Some late night hunger pangs lead to this delicious meaty creation. Starting from the bottom bun up there is a hamburger pattie, cheddar cheese, pork schnitzle, grilled black forest ham, lettuce and tomatoe. I topped it all off with some dijon mustard and mayo.

• 1 large can of tomato sauce (or 2 small ones)
• 1 Medium Size Onion (quartered and separated)
• 1 Medium Size Apple (peeled, cored and separated)
• 1/2 cup brown sugar (give or take)
• Big splash (3 tablespoons) cider vinegar
• 3 cloves garlic crushed
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• 1 heaping tablespoon rub (equal parts salt, pepper, paprika, probably a teaspoon of each)
• Molasses and/or Honey to taste

Instructions:

1. Take the apple and onion chunks and place them in a wire basket. Put them in the coolest spot in your smoker. They should sit in there for a couple hours, or until they can’t take anymore cooking. You may say to yourself, “Why am I doing this?” Well, by smoking the apple and onion we introduce a smokey flavour without having to use artificial smoke!
2. When the apple and onion are almost done, heat up the tomato sauce and add all of the other ingredients except the molasses and honey. Place apple and onion in the sauce and simmer them for another hour.
3. Scoop out the apple and onion chunks and place them in a blender with as much sauce as is practical. Blend it until it’s smooth and there are no more chunks.
4. Now it’s time to sweeten the sauce. The honey and molasses can be adjusted to your taste and the type of meat your serving. You might want to add lots of molasses or honey for ribs, and very little for beef brisket.
5. Once it’s at the right sweetness, simmer on a very low heat for as long as possible, up to two hours. When the sauce is blended it gets lots of tiny air bubbles in it, so simmering helps get rid of these.

Now just dip your meat in it.

Fire Roll

We went to Arigato Sushi in Kamloops this weekend. The food was great. I saw this on the menu and had to order it.

It was called the “Fire Roll.” It was a Dynamite roll topped with BBQ eel, sea cucumber, and flying fish roe. Oh yeah, I almost forgot, it’s surrounded by FLAMES!

The roll is in a little foil boat to protect it from the fuel (alchohol?) and fire. The flames wrap around the roll and heat up the eel on top. After a couple minutes the fire burns out and it’s good to go. The taste was amazing. The BBQ eel is hot but the roll is still cool.

This was the best sushi roll I’ve ever had. I didn’t have the camera with me the picture and video are from my phone, so they aren’t that great.

No.

About 5 years ago I read this BBQ brisket “recipe.” I put recipe in quotes because it was more of a narrative than a recipe. Some girl had interviewed this old guy on how to make his famous brisket. I wish I could find this again but Google has failed me for the first time. Anyways, the thing I remember most was his Recipe for BBQ rub. Here it is:

• 1 part pepper
• 1 part salt
• 1 part paprika

Thats it. Simple and delicious. In my BBQ sauce recipe (which I will post in the near future), I specify a measure of BBQ rub, and It’s these three ingredients I refer too. Now, if I’m cooking brisket, I like to add a half part chili powder to the rub. If I’m cooking a pork shoulder I sometimes add a bit of caraway before I use the rub (that’s the German in me). For ribs, I never use anything else.

Word of caution, NEVER use anything sweet in your rub. It’l just burn and go nasty, even at low temps, but you know this already. However… I marinate my pork shoulder in apple juice for a couple days, then rinse and dry it off before applying the rub. The sweetness gets into the meat, but doesn’t ruin the rub.