Robust recipe with a chic Christmas twist. Our Not Just BBQ chefs went to work on a beautiful piece of pork rib roast during our outdoor winter barbecue day. Impressive for its volume and bone, a real winter dish that is great to prepare for Christmas. It is the pig’s tomahawk steak. The meat is fairly easy to make, especially keep an eye on the thermometer! A real Christmas recipe with sprouts, prepared in such a way that really everyone likes it! Because we also made these winter vegetables on the barbecue combined with freshly sweet apple and salty bacon. All our guests enjoyed them!

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YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

(4 p)

Pork rib roast 700 grams
Bacon chop in cubes 160 grams
2 tablespoons whisky
Brussels sprouts small
Firm fresh apple Raisins
Bag of cranberries
Hard sugar Olive oil
Not Just BBQ Steak & Chops shaker
Not Just BBQ firestarters
Not Just BBQ Smoke Wood Whisky
Not Just BBQ Mustard & Smoke saus

What you need

Kamado barbecue (we went for the Black Bastard)
Coals, Not Just BBQ
Cutting board
Sharp knife
Barbecue tongs
Core thermometer
Cast iron frying pan

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

Get a pork rib roast from a good butcher.
Cut the fat layer of the rib roast crosswise. Down to the meat, not too deep.
Mix the rub with 2 tablespoons of whisky or rum
Coat the meat lavishly with this and leave to soak in for a while.
We will set up the BBQ to cook the Tomapork indirectly at 110° Celsius.
Start the fire with the firestarters.
Place Whisky Smoke Chunks between the smouldering coals.
Place the/multiple Tomapork pork rib roast on the grill. Briefly turn the tomapork every 10 minutes.
Fry the bacon briefly, add the (blanched) sprouts and cook gently. Close the lid of the bbq. Add the chopped apple and sultanas 10 minutes before serving.
Meanwhile, in a small pan, warm the cranberries with some water and sugar.
When the Tomapork has reached a core temperature of 50° Celsius, switch to direct cooking of the Tomapork.
Cook the Tomapork to a core temperature of 60° Celsius and let it rest for 5 to 10 minutes, covered.

Present by slicing the meat, you can show the bone, which is cool! Serve the vegetables and cranberries separately next to the meat so everyone can grab their own. Delicious with the smoky, spicy Mustard & Smoke sauce. Enjoy!

You can’t go wrong, be the master!