BBQ Pitmasters NZ is a group for fans of 'low and slow' Barbecue in NZ. This group is also supported by the Australasian Barbecue Alliance. They are a positive and fun bunch of both female and males.
Its one of those sub cultures that you don't know how you missed it!
So what is this "low and slow" cooking method? well... meat is cooked for a few main reasons... tenderise, add flavour and of course to kill off any nasties living on your pre dinner fodder. These can all be achieved by cooking meat on a high temperature for a short time or cooking at a low temperature for a long time.
Low and Slow meals are easier to make and cost effective using cuts of meat that improve in texture and flavor when cooked for long periods of time at low temperatures - suggestions for BBQ are:
BEEF - Brisket, Cheek or Beef Ribs. LAMB - Any cut. PORK - Shoulder or neck, served pulled, chopped or slice, or a combination . PORK RIBS - Baby Back, Spare or St Louis.
Low and slow is the way to go! The benefits involve the meat retaining all the fat, juices and flavour and allows all budgets to benefit from this cooking method. Sounds like the way to cook for me!
BBQ's have come a long way since I was a young lad, kicking cans down the streets of London. You get a simple set up from the likes of The Warehouse going up to the "professional" get up - from companies such as Radar Hill Smokers and Green Mountain Grills.
Coming up in February is the MeatStock Festival and is great way to support our agricultural, hospitality, music and competitive "sporting" industry all in one place!
Its coming up to that time of year, where money is tight and expectations are high... well why not make some creams/ointments for your family/friends and work colleagues.
These will sit in the house for a while and be a reminder throughout the year, that you gifted a thoughtful and practical gift all under a tenner!
Here is some basic ideas... its a little messy, so suggest you do this when the kitchen is clear and dinner is over!
KOPAKOPA (PLANTAGO, PLANTAIN)
ARO - Kopakopa rau (leafs) and wai (water) are widely used for treating sunburns, stings, insect bites, rashes, burns, blisters, and cuts, also applied to swollen joints, sore muscles, sprains, sore feet sore throats, and mouth sores.
Kopakopa is a excellent wound healer.
ELEMENT PAPATŪĀNUKU (EARTH)
example what puts out fire over water is dirt (earth)
so for hot swelling (kopakopa poultice or paewhenua dock leaf) burns sun burn some eczema's (not medically proven - but we know it works for our guys)
So here goes....
100ml kopakopa oil
100ml kopakopa water
heat all ingredients genetly ( remembering if you over heat carrier oil's the medicinal properties will be lost)
heating genetly & separately
in a bowl add your water then put in your oil and with an electric blender on the lowest power setting, gently start to blend together then slowly pour your beeswax in to the mixture.
keep blending until you have a nice cream texture, some people blend slow & gently but we suggest blend fast once its a creamy consistency, it can take up to 20 minutes to blend some times more some times less - it varies on the temperature and quality of your equipment.
pour your cream in to a snap lock bag - just the cheap sandwich type bags
seal the bag up
cut the corner (piping bag effect)
pipe in to your jars and label keep in a cool place not directly in the sun (the heat and sun will expire your cream)
After 3 months if they have changed colour or changed scent - dispose and make some more for Easter!!!
change the Rau.. use kopakoa water & change the oil to another rau
(Tataramoa) or vice versa.
paewhenua water & kopakopa oil
manuka oil & kawakawa wai
Tanekaha water & Tohetake oil
kopakopa water & kawakawa oil
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.