Hickory Smoked Centre Cut Pork Loin

I don’t buy deli meat for my sandwich anymore!  The deli meat you buy from the shop is usually full of preservatives and chemicals.  Can you imagine the expiry date on the package is six months away!  Also you have no ideas when they prepare the meat in the packer and who touched it.  I am making my own deli meat now because I know how I make them and what I put in it.  here is a very simple way to prepare a smoked lean centre cut pork loin (back bacon) for your lunch next week.

Hickory Smoked Centre cut Pork Loin

Smoked Barbeque Pork Baby Ribs, with Hickory Wood and Maple Syrup

That good old summer time is coming to an end pretty soon!  In Vancouver, we know the BBQ season is almost over when The Pacific National Exhibition opens.  Also rain usually falls after the September Labour Day long weekend.  So we want to take full advantage of the almost last sunny weekend, Smoked BBQ baby back ribs is on my menu tonight.

Smoked BBQ Baby Back Ribs, with Hickory Wood and Maple Syrup

Szechuan Style Brine Water Duck Smoke Duck 川式滷水煙鴨

How can you intensify a recipe to a higher level with extra flavour and taste?  This is the challenge!  What you will see here is to make an ordinary duck recipe to a head turning plate.  It takes a little time and equipment to make this recipe.  However the brine water can last up till 15 years. (skim the fat, boil it, cool it and keep it in the freezer)  Just add  some spices,  salt, sugar and a little soy sauce from time to time to preserve it’s flavour.

Yang Zhou Fried Rice 楊州炒飯

Oh joy!!  Yang Zhou Fried Rice 楊州炒飯 is the most famous Fried Rice in the Chinese culture!  It is so popular that it is served in almost every Chinese restaurant around the world.   This fried rice is a staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers.  Chinese barbecued pork or ‘cha siu’ (叉燒) is an essential ingredient in Yang Zhou Fried Rice.   It is the barbecued pork that gives it its special sweetish flavour.   Despite the name, this dish does not originate from Yang Zhou; instead, the recipe was invented by the Qing dynasty’s Yi Bingshou (175–1815) and the dish was named Yang Zhou fried rice since Yi was once the regional magistrate of Yangzhou.  Still, there have been attempts by people in Yangzhou to patent the dish.

Yang Zhou Fried Rice 楊州炒飯

Eddy’s Killer Rub Recipe

Many stores sell pre-mixed chicken rub. I prefer to make my own, because it is easy and much cheaper!

I use this rub most often to roast and marinate chicken; however, it is also suitable to sprinkle onto beef and pork ribs when you BBQ them in the summer. I always have some stored in my spice cabinet. While it will seem expensive to have to go out and buy all of these spices at once, they are fairly common spices that you will also use in other recipes. Click to learn more:

BBQ-Grilled Organic Chicken Breast with Tomato, Italian Parsley in Marsala Wine Sauce

This is a very simple and delicious way to make chicken breast. People are often reluctant to cook with whole chicken breast because it ends up being dry. With my technique, you will have juicy and tender chicken off the grill. This is a wonderful summertime dish with a few simple ingredients.

Click to read more!

Hickory Wood Chip and Quebec Maple Syrup-Smoked BBQ Beef Brisket

This is a recipe of real patience and persistence — using slow, indirect heat for 12 hours. Using hickory wood chips and maple syrup, this will create an excellent well-rounded BBQ beef brisket.

Included in this post are also recipes for great summertime BBQ accompaniments, coleslaw and baked beans. Pictured above are those side dishes as well as grilled white plum, corn on the cob, and steamed broccoli.

Click to learn more:

African (Jamaican) Jerk Chicken 非洲雞

African (Jamaican) Jerk Chicken

 

West Indian Hot Sauce

 

Jerk Chicken got it’s start when the Maroons (Marooned African Slaves) introduced African grilling and smoking techniques to the Arawak Indians. The Arawaks combined this cooking method with local spices and came up with a spicy smoked meat that has been a delicious favorite in Jamaica for many years. 

Scotch Bonnet peppers are what give Jamaican Jerk Chicken it’s heat. They are used in most spicy Caribbean recipes. If they are unavailable in your grocery store then you can use a Jalapeno pepper instead. 

