Around the World in 80 Dishes: Namibia

A few years back, I prepared a street food dish, known as Coupe Coupe, as part of my Around the World in 80 Dishes challenge to prepare a main dish from the country of Gabon. As one person noted, the dish combined indigenous ingredients and techniques with colonial influences. Yet, Coupe Coupe is quintessential Gabonnais barbecue, and a street food that one could find in places like Libreville.

When I finished that challenge, I remarked that I needed to prepare more street food as part of my Around the World culinary challenge. Now, I find myself with the challenge to prepare a main course from Namibia, a country that is approximately 2,700 kilometers south of Gabon along the Atlantic coastline of the African continent. And, there is perhaps no better dish to prepare than Kapana, the essential street food experience in Namibia.

Before I talk about Kapana, I must first talk about Namibia, one of the newer countries (having gained its independence in 1990) and one of the most sparsely populated ones (with only 3.1 million people living in a country with 824,292 kilometers) in the 34th largest country in world. (Namibia is larger than California and Montana, but smaller than Texas and, of course, Alaska.) The overwhelming majority of the population -- more than 93% -- are indigenous Africans, with the remainder consisting of groups associated with those who have colonized or sought to colonize the land in the past, such as Afrikaners, British, Dutch, and Portuguese. 

Colonization left its mark on the indigenous people in more ways than one. During the early twentioeth century, when the land was known as German South West Africa, the Germans committed genocide against the indigenous Herero peoples, killing 80% of them, and the Nama people, killing 50% of them). The survivors lost everything, and were subjected to forced labor, racial segregation and discrimination. While Germans lost control of the land after World War I, the South Africans moved in and took control of "South West Africa," imposing apartheid, separating the white  Afrikaaners from the indigenous peoples, with the latter living in the developing areas while the former were left outside. When independence came, Namibia transitioned into a stable parliamentary semi-presidential republic (that is, it has a President and a Prime Minister).

While the colonists are gone, their influences remain behind, especially in the cuisine of Namibia. Nowhere is that more obvious than in the culture that has developed around the grilling of meat, especially beef.  

At the meat market in Namibia (Source: Trip Advisor)

Beef has a special place Namibia. It is reported that there are nearly one million more cows in Namibia than people. Thus, cattle and beef play an important in the economy. In the past, cattle, along with sheep and goats, would be raised by Namibian corporations, as well as family farmers, and then sent to the abbatoir for butchering. The cuts would then make their way into the local market or be exported. However, in recent years, there has been a trend of exporting live cattle. One study suggested that the farms and farmers export the cattle perhaps because they could get higher prices from foreign buyers for younger cattle in countries like South Africa rather than butchering the beef locally. Yet, the same study suggested that fully grown cattle may fetch even higher prices at Namibian abbatoirs. Given Namibian farmers do not use growth enhancers, it takes longer for the cattle to grow, which suggests some farmers may just be looking to make money quicker than investing the time to fully raise the cows. This creates long term issues for the abbatoirs, which struggle to remain productive and profitable. 

While more cows may be headed out of the country, beef still plays a central role in Namibian cuisine. The per calorie intake of beef in Namibia is the highest in Africa, rivalling the intake of western countries like Canada. Indeed, much like a braai in South Africa, the grilling of meat is not just a preparation of a meal, it is a social and cultural event in Namibia. And it goes by the term ... kapana.

MAIN COURSE

And, for this culinary challenge, I have tasked myself with preparing kapana. One quick note to start: there appears to be some dispute over terminology. The word kapana means "fry" or "grill" in Oshiwambo (the language of the Ovambo people, an indigenous group in Namibia). Thus, it more than likely refers to the process, and perhaps even the marketplace where it is prepared. By contrast, the name for the grilled beef dish is otete.

The kapana, that is the marketplace, usually consists of a long line of stalls where each grill master works with their own charcoal grill. (The above picture illustrates such a market.) One cannot simply set up their own stand at the marketplace, as the stalls are regulated. However, individuals can set up their own kapana stalls, selling grilled pork, beef and other meats, in other locations. 

Kapana, the process, begins with the grill master (who are mostly men) acquiring a large cut of well marbled beef, along with perhaps some organ meat (like livers or kidneys). The exact cut of meat is typically a secret, for reasons that I will explain later. The grill master will then slice the meat against the grain into long, thin strips. The meat is then placed on the grill, usually without any seasoning, with the fat on top to keep the beef moist, and then cooked until it is at least medium. People get the grill masters attention and then order their meat as it cooks. Once it is done, the grill master will cut the meat into bite-sized pieces, which is then served alongside a salsa consisting of tomatoes, onions and chiles, and a small mound of kapana spice, which is usually in a cardboard box in front of the grill. As Stephanie Haines, a contributor to the Christian Science Monitor described the experience, "[w]hen it's cooked right, the beef is moist and smoky, the salty fat is crispy on the outside and chewy on the inside, like a grilled hunk of cheese. 

One final note: kapana is something that unites all Namibians, regardless of social or economic status. Grillmasters often incorporate cheaper cuts of beef along with the well-marbled ones, which helps to reduce their costs and offer their product to the less well off people in the community. People gather around the stalls, to talk and eat, making the marketplace an impropromptu gathering place. 

Oshetu Community Market (Source: Evendo.com) 

The place for kapana is the Oshetu Community Market (also known as Single Quarters). The market is located in Katutura, a township within Namibia's capital of Windhoek. The name, Katatura translates from Otjiherero, the language of the indigenous Hererero peoples, as "the place where people did not want to live." The township was not their home; the South Africans created it as part of their apartheid policies, forcibly removing indigenous Africans from their homes and relocating them to the township. Now, the township has the marketplaces where people go for kapana.  

As for me, I will be preparing kapana using my backyard grill. I found a recipe online and decided to use sirloin steak, as it was economical (relatively speaking) and produced long strips when sliced (relatively speaking). Given I was using a gas grill (as noted above, charcoal was preferred), I decided to use some of the kapana spice (recipe below) for a quick marinade of the meat. The spice mix incorporates smoked paprika, which helps to create the smoky elements of kapana when using a gas grill. It was a brief marinade, probably no more than 15 minutes, given I was dealing with thin slices of meat. As for the salsa, I decided to go with a jalapeno pepper for the chile, although I did give some thought to a Scotch Bonnet chile. If there had been serrano peppers at the store, I probably would have gone with those chiles. Needless to say, when I was done, the beef was amazing, both on its own, as well as with the salsa and some additional spice mix on the side. 

KAPANA (OTETE)

Recipe adapted from Esterkocht and International Cuisine

Serves 10

Ingredients (for the meat):

• 3 pounds of well marbled beef steak (like ribeye)
• 2 teaspoons Kapana spice mix
• 2 tablespoons of sunflower oil or olive oil

Ingredients (for the sauce/salsa):

• 2 tomatoes, chopped finely
• 1 onion, chopped finely
• 1 chile pepper (according to heat preference), minced
• 1 tablespoon olive oil
• 1/2 tablespoon white vinegar

Directions:

1. Prepare the meat. Cut the meat into long, interconnected strips. Place the beef streps in a casserole dish. Add the kapana and oil. Using your hands, rub the meat very well. Cover with cling film and chill for about 1 hour. In the meantime, make the fire and let the grill heat up. 

