PICTURE PERFECT BBQ episode#: 5102

Blackberry peppered Lamb chops
Smoked Pork
Corn Tamales
Grilled Halibut

Blackberry peppered Lamb chops

10 lamb rack chops double cut (ask you butcher) 2 tablespoons olive oil (30ml) salt and pepper to taste Blackberry Pink Peppercorn Marinade: 2 pints blackberries ¼ cup chopped mint (60ml) 1 tablespoon pink peppercorns cracked (15ml) 1 cup port (250ml) 2 teaspoons black peppercorns cracked (10ml)

In a bowl mash blackberries with fork. Add chopped mint, crushed peppercorns, port and black pepper. Place lamb chops in a reseal able plastic bag and cover with marinade. Place in the refrigerator and allow to marinate for 3 hours.

Mushroom Sauce:
1 tablespoon olive oil (15ml)
¼ cup chopped shallots (60ml)
1 pound wild mushrooms ( such as shitake, oyster, button) (500g)
¼ cup red wine (60ml)
1 split vanilla bean
¼ cup chopped mint (60ml)
1 cup chicken stock (250ml)
2 teaspoons honey (10ml)
salt and pepper to taste

In a large skillet set over high heat add oil and shallot. Allow to sauté for 2 – 3 minutes. Add mushrooms. Cook for 3 minutes. Add red wine to deglaze. Add chicken stock, mint and drizzle in honey. Allow to cook until most of the liquid is incorporated. Season mix with salt and pepper to taste. Remove from heat and set aside.
Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil grill.

Remove lamb from baggie and discard excess marinade. Season with salt and drizzle with oil.

Carefully wrap bones in foil. This will prevent the bones from burning and give a bitter flavor to the lamb.

Place seasoned lamb on grill. Grill for 3 – 4 minutes per side for medium rare, or until nice char marks and deep caramelization is achieved.

Remove from grill. Serve with mushroom sauté.

Yields 8 servings.

>>back to top

Smoked Pork

Crown pork roast – full crown approximately 6 pounds tied by your butcher 9 cups apple wood chips Rub: ¼ cup brown sugar (60ml) 1 tablespoon ancho chili flakes (15ml) 2 tablespoons olive oil (30ml) 1 tablespoon paprika (15ml) 1 tablespoon crushed garlic (15ml) 2 teaspoons ginger powder (10ml) 2 teaspoons black pepper (10ml) Kosher salt to taste

For crown roast: In a bowl combine rub ingredients mix to evenly combine add the olive oil. Place pork on tray.

Rub mixture all over pork until evenly distributed. Cover with plastic. Place in refrigerator overnight.
Prepare three smoke pouches. Place 6 cups (1.5 liter) of apple wood chips into a bowl of cold water to soak for 1 hour. Reserve the 3 cups (750ml)of dry apple wood.

Remove roast from refrigerator to allow to sit for 15 minutes at room temperature. Season the roast liberally with salt.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.

Prepare the barbecue for indirect grilling. Preheat the barbecue to high heat. Place the smoke pouch directly over the heat source and a drip pan under the grill on the side that is off. Close the lid and wait for smoke. Once BBQ is smoking reduce the heat to 220ºF/110ºC and place the crown roast on the side of the BBQ without direct heat. Smoke the crown roast over indirect heat for approximately 3 hours or until the internal temperature reaches 165F Insert thermometer into the thickest part of the roast to test.

Remove from grill and place on baking tray. Tent with aluminum foil and allow to rest for 15 minutes.

To slice, cut between bones. Serve with Apple Salsa

Yields: 8 – 10 servings

Sweet Apple Salsa:
3 Granny Smith apples chopped medium dice
¼ cup apple juice (60ml)
3 tablespoons dried cranberries (45ml)
1 tablespoon rice wine vinegar (15ml)
Juice of 2 limes
1 tablespoon sugar (15ml)
1 tablespoon fresh basil chopped (15ml)
salt & pepper to taste

Slice apples.

In a small bowl mix apple juice, vinegar, lime juice, sugar, and salt and pepper. Add sliced apples, cranberries and fresh basil. Adjust seasoning to taste.

Makes 1.5 cups (375ml)

>>back to top

Corn Tamales

10 corn tamale wrappers soaked in cool water for 1 hour Raffia or butcher twine for wrapping 1 medium onion chopped fine 2 cups cornmeal (500ml) 1 cup chicken stock (250ml) 1.5 cups fresh corn (375ml) ¾ cup butter – cold cut into small pea sized pieces (180ml) ¼ cup fresh basil (60ml) 2 tablespoons fresh oregano (30ml) 1 tablespoon fresh chives (15ml) 1 tablespoon white sugar (15ml) salt to taste

For Filling: In a food processor fitted with a metal blade puree onion with 1 cup of the corn until smooth. Remove and place in a bowl. Add the rest of the corn. Add the sugar, cornmeal, fresh herbs, butter, and stock. Season it with salt and pepper.

Prepare Tamales: Remove tamale wrappers from water. Lay one skin flat (make sure it’s approx. 5”x4”, otherwise double wrappers up) on work surface. Place ¾ (180ml) cup of filling in the center, top with the bottom end and fold sides over and finish with top end fold. Secure ends with twine.

Prepare barbecue for indirect grilling. Preheat grill to 220F/_110C, leaving one side off. Place the tamales on the side that is off and cook with the lid closed for 30 – 40 minutes or until tender and steamed through.
To check carefully insert a sharp knife threw the wrapper. The cornmeal filling should be tender and puffed.
Remove from grill and serve with salsa & fish.

Makes 10 tamales

Orange Chili Salsa:
1 cup red onion chopped fine (250ml)
½ cup green onion chopped fine (125ml)
1 tablespoon garlic chopped fine (15ml)
1 tablespoon olive oil (15ml)
2 cups chopped tomatoes, medium dice (500ml)
1 cup red peppers chopped, medium dice (250ml)
¼ cup white wine (60ml)
2 tablespoons frozen orange juice from concentrate (30ml)
2 tablespoons fresh basil chopped (30ml)
1 tablespoon chili paste (15ml)

In a medium sauce pan set over high heat add oil, garlic, onions, salt & pepper, and red peppers. Sauté until onions are transparent, but not browned. Add orange juice and white wine and remaining ingredients. Cook for 5 minutes or until warmed and mixed thoroughly. Remove from heat.

To plate, open tamales up by slicing lengthwise.

Yields 6 servings

>>back to top

Grilled Halibut

6-ounce halibut steaks (180gr each) 1 tablespoon olive oil (15ml) 1 tablespoon fresh basil chopped roughly (15ml) salt and pepper to taste 1 lemon Prepare barbecue for direct grilling. Preheat grill to high heat. Oil grill well. Season halibut fillets on both sides with salt and pepper. Sprinkle with basil. Drizzle with oil.

Place fillets down on the grill and allow to cook for 5 minutes per side or until nice golden char marks are achieved. Don’t touch the fish until after char marks are achieved as it will stick to the grill. Flip fish and continue to cook a further 4 minutes.
Remove from grill and drizzle with fresh lemon juice.
Remove and serve with tamales and orange chili sauce.

6 Servings

>>back to top