View Full Version here: : Lets go racing! - Indy 500
28-05-2012, 03:07 AM
It is Memorial Day weekend in the USA...and the Indy 500 is underway. A few Aussies in the race and with a real chance to win.
This race of course heralds the official start of Summer (time to get out the white belt and white dress shoes).
We are having a BBQ (smoking pork and chicken as I write) with friends this evening so hopefully 10 hours of cooking with me watching (and drinking adult beverages) will produce a yummy result. Depending on the beverages consumed I may not know if it is good or not...
We will serve smoked chicken and smorked pork with both Kansas City and Carolina style sauces...smoked Baked Beans, Potatoe Salad, Green Salad and Apple Pie for desert.
Should be fabulous if the weather cooperates...
28-05-2012, 09:42 AM
Sounds good! :) Very similar for what we do on Bathurst weekend.:thumbsup:
Enjoy your adult beverages!!:lol:
28-05-2012, 10:08 AM
Have a fabulous day Scott :D sounds like a feast fit for a king:)
I hope one of the Aussies gets up then it will be two Aussies winning races in two different continents.
28-05-2012, 10:47 PM
Thanks all...good food, good race and now a day off work. If only we had clear skies.
Today is the big parade through town. About 1/2 of the town is in the parade and the other 1/2 watches...both our kids are in the parade so a big day ahead for all involved, i hope the rain holds off.
Sounds like an awesome BBQ Scott.
Do post the recipes, I'd like to try that smoked pork and chook.
29-05-2012, 03:38 AM
I will post it this evening...
29-05-2012, 04:17 AM
Okay - for the pork..pork shoulder (pork butt) untrimmed
Dry rub the pork with spice rub...we use:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne (or to taste) or chilipowder
mix togther well and Rub the pork 24 hours ahead of cooking.
I use a gas smoker with wood chips (wood fired is better but takes more work)...I run the smoker at 100-110 C (around 205-220 F) and figure 1.5 hours of cooking for each pound of meat (sorry did not convert weight to Kg)...this depends on your heat but it will take a while.
Cook until the pork pulls apart...pull it into strips and serve on a hamburger bun
For KC Style use a tomato based (sweet) sauce to taste (I have a couple local favorites).
For Carolina style make this sauce...
1 cup apple cider vinegsar
1/2 cup water
2 tablespoons of Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
add paprika to taste.
Mix and soak the pulled pork (then put it on a bun)
For the chicken I "brine" it overnight (24 hours) in:
2 cups of water
1/3 cup brown sugar
1/4 cup sauce
1/4 teaspoon black peppercorn
1 bay leaf
Heat this mixture until dissolved...let cool and poor of chicken in a plastic ziplock bag. Make more or less to cover the chicken...
The cook the chicken in the smoker...I like to use chicken thighs with the bone still on...but whole/split (or really any chicken cut). This also works great for turkey.
Excellent, many thanks Scott. :thumbsup:
I've just printed that off.
I reckon it will be perfect for a winter solstice BBQ which happen to fall on a weekend.
30-05-2012, 01:53 AM
in this instance...sauce should be "salt" and the peppercorns are whole (cracked by hand but not ground up)
Sorry about my poor typing...enjoy
30-05-2012, 07:51 AM
This thread is making me hungery.....!
31-05-2012, 07:18 PM
What time is dinner being served Scott ?
Or did I miss it by a day or two ?
02-06-2012, 02:11 AM
Sorry you missed the feast Geoff by a couple of days and about 16,672 KMs.
I will only say that it was good while it lasted...
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