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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