Sous Vide Pork Ribs

These came our really great, other than being too salty.  Next time I would cut the salt in half.  I used Diamond Kosher Salt).

2 Racks of Back Ribs

For the Spice Rub:

1/3 cup paprika

1/3 cup dark brown sugar

1/4 cup kosher salt (cut this in half?)

2 tablespoons whole yellow mustard seed

1 teaspoon freshly ground black pepper

2 tablespoons granulated garlic powder

1. Remove silver skin from the bony side of the ribs:  Use a table knife to get under the silver skin between any 2 ribs, then peel it off the rest (it holds together well).  
2. Dry rub in the bag for 12 hours at 165F. 
3. Chill in ice water
4. Refrigerate until ready to finish
5. Reheat on the grill with only half the burners on for 10 minutes.  No need to dry before grilling.
6. Finish with some cider vinegar brushed over the ribs, all burners on low for 5-10 minutes until you get a barque.

Char Siu BBQ Pork

Char Siu is that salty-sweet, reddish Chinese bbq pork that comes sliced-up on a bed of rice, drizzled with drippings.  By definition, Char Siu means "Fork Roasted."  This recipe, from GBC's BBQ class, is relatively simple, and quite good.

3 lb Pork Shoulder, cut into 2-inch thick, long strips

Marinade:

• 300 ml Hoisin Sauce
• 200 ml Oyster Sauce
• 100 ml Honey
• 50 ml Soya Sauce
• 30 ml Chinese Cooking Wine (or Brandy)
• 5 g Cinnamon, ground
• 5 g Star Anise, ground
• 5 g Sichuan Peppercorn, ground

Combine all ingredients of marinade.  Coat and marinade pork strips (overnight, if possible).

There are several ways you could cook it.

In class, we made hooks out of coat hangers and hung the strips of meat in a vertical oven (over a drip pan with water) at 350F for 45 minutes to 1 hour.  Then we mopped the meat in excess marinade and cooked at a higher temperature for the last 10 minutes, to get a nice crispy-caramelized finish.  Drippings were lightly salted and reserved for drizzling/ dipping.

Alternative method:  In a bbq, cook over indirect heat on the upper rack with a skillet (with about 1 cm of water) underneath to catch the drippings.  Baste with drippings.  Cook until pork is tender an caramelized.

Let the meat rest before slicing thinly.  Serve on steamed jasmine rice with drippings as a soaking sauce.

Jerk Chicken Legs

This is the recipe from GBC's BBQ cooking class... it packs a serious punch!

• 4 large Chicken Legs, skin on and bone in
• 1 can Coconut Milk (optional)

For Marinade/ Mop:

• 4 cloves Garlic
• 2 bunches Scallions
• 1 bunch Thyme
• 3 Scotch Bonnet Peppers
• 20 g Black Peppercorns, crushed
• 30 ml White Vinegar
• 10 g Allspice, ground
• 5 g Cinnamon, ground
• 30 ml molasses
• Olive oil as emulsifier
• Gingerbeer or 7UP (optional)
• Salt to taste

Combine all marinade ingredients in a food processor and puree until smooth.  (Note:  Letting the marinade sit for several days to several weeks will allow for the flavors to come out, and the heat to mellow.)

Reserve half of the marinade for grilling mop, and marinate chicken - the longer the better.

Grill over medium heat then place on BBQ shelf skin-side up for indirect cooking at low temperature with lid down.  Constantly mop with marinade.  Cook low and slow.  Wood chips can also be added to the grill area in a separate pan to add a smoky flavor.

Optional:  Finish the last ten minutes with coconut milk lightly brushed on.

