Bbq Muttonbird Shearwater Titi With Cherry Sauce Recipes

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

BBQ MUTTONBIRD / SHEARWATER / TITI WITH CHERRY SAUCE

Steps:

• Rinse muttonbird under cold running water.
• Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time) over the wok burner on your BBQ and simmer for 15 minutes. You can also do this part on a stove top but they do smell terrible while cooking.
• Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.
• Drain water and pat muttonbird dry with a paper towel.
• Lightly sprinkle muttonbird all over with sage, star anise and pepper.
• Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
• While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
• When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.
• Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.

OWENSBORO BARBECUED MUTTON

Steps:

• Generously season the mutton with about 1 tablespoon each of salt and pepper. Set aside.
• Make the basting sauce:
• Combine the vinegar, Worcestershire sauce, salt, lemon juice, and pepper with 1 1/2 cups water in a nonreactive saucepan and bring to a boil over high heat.
• Make the dipping sauce:
• Combine the Worcestershire sauce, vinegar, lemon juice, brown sugar, pepper, coarse and onion salts, garlic powder, MSG, if using, allspice, and 2 cups water in a large nonreactive saucepan, bring to a boil over high heat, and cook until richly flavored and slightly reduced, about 5 minutes. Transfer the sauce to a nonreactive serving bowl to cool.
• Set up the grill for indirect grilling and preheat to medium-low. If using a charcoal grill, preheat it to medium, then toss 1 cup of the wood chips or chunks on the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
• When ready to cook, place the mutton, fat side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the mutton until it is fall-off-the-bone tender, 4 to 6 hours.
• To test for doneness, insert an instant-read meat thermometer into the thickest part of the mutton but not touching the bone: The internal temperature should be about 190 degrees F. Baste the mutton with the basting sauce every half hour. If the mutton starts to burn, cover it loosely with aluminum foil. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup of the wood chips or chunks to each side.
• Transfer the grilled mutton to a cutting board and let it rest for 5 minutes. Slice the mutton thinly across the grain or finely chop it with a cleaver. Spoon half of the dipping sauce over the meat. Serve the mutton on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dipping sauce on the side.
• Variation: You can substitute a 5- pound leg of lamb for the mutton. The cooking time will be closer to 4 hours. To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature should be about 190 degrees F.