Forget Steak! This Grandma's Secret Meat Recipe Uses Coal For An Unforgettable Flavor (Try It!)

Forget everything you thought you knew about juicy, flavorful meat. Forget sizzling steaks, fancy marinades, and even those trendy air fryers. Because today, we’re diving into a culinary adventure that’s as ancient as it is mouthwatering, and yes, it involves… coal.

That’s right, you read that correctly. This isn’t your average barbecue. This is my grandma’s secret recipe, passed down through generations, that involves tying meat to a lid and letting simmering coals work their smoky magic. Sounds crazy, right? It did to me too, until I took one bite and my taste buds exploded with a symphony of savory depth, tender juiciness, and an aroma that transported me to cozy family dinners beneath starlit skies.

This isn’t just a recipe; it’s a story whispered across time, a taste of tradition that’s anything but ordinary. So, are you ready to ditch the grill and embrace the primal power of coals? Buckle up, folks, because this isn’t your grandma’s Sunday roast. This is the ultimate meat experience, and it’s waiting to rock your taste buds like no other.

And just to sweeten the deal, it’s surprisingly simple. Sure, it involves tying meat to a lid (don’t worry, I’ll explain!), but the payoff is beyond anything you’ve ever imagined. So, if you’re tired of the same old, same old, and crav-ing an adventure for your palate, then let’s heat up those coals, grab that string, and get ready to cook the most unforgettable meat of your life!

(P.S. I warned you about the coal, but don’t worry, it’s not as scary as it sounds. I’ll guide you through every step, from seasoning the meat to setting the coals just right. All you need is a sprinkle of curiosity and a healthy dose of appetite.)

Now, let’s get started!

How to Cook Delicious Meat

Gather your ingredients:

For the Brine:
- 1L water
- 5 bay leaves
- 5 cloves garlic
- 10g black peppercorns
- 10g red peppercorns
- 15g thyme twigs
For the Pork:
- 2kg pork meat (shoulder or belly cut recommended)
- 10g salt
- 10g black pepper
- 10g garlic powder
- 6g smoked paprika
- 10g herbs of Provence
- 20ml oil
For the Smoking:
- 100g hot coals

Step 1: Brine the Pork (2 hours)

Combine all brine ingredients in a large pot or container.
Submerge the pork in the brine and refrigerate for 2 hours.

Step 2: Season and Sear the Pork:

Remove the pork from the brine and pat it dry with paper towels.
Combine the salt, pepper, garlic powder, paprika, and herbs of Provence in a bowl. Rub the mixture generously over the entire surface of the pork.
Heat the oil in a large, oven-safe Dutch oven or roasting pan over medium-high heat.
Once the oil is hot, sear the pork on all sides until golden brown.

Step 3: Braise and Smoke (2 hours + 30 minutes)

Add the water, bay leaves, garlic cloves, black peppercorns, red peppercorns, and thyme twigs to the Dutch oven. Bring to a boil, then reduce heat to low and simmer for 2 hours.
After 2 hours, carefully remove the pork from the liquid and place it on a plate.
Scatter the hot coals in the bottom of the Dutch oven. (Warning: Be careful! Use tongs and heat-resistant gloves to handle the coals.)
Place the pork belly skin-side down on a rack or grate set above the coals, ensuring it doesn’t touch the coals directly.
Cover the Dutch oven tightly and smoke for 30 minutes.

Step 4: Roast and Finish (60 minutes + 15 minutes)

Preheat your oven to 180°C (350°F).
Carefully transfer the pork belly (still in the Dutch oven) to the preheated oven. Roast for 60 minutes.
Remove the Dutch oven from the oven and increase the oven temperature to 220°C (425°F).
Brush the pork belly with a mixture of mustard, ginger, oregano, coriander, black pepper, and sweet paprika.
Return the Dutch oven to the oven and roast for an additional 15 minutes, or until the pork is crisp on top and cooked through.

Let the pork rest for 10-15 minutes before slicing and serving. Enjoy with your favorite roasted vegetables or a simple salad.