2. Prepare the sauce/salsa. Combine all of the sauce/salsa ingredients together. Mix well and set aside.

3. Grill the meat. About 10 minutes before grilling, take the meat out of the fridge to bring it to room temperature. Place the meat on the grill (whose temperature should be about 350 degrees Fahrenheit). grill for 3 minutes and then fip to the other side. Grill for another 3 minutes. Turn the meat again and grill for 2 minutes. Turn one more time and grill for two minutes. (These times may vary depending upon the thickness of the beef strips.) 

SPICE MIX

From what I have learned, the kapana spice mix is usually served alongside the kapana. However, some recipes (like the one I have included above) call for marinating the beef, albeit briefly, by spreading some of the spice mix over the meat. Given that is how I traditionally prepare meat for barbecue here in the United States, that seems like a reasonable approach, even if it takes us a little bit away from the traditional kapana in Namibia. 

Setting aside that issue, this spice mix is amazing. It has both smoky and spicy elements, which are rounded out with the use of ginger, coriander, and brown sugar. Quite frankly, it is better than many of the barbecue rubs that I have made or bought. This mix may well become my go to grilling spice mix going forward into the future. 

KAPANA SPICE MIX

Recipe from Esterkocht

Ingredients:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon ground coriander
• 1 tablespoon smoked paprika
• 1 tabelspoon sweet paprika
• 1 teaspoon red chile flakes
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground pepper 

Directions:

Combine all of the ingredients together and mix well. Let the rub infuse for a few days for the flavors to med together before using. The spice mix will keep for a few months if sotred in an airtight container in a cool and dry place. 

*     *     *

This challenge cemented the place of street food as part of my Around the World in 80 Dishes challenge. The kapana was amazing, perhaps the best beef dish that I have had in quite a while.  Not only that, it probably resulted in my go-to spice mix for pretty much anything that I grill or smoke. Now, I will be off to find some more street food recipes that can serve as challenges in the future. Until next time ...  

PEACE.

Around the World in 80 Dishes: Mexico

"Mexican food is far more varied than people think."

-- Gael Garcia Bernal, Actor & Filmmaker

That statement is particularly true if the people happen to live in the United States. In a country where the history of Mexican food tells the tales of Chi-Chi's and Chili's, along with Taco Bell and Chipotle, one could easily think that Mexican food consists of nachos, tacos, quesadillas and chalupas. Yet, the entirety of Mexico, from the Rio Grande to the Usumacinta, from the Pacific to the Caribbean, plays host to a wide range of different cuisines. The foods of the arid stretches of Sonora differ from those along the coastline of Jalisco. Those dishes differ from the indigenous cuisines of Oaxaca and Tabasco.

Americans love Mexican food, but as Anthony Bourdain once noted, "we have barely scratched the surface of what Mexican food really is." In some respects, Mexican cuisine is older than "the great cuisines" of Europe. And, it can stand its ground with those cuisines as well. A mole sauce from Oaxaca is as complicated to make (if not more so), in terms of ingredients and processes, as any sauce from storied European cuisines that are featured the Michelin-starred kitchens of restaurants anywhere in the world.  

The regional cuisines of Mexico

In order to understand the range of regional cuisines in Mexico, one needs to look at the country itself. Generally speaking, one could outline at least seven different regional cuisines. There is the El Norte (Aguascalientes, Baja, Sonora, Chihuahua, Cohuila, Durango, Nuevo Leon, Tamaulipas and Zacatecas), with a range of seafood dishes from the coasts of the Pacific Ocean and Baja California) to the beef dishes from the ranches of Sonora and Chichuahua. (I think this could be split in two separate regions on its own.) There is the Costa del Pacifico Norte (Comalina, Jalisco, Nyarit, and Sinaloa), which is known for dishes such as pozole and birria. There is the Bajio (Guanajuato, Michoacan, Queretaro and San Luis Potosi), where rice and pork feature prominently. There is Costa del Pacifico Sur (Chiapas, Guerrero, and Oaxaca) where one could enjoy the cuisine of the indigenous peoples. Then there is El Sur (Campeche, Quintana Roo and Yucatan), where one could enjoy pork dishes like pibil. There is El Golfo (Tabasco & Veracruz), where, as noted above, there is Afro-Cuban and Creole influences. Finally, Mexico Central (Federal District, Hidalgo, Mexico, Morelos,  Puebla, and Tlaxcala), where many of the other regions' influences meet. 

This variety makes the preparation of a main dish from Mexico especially challenging. I have previously dabbled in the particular regional cuisines, whether it is preparing the Mole Verde Zacatano or Tacos de Chapulines con Tequila y Guacamole. Yet, which cuisine will reign supreme for this Mexican round of my Around the World in 80 Dishes Challenge? 

With so many regions, states and cuisines to choose from, I decided to introduce some randomness. I used a random address generator to provide me with three addresses as starting points to choose the cuisine and the dish. Those addresses gave me the following Mexican States: (1) Sonora; (2) Jalisco; and (3) Tabasco.

APPETIZER

I have never traveled to the State of Sonora, let alone walked the streets of its capital, Hermosillo, during the 1980s. (I would have been in my teens during that time.) Yet, if one did, they would have come across the culinary creation known as the Sonoran Dog or the Danger Dog. Vendors, known as dogueros, grilled bacon-wrapped hot dogs, which they placed in bollilo bun could be customized with a rage of toppings and condiments. Toppings typically included tomatoes, onions, beans, guacamole or salsa, while condiments could include mayonnaise or mustard. 

Grilling the dogs is the key. One cannot boil or steam them. However, some vendors operated in less than sanitary conditions or in violation of food preparation regulations, which gave rise to the name "danger dogs." Fortunately, I found a recipe on Saveur from Danny Trejo, the famous actor who owns restaurants like Trejo's Cantina and Trejo's tacos. There is no issue with the food, the only danger would be crossing one of characters played by Trejo, like Navajas from Desperado or Machete from the movie of the same name.

DANGER DOGS (SONORAN DOGS)

Recipe from Danny Trejo

Serves 4-6

Ingredients (for onions and peppers):

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced (1 1/2 cup)
• 1/2 medium green bell pepper, thinly sliced (2/3 cup)
• 1/2 medium red bell pepper, thinly sliced (2/3 cup)
• Kosher salt

Ingredients (for the Danger Dogs):

• 2 jalapenos, quartered lengthwise
• 6 hot dogs
• 6 bacon slices
• 6 hot dog buns
• 2 tablespooons vegetable oil

Directions:

1. Prepare the onions and peppers. In a large skillet, add the oil and onion and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. Add the green and red bell peppers and cook, stirring occasionally, until everyhting is soft and deep golden brown, 10-12 minutes. Transfer to a bowl, season to taste with salt, and set aside. 

