Malaysians love their pork. Nowhere is this more true than in Sarawak, where people of all tribes and tongues use pork in a huge variety of dishes like Pork, Lotus Root and Black Bean Soup, Fried Pork with Evaporated Milk, or Grilled, 3-Layer Pork Belly.
But barbecue, that American style of cooking in the heat and smoke of a wood fire, is not easy to find. A few restaurants here in Kuching do pork ribs, but they’re usually baked, grilled, and covered in a sweet sauce. That isn’t barbecue.
So where can you find the best barbecue ribs in Kuching? At the House of Annie!
Continue reading BRIK: The Best Ribs in Kuching
Which of these ribs scored the most points in our Ultimate Rib Showdown?
Grilled, Texas Smokehouse, Baked and Smoked Ribs
Continue reading Ultimate Rib Showdown, Part 2
First things first. I have to do this because there are a lot of people out there who call something barbecue when they’re really missing out on the essential element of real barbecue. There are many different definitions and usages for the word “barbecue”. You may disagree with me, but here is the one I use:
bar-be-cue (bär‘bĭ-kyū’) (also spelled "barbeque”, “bar-b-q”, “bbq”, “’cue” or simply “Q”)
n.: Meat cooked in the heat and smoke of a wood or coal fire.
v.: A method of cooking meat over a wood or coal fire.
I see a lot of recipes out there for “barbecue” ribs which call for slathering the ribs with barbecue sauce and then grilling them on a gas grill. Worse, there are so-called “barbecue” recipes which call for boiling the ribs first and then drowning them in sauce while baking them in an oven. I just think these are shortcuts to making tender ribs but cannot compare to the true taste of barbecue that only wood smoke and time can impart.
In order to test this theory, I made plans to cook pork spareribs using these three different methods, to see which one tasted better than the others. With the weather starting to warm up here in San Jose, I pitched our plan for the Ultimate Rib Showdown as a Foodbuzz 24, 24, 24 event, and Foodbuzz accepted our submission! We invited FoodGal Carolyn Jung and Michael from Cooking for Engineers, along with their respective spouses, plus some other friends over to our house. Their job was to taste and score the ribs cooked with the different methods. Then we’d tally up the scores and see which one came out on top.
Which rib cooking method is the best? Boiled, grilled or smoked?
Continue reading Foodbuzz 24, 24, 24: Ultimate Rib Showdown, Part 1
Smoke ’em if you got ’em!
Smoked Shoyu Chicken
Shoyu chicken is a very popular dish often served at Hawaiian parties. Chicken pieces are braised in a sweet shoyu (or soy sauce) based sauce until tender, and then served over rice. Sometimes, the chicken is marinated first, then baked or grilled. But if you’ve got a barbecue smoker, you can take shoyu chicken to new levels of taste!
Continue reading Smoked Shoyu Chicken Recipe