Barbecue - Indoor

The simplest way to enjoy the flavours of the barbecue indoors is to invest in a raclette - this German invention is a wonderful combination dry grill and cheese melting device and the way you are supposed to use it is quite traditional, but you can ring the changes to suit yourself.

Traditional raclette

• Several pounds of small potatoes, washed and boiled and kept warm in a suitable lidded container.
• A variety of cooked meats: salami, sliced frankfurter, pastrami, gammon etc
• A variety of suitable cheeses - there is a cheese called raclette but if you can't get hold of it, don't worry - Edam, mild cheddar, mozzarella and red Leicester all make good raclette
• Sliced onions, cherry tomatoes, peppers etc
• Put your raclette in the middle of the table with dishes containing the meat, vegetables and cheeses around the edge.
• You heat the meat on the griddle in the centre, while the little dishes underneath contain your preferred mixture of cheese and vegetables which heat and melt nicely together. Then you slice open a hot potato, pop your meat and melted cheese mixture on the top and eat! Couldn't be simpler.

Alternatively, you can make a good barbecue flavour by cooking the traditional Southern recipe, pulled pork. Here's how:

One 5 - 7 lb piece of roasting pork.

Dry Rub

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse salt

Cider Vinegar Barbecue Sauce

• 100 ml cider vinegar
• 30 ml mustard
• 50 ml ketchup
• 30 grams brown sugar
• 2 garlic cloves, minced
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper

How to cook:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce - combine the vinegar, mustard, ketchup, brown sugar, garlic, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, until the sugar dissolves.

Remove the pork from the oven and transfer to a large platter. Allow the meat to rest for about ten minutes. While still warm, using two forks, shred the pork by steadying the meat with one fork and pulling it away with the other. Put the shredded pork in a bowl. Pour half the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom of the hamburger bun, and serve with the remaining sauce as a dip. Barbecue raclette photograph by Goldielox, used under a creative commons attribution licence.

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