2. Prepare the jalapeno peppers. In an empty skillet, add the jalapenos skin-side down and cook over medium heat without moving until charred, about 5 minutes. Turn them owner and cook until tender, about 5 minutes more. Transfer to a bowl and set aside. Return the skillet ot the stove and turn off heat. 

3. Make the danger dogs. Tightly wrap the hot dogs in bacon from end to end. To the empty skillet, add the oil and turn the heat to medium. When it's hot and shimmering, add the hot dogs and cook until browned on the bottom, about 5 minutes. Using tongs, give each hot dog a quarter turn and cook for another 5 minutes. Repeat on the remiaining two sides until the hot dogs are crisp all over. 

4. Finish the dish. To serve, spoon the reserved onions and peppers into buns, then top each with one jalapeno slice. Top with the hot dogs and serve immediately. 

MAIN COURSE

As the story goes, the Spanish conqusitadors were not the only ones to arrive in what is now Mexico during the 16th century. Those conquistadors brought goats with them, which were used to help clear the rugged terrain as the conquistadors and colonizers made their way across the Americas. However, the goats became a problem. Their numbers multipled and, as the Spanish colonizers settled in, there was not as great of a need for the goats. Unlike cattle or pigs, the Spanish were not fans of eating cabro or cabra, as they did not like the smell or taste of the gamey meat. So, in Jalisco, they decided to give the goats to the indigenous peoples. The goats were just as much of a problem for the natives, as the goats ate everything, including the crops. So the indigenous people decided to eat the goats. They used traditional preparations, using spices and herbs as they cooked the meat slowly in vinegar and water, until it became a delicious soup. The Spanish were unimpressed, referring to the soup derogatorily as "birria," which means "worthless" or "useless." 

That worthless soup outlived the Spanish empire and became an important part of the cuisine in Jalisco. A person who prepares the iconic soup became known as birriero. The preparations began to vary with regions within Jalisco and with the cooks, but the end product - the soup with its rich broth did not change. As birria expanded across Mexico, there were additional changes. For example, as it reached Tijuana in the 1950s, a street food vendor named Don Guadalupe Zarate decided to use beef instead of goat. There is also a legend in connection with Zarate that customers asked him to add liquid to the birria, which led to the beef soup. (I think that this part is probably legend, as other sources indicate that the preparation of birria as a soup goes back to Jalisco.)

Birria continued its expansion northward, along with Danger Dogs, into the United States. Culinary migrants, whose aromas and flavors would add to the tables in kitchens and restaurants across the country. Birria could not make it on its own, it needed real people, real migrants who came to this country seeking a better life for themselves and their families. At first, there was Chalio Luis, who brought birria to the Los Angeles, California in the 1970s. Then there was Reuben Ramirez, along with his cousins Oscar and Omar Gonzalez, who opened a birria stand in South Central Los Angeles, California in 2013. There were countless others, who brought their knowledge as birreros or just as someone who could prepare birria to the U.S. for people to eat and enjoy. 

Today, Americans have embraced birria, with restaurants serving the beef and broth, often in taco form, in restaurants from Washington, D.C. to Los Angeles, California. However, our government has turned against the Mexicans migrants and residents who live in the United States (along with all other individuals with brown or black skin). Governmental authorities have increased their efforts to deport them, with masked individuals rounding up individuals and taking them away in unmarked vans to detention centers and prisons. These facts were not lost on me as I prepared this dish. 

BEEF BIRRIA

Recipe from Isabel Eats

Serves many

Ingredients:

• 4 to 5 pounds chuck roast, cut into large 4-inch chunks
• 1/2 tablespoon kosher salt
• 1/2 tablespoon ground black pepper
• 1 1/2 tablespoon olive oil
• 12 guajillo chiles, rinsed, stemmed and seeded
• 5 ancho chiles, rinsed, stemmed and seeded
• 5 arbol chiles, rinsed and stemmed
• 2 large Roma tomatoes
• 1/2 medium yellow onion
• 1 4-inch Mexican cinnamon stick
• 3 bay leaves
• 1/2 teaspoon whole black peppercorns
• Water, as needed
• 2 cups beef broth
• 1/4 cup distilled white viengar
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoong ground cloves

Directions:

1. Brown the meat. Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium high heat. Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot and set aside. 

2. Continue with other ingredients. While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves and pepper corns to a medium pot. Cover completely with water and bring to a boil over high ehat. Reduce the heat to low, cover, and cook for 10 minutes. 

3. Blend the other ingredients. Using a slotted spoon, transfer the softened chiles and other ingredients to a large blender. Add 1 cup of the chile soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano and cloves. Blend on high for a few minutes until compeletly smooth. (You may have to do this in 2 batches if your blender is not big enough.) Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.

4. Cook the birria. Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 3 to 3 1/2 hours until the meat is fall-apart tender. 

5. Finish the dish. Transfer the meat to a large bowl and shred it with two forks. Add the meat back into the consomme and serve as a stew in bowls with diced onion and chopped cilantro, or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro and diced onions.

SAUCE

For the last dish, which comes from the state of Tabasco, a State that lies along Mexico's Caribbean coastline of Mexico. This region has a long history, stretching all the way back to the Olmec civilization, which predominated over the area from 1400 BCE to about 400 BCE. After the decline of the Olmecs, the Chontal Maya civilization emerged, controlling the area from 300 CE until the Spanish conquistadors and colonists arrived. 

I wanted to find a recipe that draws from the pre-Spanish culinary traditions. I found it in chirmol. I am not talking about the Guatemalan salsa. Instead, it is a "stew" whose origins go back as far as the Chontal Maya civilization, if not further back in time. The quotation marks are used because chirmol is not so much a stew, as it is a mole. A sauce prepared with a range of ingredients that set it apart from other preparations. For the chirmol, the key ingredients are the tortillas, which are burnt; the anchos, which provide the smoke and spice; and, most importantly, the petitas or pumpkin seeds. 

The sauce is very versatile, but it is usually served over chicken, fish or pork. Of course, chicken and pork are not indigenous ingredients, both of which having been brought over by the Spanish. If you want to de-colonize the dish, I would use either fish or turkeys, which had been domesticated by indigenous people in the area long before Spanish arrived. 

CHIRMOL TABASQUENO

Recipe from Hunter Angler Gardener Cook

Serves 6

Ingredients:

• 3 stale tortillas or tostadas
• 3 to 5 ancho chiles, stemmed and seeded
• 1 head of garlic, cloves separated but not peeled
• 1 white onion, peeled and quartered
• 1/2 pound Roma tomatoes, halved lengthwise
• 1/3 pound pepitas or pumpkin seeds
• 3 cloves
• 1 tablespoon achiote paste (optional)
• 1/2 teaspoon anise seeds (optional)
• 1 hoja santa or small bunch of epazote (optional)
• 2 tablespoons lard or olive oil
• 1 pound of crab meat (or any other protein)

Directions:

1. Prepare the tortillas. Get a large heavy frying pan or comal very hot. Partially char the stale tortillas, you want lots of black marks, but don't blacken them totally. If you are using tostadas, no need for this. 

