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
Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.