Not that I want to jinx this, but it seems that summer (or at least, spring) has finally made an appearance in Groningen. What better way to enjoy the sunshine (and the last few weeks before the exams), than to take to your balconies and terraces and enjoy a refreshing cocktail or two. Last year, we worked with gin and whisky and this time, we’ll be focussing on cocktails based on rum and tequila.
In this third part of my US-style barbecue, after focussing on side dishes in the first two articles, we finally get to cook the centre of our feast: smoky, tender pulled pork with a Kansas-city style barbecue sauce.
This is the second in a series of articles about American-style barbecue and we continue today with two more side dishes, cornbread and shredded Brussels sprouts with bacon. They both work very well with all types of barbecue and are also happy accompanying any kind of roast meat, for that matter. In the next column, I will share with you my recipe for tender, juicy pulled pork and my very own Kansas City-style barbecue sauce!
Now that the days are longer and starting to be filled with sunlight once again, it is natural to think about outdoor cooking again and for the barbecues to make their first appearance. In most places around the world, the word ‘barbecue’ is used to describe cooking over an open fire or gas grill; typically a fast, high-heat method. In the USA, however, the word is used to describe a much slower way of cooking that uses an indirect source of heat (typically a wood or charcoal fire which adds smoke to the process) and produces very complex flavours and aromas.
One of the advantages of living in a small city like Groningen is that you can get to know the people responsible for the food you purchase and eat. One of the most interesting developments in the Groningen food scene the last few years was the opening of the Stadsbakker Meijer, near the Harmonie building. The owner/baker Wim Meijer has been offering consistently excellent products, using both traditional and innovative recipes and processes. So it came as little surprise when he agreed to help me out on this new little project, the development of ready-to-use, bake-at-home pizza dough!