2. Prepare the chiles. Briefly toast the ancho chiles, pressing down on them with a spatula. You want to see some blistering, so maybe 10 to 30 seconds per side. Submerge all the toasted chiles in warm water. 

3. Prepare the other ingredients. Arrange the onions garlic and tomatoes on the hot pan to char them. You want serious blackening here. The tomatoes will take the longest, and don't be tempted to move them too soon or you will leave all the good blackened bits in the pan. If that happens, scrape it up immediately and set the scapings aside.

4. Toast the pepitas. In another pan, toast the pumpkin seeds over medium high heat until they start to pop. Move to the bowl of a blender. Crush up the toasted tortillas and put them in the blender too, along with the cloves, achiote, and anise seeds, if using. Add enough water to the blender to turn this all into a runny paste. Pour the contents into a large bowl. 

5. Continue the preparation. When the vegetables are nicely charred, peel the garlic, then add everything to the blender with the soaked chiles and the joa santa leaf if using. Add some of the chile soaking water and blend this to a puree too. Add it to the bowl and mix well. Add salt to taste.  

6. Finish the dish. Heat the lard or olive oil in a pot over medium high heat and when it's hot, add the chirmol. Stir well to combine and drop the heat to low. Let this simmer 15 to 20 minutes. Serve over cooked crabmeat or other protein. 

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This challenge has special meaning. I strived to complete it by Mexican Independence Day in 2025, during a time in which the administration of the United States was using its enforcement powers in unconstitutional and inhumane ways against Mexicans who were living here both lawfully and without proper documentation. It was also reported that the administration planned to have Immigration & Customs Enforcement target Mexican Independence Day celebrations in Chicago, Illinois. Rather than persecute people, I wanted to join in the celebration of their culture.

In so doing, I made three interesting dishes from across the country. All three were successes and I look forward to where the next challenge will take me. 

PAZ.

Chef Bolek's Picanha with Chancho en Piedra

My love for churrasco -- that is, beef grilled over an open fire -- often leads me to places like Fogo de Chao or Texas de Brazil. It also leads me to seek out smaller, family owned churrascarias or other Brazilian and Argentinian restaurants. Those dining experiences, especially the ones at the large chain restaurants, often involve one server after another carrying a skewer of grilled meat.  There is the server with costela (or beef ribs), followed by the server with beef ancho (or ribeye), the server with fraldinha (bottom sirloin), the server with alcantra (top sirloin), and then the server with filet mignon. However, there is always one server that I try to find in the restaurant ... the person with the picanha or what is also referred to as the sirloin cap or cullote. 

However, my efforts to find picanha outside of a national chain restaurant, or even a smaller family-run restaurant, had encountered some difficulty. This particular cut is not one that is typically stocked on the shelves of a supermarket. One has to dig a little deeper and work a little harder to find it. This work necessarily involves identifying a trusted butcher. Fortunately, for me, there is one -- Chop Shop Butchery -- which I highly recommend. A simple question - do you have picanha - led to the purchase of a very nice cut of meat. 

That cut is identifiable by the strip of fat along the top, which, when grilled properly, helps to baste and  flavor the meat. The story of picanha can be traced back to the Bixziga neighborhood of Sao Paulo, Brazil during the 1950s. The cut did not make its way onto a menu until Dinhos offered a roasted picanha. The cut took off in Brazil and eventually made its way (along with Brazilian immigrants) to Portugal and then to the United States. 

The preparation of picanha is rather simple: flaky sea salt is really all that is needed before cooking the meat. The meat is roasted on a spit in Brazil or grilled in Argentina, and, either way, it can be cut into smaller pieces or the whole cut could simply be roasted. Given it was my first time, and recognizing that I probably did not have the right skewers to spit roast the meat, I decided to roast the whole cut. I seasoned the cut with sea salt, but I also used some merken especial, a chile rub used by the Mapuche, to provide a smoky kick to the meat. I grilled it to 135 degrees, well short of the 145 degrees for medium rare, given the shape of the cut. This approach ensured that the narrower edge of the cut would not be overcooked. 

My version of Chancho en Piedra

Finally, when one serves picanha or any grilled meat as part of a churrasco, it is accompanied by a chimichurri sauce.  I have made many a chimichurri sauce in my time. There are a few recipes on this blog, like this one and these two. So, I can say that a chimichurri is my own go-to sauce for grilled or roasted meats. However, for this occasion, I wanted to do something different. 

My search led me to pebre, which is a Chilean condiment made with cilantro, olive oil, onion, garlic and chiles. If one adds freshly chopped tomatoes to their pebre, it becomes chancho en piedra (which translates to "pig on a rock"). This salsa-like side is traditionally prepared using a molcajete or a mortar and pestle to create a consistency that looks more like a sauce. However, I have seen versions where the chancho en piedra has more texture, akin to a chunky-like salsa. I generally prefer the latter when it comes to salsa, so I opted with that approach. I also substituted one of the green chiles for 1/2 tablespoon of merken especial to tie the side with the grilled meat. These modifications resulted in a side that seemed, in my humble opinion, was a better accompaniment for slices of grilled picanha. 

CHEF BOLEK'S PICANHA WITH CHANCHO EN PIEDRA

Picanha recipe adapted from Barbecue Bible

Chancho en Piedra receipt from Food Comas

Serves several

Ingredients (for the picanha):

• 2 pound slab of picanha (top sirloin) with 1/2 inch of fat on top
• Merken especial
• Coarse salt (sea or kosher)

Ingredients (for the Chancho en Piedra)

• 1 bunch cilantro, finely chopped
• 1 medium onion, finely diced
• 2 green chiles, seeded and finely diced or 1 tablespoon Merken
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 1 tablespoon white vinegar
• 1 tomato, peeled and finely diced
• 1/2 lemon, juiced

Directions:

1. Prepare the Chancho en Piedra. In a bowl, add the oil, garlic, onion, coriander, tomatoes, chiles (or merken) and veingar. Add the salt and pepper to taste. If necessary, add a tablespoon of olive oil. Set aside.

2. Prepare the picanha and the grill. Cut the picanha crosswise (across the grain) into slices that are 1.5 inches thick. Dust the picanha with merken on all sides. Set aside while you set up the grill for direct grilling. Heat the grill to high. Brush and oil the grill grate.

3. Grill the picanha. Arrange the meat pices fat side down on the grill. Direct grill until fat is partially rendered, crisp, and brown, 2 to 4 minutes. Turn each piece of meat on its side and grill until brown, about 2 minutes per side. Grill the bottom the same way. You are looking for medium rare. An instant read thermometer inserted into the narrow end to the center of the meat should read about 125 to 135 degrees Fahrenheit.

