| |
The Process
This combines some of the best ingredients from
Queensland. Although the rum doesn't have to come from Bundaberg,
the ginger from Buderim or the juice from Golden Circle, they do
make a difference, trust me!
While this recipe is for pork shoulder, it can be
used for spare ribs - just halve the cooking time and baste twice
as frequently.
Get hold of the largest snap lock or click zip plastic
bag you can find, put in a two or three kilo chunk of pork shoulder,
add about half of the rub (step 1), carefully close the bag and
shake it so the spices are evenly distributed all over the meat.
Allow to stand until the meat comes to room temperature (no more
than an hour in a Queensland summer).
Place the meat (yes Virginia, take it out of the
bag) in the smoker-barbecue when the temperature is a steady 100
degrees C (about 210 to 220 F). Baste (step 2) every hour or so
for about six hours - I use a big pastry brush for this. Continue
cooking until a meat thermometer placed as close to the centre of
the roast as possible but not touching the bone registers 85 degrees
C (180 F ). This is a really important thing to do as under cooked
pork can easily become lethal. Note - you don't need to worry if
you are cooking ribs using this recipe as they will be well and
truly cooked through after about four hours.
|
|
 |
|
This is a rare semi-action pic
of Fat Boy Blue who usually spends most of his life in a coma. |
|
|
