NZ Soul Food Experiment
Thursday, 1 May 2008 by Dr Maytel
It has been a long held dream of Hock's to slow cook ribs inside of my sister's chimney bbq. So being back in NZ we obliged his fantasy.
We picked up Louisiana styled rib cuts at Westmere Butchers, which was packed to the gills the day before Easter Friday. We took our ribs back to my father's apartment in town. Hock protested that we hadn't bought enough ribs so Ginny ran up the road to Parnell butchers and got more. We began the preparation by removing the membrane from the back of the ribs and then rubbing them down with a dry rub. The ribs marinaded overnight.
Hock put Ginny to work pounding the chicken marinade. A paste of vegeta, Mexican oregan, oil, smoked paprika and a Mexican spice mixture containing Annatto .
Ginny was also instructed to start the fire in the BBQ early the next morning to make sure the heat had died down just enough to keep the bbq warm but not hot. She was instructed to never let the embers flame, but to always have a small pile of burning embers in the corner of the bbq, just warm enough to slow cook the meat with warm smoke.
BBQ-ING
Hock put together the bbq sauce, choosing a recipe from Mike Mills.
Moppping
Ruby the dog gave out tortured whimpers
Hock cooked Corn Bread
The Finished Product
Kereru landed in nearby trees but this time no one was interested in speculating on their flavour
The ribs were good, but would have been better if we had used a proper smoking device. Still it was a perfect evening and a perfect family meal.
We picked up Louisiana styled rib cuts at Westmere Butchers, which was packed to the gills the day before Easter Friday. We took our ribs back to my father's apartment in town. Hock protested that we hadn't bought enough ribs so Ginny ran up the road to Parnell butchers and got more. We began the preparation by removing the membrane from the back of the ribs and then rubbing them down with a dry rub. The ribs marinaded overnight.
Hock put Ginny to work pounding the chicken marinade. A paste of vegeta, Mexican oregan, oil, smoked paprika and a Mexican spice mixture containing Annatto .
Ginny was also instructed to start the fire in the BBQ early the next morning to make sure the heat had died down just enough to keep the bbq warm but not hot. She was instructed to never let the embers flame, but to always have a small pile of burning embers in the corner of the bbq, just warm enough to slow cook the meat with warm smoke.
BBQ-ING
Hock put together the bbq sauce, choosing a recipe from Mike Mills.
Moppping
Ruby the dog gave out tortured whimpers
Hock cooked Corn Bread
The Finished Product
Kereru landed in nearby trees but this time no one was interested in speculating on their flavour
The ribs were good, but would have been better if we had used a proper smoking device. Still it was a perfect evening and a perfect family meal.
