Jackfruit! Will it BBQ?
Will it BBQ? Jackfruit!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Jackfruit and letting you know if it will BBQ or not!
2 Cans of Green Jackfruit
InstructionsOne of the suggestions we got for will it bbq was JackFruit. Neither Austin or I had ever tried Jackfruit so we started doing some research and testing. We found that there are two basic ways to eat Jackfruit. The first is the ripened fruit which you can just eat like you would any other fruit or use in a dessert and the other way is the green or un-ripened fruit which is what a lot of people are using as a meat substitute. So we went out and got some of both.
First, let’s talk about the un-ripened fruit or green jackfruit. It comes in a can with either water or syrup, we bought the can with just the water. You need to rinse it and dry it first, then there might be a part of the core attached to the pieces so you should chop those off. Then you want to put them in a pan with some BBQ sauce and onions and garlic and saute them for about 5 minutes. We wanted them to taste like that had come off the bbq though so instead of doing this with a stove or oven we put them in our pellet grill for 30 minutes at about 400° and added more BBQ sauce and a little bit of water. I went back to it after about 15 minutes and mashed it up. I did this again once it was totally done. We used Sizzlin Green Chili as our BBQ Sauce.
The other way to eat Jackfruit is just like you would any other fruit. First your need to be very careful though, this stuff is extremely sticky and will stain clothing apparently. So we put down a stark disposable cutting board and even oiled the blade of our knife. First you need to cut out the core, it was fairly simple to do, just be careful and take it out in sections if needed. Then you have all these “pods” with the flesh of the fruit around a seed. You need to separate these from the skin, I found a knife was the easiest way to do this and then remove the seed as well as a thin skin that surrounds the seed. After that there is something that resembles corn silk around the side of the fruit that has to be removed as well. This stuff is very sticky so make sure you are wearing gloves when doing it! So just eating it was okay but we wanted to see if it would BBQ so we put it on a non-stick mesh grilling basket and sprinkled cinnamon toast shake on some of them and grilled it for 10 minutes at 400°
So, Will it BBQ?
The Green Jackfruit had an appearance and texture that was surprisingly close to a real pulled pork sandwich. It was not an exact match but it was pretty close and certainly tasted nothing like a fruit. I will almost certainly be making this for my vegetarian wife at some point, so yes, it will BBQ!
The fresh Jackfruit was difficult to prepare, if you have the option of purchasing some that has already been cut and seeded I would go with that but it was still very tasty once we BBQ’d it! It was even tasty before, it had a very fresh taste to it, similar to cantaloupe but less juicy. Once we BBQ’d it with Cinnamon Toast Shake it was really good! Better than either the Watermelon or Pineapple that we had done previously.
Shop Walton’s for Broil King Grills
Broil King Pellet Grills
Pro Smoker PK-100
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!