Slow-Cooked BBQ Pork with Bourbon BBQ Sauce

Slow-cooked pulled pork speaks for itself.  This is the recipe from George Brown's BBQ class:

10 lb Pork Butt or Shoulder

RUB:
1 cup Smoked Paprika
1/4 cup Sweet Dried Chili Powder
1/4 cup Sugar
1/4 cup Kosher Salt
2 Tbsp Black Pepper
1 Tbsp Cayenne Pepper
1 tbsp Garlic Powder
1 Tbsp Onion Powder

BBQ Sauce:
1 small Onion, brunoise
4 cloves Crushed Garlic
2 Dried Red Chilies

1 Red Pepper, brunoise
Veg Oil

2 cups Heinz Chili Sauce
1 cup Ketchup
1/2 cup Sugar
1/2 cup Prepared Mustard
1/4 cup Cider Vinegar
90 ml Bourbon (Jack Daniel's)
1 pc Star Anise

Salt

Sauce Preparation:
1)  In a medium-sized sauce pot on medium heat, sweat off the onions, garlic, chilies, and red pepper until soft.  Do not caramelize.
2)  Add whiskey and reduce by half.  Be careful not to flambe.
3)  Add sugar, and stir until dissolved.
4)  Add remaining ingredients and simmer until desired consistency.
5)  Puree with an immersion blender, or in a food processor until smooth.  Adjust seasoning.

Method to cook pork:
1)  Dry pork butts/ shoulder of excess purge and blood.
2)  Remove outer skin if not done already, but keep on as much fat as possible.
3)  Coat dried pork butts with rub.  A marinate of several hours is better, but not essential.
4)  Preheat oven or smoker to 285F.  If using a BBQ, have one side burner on with lid cracked open using a rock or brick.
5)
Smoker Method:  Place on a rack and slow smoke for 6 to 8 hours.
Oven Method:  Place pork in a large cast iron pan with as much sauce as possible, cover with aluminum foil lightly and cook in oven for 5 to 6 hours.  Baste frequently. 
BBQ Method:  Place on indirect heat, on opposite side, and cook for 6 hours.  Baste frequently.
6)  In all cases remove meat when tender and falling apart.  Reserve cooking sauce or drippings and use as a mop or side sauce.

Asian Beef Short Ribs

These are tasty and tender Miami Ribs.

1.5 lb short ribs (Miami ribs)

Marinade:
1 Cup Pineapple Juice (or Papaya, Apple, Orange, Guava, Cranberry)
60 g Ginger, grated
2 cloves Garlic, chopped coarsely
1 Thai Chili, minced
1/4 Cup Soya Sauce
1/4 Cup Hoisin Sauce
1 tsp Sesame Oil

1)  Marinate the ribs for at least 3 hours, preferably 6 to 8 hours. 
2)  Reserve the marinade.
2)  Grill on medium-high heat, approximately 5 minutes in total.  At the 4 minute marker, dip the ribs in the marinade to get a nice glaze.

Seekh Kebabs

These are similar to Afghani-style lamb kebabs... juicy, spicy, and delicious.  Goes well with mint chutney.

• 400 g Ground Lamb
• 10 g Ginger Paste
• 10 g Garlic Paste
• 2 x Green Chilies, finely minced
• 1/2 medium Onion, finely chopped
• 5 g Garam Masala
• 5 g Cinnamon Powder
• 5 g Clove Powder
• 1/4 bunch Cilantro, chopped
• 1 sprig Mint Leaves, chopped
• 1 x large Egg
• Salt and Pepper

1)  Mix all the ingredients together in a bowl and work it until the ground meat is fine and pasty.
2)  Wet your hands (or a measuring scoop), pick up some meat and roll into a log (4" to 5" long, 1/2" diameter).  Skewer the meat, and grill, turning onto all 4 sides as they cook.  They will be firm to the touch when cooked through.
3)  Optionally, finish with some chaat masala and lemon juice. 

Stuffed Chicken Breast

For whatever reason, I decided to make stuffed chicken breasts. The challenge: I couldn't use cheese or bread because it has to be both kosher and kosher for passover, respectively.

Here's what I used:
2 cloves garlic, minced
1 small onion, diced
1 stalk celery
4 pieces matza
2 to 3 cups artificial chicken stock
1/8 cup finely chopped walnuts
1/2 cup dried cranberries, soaked
1/2 tsp chopped rosemary

6 chicken breasts

A pan was preheated in the oven with some oil at 350F. Meanwhile, the chicken breasts were butterflied and stuffed, tied with string, and seasoned with paprika, pepper, and chopped parsley. The breasts were then placed seasoned-side down onto the hot pan and cooked for about 30 minutes until cooked through (165F with temperature probe).

I was pretty happy with the result. This type of stuffing might have worked a little better with chicken thighs, but I'll have to save it for next time.