| Składnik |
Ilość |
Kalorie |
| Wieprzowina, świeża, łopatka (Boston butt), łopatka (steki), oddzielna chuda i tłusta, surowa |
2000g |
3720kcal |
| Wołowina, surowa, wszystkie gatunki, tylko mięso chude, całe, mostek |
2268g |
3561kcal |
| Pork, fresh, loin, country-style ribs, separable lean and fat, raw |
1200g |
2268kcal |
Recipe Instructions:
Texas Brisket
Ingredients:
• 1 whole beef brisket (about 5-6 pounds)
• Salt and pepper to taste
• Barbecue rub (optional)
• Barbecue sauce (optional)
Instructions:
1. Preheat your smoker or oven to 120-135°C (250-275°F).
2. Season the brisket generously with salt, pepper, and barbecue rub (if using).
3. Place the brisket fat-side up on the smoker or in a roasting pan in the oven.
4. Smoke or roast for about 1 hour per pound of brisket, or until the internal temperature reaches 93-95°C (200-205°F) and the meat is tender.
5. Optionally, during the last hour of cooking, brush the brisket with barbecue sauce if desired.
6. Let the brisket rest for at least 30 minutes before slicing against the grain and serving.
Kansas City Ribs
Ingredients:
• 2 racks of pork ribs
• Salt and pepper to taste
• Barbecue sauce (Kansas City style)
Instructions:
1. Preheat your grill or smoker to 120-135°C (250-275°F).
2. Season the ribs with salt and pepper.
3. Place the ribs on the grill or smoker, meat-side up, and cook for 3-4 hours, or until the meat is tender and pulls away from the bones.
4. During the last 30 minutes of cooking, brush the ribs with Kansas City style barbecue sauce.
5. Let the ribs rest for a few minutes before slicing and serving.
Carolina Pulled Pork
Ingredients:
• 2-3 kg pork shoulder (also known as pork butt)
• Salt and pepper to taste
• Vinegar-based barbecue sauce (Carolina style)
Instructions:
1. Preheat your smoker or oven to 120-135°C (250-275°F).
2. Season the pork shoulder generously with salt and pepper.
3. Place the pork shoulder in the smoker or in a roasting pan in the oven, fat-side up.
4. Smoke or roast for about 1.5 hours per pound of pork shoulder, or until the internal temperature reaches 93-95°C (200-205°F) and the meat is very tender and easily shreddable.
5. Once cooked, shred the pork using two forks or meat claws.
6. Toss the shredded pork with vinegar-based barbecue sauce to taste.
7. Serve on sandwiches or as a main dish with coleslaw and pickles.
