thejoblessfoodie

Category: BBQ

  • Sai Ua

    Sai Ua

    Fragrant, fiery, and packed with herbs, Sai Ua also known as Northern Thai sausage. It’s a bold dish that captures the essence of Chiang Mai cuisine. Traditionally made with minced pork, lemongrass, kaffir lime leaves, galangal, and red curry paste, this sausage is as much about its intense aroma as its flavour. Grilled until golden and slightly charred, it’s often sliced and served with sticky rice and fresh herbs. If you love Thai food that leans into the herby, spicy side, Sai Ua is a must-try—and surprisingly easy to make at home.:

    Ingredients:
    450 grams ground pork
    125 grams kaeng khua red curry paste
    60 grams chopped garlic
    60 grams chopped shallots
    60 grams chopped lemongrass
    60 grams chopped galangal
    60 grams chopped turmeric
    100 grams thinly sliced kaffir lime leaves
    15 grams shrimp paste
    30 grams fish sauce
    30 grams sugar
    5 grams salt

    Instructions:
    1. In a large bowl, combine all of the ingredients.
    2. Mix well to combine.
    3. Stuff the mixture into sausage casings.
    4. Grill the sausages over a hot fire until they are cooked through.
    5. Serve with sticky rice and other Thai dishes.

    **Enjoy!**

    Here are some tips

    Use high-quality ground pork. The best ground pork for sai ua is made from pork shoulder or pork butt.
    Don’t overmix the ingredients. Overmixing will make the sausages tough.
    BBQ this sausages for a smokey flavor
    Serve sai ua with sticky rice and other Thai dishes. Some popular accompaniments include nam prik ong (spicy chili dip), som tam (papaya salad), and larb (click here for my larb recipe ).

    Let’s be honest, this is quite a lot of effort, but you can make this authentic Thai dish at home. And if you do, i’d recommend making a big batch and freezing them – because you’ll want more!

  • BBQ Beef Ribs

    BBQ Beef Ribs

    Smoking a brisket is a time-honored tradition in barbecue culture, and it’s no wonder why. The slow cooking process infuses the beef with a smoky flavor that is simply irresistible. If you’re looking to impress your friends and family with a juicy, tender, and flavourful brisket, then look no further than this BBQ smoked brisket recipe.

    • 1 whole beef brisket (around 4-5 kg)
    • 2 tbsp sea salt
    • 2 tbsp paprika
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp black pepper
    • 1 tbsp brown sugar
    • 1 tsp cumin
    • 1 tsp cayenne pepper
    • 2 cups beef stock
    • BBQ sauce (optional)

    Instructions:

    1. Preheat your smoker to 250°F (120°C).
    2. In a small bowl, mix together the sea salt, paprika, garlic powder, onion powder, black pepper, brown sugar, cumin, and cayenne pepper to make the dry rub.
    3. Trim any excess fat from the brisket, leaving a layer of fat about ¼ inch (6 mm) thick. Apply the dry rub generously to both sides of the brisket, massaging it into the meat.
    4. Place the brisket on the smoker with the fat side facing up. Pour 1 cup of beef stock into the smoker to keep the meat moist.
    5. Smoke the brisket for 10-12 hours, maintaining the temperature at 250°F (120°C) throughout the cooking process. You can use wood chips or chunks to add extra smoky flavor to the meat.
    6. After 10-12 hours, check the internal temperature of the brisket with a meat thermometer. It should be around 195°F (90°C) to 205°F (96°C) for the meat to be fully cooked and tender.
    7. If the brisket has reached the desired temperature, remove it from the smoker and wrap it tightly in foil. Pour the remaining beef stock over the brisket and let it rest for 30 minutes to 1 hour.
    8. After resting, unwrap the brisket and slice it against the grain. Serve with BBQ sauce on the side, if desired.

    Enjoy your delicious BBQ smoked brisket with your favourite sides, such as baked beans, coleslaw, or cornbread.

    Smoking a brisket requires patience and attention to detail, but the end result is worth it.