Anyone who knows me well, will tell you  that I loves me a barbecue! Some might say that I am a bit mad, a bit crazy, a few sandwiches short of a picnic. And, they might be right.

Recently I decided to invite a group of friends over and put on a massive barbecue. This was the biggest barbecue I have ever done. With roughly 12 kg of meat, a total of around 24 hours cooking time, rain, wind and sunshine, it was a mission, but one I would undertake again in a heart beat. I would say it was a success, but with room to improve.

I wanted to share with you some of the events from the 2 days of cooking and some of my ups and downs. I’ll also be publishing my pork and beef rub recipes that I used for the baby back ribs and beef brisket in some later posts.

 

 

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I live in Tokyo, Japan and it’s not easy finding larger cuts of meat here. In Japan people usually prefer sliced meat and other smaller cuts. There is one website I was recommended called The meat guy . He’s an American who started up a business importing meats and other goods from America, Australia and New Zealand. This was my first time using him and I’ve got to say it was pretty good. The price was great and the quality of the meats were pretty good too. This is a picture of me holding up the 6 kg beef brisket that I would smoke on the weekend. I also ordered 2 pork butts (shoulder-blade bone out), 4 racks of baby back ribs and 2 kg of chicken drummets. in total it came to about 12 kg of meat for under 20, 000 yen (roughly US $ 180.00).  I will definitely use them again in the future and I would recommend them to anyone In japan that wants more variety of meat at a good price. The one thing I will be doing though, is requesting more of a fat cap on the brisket, I felt it was trimmed too much and that affected the cook time and the moistness of the finished product. But, other than that it was great.

 

 

Skate and BBQ

 

This is my compact, Brinkman Smoke N Grill, that I modified after I bought it to make it easier to access the fire and control the temperature. I’m going to be doing more mods to it before I use it again, so it maintains the heat more consistently with longer cooks. It was really hard keeping the temperature right for the beef brisket.

 

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At 3 pm most of the guests arrive and it’s time to get this party started!

 

The first thing to be served up were the ribs, which I smoked for 3 hours over apple wood and Kingsford charcoal briquettes.

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Perfect texture and great taste on these bad boys. Smokey, tender and saucy…. Is what people say about me, and the ribs were good too!

 

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People went nuts for this pulled pork. Coated in a hickory honey barbecue sauce, smoked over apple wood and Kingsford charcoal briquettes.

 

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Checking on the chicken. Half were coated in the pork rub and the other half just olive oil, salt and pepper. I used my favourite condiment with the salt and pepper ones, Yuzusuko. A Yuzu flavoured Tabasco sauce from Kyushu in the south of Japan.

 

 

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And the pièce de résistance, the smoked brisket. Look at that smoke ring, look at it! The point was nice and juicy, the flat was a little dry, Something I hope to remedy the next time I put one on the barby. The bark was so full of flavour and not crunchy. This bad boy took me 11 hours and was smoked over whiskey soaked oak and Kingsford charcoal briquettes.

 

Over all the day was a success. Everyone loved the meat and had a great time. I can definitely improve my brisket skills, but I am stoked with my first attempt!

If there is anyone in Japan who loves Barbecue, please comment below, I’m always looking to catch up with like-minded people and maybe even get a pit crew started in Japan!

 

Happy eating!

 

Jason

Foreign 2 Food

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