FOOD + DRINK
THE ULTIMATE Summer BBQ cont.
Char Siu Barbecue Pork( 6)( www. wingyip. com)
Ingredients:
• 1kg pork shoulder or leg( with a good amount of fat), deboned and sliced into 3-4cm-thick pieces
Marinade:
• 2tsp salt
• 1tsp five spice powder
• 1tbsp Wing Yip Shaohsing Wine
• 1tsp Wing Yip Sesame Oil
• 2tbsp Wing Yip Hoi Sin Sauce
• 2tsp golden syrup
• 2 cloves garlic, minced
• 1-2 drops red food colouring( optional)
• A pinch of pepper
BBQ Basting Liquid:
• 1tsp vegetable oil
• 1tsp golden syrup
• 1tbsp Wing Yip Hoi Sin Sauce
Method:
1) Place all the marinade ingredients into a large food bag which can be securely closed, including the pork. Ensuring that there is as little air as possible in the bag, massage the marinade onto the meat and then place in the fridge overnight, or for at least two hours.
2) When ready to cook, preheat the barbecue to its hottest temperature.
3) Remove the pork from the marinade and place onto a foil lined baking tray ensuring that the meat isn’ t too close together. You do not want to overcrowd the tray.
4) Mix the remaining marinade with the cooking / basting liquid and keep in a bowl near the barbecue. Brush or spoon a small amount of the marinade over the pork and place onto the barbecue.
5) Cook for 10 minutes until the pork has started to colour and the barbecue is less hot. Baste the pork every 10 minutes, turning the pork over each time. Cook until the pork is cooked through.
6) Remove the pork from the barbecue and loosely cover with foil, then leave to rest for at least 15 minutes before serving.
Beer Can Chicken( 4)( www. gourmetmeatclub. co. uk)
Ingredients:
• 1 whole chicken( 1.3kg)
• 1 500ml can of lager
• Olive oil
For the rub:
• 2tbsp cayenne powder( or less to taste)
• 2tbsp ground black pepper
• 1tbsp paprika
• 1tbsp rock salt
• 1tbsp sugar
• 1tbsp garlic powder
• 1tsp mustard powder
• 1tsp ground cumin
Method:
1) Light a lidded barbecue and allow the flames to die down.
2) Once the coals are ready, carefully spread them to form a ring around the outside edge of the barbecue as you don t want your chicken to be placed directly on the heat.
3) If you’ re using a smaller barbecue, you may need to remove the grills and place the chicken on a roasting tin on the floor of the barbecue in the middle of the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grill.
4) Mix together the herbs and spices to form a rub.
5) Drizzle the chicken with olive oil then massage the rub into the skin, ensuring the inside of the chicken is coated too.
6) Open the beer can and take several sips until the can is half full.
7) Place the can on a solid surface, grab a chicken leg in each hand and place the bird over the beer can, the beer will evaporate whilst cooking which will keep the chicken moist and tender.
6) Once the chicken is sitting upright, transfer the bird onto the centre of the barbecue in the middle of the coals, either in the roasting tin or directly on the grill.
7) The two legs should help the chicken to balance like a tripod.
Cooking:
1) Close the BBQ lid and cook for 1hr 20 mins until the chicken is crisp, the meat tender and the juices run clear.
2) If the juices aren’ t clear after this time, cook for a further 10 mins, then check again.
3) The internal temperature of the chicken needs to be 74 ° C.
4) Once the chicken is cooked, remove from the barbecue and cover in tin foil for 10 minutes before serving.
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