Back Yard BBQ Thanksgiving

When the BBQ kitchenman is doing his thing at a back yard alfresco party, it is always important to make the food as exciting and unique tasting as possible. When I put together a menu for a party, I like to hear Gourmand feedback! One of thekitchenman’s sure hit back yard chow downs is this menu.  Now this meal started with a BBQ grill full of fresh caught prawns, some spicy wings, sided with garden fresh salad and a cold watermelon spritzer too start. Main course, New Orleans Creole rubbed seasoned Chicken Legs. Cherry Smoke Honey Garlic Ribs, Slow Smoked Pulled...

Coal Fired Shovel Breakfasts

Coal Fired Shovel Breakfasts My chef dad Con was only five foot three inches but he was solid built like a bull dog. He boxed as a teenager but later realized that all his yelling and acting real angry got the message across better and without battle scars. My dad was incapable of driving and thing on wheels. If you were the person who stopped to help my dad who was always carrying grocery items, he would promise them some of his prepared food at the end of the day which also meant he would bag a ride to the station or better yet home. I remember there were a lot of...

Angus Beef Belly Brisket Bacon

Angus Beef Belly Brisket Bacon. I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using pickling spices kosher salt natural vinegars. After soaking for a few days I give it several soaking baths in cold water before heading to the smoker. I first smoke it whole low and slow for 3 hours to get a nice smoke ring and hickory maple flavour. I used some maple sugar in the rub for a wee bit of maple sweetness during the smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before...

Pork and Briskett BBQ

It’s the essential ingredients that make the meal. A meat rub starts with good herbs and spices. I incorporate some Hy’s season salt into my rubs. I like the MSG salt content. I once worked for the manufacturer of this product and have been using it now for 40 years. I find it leaves no after taste when mixed with equal amounts of the 10 other marinating spices. Sort ‘a like KFC secret spice mix. File’ Gumbo is my flavour edge. 90 proof sour cherry juice for soaking some sweetness to the wood. A little German grainy mustard to add some drama to the...

BBQ Sesame Tamarind Tea Soaked Pork Bell...

Sesame Tamarind Tea Soaked Pork Belly. Steamed Soya Guy-Lan with Sticky Rice.  I like some non medicated fresh pork loin or pork belly bacon and soak in some plum brandy and green tea for 24 hours. The fragrant Chinese 5 spice is the ingredient main spice flavours. I have used Berbre Spice and found that it also makes a delicious flavourful tatse. Tamerid sauce can be made from the pod seeds or as a condiment like ketchup. These sauces are available at most deli sections and grocery stores. By using a few different flavours you can make some traditional cultural Street...

Have a Back Yard BBQ.

Having a Back Yard BBQ. Start low and slow with cherry and apple wood. Pick your cut of pork or beef with some fat marbling First we seasoned and brined and beef brisket center cut portion and a short apple cider brine for the pork loin cut. Brine and seasonings should be done at least 48 hours before to get the optimum flavours and tenderness. I then soaked the wood shavings in a cherry whiskey water and add a small amount at a time. I find that by adding in intervals gets tastier results and a nice wood flavoured bark crust. Now when the base heat fire is just an even...