Tag: chef ramsay bbq sauce recipes

Curly “Q” Sausage – Get It Twisted

Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
Italian sausage.


Oh, it worked. It worked real good. By the way, I was going
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out. 


And if you’re skeptical about how well barbecue sauce goes
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!

BBQ pork sandwich

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Ingredients

  • 2kg boneless pork shoulder joint
  • 1tbsp smoked paprika
  • 1tbsp English mustard powder
  • 2tsp dried oregano
  • 2tsp sea salt
  • 2tsp freshly ground black pepper
  • 150ml white wine vinegar
  • 150ml water
  • 4tbsp soft brown sugar
  • 200ml ready-made barbecue sauce
  • White rolls, to serve

That’s goodtoknow

Serve with a creamy homemade coleslaw made with shredded red cabbage, spring onions and carrots mixed with mayonnaise and a squeeze of lemon juice.

Method

  1. Preheat the oven to 170°C/325°F/Fan 150°C/Gas mark 3. Place the pork shoulder in a large roasting tin. Mix together the paprika, mustard powder, oregano, salt and pepper and rub into the pork shoulder.
  2. Mix together the vinegar, water and sugar and pour the mixture around the pork. Cover the pork closely with greaseproof paper then cover tightly with foil.
  3. Roast in the oven for 3 hrs 30 mins then uncover the pork and baste with the pan juices. Roast, uncovered, for a further 1hr until the pork is very tender. Lift the pork from the roasting tin and place on a chopping board.
  4. Using 2 large forks ‘pull’ the tender pork flesh into small pieces and place in a bowl. Warm the barbecue sauce in a small pan then stir into the hot pulled pork to coat. Pile the pork into white rolls and serve immediately.

By Nichola Palmer

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