4. Finish the dish. Transfer the picanha to a cutting board, fat side up and let rest for a couple of minutes. Carve it into thin slices across the grain, including a bit of fat and a bit of meat in each slice. Serve with the Chancho en Piedra.

*     *     *

Postscript: While writing this post, I discovered that there is also Chancho en Piedra, the Chilean experimental, funk band. Their music is actually pretty catchy. My only regret - apart from not being able to speak Spanish - is that I did not learn about this band earlier. I could have played the music in the background while preparing chancho en piedra, the sauce.

PEACE.

African Chicken (Galinha a Africana)

If one wanted African Chicken, the journey would take them to an unexpected place. It would not be a restaurant in Dakar or Kigali. It would not be to a home in Nairobi or Gabarone. Instead, that journey would transport the person to a small island off of a continent. The continent is Asia and that island is Macau.

The dish of African Chicken -- or, as it may appear on menus, Galinha a Africana -- embodies the essence of the cuisine of Macau. That essence is fusion. For more than 450 years, chefs and cooks on Macau have incorporated European, African and Asian ingredients, cooking methods and recipes to create the dishes that grace the tables of today.  So much so, that the cuisine of Macau has been recognized by the United Nations Educational, Scientific and Cultural Organization or UNESCO as the world's first fusion food. 

The story of Macanese food, as their people, begins with the colonization of the island by Portugal in the 16th century.  Portuguese sailors and merchants came to the island as part of their voyages across the world. The Portuguese who remained on Macau began to intermarry with the Chinese, which gave rise to the Macanese people. The Macanese even had their own language, Patua, which is a form of Portuguese Creole. However, when the Portuguese returned control of Macau to China, the Macanese people began to disperse. Presently, the Macanese constitute about 10% of the population of the island at best, and, their language is deemed critically endangered, with only about 50 speakers as of 2000 (and that was 20 years ago).  

Like the people, Macanese cuisine is basically a fusion of Portuguese and Chinese cuisines, but it incorporates ingredients, cooking processes, and recipes from around the world, including Brazil, Angola, Mozambique, Goa and Timor. This is where African Chicken provides a perfect example of Macau's fusion cuisine because that fusion can be found on multiple levels. For example, the dish incorporates chiles, which were brought to Macau by the Portuguese from Angola and Mozambique. It also incorporates fish sauce, that wonderful umami flavor that can be found in southeastern Asian cuisine. The fusion involves more than just ingredients, it also includes cooking processes. The chicken is first grilled until the skin becomes crispy and brown, and then the chicken is braised in its marinade. The end result is everything that is best about each African, Asian and European cuisine, namely fiery piri chiles, the smell and taste of fish sauce and the juiciness of braised chicken.

The one other fascinating aspect about this dish is that, according to some, "you never know what you are going to get" when you order African Chicken in Macau. Sometimes the chicken is grilled and served without sauce. Other times it is presented as a stew. Some versions are fiery hot because of the chiles (as was the version I prepared), others have sweeter notes brought about by the coconut. The malleable nature of this dish may be just simply another level of fusion, enabling cooks and chefs to add their own personal touches to what is truly a global dish.

Finally, this post would not be complete without a mention of the Africans who were and are still present in Macau. During the colonial period, Africans served in the galleys of ships or as servants at the houses of the rich in Macau and southeastern China. After slavery was abolished, Portugal continued to bring Africans from Angola and Mozambique to serve as soldiers in Macau. After the 1974 Portuguese revolution, many of these African soldiers returned to their countries. Some remained, as well as others who came to the island and to China to study. They remain an important part of the community on the island.

AFRICAN CHICKEN

Recipe adapted from SCMP and Omnivore's Cookbook

Serves 4

Ingredients:

• 8 bone-in chicken thighs or breasts
• 3 1/2 ounces shallots, peeled
• 1 3/4 ounce garlic, peeled
• 1 ounce ginger, peeled
• 1/2 to 3/4 ounce of red bird's eye chiles
• 3 1/2 ounces red banana chiles
• 7/8 ounce fresh cilantro
• 1/2 teaspoon black peppercorns
• 2 tablespoons and 1 teaspoon granulated sugar
• 2 teaspoons chile powder
• 3/4 teaspoons paprika
• 5 teaspoons fish sauce
• 1 tablespoon vinegar
• 5 teaspoons fresh lime juice
• 2/3 cup coconut milk

Directions:

1. Prepare the chicken. Dry the chicken with paper towels.  Sprinkle salt on both sides of the chicken and place it into a bowl.

2. Prepare the marinade. Roughly chop the shallots, garlic and ginger, placing them into a bowl for a food processor or blender. Mince the bird's eye chiles, shaking out as many seeds as possible. Roughly chop the banana chiles and cilantro. Add the chiles and cilantro to the blender or food processor. Add the peppercorns, sugar, chile powder, paprika and 10 grams of salt to the food processor or blender and process the ingredients to a coarse paste. Add the fish sauce, vinegar and lime juice. Process the ingredients to a rough puree. Stir in the coconut milk into the puree and then pour the marinade into the bowl holding the chicken. Mix well to ensure the pieces are coated with marinade and refrigerate for three to eight hours, mixing occasionally. Take the bowl from the fridge an hour before cooking the chicken. 

3. Cook the chicken. Preheat the oven broiler. Take the chicken out of the bowl and wipe off as much marinade as possible. Place the pieces skin side up in one layer on a baking tray. Grill the chicken on high until the skin is deep brown and slightly charred in spots, then turn the oven to 390 degrees Fahrenheit and continue baking for eight minutes for the breasts, 10 minutes for thighs. 

4.  Prepare the sauce. While the chicken is cooking, pour the marinade into a heatproof serving dish (such as enameled cast iron just large enough to fit the chicken pieces a little snugly in one layer. Place over a medium flame and bring to a bowl, then lower the heat and simmer, stirring often, until the sauce is a nice coating consistency. Taste the sauce and correct the seasonings, as necessary. If it is too spicy, add more sugar and/or coconut milk. 

5. Continue cooking the chicken. After baking the chicken, take the pan from the oven. Pour any chicken juices into the serving dish. Place the chicken in the dish and spoon the sauce over the pieces to lightly coat them. Place the dish in the oven and bake for another 8 to 10 minutes. 

6. Finish the dish. Place sprigs of fresh cilantro over the chicken. Serve immediately with rice or potatoes. 

ENJOY!

Green Hatch Chile Hot Sauce

Most people know that I love hot sauce.  If one were to open my refrigerator, he or she would find at least four different hot sauces in there.  Walk a few feet to the cupboard, and he or she would find another two or three hot sauces on the bench.  At one point in time, I went through a 5 fluid ounce bottle of Tabasco sauce every several days.  