Warning! Scotch Bonnet peppers are very hot. Don’t rub your eyes after handling them. I learned this the hard way. 

 This recipe calls for chicken legs but you can also use just the pieces of chicken you like to eat. However I prefer to use all thighs when making Jerk chicken. 

 Marinade (Jerk Paste)

 14 scallions (white and light green parts only), finely chopped 

2 Scotch bonnet chile peppers, including seeds, finely chopped (Jalapeno pepper is OK) 

1/3 cup sherry wine vinegar 

3 tablespoons soy sauce 

1-1/2 tablespoons hot pepper sauce, yellow West Indian style 

1/2 cup ground allspice 

2 tablespoons grated fresh ginger 

1/4 teaspoon grated nutmeg 

1 teaspoon ground cinnamon 

2 tablespoons vegetable oil 

1 tablespoon kosher salt 

1 teaspoon coarsely ground black pepper 

 Chicken 

8 whole chicken legs 

Juice of 3 limes 

1 tablespoon kosher salt 

Cooking (BBQ) Method:

In a food processor or blender combine the paste ingredients. Puree until smooth. 

Place the chicken legs in a large bowl and rub them with the lime juice and salt. Let it rest for half an hour.  Pour the paste over the chicken legs and rub it into the meat with your fingers. (Since the chiles are extremely hot, you may choose to wear rubber or plastic gloves when handling them.) Cover and refrigerate the legs for at least 8 hours or as long as 24 hours. 

Prepare the grill for indirect cooking over high heat (450° to 600°F). 

Grease the cooking surface with vegetable oil. Grill the chicken over indirect high heat, skin down first for 25 minutes, with the lid closed as much as possible, until the meat is opaque throughout and the juices run clear, Turn the chicken over and brush some oil on the skin and let it cooks for another 20 to 25 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with more West Indian hot sauce. (Ketchup optional)  Some cold beers might ease the over heating throat when eating the chicken!

Thai Barbeque Chicken

Thai Barbeque Chicken

 

Thai Basil, 九層塔

 

1x Organic chicken   (cut into 12 pieces, 4 breasts, 4 legs, 2 wings, 2 backs)  

Marinade: 

4 large garlic cloves 

1 large shallot, roughly chopped 

1 one-inch piece of fresh ginger, roughly chopped 

1/2  teaspoon hot dry pepper flake 

1 cup Thai Basil leaves (九層塔) 

1/2 cup coconut milk (Aroy-D brand) 

2 tablespoons fresh lime juice 

1 tablespoon brown sugar 

1 tablespoon fish sauce (Golden Boy brand) 

1 tablespoon Kikkoman soy sauce 

1/2 teaspoon ground cumin  

Method: 

In a food processor or a blender, put garlic, shallot, ginger, cumin and pepper flake and chop until finely minced. Add the basil and process until finely chopped. Add coconut milk, brown sugar, lime juice, fish sauce and soy sauce process until well combined.  

Cut the chicken into twelve pieces: Place the chicken pieces in a large mixing bowl or in a resealable plastic ZipLock bag, and pour in the marinade. Turn the chicken several times to ensure the marinade is well mixed with the chicken.  Place chicken in a refrigerator for 4 to 6 hours, turning chicken occasionally.  

Remove the chicken pieces from the bowl and pour the marinade in a separate pot as sauce during serving. Brush the cooking grates clean and grease the grate with oil to ensure a non-stick surface. Grill the chicken, skin side down, over direct high heat for three to five minutes, with the lid closed, turn the chicken over once. Turn off the direct heat under the chicken and keep the other burner on under high temperature.  Let the chicken cook under Indirect heat for twenty minutes.  Chicken should turn golden brown during the process.  Boil the remaining marinade as sauce to serve.  Dinner is READY!

Eddy’s Killer BBQ Sauce Recipe

In the summer, one of my favourite ways to cook is outdoors on the BBQ. From chicken to fish to beef to pork, there is nothing like enjoying a meal in the back yard that is fresh off the BBQ.

I always have a batch of this “Eddy’s Killer BBQ Sauce” on hand in my freezer. Click to learn more!