Best Barbecued Meat and Homemade Barbecue Sauce (Jamie Oliver)

I really have to believe Jamie Oliver whenever he claims that this is his best or perfect recipe. Of all, I have tried cooking his best barbecued meat and homemade barbecue sauce and his perfect basic bread. I'm very satisfied with his best barbecued meat and homemade barbecue sauce which is really a great hit but disappointed with his perfect basic bread which is as not ideal as I expected.

In regardless, I would strongly recommend this Jamie Oliver's best barbecued meat and homemade barbecue sauce recipe. Jamie has cleverly designed this recipe to barbecue various types of larger cuts so that the larger cuts would be nicely cooked being golden and crispy on the outside and moist and well-flavored in the inside. What this recipe does is to cook the meat through in the oven first and then finish it off on the barbecue. Instead of using the barbecue, I have cooked mine using the oven grill to give it a nice barbecue-like finish.

Plus, Jamie's homemade barbecue sauce is really really GOOD! It's a REAL "luxurious" kind of barbecue sauce with a great combination of best ingredients and spices... Just the sauce itself can be very delicious to eat with plain bread. Unfortunately, I didn't manage to capture a picture of my plain bread dipping the barbecue sauce... I was too busy eating. Ops!

Making the homemade barbecue sauce

This sauce is really really really GOOD!

The meat has a nice barbecue-like finish and moist and tender inside.

Here's the recipe from Food Network

(with my modification and notes in blue)

Ingredients

For the marinade:

1 heaped tsp cumin seeds

2 tbsp fennel seeds

5 cloves

Sea salt and freshly ground black pepper

Bunch fresh thyme or lemon thyme, leaves picked
(Proud to say that I've used my home grown lemon thyme :D)

Bunch fresh rosemary, leaves picked, a few whole sprigs reserve
(I've used my home rosemary too :D)

1 orange, zested and juiced

1 bulb garlic, broken into cloves and peeled

4 heaped tsp sweet smoked paprika (the sweet Hungarian type)

6 tbsp balsamic vinegar

1/2 cup organic tomato ketchup

8 tbsp olive oil

10 bay leaves

1 (3-pound) free-range or organic chicken, spatchcocked or 1 (7-pound) leg of lamb, on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks
(I've used 2 kg of pork rib racks)

Directions

Preheat your oven to 350°F (or 160°C fan forced) and light your barbecue about 40 mins later.

To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.

Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hrs for the pork ribs (I did mine for 1 hr 45 min, baking the ribs in a roasting pan covered with a fitting lid. The longer baking time is preferred too because we like the ribs to be well done.) and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.

Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few min. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
(Using an oven grill, I grilled the meat uncovered for 5 min at 180°C fan forced with top grill for each side and finished off with its top side uncovered at 180°C fan forced with no top grill for another 10 min. While grilling the meat, I had reduced the sauce separately in the oven on a lower shelf.)

Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.

Happy Baking
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