Given my love for hot sauce, I have always wanted to make my own.  I have looked through many different recipes, using a wide range of peppers.  However, I never made any of them.  As much as I wanted to make hot sauce, there was always something else that I ended up making.  I needed something to get me to do it.

That "something" was a bunch of fresh Hatch chiles. I bought a bag of those chiles at a local grocery store.  My intent was to grill the chiles or roast them, serving them as a side.  However, there were a lot of chiles in that bag.  As time went by, I decided I had to do something with those chiles. Given the Hatch chile is my favorite chile, I decided to make that hot sauce. 

The only question is what type of hot sauce to make.  Given my love of Tabasco sauce, I decided that I would make a more vinegar-forward sauce.  I went back through those hot sauce recipes and found a good recipe at This Mess is Ours.  

The Hatch chiles that I had were not very spicy, so I was looking at making a very mild hot sauce.  I could have easily slipped in a habanero or scotch bonnet pepper, and, no one would be the wiser.  I have to admit the thought crossed my mind.  

In the end, I wanted to make a pure Hatch chile hot sauce.  Three ingredients - the chiles, distilled white vinegar, and Kosher salt.  As pure of a hatch chile hot sauce as one can get. 

I don't regret that decision. Although the sauce is very mild in my opinion (as most of the hot sauces I have tend toward extra hot), it was a great first effort.  

GREEN HATCH CHILE HOT SAUCE

Recipe from This Mess is Ours

Ingredients

1 pound of fresh Hatch chiles

1 1/2 cups distilled white vinegar

2 tablespoons of Kosher salt

Directions:

1.  Prepare the chiles.  Rinse the chiles and dry them.  Slice off the stems of the chiles. 

2. Puree the chiles.  Place the chiles in a food processor with the Kosher salt.  Puree the chiles until a coarse puree is created. 

3.  Slightly ferment the chiles.  Transfer the chile puree to a glass jar with the lid loosely screwed on.  Let sit at room temperature for 12 hours to allow for a little fermentation.

4. Continue the fermentation.  Add the vinegar, stir the contents, and loosely screw the lid on again.  Allow the mixture to stand at room temperature for at least 24 hours but up to 7 days.

5.  Puree the mixture.  Add the contents to a food processor, process until the mixture is smooth.  

6.  Strain the mixture.  Strain the mixture through a fine mesh strainer, using a spatula to make sure that all of the liquids are extracted from the mixture.  

7.  Finish the hot sauce.  Bottle the liquid and refrigerate for up to four months.

ENJOY!

Indian Style Whole Masala Roast Chicken

Few things intrigue me more, as someone who loves to cook and loves to learn about food, than Indian cuisine.  As someone who loves to dive into the cuisine of a culture or a nation, I am most fascinated by the regionalization of cuisine.  When I first started cooking, I focused on Italy, and I spent a lot of time learning about northern Italian cooking and southern Italian cooking.  Then I started to focus upon the cooking of particular provinces, such as Emilia-Romagna, Tuscany and Abruzzo.  The focus -- from general to regional -- was fascinating to me.  

In many ways, India is a lot like Italy.  There is northern Indian food and southern Indian food.  But, then there are the regions.  From Punjab to Rajastan to Goa to Kerala (and everywhere in between), there is a wide variety of regional Indian cuisine.  I have made some dishes from some of these regions, like Goa and Kerala, but I have only scratched the surface.  Much more is to come.  

But, for now, a general Indian dish.  I say that because whenever I see a recipe that has a title of _______-style, I know that it is a dish inspired by, but may not actually constitute part of, a country's established cuisine.  That is not necessarily a bad thing, there are very many -style dishes that are very delicious.  (I have made quite a few -style dishes, and, hopefully, they are good).  So, when I saw an Indian Style Whole Masala Roast Chicken recipe, I decided that I had to make it. 

Masalas are spice mixtures.  While one can find masala spice mixtures in stores, the best ones are made at home. Dried whole seeds and pods, lightly toasted, and ground into a fine powder.  Most people don't have the whole seeds, but you can still make your own masala from ground spices, it will just not be as good.  

In any event, the masala for this recipe is very simple. Kashmiri red chile pepper, "pepper powder" and cumin. I wasn't quite sure what "pepper powder" was supposed to be, so I just used more Kashmiri peppers (which you can get from your local Indian food market). This masala was very simple and it worked for this recipe.  In the future, I may try some different masalas to see how they work with a whole roasted chicken. 

INDIAN STYLE WHOLE ROAST MASALA CHICKEN

Recipe from My Food Story

Serves 4-6

Ingredients:

1 whole chicken (about 2 1/4 pounds)

2 1/2 tablespoons Kashmiri red chile powder

1 1/2 tablespoons ginger paste

1 tablespoon garlic paste

1/2 tablespoon pepper powder

1 teaspoon cumin powder

2 tablespoons honey

1 1/2 tablespoons vinegar

4 tablespoons of butter

Salt, to taste

3-4 potatoes, peeled and quartered

3 onions, quartered

3 cloves garlic

Directions:

1.  Prepare the chicken.  Wash the chicken and pat dry.  Mix together the chile powder, ginger, garlic paste, pepper, cumin, honey, vinegar, butter and salt into a smooth paste.  Apply the chile paste all over the chicken, into the crevices and under the skin wherever there are gaps  If you have extra marinade remaining, you can use it to brush the chicken while it cooks. Cover and marinate the chicken for at least 2 hours or overnight.

2.  Roast the chicken.  Preheat the oven to 425 degrees Fahrenheit, Use an oven proof baking dish and add potatoes, onions garlic and lemon slices to the bottom.  Bake for 75 to 90 minutes.  Keep brushing the chicken with the fat and gravy from the pan every thirty minutes or so.  After 1 hour, cover the chicken with oil to avoid the breast from drying out.  Once cooked, cover with foil and let it rest for 10 minutes.  

3.  Finish the dish. Serve the chicken with all the veggies at the bottom of the pan.

ENJOY!

Big Bob Gibson's Bar-B-Q Chicken with White Sauce

As a recreational (and novice) chef and pitmaster, I have spent a lot of time trying to learn all about the different styles of barbecue.  Much of the barbecue literature is fixated on the well known styles of barbecue, such as Texas brisket or eastern Carolina whole hog.  There are many other styles of barbecue, some of which you have to discover by either going to the locale or trying to bring that style to your kitchen.

One such example of a barbecue style is that found in the State of Alabama.  Pitmasters in Alabama smoke pork, ham and chicken, using sauces that are reminiscent of other southern styles, such as the Carolina vinegar sauce.  However, Alabama has a barbecue sauce that is unique to that State's barbecue.  It is a white sauce, used to dip smoked chickens right before serving.  That sauce originated with Big Bob Gibson, who opened a barbecue joint in Decatur, Alabama back in 1925. 

