BBQ sauce´n´pork steaks.

[Wolgast]

Found a BBQ sauce recipe from team Amazonas that came third in the danish BBQ open. Sounded great so i gave it a try. But it turned out so salty,he must have typed the recipy wrong. Anyways it makes some awesome tub sauce. Here we go:

The sauce:
1kg tomatoes
5 cloves garlic
5 tablespoons paprika
1 tablespoon chili powder mix
2 tablespoons cayenne pepper
2 cans tomato pure'a 140 g
4 tablespoons fish sauce
4 tablespoons honey
2 tablespoons onion powder
2 tablespoons black pepper
4 tablespoons coarse salt


Maters slow smoked for 3hours @ 150-170f. mesquite chips for smoke.


Then everything goes in a pan and simmer for 30 min. (i removed the skin from the cooked maters)


Then into the blender to make it smooth.


Way to salty but a great "base" flavour.
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Pork neck cut into 2 thick steaks:



Steaks direct untill the cooker comes up to temp (250-275f) And i tossed on a loin for some lunch meat.(rolled in coarse grind black pepper)


The steaks in the hot sauce for 2 hours. Dident even add anything to the steaks.(the sauce was salty enough...And have a toutch´of´heat)


Loin done @ 150f internal.


A halved bake tater was added:


Last flip then they are done.(fork tender)


Served:



Tasty!

Thanks for your time!

 

[Mike from Little Rock]

Daniel that loin looks supreme, and the plate looks GREAT!

 

[Mike Coffman]

Awesome food and photos Daniel!

 

[JimK]

Looks outstanding. That tater is gorgeous.

 

[JimmyE]

Very nicely done!

 

[Kim Drana]

Excellent post..great photos as always.

 

[Mark Skeet]

Beautiful Daniel! That pork looks super tender and tasty.

 

[Wolgast]

Thanks ppl!

Here is an action shot of the sliced loin!


Smoke like there is no tomorrow! And a overnighter...Humm...

Forget it...Thanks again!

 

[Jon Des.]

What an interesting cook. I really like the sauce idea. Did you list the recipe exactly? And what do you think would work for salt?

 

[Jim Lampe]

yeah daniel... this cook is more artwork from you!
i'd like to sit and stare at it for awhile, butt my tummy says EET IT NOW!

and i would obey

OUTSTANDING Cookin' Mister Wolgast!!

 

[Tom_M]

Holy moly...

 

[Marc]

Nice looking cooking cook! Will definitely do a variation on that soon.
btw/ How are we doing with the pizza dough?

 

[Wolgast]

Jon: i did post the exact salty recipy. Follow it but skip the salt and add it later...I dident even tasted it during the makin.(screw me

) I had BIG hopes for this one...But nah. Dont know the difference salt wise in fish sauces,but i guess that is not the problem.

Marc: You might be the dough doctor #1...Im sorry to say that i havent cooked a ZA in a few weeks. But i always think of you when I(Emilie) makes the dough. But everything you have said lead me in the right way.(still not a perfect one in my cooking temps) Butt i will be happy to show you and the rest of the crew what we can do with a good dough.

 

[Russell McNeely]

Everything looks great! Really like the looks of that sliced loin!

 

[Bill W. Michigan]

Fantastic Daniel

 

[Stuart S]

Great looking cook!

I would have thought the fish sauce was the culprit, but considering how much other salt the recipe calls for...it could be the combination of both that put it over the top.

I need to start making my own lunch meat, as soon as I can get my hands on a slicer.

 

[Bob Correll]

Pork neck steaks?
Terrific cook Daniel, no matter here ever they came from!
Loin and all the pics are fantastic too!

As far as the sauce recipe goes:
Smoke 'maters

4 Tbs. salt

fish sauce

it looks real good!

 

[Andy Beers]

Beautiful technique and recipes. It looks grand