Meat on the grid, turn it every now and then and the thing is scratched? Real barbecue fans know that it only becomes stylish when a so-called smoker is used. With a classic barbecue, the smoke does the work. It cooks or smokes the food – this is how the typical taste is created.
Actually, smoking isn’t a big deal. All you need is heat and smoke. It gets tricky when it comes to finding the right dose of fire and oxygen, and that can be a real test for the grill master’s nerves, especially at the beginning. One who knows how to do it is Roel Westra aka Pitmaster X.
The Dutchman has made a name for himself in the scene with his YouTube channel. Almost 400,000 fans follow Sonnyboy Westra and are inspired by his euphoria for everything to do with grilling and barbecues. In the Pitmaster’s most recent coup, the cookbook “BBQ Magic”, he introduces you to a world that is otherwise hidden from the average BBQ griller.
He explains what backwards cooking is all about, how roasting works over a smoker or skewering meat as a party trick. On top of that, there are 100 recipes ranging from Peking duck to picanha and ribs.
Smoking is an art in itself. But with the smoker and a few skills, it always works, promises the BBQ professional. If you have the ventilation flaps under control and the temperature in mind, you can no longer do much wrong. Pitmaster X’s promising basic method consists of four steps.
1st step: A lot helps a lot? Not always. A small amount of glowing charcoal is sufficient for this method. Hardwood charcoal works best. Important: Open all ventilation flaps of the smoker.
Step 2: The temperature should heat up to around 120 degrees. If that doesn’t work, you have to add a little more fuel. As soon as 110 degrees is reached, the lower vents are closed to allow the heat to stabilise.
3rd step: The heat is there, the smoke is still missing. This is ensured by a piece of smoked wood that is placed on the glowing charcoal. The basic material for smoking are local types of wood such as beech or oak, if you like it more experimental you can also choose fruit wood. Open the ventilation flaps again so that the temperature can rise.
4th step: Put the meat on. Caution: If the temperature continues to rise after the meat is in the smoker, it helps to slowly close the bottom vents. When the temperature is stable again, most of the work is done and the grill master’s true task begins – guarding the fire. In this phase it is important to ensure that the temperature and smoke development remain stable.
Salty Naked Ribs are Pitmaster’s favorite ribs. Their salty, smoky flavors are reminiscent of bacon, but the meat is juicy. Only three ingredients are needed for the recipe, so the quality has to be right. In this case, Ibérico ribs are served. The Iberian pigs are raised with acorns. This leads to an increased concentration of unsaturated fatty acids and many healthy antioxidants. The taste is rich, full-bodied and deliciously nutty.
What it takes
Rack Ibérico Ribs (approx. 700 g per rack) ~ 1/2 tsp Fleur de Sel
1 log of smoking wood
This is how the Salty Naked Ribs are prepared
Remove the silver skin from the back of the ribs. Loose chunks and bits of meat can remain on. Sprinkle the meaty side of the ribs with salt. The choice of salt is fundamental to this preparation. It tastes best with fleur de sel.
Place the ribs on the smoker preheated to 120°C. Since fat will drip off the meat, the temperature will rise a little more. That’s fine. It does not need to be further reduced as long as it does not exceed 140°C.
Smoke the ribs with smoking wood for the first hour. Do not add any more smoking wood after that. The glowing coals will do the rest. If you can easily poke a thin wooden skewer through the ribs, they’re done.
“BBQ Magic” by Roel Westra aka Pitmaster X was published by Christian Verlag, 299 pages.
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