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BBQ pork with spicy twist

25 May 2014
@ 10:38 pm (GMT)

Nathan Foster

Gordon Ramsey would kill me for infusing too many flavors into this but here goes:

Pork side, blow torched to remove bristles.


Basting:

4 tablespoons BBQ sauce
1/4 cup Coke
2 tablespoons honey (or more- who cares, this is man cooking)
2 tablespoons dripping (or duck fat)
Egyption seasoning (Dukkah spice mix- basically small nuts and seeds that smells a bit like morroccon seasoning)
Pinch of chinese five spice (to get a hint of aniseed flavor, can also use star anise)
Crushed garlic- plenty (amount depending on whether you will be made to sleep on couch if you have too much).

Method:

Heat dripping, then add spices and garlic- lightly brown. Careful not to burn garlic (kill flavor). Add liquid ingredients and stir till mixed.

Place pork in oven bag (very useful for wild pork which can dry out easily). Pour in basting. Start with high heat (160-180 C) for 30 minutes. Reduce to 120-130 C thereafter. Cook for two hours max.

Serve with potato wedges and sour cream. Don't complain to me if this gives you a heart attack or acid reflux, I never forced you to eat it.

Cheers, Nathan.




Replies

1
28 May 2014
@ 05:27 am (GMT)

jason brown

Re: BBQ pork with spicy twist
good stuff!
I need to try blow torching one day, and maybe the whole recipe. I don't get many pigs.

I must try goat one day too, any cooking tips?
28 May 2014
@ 06:15 pm (GMT)

Nathan Foster

Re: BBQ pork with spicy twist
Hi Jason, I have made up another post for you to read over regarding goat.

Anther option for goat is to simply pan fry butterfly steaks (back steaks) of an under 2yr old. Put flour, masterfoods all purpose and garlic salt in a plastic bake. Put steaks in bag and shake till coated.

Cook in butter, rare- medium rare.

Job done. Yum.

Fillet steaks of pork (cut from inner pelvis forwards) can be cooked immediately after shooting pig. Simply remove fillet steaks, then cook in butter on hot pan / plate with copious masterfoods all purpose seasoning and butter. Keep adding butter and seasoning during cooking. Meat needs to be well done (general rule for pork / food safety). I use relatively high heat which can blacken the outer meat but too bad- its usually dark and my clients are too tired to care about looks. This tastes exceptional. Pig needs to be of a fairly young age (under 40kg live weight), no mature smelly boars etc.
30 May 2014
@ 09:51 am (GMT)

Helmut Pleiter

Re: BBQ pork with spicy twist
Hi Nathan, I'd be prepared to put money on you being a better shot than Gordon Ramsey. And if it came to a duel, you'd be doing us all a favour...
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