This recipe is brought to you in partnership with Kelly Bramill of Dreaming of the Good Life, a Scottish-based food blogger that knows her stuff! Al pastor, also known as tacos al pastor, is a dish that was developed in Central Mexico consisting of spit-grilled meat (shawarma), a cooking style that would have been brought there by Lebanese immigrants. Although similar to the lamb-based Turkish döner kebab and the Greek gyros, tacos al pastor is more commonly made using pork. The pork is traditionally marinated in a combination of chillies, spices and pineapple and in some areas achiote (a Mexican spice paste) is also used. In this recipe I've put together a simple marinade to echo the flavours of the traditional al pastor, and used pork shoulder steaks which, instead of cooking on a rotisserie, I grill slowly over a medium heat to allow the internal fat to render down and mingle with the marinade. This gives a wonderful combination of crispy, juicy, spiced pork. You’ll notice I’ve not added any chilli to the marinade, but rather added that to the salsa. It's more child friendly for us that way, but go ahead and add chilli flakes to your taste. You'll need your BBQ set up for 2 zone cooking i.e. an area to grill directly over the coals and a cooler, fuel free zone. So bank your lit fuel up on one side of your fuel grate. Alternatively you could cook the pork under the grill of a regular oven set to a medium heat setting (but seriously though, just light the BBQ). Makes enough for 4 hungry people :)
We are delighted to have recently partnered up with Miss Piggy’s BBQ, who have brought you this delicious beef & ale pie recipe featuring Angus & Oink products: Here at Miss Piggy’s bbq HQ we share a similar passion with the guys at Angus & Oink, we love to ‘experiment’. A lot of experiments involve mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes, we have enjoyed on our many trips to compete ‘stateside’. Our favourite ‘experiment is Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven! This is a similar recipe that gained 2nd place in the ‘cooking from the homelands’ category at the 2016 Jack Daniels World bbq championships.
Incredibly simple, but packing bags of flavour, this dish can be rustled up in less than 30 minutes! We served the lamb drizzled with A&O Voodoo Mango hot sauce and piled into lightly grilled fresh panini.And as a lighter option, a vibrant salad with grilled corn and Padrón peppers made a fabulous bed for the lamb tobe mounded onto.But the choice of accompaniment is entirely yours.This recipe works equally well with butterflied chicken breasts, steak and pork as well as nice firm fish fillets.