British BBQ Society Forums

Wandering past the recipe card display in Waitrose yesterday, I noticed that Heston Blumenthal, the Great Pioneer of Molecular Gastronomy, has his own take on pulled pork.

Inevitably, he's tweaked it for the non-smoking masses. But... he uses shoulder steaks.

Linky

Nowt wrong with shoulder steaks, he's obviousley tailored it for small quantities and for those who don't know what oulled pork butt should tatse like. I'm interested to see his 500g chicken stock cube though

Waitrose seem to be the only British supermarket to sell anything that comes close to the delicacy that we cook every week. But others have all sat up and are noticing what we and many new restaurants are cooking. It seems to be the new fad on the block, where they can make even more money. Let’s hope when it is released that it will be a good enough product to bring more people in and educate them that there is more to BBQ then the burger, and start cooking their own low and slow?


Eddie

They do need some quality input though, we bought some "10 hour smoked Texas Brisket" from Waitrose. It was foul, I tasted far better at MiM from teams who said theirs was so bad they weren't submitting it. It was dry, tasteless and a total waste of money. It eventually ended up being used in a lasagne just to get some use out of it. Based on their previous offerings they will "seek advice" from well known chefs who in all probability have no experience with "Proper Q"

keith157 wrote:They do need some quality input though, we bought some "10 hour smoked Texas Brisket" from Waitrose. It was foul, I tasted far better at MiM from teams who said theirs was so bad they weren't submitting it. It was dry, tasteless and a total waste of money. It eventually ended up being used in a lasagne just to get some use out of it. Based on their previous offerings they will "seek advice" from well known chefs who in all probability have no experience with "Proper Q"

It may not good as what we bin, but it's a lot better than the boil in the bag stuff that you see in the frozen section. It's getting better, but slowly.

Eddie

The more competitions there are, the more widespread the publicity the more the public will demand good quality.

I think you will have to blame the weather for that one, as it's hard for the IBQN to organise competitions in the short space that we have of good weather. Yes we could have the competitions in the rain, but who will come and tastes the food?

Eddie

I wasn't talking about specifics, but the only way people know about UK BBQ is through publicity linked to an inquisitive mind.

p.s. if you are going to throw any ribs/pork/meat out I'll drop off a poly bag or three

His recipe looks pretty lacklustre.

If you don't want to smoke for hours, I follow this procedure, for Mexican pulled pork:

1.5kg pork belly or similar fatty cut
250ml water
2tsp salt
8 cloves garlic
1 jar Discovery Chipotle paste
1 tsp oregano
1 tsp ground cumin
1 tbsp freshly chopped parsley

Simmer the pork in 125ml of water and the salt for 1 hour in a cast iron (Le Creuset-type) casserole until the fat renders and starts to fry, fry till golden brown. (Add lard if you didn't buy fatty pork.) Add the spices, rest of the water, cook at 150C in the oven until the pork is spoon tender.