A good friend who in another life would be a BBQ pitmaster got me on to this book.
The authors set up Grillstock in UK which was a music and food festival in UK around 2013-18 with a US-style BBQ competition at its core, as well as several restaurants including Bristol (the group however went into administration in 2018).
Despite the business issues, the book is beautifully presented and full of recipes to make ‘house rubs’ for 8hr smoked pulled pork shoulder, and even an ‘Elvis’ toasted sandwich which they claim was the last thing he ever ate (the ingredients looks so crazy that I’ve added the recipe below).
I can tell it will be a game-changer to take my basic Aussie “throw a shrimp on the BBQ” game to another level.
I’ll kick things off this Sunday with the smoked pulled pork shoulder and Grillhouse rub. It turns out smoking is simple with a normal gas BBQ as just need the tray mix that sits on top of the grill (see below).
I can’t wait to give it a go. Will update after Sunday.
THE ELVIS
INGREDIENTS
FEEDS 1
2 slices of white bread
Butter, for spreading
1 tbsp peanut butter
2 cooked streaky bacon rashers
1 ripe banana, sliced
75g Pulled Pork
1 green chilli, deseeded and sliced into rounds
1 tbsp maple syrup
Method
Spread one side of each slice of bread thickly with butter.
Spread the peanut butter on the non-buttered side of one slice.
Lay the cooked bacon on the peanut butter.
Top the bacon with the banana.
Next, evenly distribute the pulled pork on top.
Scatter the chilli over.
Drizzle with maple syrup.
Place the non-buttered side of the second slice of bread on top of the filling. You should now have a pretty epic-looking sandwich with butter smeared on the outside.
Put the Elvis in a pie iron or cast iron frying pan directly on the hot coals (or on a hob over a medium heat). When the bread is golden, carefully flip it over and cook the other side until browned, about 5 minutes on each side.
Serve, telling your fellow diners that this is the last sandwich Elvis ever ate. Fact.
Andrew Essa 