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Hi FOlks,

Not sure if this has alredy been thought of but I got some belly pork steaks recently (I'm a huge fan since i tried it out of a sausage recently) and I marinated them in a selection of spices etc that I just grabbed from the cupboard! The result was a slightly spicy, tender, almost sweet piece of belly pork that was gorgeous and has now been made about 4 times since the first go, with great results

If you fancy trying it, here is what I used, no quantities as I just kinda sprinkled it all over the pork then marinated it.

Lay the pork out in a dish with sides so you dont spill any when you turn the pork over

Soy Sauce, a good dose as this makes the base of the marinade, but isnt an over powering flavour
Sprinkle with;
Cayenne Pepper,
a good twist of dried garlic (fresh would be fine I assume),
Nutmeg (not too much)
Dried Ginger (not too much again)
dried sage (again fresh would be fine but i have none in lol)
sprinkle of salt and black pepper
a drizzle of oil so it doesnt stick

I generally judge the ingredients by the amount of pork, Soy Sauce is a big one, Cayenne pepper gets a good dose, as does garlic, but that is personal preference.
Sage, Nutmeg and Ginger add almost a sweet oriental twist but not too much

Once you have sprinkled it all over, so its got a decent covering, i got me hands in there and mixed it up and marinated for a while before cooking

Let me know if you try it, my friends, family and I think its smashing. I will be eating it on the bbq all summer, I might even try making it into a sausage.....

Almost Char-Sui roast Pork........very tasty with crispy cracklin'..

Get yer laughing gear round this as me Mother used to say.........


.

I've got a belly that needs a home (eventually my belly!). So, do you do this with or without the rind? Also, how do you prevent flare ups on the BBQ with so much fat in the belly?

I suspect this might be good to be done in a hot smoker (which I don't have). Or perhaps in a Weber with indirect heat.

My BBQ staple are chicken wings.

Basically I take 1kg wings, cut off the tips and then cut the drumstick off. Wings discarded, and the rest put in a freezer bag with about half a cup of vinegar, and a quarter cup of soy sauce or worcester sauce. Tie up the bag, and you can leave in the fridge until needed (say within a week), or just put it straight in the freezer. If you're having a BBQ, just take the bag out to defrost, and it's instantly in its own marinade.

Anyhow, just BBQ these gently until golden. They are quick to cook, and very tasty.

aris wrote:My BBQ staple are chicken wings.

Basically I take 1kg wings, cut off the tips and then cut the drumstick off. Wings discarded, and the rest put in a freezer bag with about half a cup of vinegar, and a quarter cup of soy sauce or worcester sauce. Tie up the bag, and you can leave in the fridge until needed (say within a week), or just put it straight in the freezer. If you're having a BBQ, just take the bag out to defrost, and it's instantly in its own marinade.

Anyhow, just BBQ these gently until golden. They are quick to cook, and very tasty.

I don't dispute your method of dealing with chicken wings for a tasty result, but since when, what is commonly termed, and sold as a drumstick is generally marketed as the part of the lower leg below the thigh. Since when has the term applied to wings? l

Hi pokerpete
You're right in that a drumstick is the the lower joint of the leg of a fowl; however, language changes and now people often use the term 'drummie' to mean the meatiest part of the wing, with the tip snapped off. Aris seems to be talking about the 'drummie' section.

Hi
I never heard the expression used for a wing, generally hate the way language changes when it causes inprecision or confusion but do think we need a word for that bit of the wing



George

I thought it was first joint, middle joint and tip when discussing wings, and drumstick and thigh when discussing legs.

Sigh... let me guess - you guys are all on the <A HREF=http://www.bbc.co.uk/comedy/guide/articles/g/grumpyoldmen_999031010.shtml>wrong side of 50 right?</A>

aris wrote:Sigh... let me guess - you guys are all on the <A HREF=http://www.bbc.co.uk/comedy/guide/articles/g/grumpyoldmen_999031010.shtml>wrong side of 50 right?</A>

I wish I was Aris. Now then explain to us how a chicken, in this case, has four drumsticks, when it only has two legs. I think you ought to stop using those hormone fuelled chickens. How many heads do they have?

Yep, wrong side of 50
Must agree with pokerpete.. legs is legs, wings is wings.. I know a leg can be jointed down to a thigh and a drumstick (and an oyster if you're pennickety).. in the official terminology, but although a wing has the relevant joints it has not officailly (to my knowledge) been given names for the relevant parts. I would suggest that maybe the prime reason for this is that the whole wing is small enough a joint on its own and nobody had pre-empted jointing it. I will admit to enjoying whole wings marinated in jamaican jerk seasoning and BBQ'd.

Regards, Paul Kribs

Nope, under 50 but very pedantic (and not infrequently grumpy: there's no lower age limit on being a cermudgeon).

And to reduce flare up I stab the rind with a carving fork a hundred or so times instead of scoring (a Chinese technique, it helps retain the fat under the skin while it crisps up a treat), and put a good layer of soaked wood-chips on the coals under the meat. The chips catch the fat and smoulder rather than bursting into flame.

Sometimes, over this side of the pond, that middle part of the wing is called a "drumette". Probably some daft marketing group's idea.

Or even more inaccurately, if BBQed with a lot of hot spice, called a "buffalo wing".

Hi
I understand Drumette, but why Buffalo wing?
George

The city of Buffalo, New York where they originated, and the appellation "buffalo" is now commonly applied to foodstuffs other than wings that are seasoned with the sauce or close variations on it.

Dave