BBQ Jackfruit
I'm excited about this blog post because it's the first time (and definitely not last time) I'm "preparing" jackfruit. Ok, I'm getting it from a can because if I bought the whole fruit I would be eating it for a straight month (a single fruit could weight up to 80 lbs, although the ones I've seen at H-Mart have been smaller).
I've had this faux meat several times before in both pulled "pork" and BBQ flavors. If you're in Texas, check out Seed Catering Co. for their BBQ jackfruit slider and Ripe Cuisine for their jackfruit carnitas. I have high expectations for my own creation, because I've never been disappointed by this meaty fruit.
In Texas, BBQ is served on a tray lined with parchment paper. It's a very messy deal, and while I appreciate the necessity of a bib while chowing down...there aren't any vegan bbq joints around Houston. I've got to drive 165 miles (one-way) for the BBQ Revolution truck in Austin. Worth it, but not always convenient.
The verdict: this jackfruit is awesome! It's the perfect texture and it took on all the deliciousness of the BBQ flavor. In the BBQ world, toast is a must to sop up all the sauciness, I only had some sesame bread, but a thick cut Texas toast would be preferred.
BBQ Jackfruit
1 20 oz can young jackfruit in brine
1 1/2 C water
1/2 small red onion (sliced thinly)
3-4 garlic cloves (minced)
BBQ sauce (I used store bought this time, but check out my Sweet and Tangy BBQ sauce recipe here)
toast
0. Drain and rinse jackfruit in colander. Rip apart with fingers.
1. In a medium saucepot at some oil and heat to medium. Add onions and cook 3-4 minutes.
2. Add garlic and jackfruit and cook 4-5 minutes.
3. Add water and bring to a boil. Then turn down to low and simmer for at least 20 minutes or until jackfruit is tender enough to be mashed into a pulled-like texture (I don't have a masher, I used a fork). Add more water if necessary to prevent sticking/burning on the bottom of the pan.
4. Drain if there is any water left in the pot and then spread jackfruit into layer onto a lightly greased baking sheet. Sprinkle with sea salt and pepper.
5. Pop into an oven preheated to 400F for 10 minutes, flipping once.
6. Add bbq sauce to jackfruit and toss well. Return to oven for another 10 minutes or longer.
7. Serve on toast with more bbq sauce and fresh cilantro.
I've had this faux meat several times before in both pulled "pork" and BBQ flavors. If you're in Texas, check out Seed Catering Co. for their BBQ jackfruit slider and Ripe Cuisine for their jackfruit carnitas. I have high expectations for my own creation, because I've never been disappointed by this meaty fruit.
In Texas, BBQ is served on a tray lined with parchment paper. It's a very messy deal, and while I appreciate the necessity of a bib while chowing down...there aren't any vegan bbq joints around Houston. I've got to drive 165 miles (one-way) for the BBQ Revolution truck in Austin. Worth it, but not always convenient.
The verdict: this jackfruit is awesome! It's the perfect texture and it took on all the deliciousness of the BBQ flavor. In the BBQ world, toast is a must to sop up all the sauciness, I only had some sesame bread, but a thick cut Texas toast would be preferred.
BBQ Jackfruit
1 20 oz can young jackfruit in brine
1 1/2 C water
1/2 small red onion (sliced thinly)
3-4 garlic cloves (minced)
BBQ sauce (I used store bought this time, but check out my Sweet and Tangy BBQ sauce recipe here)
toast
0. Drain and rinse jackfruit in colander. Rip apart with fingers.
1. In a medium saucepot at some oil and heat to medium. Add onions and cook 3-4 minutes.
2. Add garlic and jackfruit and cook 4-5 minutes.
3. Add water and bring to a boil. Then turn down to low and simmer for at least 20 minutes or until jackfruit is tender enough to be mashed into a pulled-like texture (I don't have a masher, I used a fork). Add more water if necessary to prevent sticking/burning on the bottom of the pan.
4. Drain if there is any water left in the pot and then spread jackfruit into layer onto a lightly greased baking sheet. Sprinkle with sea salt and pepper.
5. Pop into an oven preheated to 400F for 10 minutes, flipping once.
6. Add bbq sauce to jackfruit and toss well. Return to oven for another 10 minutes or longer.
7. Serve on toast with more bbq sauce and fresh cilantro.
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Keep BBQ Messy. |
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