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About
Barbecue
I will be the first to admit that when my wife made this for me, it was wonderful. Anyone knowing me knows that I will do my own thing to a recipe, enhance it if you will. This recipe stems from my wife’s upbringing. In her house, barbecue is this dish, it is not chicken, ribs, or anything else you might expect as barbecue. Let’s get to work.
This recipe is way too simple, however it awesome served with beer, rice, papaya salad, potato salad, etc.
Pork Shoulder or Pork Butt (need a little fat)
1 head of garlic
Brown Sugar
Soy Sauce
Ground Pepper
3 green onions
Bamboo Skewers (soaked for one hour or more)
Keep in my that this meat will end up on bamboo skewers so you will not want chunks of meat, however, you will want thin slices of meat, possibly a 1/4 inch thick. Depending on the amount of pork and barbecue you are making, this process can take some time. Once done, get the garlic and onion finely chopped.
I use a ziplock bag for this next step because I typically marinate the meat for 12-24 hours.
Add the meat to the bag and top off with the garlic and onion. Season to your liking with ground pepper. I typically make about 10-15 skewers, depending on the guests, so with this in mind, I add about 1/2 - 1 Cup of brown sugar, plus nearly 1 cup of soy sauce. Seal the bag and mix everything together, rubbing everything in. Refrigerate overnight if possible.
Once you are ready, get them on the skewers, warm up your grill, and cook until the skewers come ‘together’. You know when the sugars start to melt into the meat, become one, and look heavenly.