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
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.