1/4 cup vegetable oil
1 Heat the butter and oil in a sauce pan over medium-high heat.
07 07 2015admin in uncategorized, tags: bbq, slice of life, work
15 09 2014admin in uncategorized, tags: bbq, land of cheese and chocolate, slice of life, work
All the pictures from the BBQ are online: http://www.flubu.com/blog/pictures/bsi_bbq_sep_2014/
03 05 2014admin in uncategorized, tags: bbq, recipes, ribs
Preheat oven to 350F/175C. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.