Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.
I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
If you want to get fancy with your barbecue, pork ribs are the perfect canvas to paint flavours on. I don't use fruit very often in cooking, but pork matches well with a lot of fruit so I gave this slightly exotic twist a try.
During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.
I came across an interesting article on the New York Times website that includes a bit of Texas chili history that so far I was unaware of. Apparently German immigrants had an influence on chili too via the goulash recipes they brought with them to America from Europe.