BBQ, North American Style.

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Sunday night I was invited by Christine and John van der Lieck of the Oyama Sausage Company to their house for a barbeque. It was a delightful evening – when travelling, it makes it that much more special when you can spend it with families and experience how local people live. They had the prettiest little house decorated with a mix of antiques and mid century Scandinavian style furniture. I felt privileged just being in the house!

John had recently taken delivery of a new smoker, and our evening meal had been slowly cooking for nearly 14 hrs. It was an extremely simple design – a burning chamber and a cooking chamber with two airflow regulators at each end.

We had the most delicious amuse bouche, one of the other dining guests had cured his own anchovies which were served on small slices of fried bread with apple, cream cheese and walnut.

The main meal consisted of brisket, pork butt, jerk marinated pork chops and pulled pork made from aged pork along with coleslaw, baked beans, homemade cornbread and a rich barbeque sauce. The meat dishes were all excellent, the winner for me was the pulled pork. You rarely hear of aged pork – apparently it’s all down to good breeding and a clean diet, it’s definitely something I’ll be testing when I get home. John was a fountain of knowledge on everything meat, my head was zinging by the time I left.




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