I made burritos a couple of weeks ago, used pork shoulder in the slow cooker for 11 hours, worth the wait though.
Bone in pork shoulder, rub in ground cumin, smoked paprika, black pepper and leave overnight. Slow cooker on low add pork, salt and a cup of water and leave for 11 hours.
Diabetes alert! I felt like that a few years back, went to the doctors and was diagnosed with hyperglycemia. From then on I've had to monitor my sugar and starch intakes - too much sugary stuff or starchy food for dinner and I feel like I haven't slept at all the following morning. Also need to have regular blood glucose checks to make sure it's not turned to full blown diabetes.
Give us the verdict tomorrow. I take it this pulled pork is that you then just pull it off the bone when slow cooked?
Nice one, glad it worked. That can be pissed about with to get it perfect for your own taste. Going to barbecue this weekend, Sunday probably. Going beyond burgers and sausages, anyone got something really worth trying? I do a good chicken tikka but it's mostly done in the oven then finished on the bbq so something all done outdoors.
My wife marinades cubes of chicken in yoghurt and spices then we bbq them as kebabs. They always come out lovely, as long as you get the temp and timing just right. Can ask her for the recipe if you fancy, but it's probably quite similar to chicken tikka. If you have a charcoal bbq, try cutting peaches in half and filling them with raspberries. Mix them with sugar and your choice of liqueur then put them in the embers once the bbq has died down and they're very good as dessert. With a gas bbq you can just put them on the grill but they don't come out quite as good. Think this is the recipe, switch lime juice for whatever floats your boat http://www.food.com/recipe/grilled-peaches-with-raspberries-29167
Sounds good, will try some stuff out. My girlfriend does pork kebabs which would be similar to the chicken and I've done fancy fish steamed in a tin foil bag then wondered why I'd bothered at it just wasn't barbecue style. Anyway, this all depends on our weather so it could all be a moot point. We will see. Got back into the Cidre this weekend just gone, spent most of it gardening and the weather was great. It is perfect for that, ice cold and with ice.
Pork chops or steaks add jerk seasoning (1 tablespoon to every 4 steaks will be hot but not silly, Walkerswood is a good brand you may find) add honey (2 tablespoons) and a dash of rum, marinade overnight add salt and BBQ them, bloody lovely.
You've just reminded me, I planned to do a jerk recipe. I've kept hold of one from the Observer but yours sounds good. Do you part oven cook? Like my tikka, there's no way the chicken inside would cook properly by the time the outside is blackened.
The only thing I do on a bbq that are not the standard fayre, are pork ribs and belly pork. Marinade them in paprika, honey and soy sauce then use the marinade juice and reduce it down to a glaze then smear it on the fellas and burn the **** out of them. tremendous they are.
Good tasting as it is tbf, the old trick f leaving it overnight worked too, just right. Even got some burritos today for work.
I forgot that you also add some olive oil. It depends how you do the BBQ I don't have a problem with things cooking in the middle or getting too blackened. I have a medium size round BBQ, I fill it half way with solid briquettes then a self light bag on top, it will then go nuclear and I don't go near it for an hour. At that point you should have a good even heat that lasts all afternoon. It sounds like you are cooking while it is still too hot.
I tend to let the charcoal/brickettes go white first. They will then be very hot, yes. It's just with chicken really, there's always that pink in the middle risk so I usually get them going in the oven if I've a thick sauce like Tikka or Tandoori on it.
Try what I said with the thick layer of brickettes at the bottom and self light on top, you won't be able to go near it for ages but when it calms down there's a more stable even heat that lasts forever and it's easier to cook on. I always worry about chicken though, it is a pain specially when the kids want it.
I find the problem with barbecuing chicken, or any thick meat such as chops or steaks, is that when you turn it the top side cools down quickly. That's what causes the blackening - repeatedly heating and cooling it as you turn it between white hot coals and relatively cold air above. Try letting the temperature go down like luv suggested, then keep the lid on the bbq as much as possible. Every few minutes lift the lid, turn the chicken, then put the lid back. That should stop the top side from cooling down too much and help prevent it from blackening too quickly. The middle will also cook faster with the lid on so you won't have to cook it for as long.
The lid is something I ignored for years but I now use it loads. A good tip with the lid is at the end of the day, keep the prawns and fish until then and when the BBQ is quite a low heat (again the method I described earlier will mean you eventually get a low heat but one that lasts) put the fish on foil and then sprinkle the BBQ coals with a whole jar of whatever herb you fancy put the lid on and shut the vent and let that herb smoke and low heat cook the fish, you get a great smoked flavour.
