The best BBQ pork recipe with Michaels own homemade BBQ sauce
- 6 years ago
Majkl presents in this video how to grill pork on your BBQ starting with the marination all the way to making his own BBQ sauce.\r
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2 kg of Pork Ham with skin\r
Marination:\r
750 ml white wine\r
8 cloves of garlic (crushed)\r
3 tablespoons of sweet paprika\r
1 tablespoon of freshly ground pepper\r
6 twigs of fresh tymian or savoury\r
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Mix all ingredients and marinate the pork ham for at least 24 hours.\r
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When you are ready to grill, tie the pork ham, making sure that the skin covers most of the meat parts. Tie with a butcher rope so that the meat holds in one piece. Pass a skewer through the meat making sure that the meat is well balanced around the skewer. Cover the meat with heady-duty aluminium foil and mount on your grill rotisserie (use a slow turning motor). Put heat on minimum and grill for 1 hour with a the aluminium foil covering the meat. Ideal temperature in the grill should be 150 C. After one hour, remove the foil and continue grilling for another hour. I use a grill that has heaters on the sides, and I grill the whole time with one one heater on. That kept the temperature at 150 C. If you have a grill with heat from below, you can place a pan under the meat to achieve an indirect heat. We want the meat to cook slowly on indirect heat.\r
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After you finish grilling (count on 30 minutes for each 500 grams of meat that you have). Remove from grill and let it rest for 15 minutes.\r
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Then you are ready to serve.\r
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While the meat is grilling, you can prepare a super delicious BBQ sauce:\r
Ingredients for the BBQ sauce:\r
500 ml of the marination\r
500 ml of pineapple juice\r
3 tablespoons of brown sugar\r
1 tablespoon of chipotle pepper\r
2 tablespoons of heavy soya sauce\r
500 ml of ketchup\r
\r
Mix all ingredients in a pan and cook for 25 minutes on high heat (we need about 10% of the liquids to evaporate so that we end up with a nice and thick BBQ sauce). Let it cool down, and then serve.\r
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Bon Appetit!
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2 kg of Pork Ham with skin\r
Marination:\r
750 ml white wine\r
8 cloves of garlic (crushed)\r
3 tablespoons of sweet paprika\r
1 tablespoon of freshly ground pepper\r
6 twigs of fresh tymian or savoury\r
\r
Mix all ingredients and marinate the pork ham for at least 24 hours.\r
\r
When you are ready to grill, tie the pork ham, making sure that the skin covers most of the meat parts. Tie with a butcher rope so that the meat holds in one piece. Pass a skewer through the meat making sure that the meat is well balanced around the skewer. Cover the meat with heady-duty aluminium foil and mount on your grill rotisserie (use a slow turning motor). Put heat on minimum and grill for 1 hour with a the aluminium foil covering the meat. Ideal temperature in the grill should be 150 C. After one hour, remove the foil and continue grilling for another hour. I use a grill that has heaters on the sides, and I grill the whole time with one one heater on. That kept the temperature at 150 C. If you have a grill with heat from below, you can place a pan under the meat to achieve an indirect heat. We want the meat to cook slowly on indirect heat.\r
\r
After you finish grilling (count on 30 minutes for each 500 grams of meat that you have). Remove from grill and let it rest for 15 minutes.\r
\r
Then you are ready to serve.\r
\r
While the meat is grilling, you can prepare a super delicious BBQ sauce:\r
Ingredients for the BBQ sauce:\r
500 ml of the marination\r
500 ml of pineapple juice\r
3 tablespoons of brown sugar\r
1 tablespoon of chipotle pepper\r
2 tablespoons of heavy soya sauce\r
500 ml of ketchup\r
\r
Mix all ingredients in a pan and cook for 25 minutes on high heat (we need about 10% of the liquids to evaporate so that we end up with a nice and thick BBQ sauce). Let it cool down, and then serve.\r
\r
Bon Appetit!