1.2-1.5 kg pork cheeks
BBQ Rub Avantgarde Rub from MONOLITH
For smoke & liquid:
Apple juice
1 onion, sliced
Apple wood or cherry wood (chunks
or chips)
For the burgers:
4 brioche buns
Cole slaw
BBQ sauce
Gherkins and onions to taste
Preparation
Carefully parry the pork cheeks, removing the silverskin and coarse fat. Rub the meat lightly with oil and season generously with BBQ rub. Ideally, cover or vacuum-seal the cheeks for 12-24 hours in the fridge.
Prepare the Monolith to 120-130 °C indirect heat. Place apple or cherry wood on the embers and place the pork cheeks on the grill. Smoke for about 2 hours with the lid closed until they have taken on a nice color. Then wrap the cheeks in butcher paper or aluminum foil. Spread the onion slices over the meat and add a little apple juice and BBQ sauce. Increase the temperature to 130-140 °C and cook the cheeks for a further 2 hours until they have reached a core temperature of 92-95 °C and are butter-tender.
Remove the meat from the grill and leave to rest for about 20 minutes. Then roughly shred the pork cheeks with two forks.
To make the burger, briefly toast the brioche buns. Spread the BBQ sauce on the bottom half of the bun, spread the pulled pork cheeks on top and top with cole slaw.
Add gherkins or onions as desired, put the lid on and serve immediately.
Julian Schmitt from the Hochtaunus district is an expert in fitted kitchens and has been a passionate barbecue enthusiast for years. He shares his barbecue skills with his community on his Instagram account "@carnivorgrill" and is constantly presenting new kamado creations using high-quality, regional and organic food.
