There is something magical about cooking over an open fire. You got to attend the fire and look at what’s happening.
We are cooking a complete meal with just fire and smoke and it is fantastic. This is a cook you want to share with your friends and family.
- A small pork leg of about 2 kilo
- Sea salt
- Bell peppers
For the basting sauce
- Juice of 1 lemon
- Juice of 2 oranges
- 100 ml olive oil
- 2 tbsp of Jack Daniels Tennessee Fire
- 1 tsp paprika powder
- 1 tsp ground black pepper
- 1/2 tbsp dried oregano
- 1 tsp salt
For the bread
- 400 grs of self-rising flour
- 320 grs Greek yogurt
- A day before the cook you got to dry brine the pork leg with a heavy layer of salt. Now place the pork leg on a rack above an oven tray and in the fridge. Let it sit there overnight.
- Take the pork leg out of the fridge and rinse the salt off under cold streaming water. Pat the meat dry with a paper towel.
- Fire up the grill and hang the pork leg above the fire with about a meter distance from the fire.
- String the vegetables on some metal wire and hang them next to the fire where it can hang for a longer time without them burning.
- Mix the ingredients for the basting sauce and baste the pork leg with it once every 15 to 20 minutes.
- For the bread, you mix the flour and the yogurt. Keep adding flour until the dough doesn’t stick to your working surface.
- Divide the dough into 8 parts and make some balls and flatten them.
- Watch the vegetables and move them when they are getting soft and start getting some color.
- Grill the dough balls till they are golden brown on both sites.
- The pork leg is done when it has a core temperature of 65°C (150F)
- Now cut up the vegetables, slice the meat, and serve with the bread.
Big thanks to Polar Grill for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
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