As the story goes,  Big Bob Gibson served pork and chicken at his restaurant.  Gibson used an Eastern Carolina vinegar sauce for his pork, but he needed something for his chicken.  The sauce had to help keep the moisture in his chickens, which were smoked for about 3 hours.  Big Bob Gibson developed a white sauce using mayonnaise.  The sauce gave the chicken a "peppery, vinegary" flavor that helped to keep the chicken moist.  Gibson served this white sauce alongside the Carolina vinegar sauce when he opened his store in 1925.

More than 80 years later, my beautiful Angel's parents took me to Big Bob Gibson's to experience barbecue in Alabama.  I ordered a sampler, which did not include the chicken with white sauce.  I have to admit that, at the time, I was a little skeptical of the white sauce.  Added to that skepticism was my general distaste for mayonnaise.  Consequently, I never tried it at Big Bob Gibson's restaurant.

But, as I noted above, there is the option of bringing the style to your kitchen.  Recently, I decided to  set aside my general distaste for mayonnaise and try the Big Bob Gibson's recipe.  I spatchcocked a couple of whole chickens and put them in the smoker.  I followed the "simple technique" used by the pitmasters at Big Bob Gibson's, namely smoking the chickens over hickory wood, basting the chickens with oil, and then dipping the smoked chickens in that white sauce.   The flavor of the hickory smoke was present in the chicken, especially in the dark meat.  The skin did crisp up, but not to what I would have liked.  (I always need some room for improvement; and, in this case, it is working on how to crisp the skin better.)  

I have to say that I was pleasantly surprised by the results. The white sauce combines mayonnaise with vinegar, prepared horseradish, apple juice and lemon juice.  The vinegar and horseradish give the sauce the kick that one would expect (in my humble opinion) from a barbecue sauce.   That kick gets a little boost from cayenne pepper, but the horseradish is what does the trick for me.  While I followed the recipe in this case, I think that I would add a little more horseradish the next time.    

One final note, the consistency of the white sauce was a little more like a mop sauce than what I would consider to be a barbecue sauce.  That probably explains why the chicken is submerged in the white sauce.   When the chicken was served, I included some of the white sauce in a ramekin or bowl for dipping.

BIG BOB GIBSON BAR-B-Q CHICKEN

WITH WHITE SAUCE

Recipe from Chris Lilly, Big Bob Gibson's BBQ Book, page 119

Serves 4 to 8

Ingredients (for the chicken):

2 whole butterflied chickens

1 tablespoon of salt

1 cup oil (vegetable, olive, lard)

2 tablespoons black pepper

Ingredients (for the white sauce):

2 cups mayonnaise

1 cup distilled white vinegar

1/2 cup apple juice

2 teaspoons prepared horseradish

2 teaspoons ground black pepper

2 teaspoons fresh lemon juice

1 teaspoon salt

1/2 teaspoon cayenne pepper

Directions:

1.  Prepare the fire.  Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.  Preheat the cooker to 325 degrees Fahrenheit.

2.  Smoke the chickens.   Dust each whole chicken evenly with salt.  Place the chickens over the void side of the cooker, with the skin side  up.  When the skin on the chicken is golden brown, about 1 1/2 hours, turn the chickens skin side down, basting both sides with the oil.  Sprinkle the cavities of each chicken with pepper.  Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees Fahrenheit.  Add more wood to the fire as needed to replenish the supply of coals and maintain a temperature of 325 degrees Fahrenheit.

3.  Prepare the white sauce.  While the chicken is being smoked, combine all of the ingredients in a large bowl and blend well.  

4.  Finish the dish.  Pour the white sauce into a narrow deep container and position it next to the cooker.  Remove each chicken from the cooking grate and submerge it into the pot of white sauce.  Remove the chicken from the sauce, cut each chicken in half between the breasts and then quarter by cutting between each breast and thigh.

ENJOY!

Fire Roasted Gazpacho with Maryland Lump Crab

My beautiful Angel, Clare, loves gazpacho.   Previously, I made a gazpacho with shrimp based upon a recipe from Patricia Fernandez de la Cruz, who is the wife to Jose Andres. That particular chilled soup was so delicious that it has become one of our favorites.  It was a traditional gazpacho, with raw tomatoes, cucumbers and green peppers being blended into a liquid (with other ingredients, such as stale bread) and served with a garnish.

Indeed, a traditional gazpacho is made with raw tomatoes and vegetables.   The raw nature of the tomatoes and vegetables is what, in my humble opinion, gives this soup its fresh character.   And, it is a very delicious character.  However, I did not want to make just another gazpacho.  I wanted to experiment with this dish.  The only question is what tweeks or twists could I do to make something that is just as delicious as the traditional soup.

As it turns out, I was planning to smoke a pork shoulder when I was thinking about this issue.  The thought of lighting the chimneys for the smoker got me to think about grilling the tomatoes and vegetables.  I then did some research and came across a recipe for a Fire Roasted Gazpacho.  The recipe comes from Steven Raichlen, the professor at Barbecue University.  The recipe calls for grilling the traditional ingredients to a gazpacho -- tomatoes, cucumbers, peppers -- along with onions.  It also calls for roasted garlic (which is not an ingredient in the traditional soup).  After all of the grilled vegetables are cool, then you remove the skins and blend them just as you would if they were raw vegetables.  The end result is just as delicious as the traditional recipe.

But, I wanted to experiment a little further.  Rather than using traditional gazpacho garnish, such as diced tomatoes, peppers and stale bread cubes, I decided to garnish this dish with some jumbo lump blue crab.  A nod to Steven Raichlen's roots of growing up in the State of Maryland, where the blue crab is king. It was definitely a great final touch to this recipe.  (It was a bit of a splurge, so you can use lump crab or even claw meat, but don't use special or backfin because the pieces will be too small for the soup).  

RAICHLEN'S GAZPACHO ON FIRE

WITH MARYLAND LUMP CRAB

Recipe adapted from Food & Wine

Serves 4

Ingredients:

3 garlic cloves, unpeeled
3 large tomatoes (1 1/2 pounds)
1 medium cucumber
1 green bell pepper
1 red bell pepper
1 medium sweet onion, unpeeled
1/4 cup extra virgin olive oil, unpeeled
2 tablespoons red wine vinegar
1/4 cup chopped mixed herbs, plus more for garnish
1 cup cold water
Salt and freshly ground black pepper.

Directions:

1.  Grill the vegetables.  Light a grill.  Wrap the garlic cloves in a sheet of foil.  Grill the tomatoes, cucumber, green and red peppers, onion and garlic until the vegetables are charred all over and almost softened, about 8 minutes for the tomatoes, cucumber and bell peppers, about 10 minutes for the garlic and 15 minutes for the onion.  When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely.

2.  Prepare the gazpacho.  Transfer all of the vegetables, including the peeled garlic to a food processor and puree.  With the machine on, gradually add the 1/4 cup of olive oil, then blend in the vinegar.  Add the 1/4 cup of the herbs, then transfer the mixture to a bowl.    Stir in the water and season with the salt and pepper.  Refrigerate until chilled.  Ladle the gazpacho into bowls, drizzle with olive oil, sprinkle with herbs and serve.

