Uncle Jacks BBQ
There are certain smells that are tied to our collective primal memory. Firmly embedded in mine is the aroma of good BBQ.
There are certain smells that are tied to our collective primal memory. Firmly embedded in mine is the aroma of good BBQ.
Something about those smoky waftings strike a chord of well-being. It recalls all the wonderful celebrations, parties and holidays of a lifetime. BBQ time means relaxation, sharing and enjoyment of friends and family…a time to rejuvenate both body and spirit.
With the time change just about to make the days seem even longer in Byron Bay, I am noticing my friends are ramping up for BBQ season. I still enjoy sitting around a real fire, but there are some new modelsshowing up in the neighbourhood that could be described as nothing short of industrial. Very impressive and convenient.
Stainless steel, state-of-the-art, gas fired barbies with hoods that convert them to ovens. Others still burn charcoal or wood, but also have hoods installed to bake in the smoky flavours.
The following recipe can either be cooked on one of these, entirely on your kitchen stove, or a combination of all of the above (including the camp fire).
As usual, the difference between good BBQ and exceptional BBQ is the sauce. Jack Thompson and Byron Bay Chilli Company have conspired to bring more of the exceptional variety to Oz.
The Jack Thompson range of BBQ sauces include Jacks Original, Old Smokey and Honey & Mustard variants. Try them all, they are the real stuff.
You can now find our new sauces in Coles stores right around the country, they left the factory about two weeks ago.
As an added bonus, we are donating 10% of our gross profits to Landcare Australia. Every time you purchase a bottle, you are doing something good for the Conservation of the Environment.
Imagine, if every company in the world shared a part of its profits with a worthwhile cause, together we could make a very delicious difference.
Love and Good Food to All, Chilli John
PULLED PORK SANDWICHES
1.5 kg boneless pork roast
vegetable oil
white hamburger rolls or Turkish bread
RUB:
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
2 teaspoons garlic powder
SAUCE:
1 bottle JACK THOMPSONS OLD SMOKEY BBQ SAUCE or
JACK THOMPSONS ORIGINAL BBQ SAUCE
1 bottle JACK THOMPSONS HONEY MUSTARD BBQ SAUCE
DIRECTIONS:
Preheat the oven to 180 degrees C. Trim all fat from pork.
Combine rub ingredients in a bowl and work into the surface of the meat.
When liberally coated with seasoning, rub lightly with vegetable oil.
Place in a roasting pan, cover with foil, and bake for 2 hours.
Remove from oven and cool in the pan. Shred the meat into strips
with 2 forks or your fingers. Place in a bowl and moisten with either
OLD SMOKEY or ORIGINAL BBQ SAUCE.
or
At this stage you can take the meat with you to your favourite beach, park or backyard
Cooker, and reheat on a griddle until a little crispy, or on your kitchen stove…
Put the meat on a flat tray and place under a hot grill. Remove just as meat begins to
crisp, just a few minutes. Add more sauce if needed.
I like to heat the rolls a bit, usually on the griddle, but the oven is okay too.
Don’t overheat them though, they should still be nice and soft, not crispy for my liking.
Spread hamburger rolls with HONEY MUSTARD BBQ SAUCE, pile on meat.
Serve sandwiches with coleslaw and a cold beer.
VARIATION:
Boneless beef roast can be substituted for pork.
Chicken breasts can also be used, but cooking time will vary depending on the chook.
Veggie patties for my daughters and other vegetarians.
COLESLAW
SALAD:
1 small head green cabbage, finely shredded
1 large carrot, shredded
half of a large green or red capsicum, finely chopped
1 small red onion, finely chopped
half a bunch coriander
DRESSING:
3 tablespoons sugar
4 tablespoons apple cider vinegar
1 teaspoon celery seed
one fourth cup mayonnaise, sour cream or plain yogurt
or a combination of these
salt and pepper
DIRECTIONS:
Combine dressing ingredients and pour over salad ingredients.
If you like your salad crunchy, serve immediately.
For a softer version, refrigerate for several hours.
I like to put a bit of the coleslaw inside the sanger,
but it has to be the crunchy variety.
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