Barbecue Sauce

The summer barbecue season is upon us once agin. I promised a number of people that I would post this year's barbecue sauce recipe, so here it is.



Barbecue pork sauce

4 bottles [282 ml] of Lee Kum Kee char siu sauce (available from your neighbourhood Chinese grocery store, occasionally from Sobey's or Loblaws)
1 bottle of [282 ml] Lee Kum Kee spare rib sauce

Combine the bottles of sauce in a pot under low heat. Use a rubber scraper to get all the sauce out of each bottle. Once emptied, use one of the bottles as a measure and add to the pot:

1 bottle [282 ml] water
1 bottle [282 ml] tomato ketchup (I use Heinz because it is what I have available]
Half a bottle [140 ml] of Chinese cooking wine

Combine and allow the mixture to heat slowly under low heat, stirring constantly.
Add the following to taste:
powdered garlic (could also use minced garlic, and in fact that might provide a better result)
white pepper
onion flakes
allspice (only a couple of pinches necessary)

Leave on low heat until the sauce is smooth and all the powders have been blended in.

Add pork pieces so that each piece of meat is coated. I put between 4 to 6 pieces of meat into a ziplock bag with a scoop or two of the sauce. I marinate the meat for a couple of days (but the meat and sauce combo can also be stored in the freezer for a few weeks). The above quantities make enough barbecue sauce to marinate between 16 to 24 pork tenderloin pieces.

New innovation this year -- prior to cooking, I remove the meat from the bags and place on a foil tray or cookie sheet or something similar. Instead of disposing of the sauce, I put it back into a pot and heat it. Since it has been in contact with raw pork, I heat the sauce until it boils and I keep it on a low boil for 5 to 10 minutes.

The sauce is great with the pork after it has been barbecued. It can also be served with Chinese sausage, which will accentuate the flavour of the meat. Leftover Chinese sausage, plus leftover pork, plus the sauce can be combined into an amzingly nice fried rice dish. I have also used the sauce plus water plus pork bouillion to make a soup stock to serve rice noodles plus beansprouts plus leftover pork.

Barbecuing the pork

Note - your own barbecue may well give different results. The cooking process needs to be calibrated to the barbecue (and possibly the barbecuer).

Do each piece on a hot, preheated barbecue at two minutes on high. Flip, cook another two minutes. Then reduce heat to low, and maintain cooking for the next twenty minutes, opening the barbecue lid and flipping the meat occasionally. You can take the opportunity to "paint" the meat with additional sauce which you have previously set aside for this purpose.

After 20 minutes (total 24 minutes cooking time) you should find that the larger pieces will be somewhat rare (for those who like that sort of thing). Another 10 minutes on the upper rack will allow the meat to reach a tender, near done light pinkness. The meat can be served immediately, but it is better to let it sit for another 10 minutes.

Calypso Pork

I got an e-mail from a friend this morning describing a system problem -- the classical "I turn it on but nothing happens" problem, feared by computer users everywhere. Over GoogleChat through the course of the day, we agreed that my friend would come by this evening and we would check out the hard drive from the failed system, and if it worked, we would lift some data off of it.

I offered to provide dinner in addition to technical consulting.

Dinner would be Calypso Pork, from a recipe from a British cooking show called "Ainsley Harriott's Barbecue Bible", done by an English chef of Jamaican origin. The TV series dates back to sometime in the late 90's. The Calypso Pork recipe grabbed my imagination when it was described:

Marinade:
2 tablespoons of minced ginger
2 cloves of garlic
2 tablespoons of Muscovedo sugar
(I used demerara sugar because it was what I had)
a pinch or two of allspice
2 tablespoons of pineapple juice
2 tablespoons of corn oil
(the chef suggested any oil except olive oil)
2 tablespoons of RUM!
(should have been Jamaican dark rum, but I used what I had)

Combine all ingredients, mixing thoroughly

Add pork chops. Marinate for a few hours (3 and a half in my case).

Barbecue the pork chops -- approximately six minutes or so per side, on low heat.

I got the ingredients in the afternoon, scaled up the quantities to feed five people, and got the meat marinating.