ENJOY!

Big Bob Gibson's Eight-Time World Championship Pork Shoulder, with Eastern Carolina and Memphis Barbecue Sauces (Savage Boleks' Barbecue 2011)

Seeking a change from the grind of working on the L & N Railroad, Bob Gibson first opened his barbecue joint in 1925.  He began with pork and hickory wood.  Over the years, he and generations of Gibsons who followed have built Big Bob Gibson's into something of an institution in Decatur, Alabama.  By the time I made it there, more than eighty-five years after it first opened, Big Bob Gibson's serves not only pork, but beef, and chicken as well.

I still remember the day that Clare's parents took us to Big Bob Gibson's restaurant in Decatur, Alabama.  I ordered the big platter of barbecue, sampling pulled pork, brisket and ribs, along with sides.  I wanted to taste as much of Big Bob Gibson's barbecue as I could.  While I could not finish the large plate of food that had been placed in front of me, it was probably some of the best barbecue that I have ever tasted.  (I realize I have opened myself to challenges about what is the "best" barbecue, my response to all of them is bring some of your best barbecue by and I will try it.You may win me over, but I need to taste it first!)

Recognizing how much I loved Big Bob Gibson's barbecue, Clare's parents bought me the Big Bob Gibson's BBQ Book, which is full of recipes for different types of barbecue, along with hints and suggestions from Big Bob Gibson's pit master, Chris Lilly.  What immediately got my attention is Big Bob Gibson's Eight Time World Championship Pork Shoulder. If I had to choose a favorite BBQ, it would be pulled pork.  I love brisket, ribs, and links, but there is something about pulled pork.  If given the choice, it is almost always the BBQ that I order.

THE PORK SHOULDER

So naturally, the type of barbecue that is most associated with the Savage Boleks' BBQ is pork shoulder.  My Angel and I have two annual Savage Boleks' BBQs and both times I did the base preparation of the pork shoulders using the hints, advice and recipes provided by Chris Lilly and Big Bob Gibson.  For the most recent BBQ, I used the Big Bob Gibson's Eight-Time World Championship Pork Shoulder recipe.  I smoked the pork shoulders using a combination of 50% hickory and 50% apple wood. I also added apple juice to the liquid bowl.  As I pulled the pork shoulder and tasted the meat for the first time, I was pleasantly surprised by the smoky, yet sweet flavor of the meat.  Overall, my efforts were a great success.

BIG BOB GIBSON'S EIGHT-TIME WORLD CHAMPIONSHIP

PORK SHOULDER

Source and adapted from Big Bob Gibson's BBQ Book, at 53-54 

Serves a lot of people

Ingredients (for the Dry Rub):
1 tablespoon granulated sugar
1/2 tablespoon dark brown sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper 

Ingredients (for the Injection):
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tablespoons Worcestershire sauce 

Ingredients (for the Vinegar Mop):
1 3/4 cup apple cider vinegar
1/8 cup cayenne pepper
1/2 tablespoon kosher salt
2 slices of lemons

2 pork butts, about 7 pounds each 

Directions:
1.  Mix all of the ingredients for the dry rub in a small bowl and set aside. 

2.  In a separate bowl, combine all of the injection ingredients and blend together until the sugar dissolves.   Using a meat syringe or flavor injector, inject the meat evenly at 1-inch intervals from top to side, using the entire amount of the injection solution.  Once the solution has been injected into the meat, apply the dry rub to the meat in an even coating.  Make sure that the dry rub adheres to the meat.  Wrap the pork in plastic wrap and let rest in the refrigerator overnight.

3.  On the day of the smoking, mix all the ingredients for the vinegar mop in a small bowl. Set aside.

4.  Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, use hardwood charcoal.  After you have gotten the charcoal lit, use a mixture of hickory and apple wood chunks.  Once the smoker reaches 225 degrees, add the pork shoulders to the smoker.  Smoke the pork shoulder at 225 degrees to 250 degrees until the meat reaches 190 degrees, after about 10 to 11 hours. In the last few hours, usually beginning with the seventh or eighth hour, begin to baste the meat with the vinegar mop.  Baste the meat every hour thereafter.

5.  Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, reserving any visible fat.  I generally smoke the meat the day prior to the barbecue and, when reheating the meat before the party, I mix in some of the fat to help keep the meat moist. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate.

THE BARBECUE SAUCES

For each Savage Boleks' BBQ, I try to make different barbecue sauces to go with the pork shoulder.  For the first BBQ, I made Big Bob Gibson's own sauce, which I made from scratch using the recipe from the cookbook. Unfortunately, I did not make enough and it was gone very quickly.  For the second annual barbecue, I decided to make two sauces.  The first sauce was a vinegar-based Eastern Carolina Sauce, which was inspired by our recent vacation in the Outer Banks.  The second sauce was a tomato-based Memphis sauce.  I thought this sauce would provide our guests with two good options -- between a tart sauce and a sweet sauce.  Both sauces are from the June/July edition of Saveur Magazine.

EASTERN CAROLINA BARBECUE SAUCE

From Saveur, No. 139 (Jun./Jul. 2011) at 112.

Makes 2 cups

Ingredients:

1 cup distilled white vinegar

1 cup apple cider vinegar

1 tbsp. sugar

1 tbsp. crushed red chile flakes

1 tbsp. hot sauce

1 tbsp. kosher salt

1 tsp. ground black pepper

½ tsp. paprika

Directions:

1.  Combine the vinegars, sugar, chile flakes, hot sauce, salt, pepper, and paprika in a storage container.

2.  When you are going to use the sauce, heat it in a pot until it is warm.  Add the sauce to the pork by spoonfuls until you have enough to flavor the pork.

MEMPHIS-STYLE WET SAUCE RECIPE

From Saveur, No. 139 (Jun./Jul. 2011) at 112.
Makes 2 cups

Ingredients:

2 cups ketchup

⅔ cup apple cider vinegar

½ cup light brown sugar

¼ cup sugar

2 tbsp. fresh lemon juice

1 tbsp. Worcestershire sauce

2 tsp. ground black pepper

1½ tsp. mild hot sauce

1½ tsp. onion powder

1½ tsp. garlic powder

1 tsp. dry mustard powder

Directions:

1.  Bring the ketchup, vinegar, both sugars, juice, Worcestershire, pepper, hot sauce, onion and garlic powders, mustard, and 1 cup water to a boil in a 2 quart saucepan. 

2.  Reduce heat to medium-low; simmer, stirring, until thickened, about 30 minutes.

Overall, the Second Annual Savage Boleks' BBQ was a great success.   Everyone enjoyed the pulled pork and the barbecue sauces, even combining the sauces together to create an Eastern Carolina/Memphis pulled pork sandwich.  Eventually, I will turn my attention to the Third Annual Savage Boleks' BBQ, but I have still have a year to prepare for that.  Until next time ...

ENJOY!