Sunday, October 27, 2013

Teriyaki Marinated BBQ Pork Shoulder

Ok ok!! I confess! I bought myself a new BBQ. My 24" in diameter RÖSLE is a beauty. She is the new love of my life (apart from Maria of course) Here are some pics!








The cover is so high that it can take three "beer in the butt" chickens in a row! Or a huge turkey!... Getting ready for Thanksgiving....

So today I decided to BBQ a Teriyaki marinated pork shoulder and it goes like this:
Ingredients:
Serves 6

Meat Syringe.


Inserting a Pyrex dish to collect drippings.

Marinating the pork shoulder

Temperature controlled at 150 degrees Celsius

The dark color in the center is the cooked marinade.

  • 1.2 kg pork shoulder with no bone.
  • Teriyaki marinade from my good friend Derrick Riches. He gives 10 excellent marinades for pork and chicken. http://bbq.about.com/bio/Derrick-Riches-303.htm?nl=1. The same marinades go for chicken or pork as you wish.
  • The Teriyaki Marinade:
    • 1 cup soy sauce.
    • 1 cup water.
    • ¾ cup sugar (I used brown sugar).
    • ¼ cup Worcestershire sauce.
    • 3 Tbsp olive oil.
    • 3 Tbsp balsamic vinegar.
    • 3 Tbsp garlic powder.
    • 3 Tbsp fresh onion juice. (I had no onion powder).
    • 3 Tbsp ginger powder.
    • I have changed the quantities a little to suit my own taste.
  • Mix the whole lot together till the sugar dissolves... makes 3½ cups. 
  • Use 1 cup to marinade and to pump the pork shoulder. By "pump" I mean using a meat syringe to introduce marinade inside the pork shoulder. Pump 2 to 3 times in different places. 
  • You have to buy a meat syringe if you don't have one. If you don't have one no problem just let the meat marinate.
  • The remaining 2½ cups of marinade can be put in a sterilized jar and refrigerated for no more than 3 days for future use.
  • After pumping cover pork shoulder with the rest of the 1 cup you have used. Let it marinate until you get your charcoal going.
  • When the charcoal is ready and a nice white ash is formed around it, close the lid wait for the temperature to reach 150 degrees Celsius then put your meat on the grate for indirect grilling.
  • Maintain temperature at 150 degrees Celsius for about 3 hours or until internal temperature of the meat reaches 72 degrees Celsius (162 degrees F).
Note: The Pyrex dish is inserted to collect all the delicious meat drippings from the grill (not shown in picture). 
  • Let the meat stand for about 10 minutes, then slice.
Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2