BBQ Stew with Iberico cheeks in bread

Instructies

• Prepare your bbq for direct grilling at 180/ 200 degrees.
• Coarsely chop all the greens and rub the cheeks with your rub of choice.
• Grill the Iberico cheeks until they have nice grill marks on both sides. Keep the lid of your bbq closed, this will prevent flames from the grease dripping into the coals.

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• Remove the cheeks from the bbq and cut into 2 x 2 cm pieces and set aside.
• Place the Dutch oven directly over the charcoal and add the bacon strips to the pan, fry until golden brown. Then add the onion and garlic and sauté nicely
• Put on your BBQ gloves and remove the Dutch oven from the bbq, and change your direct setup to an indirect setup and make sure you are at a temp. of 130/ 140 degrees comes out
• Now put the Dutch oven back on the bbq and add the Iberico cheeks and the beer, and let simmer for an hour or 2
• After 2 hours of simmering, you can add the rest of the vegetables and broth
• Place the 2 slices of bread on top of the greens and mix briefly, the bread provides a nice bond. You can also use a few tablespoons of flour for this, or even gingerbread.
• After about 4 hours, your stew will be ready, just taste to see if the Iberico cheeks are well done. Yes? Remove the Dutch oven from the bbq and let rest for 30 min.
• Fire up the bbq one more time to 200 degrees.
• Serve with bread
• Cut a small lid from the Italian bulbs and remove the soft bread from the bulb.
• From the soft inside, make pieces of approx. 2 x 2 cm and drizzle with olive oil
• Place on a piece of aluminum foil or tray and grill the bread for a few more minutes to crisp up. Finish with a pinch of salt and pepper for extra flavor
• Your stew will be at perfect temperature to serve after 30 min. Place the Italian balls on a plate and fill with the delicious stew meat
• Tip, make a fresh side dish with tomato or another fresh salad of your choice.
• Bon appetit!

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