In Motueka we had dinner at T.O.A.D Hall. I ordered the smoked pork burger. It was divine. So divine that I have been able to think of little else since I got back home.
In the last month I have begun to experiment on the BBQ. Specifically: cooking with smoke. I don’t really know what I am doing… I just visit Dr Google (or in this case. As it is not a medical emergency the Google Chef) and I get my tips from him.

During our 3 day juice fast I could think of little else than smoking up some delicious pulled pork … Mmm mmm.

Last night I was in the mood to BBQ. I had marinated a lamb rack the night before improvising using the herbs and spices from our kitchen cupboard (that us when I discovered that I was ‘collecting’ tarragon). Over 1 hour and a few minutes I smoked the lamb rack until it was just right. I have never in my life wanted to gnaw on bones like I did after that meal. The marinade and the smoke took a good cut of nest and turned it into something indescribable. The meat practically fell off the bones and straight into my stomach.
Tonight I gave pork shoulder a go. Google Chef advised to get one without the bone. Mine had a bone (whoops) and I took some time dissecting the meat from the bone. I was quite proud once it was done.
I made a home made meat rub, then rolled and tied my pork ready for the BBQ.
I am getting pretty good at getting the weber kettle going. I like fire. I grew up with an open fire so lighting fires is something that is second nature to me. Once the fire is good and ready, I throw on the soaked in red wine & red wine sauce manuka wood chips to get the smoking happening. Then the final ingredient is time.
Fast forward 2.5 – 3 hours and the Husband and I were sitting down to a meal of salad, melt-in-your-mouth smoked kumera and smokey pulled pork.
I suspect it will taste even better tomorrow.