Pirate BBQ, it seems like a weird thing to say, as they were sailing around the ocean but with enough research, you can find out the BBQ most likely originated from pirates of South America and the Caribbean.
So, if you have ever wondered what pirates would have eaten while on land, look no further, as I am claiming this dish as the most pirate-like food ever created.
In this recipe I’ll be using some traditional ingredients from Caribbean cuisine and we will be making use of one ingredient synonymous with pirates, that would be rum.
Island Coast Rum to be precise, made in Tasmania Australia and winning awards for their efforts. If you’d like to try some of their spirits, check them out here online islandcoastvodka.com.au/ Full disclosure, I’m not getting anything for advertising their stuff, I just like it and feel you should all get to try it as well. It can only be purchased from them directly as well.
As for Cocktail Candy, these are another Australian company making dehydrated sliced citrus for us punters to use in and on many things, for me it is my whisky and rum sours. Here’s a link to their website xcocktailcandy.com.au/
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
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Main Ingredients:
12 chicken maryland filets weighing in at 4 kg (8.8lbs) (skin on and boneless)
Coconut spray oil
1 pineapple (skinned and sliced into 9 slices)
Seasoning Ingredients:
2 tablespoons of smoked paprika
1 tablespoon of cayenne pepper
2 tablespoons of kosher salt
1 tablespoon of white pepper
1 tablespoon of black pepper
1 tablespoon of dried basil
2 teaspoons of dried thyme
Rum Glaze Ingredients:
½ cup of rum
½ cup of brown sugar
1/2 cup of honey
250 grams of salted butter
1 tablespoon of dried rosemary
2 teaspoons of black pepper
2 teaspoons of allspice
1 teaspoon of nutmeg
1 teaspoon of cinnamon
¼ cup of lemon juice
Rum Sour Ingredients:
⅓ of a cup of ice + extra for glass
60 mills (2oz) of rum
30 mills (1oz) of lemon juice
30 mills (1oz) of sugar syrup
Dash of bitters
1 Maraschino cherry
1 slice of dehydrated lemon
Feeds: 10 to 15
Style of cooking: Roasting / rotisserie
Preparation Time: 30 minutes
Cook Time: 1 hour and 30 minutes (for first slicing)
Rest Time: N / A
Cuisine: Pirate / South American / Caribbean
Hydration: 3 x beers
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