Barbecues play a big part in the celebrations on the day, with many American families opting to grill up their own delicious food rather than eat out.
To most people, a barbecue is an event that involves cooking and grilling meat on an outdoor barbecue grill. In many parts of America, barbecue is a cooking style that forms a huge part of their everyday culture.
The southern states of the US are notorious for their love of all things barbecue and flavoursome, which has earned the states’ the nickname of “the barbecue belt”.
All the regions have different methods in how they cook and marinade the meat they use. From pork brushed with spices and vinegar in North Carolina, to smoky brisket in Texas, each state has its own definition of what barbecue food should be.
Despite the big differences in the texture and flavours, all American barbecues have one thing in common; only using the best quality meat available.
Here at JK Fine Foods we work alongside Millers of Speyside to ensure all of the meat we sell is of the highest standard and can be fully traced back to the field it was raised in.
As we Brits also love to host barbecues in the summertime, why not pay homage to our friends across the pond by cooking up an all-American barbecue feast on the Fourth of July?
We’ve provided you with some barbecue recipes that will make the most out of our succulent and tender pork loins and beef brisket.
Slow’n’low pulled pork loin
1kg piece of JK Fine Food loin of pork
4 cups chopped onions
1 bottle hickory smoke flavoured barbecue sauce
1 can crushed tomatoes
½ can or bottle of diet Dr Pepper (or similar)
¼ cup Worcestershire sauce
2 tbsp minced garlic
2 tbsp liquid smoke flavouring
1 tsp paprika
½ tsp red pepper flakes
½ tsp ground cinnamon
½ tsp ground nutmeg
This method does take some time, but it’s worth it for the juicy pulled pork at the end. First cut the pork loin into four pieces and place in a slow cooker, then set the temperature to high.
Mix the onions, barbecue sauce, crushed tomatoes, diet Dr Pepper, Worcestershire sauce, garlic, liquid smoke flavouring, paprika, red pepper flakes, cinnamon, and nutmeg together in a large bowl. Pour this mixture onto the pieces of pork loin.
Cover and cook for 3-4 hours, until pieces begin to shred at the edges, then shred using two forks. Turn the slow cooker down to low and continue to cook for 1 more hour.
Barbecue beef brisket
2kg piece of JK Fine Food beef brisket
500ml beef stock
For the barbecue sauce
1 tbsp sunflower oil
1 small onion, finely chopped
3 garlic cloves, crushed
500ml tomato ketchup
100ml Worcestershire sauce
75ml lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
For the rub
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf, crushed
For the barbecue sauce, heat up the sunflower oil in a frying pan and fry the garlic and onion until they become soft. Chuck in the remaining sauce ingredients, plus a pinch of salt, into the pan and simmer for 20 minutes. Once this is completed, use a food processor or hand blender to turn it into a smooth paste.
Preheat your oven to 150C/130C fan/gas mark 2. Mix all the ingredients for the rub together alongside a pinch of salt, then rub this all over the brisket and put aside for later
Mix the beef stock and ½ the barbecue sauce together in a large roasting tin. Place the brisket inside the tin, then cover tightly with foil and cook for 4-5 hours, the meat should become really tender when tested with a fork.
For an authentic Texas barbecue taste, take the brisket out of the tin and place on a low-heat barbecue. Close the lid if your barbecue has one, then cook for 20 minutes and use tongs to turn it the beef over, until lightly charred and cooked through.
Use any remaining barbecue sauce on the side of the cooked brisket.