When my friend arrived, we found that the drive he took out of the malfunctioning computer system was still good. We determined this by connecting the drive up to an interface device designed to connect to an IDE or SATA hard drive, provide power, and provide a data connection through a USB cable -- a must-have geek tool. When we connected up the drive, we found that we could read data from it, a highly desirable outcome, which meant that we were all set to copy over the drive contents to the high capacity data drive that my friend brought along for just this purpose.

Unfortunately we had problems getting the high capacity backup drive to work (refused to be recognized under either Ubuntu Linux or Windows XP despite repeated attempts), so we ended up only copying some critical files onto a flash drive. We agreed that my friend could borrow the nifty USB-to-IDE-and-SATA disk drive interface device for a while.

It being late in the evening, I barbecued the pork chops, and served them with roasted potatoes and a romaine lettuce salad.

Verdict -- this recipe is a definite keeper. I had never made this before, but everyone, even N1S, thought it was pretty good. The combination of flavours in the marinade worked well with the pork -- the ginger added some bite, while the rum blended everything else together into a savoury-sweet combination that accented rather than overpowered the meat.

Fried Chicken - KFC and Otherwise

I am pretty fond of fried chicken. Salt, grease, sugar (in the form of carbs in the breading) -- with 3 out of the 4 major geek food groups (only caffeine is missing) what's not to like?

Current.com has a recent article on "secret" ingredients in commercial items like Coca Cola or KFC chicken. The conclusion? In this day of CSI forensic analysis, not to mention corporate liability for injuries from food allergies, there are no "secret" ingredients. In the case of KFC, the breading is 4 rather 11 ingredients -- the 4 being flour, salt, pepper, and MSG.

The Guardian's Word of Mouth blog provides a couple of recipes (and a video!) comparing the KFC experience with a couple of homemade efforts. The recipes are as follows:

American mix
1 teaspoon ground oregano
1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)

English mix
1 tsp smoked paprika
1 tsp mustard powder
1 tsp sage
1 tsp celery seeds
1 tsp sugar
1 tsp dried onion flakes
2 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper

Mix up one of the mixes above, and combine with a cup (possibly two cups?) of flour. (For experimental follow-up - we need to try this with spelt flour, and then for those with extreme wheat intolerance, with corn starch).

Get some chicken. Marinate chicken pieces in milk overnight. (Alternative - try this with coconut milk).

Poach the chicken in the milk by bringing to a rapid boil, and then simmering on low heat for 20 minutes.

Coat each piece of chicken in the flour/herb mix. Dip each coated piece in milk again, and apply a second coat.

Deep fry each piece in a deep fryer until golden brown. (Those of us with no deep fryer as well as concerns about the hazards of deep frying will do shallow frying instead.)

The Word of Mouth article and associated video says that comparing fried chicken prepared this way with KFC chicken is like comparing a real peach to canned peaches -- they are clearly the same thing, and both are good, but the real peach (or in this case, the homemade chicken) is good in a way that is unmatched by the canned peach (KFC fast food).

We're going to try this soon and report back.

Not immoral or illegal, just incredibly fattening

Divine Caroline has an article about the Ten Worst Artery Cloggers in America. At the same time, they also have an article on Ten Foods That Will Improve Your Mood.

As far as the first one, not very many of them are actually available in Canada. However, I am sure we have substitutes. The Domino’s Chicken Carbonara Pasta Bread Bowl, for example, sounds a lot like like something introduced at KFC recently -- a bowl (but not a bread bowl) with fried chicken, mashed potato, corn, gravy, and cheese -- just the thing to make up for a lipid deficiency. And I am happy to put a Double Big Mac up against a Triple Whopper with cheese.

Bad though they are, these are all best selling products because we are evolved to want sugar (in this case carbs) and fat -- and these products mainline their delivery to us like heroin from a junkie's needle.

Based on the other list, it sounds like one of the best food experiences that we could have would be to start outside on a sunny day with an edamame bean appetizer leading up to eating a lot of turkey. The accompaniments would be a lentil salad and a spinach salad, followed by a chocolate banana dessert. The sunny day would allow us the manufacture vitamin D through direct exposure to sunlight. All the other foods would max out tryptophan and folate (a vitamin B compound), and the net result would be a lot of happy people. Gotta try this...